- 4 x 150g cooked British turkey breast steaks, cut into 2cm pieces
- 300ml dry cider
- pinch of sugar
- 150ml chicken stock
- 2 Cox’s apples, peeled if desired
- 150ml double cream
- 1small bunch fresh basil, torn
- salt and black pepper
Place the cider, sugar and chicken stock in a pan, bring to the boil, then simmer rapidly until thick and syrupy.
Meanwhile cut each apple into six pieces and take out the core, then cut each piece in half.
Add the cream to the cider reduction and bring to the boil, add the apples and cook until the apples are just tender and the sauce is reduced and slightly thickened.
Add the cooked turkey and basil to the sauce, stir to coat and heat through well. Check seasoning again.
Serve with couscous and green beans.
Tip: if using fresh turkey you can poach sliced breast fillet or breast steaks along with the apples. Check it is cooked by cutting a piece in half – it should not be pink in the centre.
© Phil Vickery