Jesse Dunford Wood’s Turkey casserole with leftovers
One of Michael Caine’s favourite young chefs (‘If he were a horse, I’d bet on him…’), Jesse opened his all-day bar and dining room Parlour in May 2013. There’s a book now too, Modern British Food: Recipes from Parlour. And most recently he’s launched Six Portland Road, a new ‘posher offshoot’ of Parlour.
Jesse says: ‘Great to be able to contribute to the Share A Meal campaign – hopefully this recipe will inspire you to use up your leftovers to make a beautifully simple supper. Share this with someone special – remember eating is all about sharing and enjoying food.’
Serves 4
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients
2 onions, finely chopped
1 eating apple, cored and chopped
2 tbsp olive oil
1 tsp dried sage, or 5 fresh sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock, fresh, cube or stock pot
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, carrots and celeriac, diced into chunks
salt and freshly ground pepper
mashed potato or jacket potatoes, to serve
Method
1. Fry the onion and apple in the oil until softened in a casserole or deep pan.
2. Stir in the sage and cook gently for 1 minute, then stir in the flour.
3. Gradually stir in the stock, followed by the mustard and honey.
4. Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 minutes until the turkey is piping hot.
5. Check the seasoning and serve with mash or jacket potatoes.
Modern British Food: Recipes from Parlour by Jesse Dunford Wood is published by Absolute Press, £20