Turkey ragù Recipe
- 1 tbsp vegetable oil
- 110g/4oz turkey breast, finely chopped
- ½ leek, roughly chopped
- 1 garlic clove, crushed
- 1 x 400g/14oz can cherry tomatoes, drained
- 2 tbsp white wine vinegar
- 1 tbsp chopped fresh parsley
- bowl of rice, cooked according to packet instructions
- Heat the vegetable oil in a frying pan over a high heat. Add the turkey and fry for 2-3 minutes on each side, or until golden brown.
- Add the leeks and garlic to the pan for 2-3 minutes.
- Add the remaining ingredients simmer to reduce and thicken the sauce.
- To serve, remove the sauce from pan and eat alone or with a bowl of steaming rice.
