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Ten minute turkey with peas and leeks

Ten minute turkey with peas and leeks

Per Serving 387 kcals, 12g FAT

Serves: 4
Preparation time: 10 minutes
Cooking time: 10-12 minutes


  • 300ml turkey or chicken stock
  • 4 skinless British turkey breast escalopes, cut into 1-2cm strips
  • 1 large leek, rinsed and finely chopped
  • 300ml double cream
  • 1 tbsp wholegrain mustard
  • 1 tbsp parsley, chopped
  • 225g frozen peas, cooked
  • salt & pepper


  • Pour the stock into a saucepan and bring to the boil. Add the turkey strips, turn down the heat and simmer for 5 minutes.
  • Lift out the turkey pieces and keep warm, then bring the stock back to a rapid boil until reduced by two thirds.
  • Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm.
  • Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.
  • Season well with salt and pepper and serve straight away in bowls, with boiled