400g turkey steaks (cut into small pieces)
350g penne pasta
1 medium onion (chopped finely)
1 garlic clove (crushed)
200ml chicken stock
200g can sweet corn (drained)
1 green pepper (cut into small strips)
1 courgette (sliced thinly)
200ml low-fat creme fraiche
1 tbsp olive oil
2 tsp pesto sauce

1. This turkey pasta recipe is simple to make. First of all cook the penne pasta in boiling water as per instructions on the packet, once cooked drain.

2. Heat the olive oil in a large frying pan, add the turkey and cook on a medium heat for around 5 minutes.

3. Next add the crushed garlic, onion, pepper and courgette, stir and cook for a further 5 minutes. Then add the chicken stock to the pan, bring to the boil and cook for around 4 minutes.

4. Add the sweetcorn, creme fraiche and pesto sauce to the pan and continue stirring for around 2 minutes.

5. Finally add the drained penne pasta and stir. Serve immediately for a tasty dish.

1lb diced turkey thighs
2 tbsp olive oil
2 tbsp ketchup
1 tbsp white wine vinegar
1 tbsp black treacle
2 red peppers (cut into chunks)
1 red onion (cut into chunks)
1 tbsp Dijon mustard
skewers

1. In a bowl mix together the mustard, ketchup, vinegar, treacle and oil.

2. Place the turkey meat onto each skewer alternately with the onion and pepper chunks.

3. Place the kebabs together side by side in a flat dish and brush the marinade you’ve made over the turkey ensuring both sides are well coated. You can either let them marinade for a couple of hours in the fridge or BBQ / grill them for 8-10 minutes turning often. Make sure the kebabs are cooked through before serving.

500g cooked diced turkey
2 tbsp medium curry powder
1 large onion (finely chopped)
3/4 pint chicken broth
2 tbsp lemon juice
1 small can crushed pineapple (keep juice)
1/2 tsp ground ginger
4 tbsp butter
hot cooked rice

1. In a large frying pan / skillet melt the butter, then add the curry powder and stir for approx 2 minutes.

2. Next add onions and keep stirring until the onions are golden and soft.

3. Add the flour, ginger, broth and pineapple to the pan and stir well. Heat the ingredients until they boil, then simmer for around 5 minutes.

4. Add the cooked turkey and simmer for a further 10 minutes until all heated well. Finally just before serving, stir in the lemon juice.

5. Place hot cooked rice on a plate and serve the tasty turkey curry on the side. Quick and delicious!

500g cooked diced turkey
2 tbsp olive oil
300g chopped bacon
1 large onion (finely chopped)
1 green pepper (cut into chunks)
200g brown uncooked rice
200g chopped celery
700g passata (tomato sauce)
1/2 tsp Worcester sauce
1/4 tsp cayenne pepper
600ml chicken stock
sprig of fresh parsley

1. In a frying pan, heat the oil, then cook the onion, bacon, celery, pepper and garlic until soft.

2. Next add the rest of the ingredients (except for the turkey). Bring to the boil, lower the heat and simmer for 20-25 minutes (until rice is cooked).

3. Finally add the cooked turkey to the pan and cook for another 5 minutes. Serve and enjoy!

1 x 120g turkey breast fillet
1 tbsp plain flour
1 tbsp onion (finely chopped)
1 free range egg beaten
2 tbsp fresh white breadcrumbs
2 tbsp vegetable oil
salt & pepper

1. Place the fillet between two small sheets of greaseproof paper and beat with a rolling pin or mallet to flatten.

2. Next take the fillet and season with salt and pepper then rub flour on both sides so coated.

3. Dip the fillet into the beaten egg and then into the breadcrumbs until well coated both sides.

4. In a frying pan, heat the oil and fry the turkey fillet for approx 5 minutes each side, or until it is golden.

5. Serve with whatever you desire, salad, chips etc.

8 pancakes (ready made)
450g cooked British turkey breast, thinly sliced
175g brie, thinly sliced
200g jar cranberry sauce
Large handful fresh rocket leaves

1 Divide the cooked turkey slices, brie slices and a spoon of cranberry sauce between each of the pancakes.

2. At this stage you can pop them in a warm oven to heat through 170°C/Gas mark 5 for 10-12 minutes or microwave on high in batches for a 1 minute.

3. Scatter over the rocket leaves and serve immediately.