Merguez Turkey Meatballs with lentils and beetroot

Recipe taken from Balance Magazine, published by

On the pulse – Pulses contain protein and fibre and, compared to other carb-containing foods, don’t give sharp rises to blood glucose levels. So if you have diabetes, there’s never ‘bean’ a better time to cook with them …

Serves: 2 Prep time: 20 mins Cook time: 26 mins

Per Serving 584g:

Carbs: 39.9g Cals: 457 Sugars: 14.6g Fat: 7.5g Sat Fat: 1.6g Salt: 0.66g
Protein: 49.7g Fibre: 15.7g

3 portions of fruit and veg

1 tsp whole cumin
1 tsp whole coriander
1 tsp whole fennel seeds
2 tsp paprika
3 garlic cloves, crushed
50g carrot, finely chopped
200g lean turkey mince
1 tsp rapeseed oil
1 stick celery, chopped
200g cooked plain beetroot, diced
1 orange – grated rind of half and remainder sliced
200g cooked Puy lentils
350ml low-salt vegetable stock
1 tblsp chopped fresh flat leaf parsley


  1. Oil a medium roasting tin. Dry-fry the cumin, coriander and fennel on a medium heat until fragrant. Grind to a fine powder.
  2. Stir the powder, paprika, 2 cloves garlic, carrot and 1tsp onion into the mince and season. Divide and roll into 10 balls.
  3. Heat the oil in a frying pan and cook the remaining onion until softened. Add the celery and remaining garlic and cook for 1-2 mins. Add the beetroot and orange rind and cook for 3-4 mins.
  4. Add the stock and bring to the boil. Reduce heat to a simmer, add the meatballs, cover and cook for 5 mins, turning occasionally. Meanwhile, fry the orange slices with 2 pumps of 1kcal spray until browning on each side. Set aside.
  5. Add the lentils to the sauce and simmer for 5-10 mins until thickened, and the meatballs are cooked. Serve with green vegetables and the glazed orange.

Turkey Rice Salad

Recipe taken from The Ultimate Christmas Cookbook.

A delicious crunchy salad to use up leftover turkey during the holiday festivities.

Serves: 8

225g (8oz) brown rice, 50g (2oz) wild rice, 2 red dessert apples, quartered, cored and chopped, 2 celery sticks, coarsely sliced, 115 (4oz) seedless grapes, 45ml (3 tbsp) lemon or orange juice, 150ml (¼ pint) this mayonnaise, 350g (12oz) cooked turkey, chopped, Salt and freshly ground black pepper, Frilly lettuce leaves, to serve


  1. Cook the brown and wild rice in boiling salted water for 25 minutes or until tender. Rinse under cold running water and drain.
  2. Turn the well-drained rice into a large bowl and add the apples, celery and grapes. Beat the lemon or orange juice into the mayonnaise, season with salt and pepper and pour over the rice.
  3. Add the turkey and mix well to coat with the lemon or orange mayonnaise.
  4. Arrange the frilly lettuce leaves over the base and around the sides of a warmed serving dish and spoon the rice on top.

Herby Christmas Turkey

Recipe courtesy of Prima Magazine.

Sorry but I had to do a one turkey recipe 🙂

The butter and soft cheese eased gently under the skin of the turkey keeps the flesh wonderfully moist and full of flavour, while the rich fruity stuffing is really something else again.

turkey picture


1oz (25g) butter
4oz (125g) onion, roughly chopped
1 clove of garlic, crushed
4oz (125g) smoked streaky bacon, roughly chopped
4oz (125g) field or brown cap mushrooms, roughly chopped
3oz (75g) white bread
3oz (75g) no-soak dried apricots, roughly chopped
1 tblsp (15ml) chopped fresh parsley
1 1/2 tsp (7.5ml) dried tarragon
12oz (350g) good quality pork sausage-meat
4 tsp (20ml) wholegrain mustard
rind of 1 lemon
1 tblsp (15ml) lemon juice

For the butter:
8oz (225g) butter
4oz (125g) soft cheese
3oz (75g) toasted pine nuts, finely chopped
6 tblsp (90ml) chopped fresh mixed herbs, eg. parsley, thyme and chives
rind and juice of 1 lemon

10lb (4.5kg) oven ready turkey

Step One : To make the stuffing, heat butter in a pan and cook onion and garlic until beginning to soften. Add the bacon and mushrooms, and cook until all excess moisture has evaporated. Cool.

Step Two : Cut the bread into 1/2 in (1 cm) cubes. Add to mushroom mix with apricots, herbs, sausage-meat, mustard, grated lemon rind and 1 tblsp juice. Season.

Step Three : Mix butter, cheese, pine nuts, herbs and grated rind and juice of lemon with seasoning. Place mixture in a piping bag with a large plain nozzle.

Step Four : Preheat the oven to Mark 4 (350oF / 180oC). Place your fingers in between the skin and the breast meat at the neck end of the turkey and release the skin, making a pocket over the breast. Be careful not to rip the skin. Gradually pipe butter under the skin. Run your hands over the skin of the turkey to spread the butter evenly underneath.

Step Five : Spoon stuffing into neck end and secure with skewers.

Step Six : Cook in a roasting tin, covered with foil, for 3 1/2 – 4 hours, basting occasionally, or until golden brown. When cooked, the juices will run clear when a skewer is inserted into the thickest part of the leg. Cook for a little longer if necessary

Step Seven : Leave the bird in a warm place on a serving dish for 20 minutes before carving.

Tip: Prepare ahead: Make the stuffing and butter the night before and refrigerate.