Method
Prep:10min  ›  Cook:8min  ›  Ready in:18min 

1. Fry the onion: Heat the oil in a large frying pan. Add the onion and cook over a high heat for 1 minute, stirring frequently.
2. Cook the turkey: Add the turkey and cook, stirring and turning frequently over a high heat, for 2-4 minutes or until the strips are browned and just cooked.
3. Add the mushrooms: Stir in the mushrooms and cook over a medium-high heat for 1 minute, so that the mushrooms begin to brown.
4. Make the sauce: Add the brandy – it will sizzle and hiss – followed by the orange zest and juice, and the sugar. Boil, stirring, for about 1 minute, just long enough to coat everything with the sauce. Season and add the parsley. Serve immediately, drizzling yoghurt over each portion.

Swaps

*For turkey, use chicken strips. *Instead of brandy, use cider or dry sherry.

…another idea

Turkey sauté with mascarpone: Add 2 crushed garlic cloves with the onion at step 1 and 2 bottled marinated red peppers, sliced into strips, with the turkey at step 2. Instead of brandy, orange zest and juice, add 200ml passata with the sugar. Omit the yoghurt. Enrich the sauce by stirring in 3-4 tbsp mascarpone and finish with 50g sliced black olives and basil leaves instead of parsley. Serve topped with shavings of Parmesan cheese. Serve with gnocchi, cooked according to the pack instructions.

…get ahead

*The turkey mixture is great for prepare-ahead pies (pastry-topped or cottage-pie-style with mashed potato), in lasagne (layered with a tomato sauce, lasagne and a cheese sauce topping) or for filling pancakes (buy unsweetened ready-made), or wraps. *Fill pancakes or wraps with the turkey mixture, then roll up and put into a greased ovenproof dish. Top with grated cheese, then cover with foil and bake for about 15 minutes at 200°C (180°C fan oven), gas 6.