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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Serves 4
Per serving: 458kcals, 34g fat, 14g saturated fat
Ingredients:
2 tablespoons vegetable oil
500g diced British turkey thigh meat
1 red onion, peeled and thinly sliced
1 red pepper, deseeded and chopped
1 courgette, sliced or chopped
2 garlic cloves, peeled and crushed
2 tablespoons korma curry paste
1/2tsp chilli paste or powder
230g can chopped tomatoes
150ml chicken stock
150ml double cream
50g creamed coconut, chopped
Salt and pepper
1 bunch of leaf coriander, chopped
To serve:
Naan or rice
Mango chutney
Method:
- Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.
- Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.
- Stir in the curry paste and chilli, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.
- Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over. Accompany with naan bread or rice and mango chutney.
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