About this recipe: A hearty hotpot of lean lamb chunks, leeks, carrots, tomatoes and broccoli with a herbed scone topping is sure to satisfy a hungry family. To complete the meal, serve with lightly steamed green beans or another seasonal green vegetable, to boost the vitamin content of the meal.
To make a Hungarian-style turkey cobbler, lightly brown 300 g (10½ oz) skinless boneless turkey breast, cut into bite-sized cubes, in 1 tbsp sunflower oil with 1 thinly sliced onion and 1 crushed garlic clove. Stir in 300 g (10½ oz) peeled, diced potatoes, 200 ml (7 fl oz) chicken stock, 1 can chopped tomatoes, about 400 g, with the juice, and 1 tbsp paprika. Bring to the boil, then cover and simmer gently for 20 minutes. Stir in 300 g (10½ oz) fresh shelled or frozen broad beans. Bring back to the boil, then simmer, covered, for about 5 minutes. For the scone topping, replace the herbs with 1 tbsp caraway seeds, and cut the dough into 12 rounds. Transfer the turkey stew to an ovenproof dish, arrange the scone rounds on top and glaze with milk. Bake as in the main recipe.
Lamb has a reputation for being a fatty meat, but changes in breeding, feeding and butchery techniques have reduced the fat content considerably. * Carrots are rich in beta-carotene, which helps to protect cells against damage by free radicals. Older, darker carrots contain more beta-carotene than young, pale ones.
A, C, E * B1, B6, folate, calcium, iron, potassium * niacin, copper, zinc