Turkey Cacciatore Recipe

Pre-heat the oven to 220°C (Gas Mark 7) and have a medium-large baking dish ready to hand. Place a large pan over a medium-high heat and add the olive oil. Allow it to heat up for a few seconds, then lower the heat and add the onions. Fry gently for about 8 minutes, then crush in the garlic cloves, drop in the thyme leaves (or oregano) and cook for a further couple of minutes, stirring so the garlic doesn’t catch and burn. Next, pour the tinned tomatoes carefully into the pan, then add the bay leaf together with a small squeeze of honey and a splash of vinegar (about a dessert-spoonful). Season with a small pinch of salt and plenty of black pepper, then stir it all together. Bring the pan up to a simmer, then let the sauce cook for about 20 minutes, stirring gently, until it has reduced and thickened. Take the pan off the heat, then stir in the olives and the prepared turkey.

Carefully tip the turkey and sauce into your baking dish, then tear the mozzarella into small pieces and scatter them over the top. Scatter over the breadcrumbs, too, then grate over the cheddar. Put the dish into the hot oven and cook for 20 minutes, until the top is nicely golden and the turkey is piping hot throughout. Serve with a green salad or steamed greens, and some fresh bread to catch all the lovely sauce.