Aren't we all trying to find ways to use up the turkey right now?! This is a take on a Nigella recipe - last year I followed it to the letter and while it was delicious, I had many more roast potatoes left over this year so added some of them in and I have omitted the black olives she suggests.
Ingredients (serves 2 adults, generously)
50g flaked almonds
1 onion, peeled & chopped
2 red peppers, deseeded & chopped
1 clove garlic, peeled & crushed
200g cold turkey, chopped or shredded
6 cold roast potatoes, chopped
2 tbsp soured cream
2 tbsp turkey stock
Generous dash of Tabasco
75g grated Parmesan
2 tbsp fresh parsley, chopped
Heat a frying pan but don't add any oil - put the flaked almonds in and toss until toasted. Remove and set aside.
Heat some oil in the frying pan and add the onion and red pepper. Stir until soft then add the garlic, shredded turkey and roast potatoes and cook until piping hot (around 5-10 mins).
In a bowl, whisk together the soured cream, stock and Tabasco sauce then pour it into the pan, giving everything a thorough stir. Add the Parmesan, toasted almonds and fresh parsley and serve immediately.