- 450g/1lb fresh diced British turkey breast
- 2 tbsp plain white flour
- 1 tbsp oil
- 1 medium onion, peeled and cut into wedges
- 1 head of fennel, trimmed and sliced
- 300ml / A pint turkey or chicken stock
- 150ml/ A pint orange juice
- 2 tbsp grated orange rind
- 2 tbsp dark soy sauce
- 2 medium carrots, peeled and sliced
- 350g/12oz baby new potatoes, scrubbed and cut in half if large
- Few sprigs fresh rosemary
- 1 red pepper, deseeded and sliced into half moon shapes
- 75g/3oz pitted black olives
- Salt and freshly ground black pepper
- Extra rosemary sprigs and orange zest to garnish
Toss the British turkey in the flour and reserve the excess flour. Heat 1 tablespoon of the oil in a large saucepan then saute the onion and fennel for 3 minutes. With a slotted draining spoon remove from the saucepan and reserve.
Add the remaining oil and the turkey to the pan and cook, stirring until sealed then return the onion and fennel to the pan, sprinkle in any remaining flour and cook for 2 minutes.
Gradually stir in the stock then the orange juice, rind and soy sauce into the pan and bring to the boil.
Reduce the heat, then add the carrots, new potatoes and rosemary sprigs with seasoning to taste. Cover with a lid and simmer for 5 minutes.
Meanwhile cover the red pepper with boiling water, leave for 5 minutes then drain and reserve. Add to the pan, and continue to simmer for 10-15 minutes or until the turkey and vegetables are tender.
Add the black olives, adjust seasoning and serve garnished with extra sprigs of rosemary and orange zest.