A sauté is a French-style stir-fry, whizzed over a high heat in a frying pan – great for these ready-cut turkey strips cooked with mushrooms, orange and brandy. Accompany with buckwheat, rice or couscous. Delicious!
*For turkey, use chicken strips. *Instead of brandy, use cider or dry sherry.
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.
*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.