Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  25 minutes

Italian | Gluten Free | Main

Ingredients

• 450g Cooked Leftover Turkey Meat
• 80g pack Pancetta Strips
• 1 Chicken Stock Cube
• 300ml Double Cream
• 1 tsp Dijon Mustard
• 1 Large Onion, thinly sliced
• 35g Parmigiano, grated
• 1 tsp Paprika
• 120ml White Wine
• 20ml Lemon Juice
• 320g Long Grain Rice
• 150g Mangetout
• 25g Butter
• 15ml Olive Oil
• Black Pepper

Method

1. Slice the pancetta into small pieces.
2. In a large frying pan or wok, melt the butter and olive oil and sauté the pancetta and onion until browned.
3. Add the white wine, cream, paprika, lemon juice, mustard, crumbled stock cube and season with some black pepper.
4. Add the Parmigiano to the pan and gently melt.
5. Cook the rice as per the instructions on the pack.
6. Cook the mangetout in some salted boiling water.
7. Add the turkey meat to the sauce and gently heat through.
8. Serve on a bed of rice alongside the mangetout.