- 3 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, crushed
- 400g can chopped tomatoes
- 2 tbsp harissa paste
- 1 cinnamon stick
- 900ml turkey stock
- 450g peeled and diced butternut squash
- 150g baby corn
- 400g leftover cooked British turkey, cut into bite size pieces
- 150g sugarsnap peas
- 225g cherry tomatoes
- 2 tbsp cornflour
- handful chopped mint
- handful chopped coriander
- salt and freshly ground black pepper
Heat the oil in a large pan and cook the onion for 3-4 minutes. Add the garlic, canned tomatoes, harissa, cinnamon and stock. Cover and simmer for 10 minutes.
Add the butternut squash and baby corn and simmer for 20 minutes.
Add the cooked turkey, sugar snap peas and cherry tomatoes and cook uncovered for 5 minutes or until the tomatoes soften and the turkey heats right through.
Mix the cornflour with 2 tbsp of water. Stir this paste into the stew and simmer until thickened. Stir in the mint and coriander and season to taste.
Serve with crusty bread to mop up the juices.