Ham & leek pie with mustard pastry
Use up leftover Christmas ham and sherry to make this comforting pie. It's a great dish on cold winter nights, especially when served with your favourite veg
Turkey larb bowls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small red onionfinely sliced
- 3 tbsp rice wine vinegar
- pinch of sugar
- 300g sticky white rice
- 1 tbsp sunflower oil
- 1 tsp sesame oil
- 4 garlic clovescrushed
- 3 banana shallotsfinely sliced
- 1 lemongrass stalkouter leaves removed and finely chopped
- 1-2 bird's-eye chilliesto taste (deseeded if you prefer less heat), finely chopped
- 400g leftover turkeyshredded
- 2 tbsp dark soy sauce
- 2 tsp fish sauce
- 1 tbsp light brown soft sugar
- 1 limejuiced
To serve
- 1 Little Gem lettuceroughly chopped
- ½ cucumberhalved and sliced
- 5g corianderfinely chopped
- 5g mint leavesfinely chopped
Nutrition: Per serving
- kcal584
- fat13g
- saturates3g
- carbs82g
- sugars12g
- fibre1g
- protein34g
- salt2g
Method
step 1
Combine the onion, vinegar, sugar and a pinch of salt in a small non-reactive bowl and set aside.
step 2
Rinse and cook the rice following pack instructions. Heat both oils in a deep frying pan over a medium-high heat and cook the garlic, shallots, lemongrass, chilli and turkey for 2 mins, stirring frequently until fragrant and sizzling. Stir through the soy, fish sauce, brown sugar, lime juice and 1 tbsp water. Bring to a simmer and cook for 5 mins until the sauce is reduced and sticky, and the turkey is piping hot. Season to taste, adding a little more soy, sugar or lime juice, if you like – you want a balance of hot, sour, sweet and salty.
step 3
Spoon the sticky rice into bowls and spoon over the larb. Top with the pink pickled onions from step 1, the lettuce and cucumber, then scatter over the coriander and mint.
