Celebrate the best of British
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Recipes
Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd's Pie or Apple Crumble, and giving them a modern twist?!
If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.
There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!
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 Thai curries and those in Goa on the west coast of India are often made with coconut milk as there is a ready supply of locally grown coconuts and the milk adds richness to the curry sauce. Serve with all your favourite curry accompaniments such as rice, naan bread and mango chutney
Preparation: 20 minutes
Cooking: 35 minutes
Serves: 4
Ingredients
2tbsp sunflower oil
500g/1lb 2oz British Turkey breast slices, each slice cut into 2 or 3 pieces
3 shallots, peeled and thinly sliced
2 courgettes, trimmed and sliced
1 red pepper, deseeded and sliced
2tsp ground turmeric
1tsp chilli powder
2tsp cornflour
200ml/7fl oz chicken stock
200ml/7fl oz carton of coconut cream or coconut milk
Salt and black pepper
2 pineapple rings, chopped
50g/2oz cashew nuts, lightly toasted
1 bunch of leaf coriander, chopped
Method
- Heat the oil in a large pan and brown the turkey in batches over a fairly high heat. Remove from the pan and set aside.
- Lower the heat, add the shallots, courgettes and red pepper and fry for 5 minutes, stirring occasionally.
- Add the turmeric and chilli powder and cook for 1 minute. Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock. Stir over the heat until boiling, lower the heat to a simmer and return the turkey to the pan. Cover and cook gently for 15 minutes.
- Stir in the coconut cream or milk and season to taste. Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.
- Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.
Tip: when cutting the turkey into pieces, always slice across the grain of the meat. This shortens the fibres in the flesh and ensures it stays tender when cooked
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