TURKEY STROGANOFF

to make turkey stroganoff you will need:

1 tbsp olive oil (or Frylight if you’re that way inclined), 500g turkey mince, 1 brown onion (diced), 225g sliced mushrooms, 170g passata, 1 tin of chopped tomatoes, 1 tablespoon of Worcestershire sauce, 1 teaspoon garlic powder, 1 tablespoon chilli sauce (we used Cholula, which to me sounds like something you’d rub onto an irritated foof, but for goodness sake DON’T), 500ml chicken stock, 200g fusili pasta, 250g fat-free greek yoghurt, parsley

to make turkey stroganoff you should:

• in a bowl, mix together the chopped tomatoes, worcestershire sauce, garlic power and chilli sauce. Keep to one side whilst you make the magic happen
• in a large stockpot or even better one of these babies, heat the olive oil (or Frylight, pussy) over a medium-high heat.
• add the minced turkey and onion and stir frequently for about two minutes. Make sure to keep breaking up the clumps of mince as you go
• add the mushrooms to the pan and cook for about 5 minutes until the mushrooms are tender. Don’t worry if it starts to look a bit watery – that’s what you want
• add salt and pepper and anything else you might fancy. We won’t judge
• stir in the passata and the delicious tomatoey sauce you made earlier and mix well
• add the stock and bring the whole lot to a boil. Don’t be shy – if you keep stirring, it won’t stick
• once it’s bubbling away add the pasta and reduce the heat to a nice simmer
• cook for about 15 minutes or until the pasta is cooked as you like it. Stir occasionally, but not too often
• add anything else you might fancy (lots of pepper is nice), remove from the heat and let it cool for about 5 minutes or so. If you do this next step whilst it’s still really hot it’ll look like you’ve spewed in it
• add the yoghurt and mix well
• serve, worship us and then share the recipe with your friends!