sweet and sour turkey
Simple yet effective (Picture: Gousto)

Fridges across the country are jam-packed full of turkey today – so we’re all looking for inventive ways to use our Christmas leftovers up.

Of course, there’s the traditional turkey sandwich or classic bubble and squeak, but maybe you fancy something a little different this year?

The team at Gousto have shared a speedy and simple recipe for using up leftover turkey – however they do stress it can be easily adapted for whatever meat you have, including chicken, beef, pork and more.

This 10-minute recipe is a faff-free choice on Boxing Day and it requires just a handful of ingredients – many of which you probably already have in the cupboard.

Here’s how to make it at home…

10-minute sweet and sour turkey recipe:

Ingredients  

For 2 people 

  • 250g shredded leftover turkey breast (or whatever you have left) 
  • 80g mangetout  
  • 1 red pepper  
  • 25g chilli jam 
  • 10 ml tomato ketchup 
  • 1 tbsp ginger and garlic paste 
  • 1 tbsp rice vinegar 
  • 1 tbsp soy sauce 
  • 3g cornflour  
  • 300g steamed microwavable pouch of brown basmati rice 

You’ll also need  

  • Salt, sugar, vegetable oil  

Method  

  1. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Boil half a kettle.  
  2. Once hot, add the turkey, red pepper strips and mangetout to the pan with a pinch of salt and cook for 2-3 minutes, or until starting to soften  
  3. Combine the cornflour with 100ml boiled water. Add the tomato ketchup, chilli jam, soy sauce, rice vinegar and 1 tbsp sugar and whisk until smooth – this is your sweet and sour sauce.
  4. Add the ginger and garlic paste to the pan and cook for 1 minute. 
  5. Add the sweet and sour sauce and cook for 2-3 minutes or until thickened and sticky.
  6. Meanwhile, squeeze the pouch of steamed brown basmati rice to separate the grains. Tear the top corner of the pouch (just a little) and microwave for 2 minutes or until piping hot. Serve the sweet and sour turkey with the steamed brown basmati rice to the side.  

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