Turkey and bacon hotpot

Serves 4
Per serving 398 calories, 6.4g fat

Ingredients
2 red onions
2 garlic cloves, crushed
450g (1lb) lean diced turkey
225g (8oz) thick-cut lean bacon, all fat removed, diced
1 tbsp sauce flour or plain flour
450ml (3⁄4 pint) semi-skimmed milk
1 chicken stock cube
1 tbsp chopped fresh parsley
450g (1lb) potatoes, peeled and thinly sliced
1 tbsp reduced-salt soy sauce
freshly ground black pepper

Method
1. Preheat the oven to 190C, 375F, Gas Mark 5.
2. Preheat a non-stick frying pan. Add the onions and garlic and dry-fry until soft.
3. Add the turkey and bacon to the pan and continue cooking, turning the meat to seal on all sides.
4. Sprinkle the flour over and cook out for 1 minute, then gradually stir in the milk and the stock cube. Simmer gently for 15 minutes to allow the sauce to thicken.
5. Stir in the parsley and spoon the mixture into an ovenproof dish. Top with the sliced potatoes, drizzle with the soy sauce and season with black pepper.
6. Bake for 20-30 minutes until the potatoes are cooked through. Serve with fresh vegetables.

Here’s a tip:
To speed up the oven-cooking time, parboil the potatoes for 5 minutes, drain and allow to cool before slicing.