Turkey and mushroom fricassee

Serves 4

Per serving 283 calories/8.5g fat
Prep time 10 mins
Cook time 20 mins

Ingredients:
2 medium onions, finely chopped
2 garlic cloves, crushed
4 thin turkey steaks, cut into thin strips
1 tsp chopped fresh thyme
1 tbsp flour
1 tsp ground turmeric
150ml (1/4 pint) chicken stock
225g (8oz) chestnut mushrooms, sliced
300ml (½ pint) semi-skimmed milk
salt and freshly ground black pepper

Method

Preheat a non-stick wok or frying pan.
Dry-fry the onion and garlic in the pan until soft. Add the turkey strips and continue cooking, sealing the meat on all sides. Season with salt and black pepper.
Add the thyme, flour and turmeric and "cook out" for 1 minute. Gradually stir in the stock. Add the mushrooms and stir in the milk. Bring the sauce to a gentle simmer for 10 minutes to allow it to thicken. Check the seasoning and adjust if necessary.
Serve with boiled basmati rice (40g/ 1 1/2oz uncooked weight per person) and green salad.

Here’s a tip: For a fruity sauce, add a few chopped dried apricots to the sauce as it cooks