Roast bubble and squeak

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Looking for a way to use up that leftover turkey? Why not try this low-fat turkey curry

  • Serves: 4
  • Prep time: 15 mins
  • Cooking time: 40 mins
  • Total time: 55 mins
  • Skill level: Easy peasy
  • Costs: Cheap as chips
  • 400g can chopped tomatoes
  • 1 chicken stock cube
  • 1 level tbsp Tikka or garam massala curry powder
  • 450-500g packet turkey breast, cubed
  • 1 large onion, peeled and cut into thin wedges
  • 1 red pepper, deseeded and cubed
  • 1 large courgette, halved and sliced
  • 2 level tbsp freshly chopped coriander
  • Salt and freshly ground black pepper
  • Cooked Basmati rice, to serve

Buy a nice pack of flavoured ready-made rice to serve with this dish on Boxing Day

  1. Tip the can of tomatoes into a large saucepan and add 300ml (½ pint) water, stock cube and curry powder. Place the pan over a medium heat and bring the mixture to the boil, stirring so the stock cube dissolves and simmer for a couple of minutes.
  2. Add the turkey and onion to the pan and bring the contents of the pan back to a simmer. Simmer the mixture gently for about 20-30 mins, until the onion has softened.
  3. Add the red pepper and courgette to the pan and simmer the curry, uncovered for about 10 mins, until the vegetables have softened and the sauce is a coating consistency.
  4. Stir in most of the chopped coriander and season to taste with salt and pepper. Sprinkle remaining chopped coriander over the top. Serve the curry accompanied with boiled rice.

By Woman’s Weekly

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