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Add the onions and cook over a medium-high heat until the onions have softened (though still have bite) and are golden. Removewith a slotted spoon and set aside.


2 Add another tbsp of the oil, heat and stir fry the red pepper for 2minutes.Nowadd the Tenderstembroccoli and stir fry for anotherminute. Add the garlic, chilli and turkey and cook for another 1.5minutes.


3 Toss in the rice and spring onions andmix everything together lightly – it’s important not to press the rice or itwill become stodgy – and cook till the rice is heated through, stirring occasionally.


4While you are frying the rice, quickly heat the remaining oil in a non-stick frying pan and add the egg. Cook this as if you are making an omelette, rather than scrambled eggs.Don’t stir the egg but drag the bitswhich are set round the side into the centre then tip the pan to allowrunny egg to set around the outside – keep doing this until it is all cooked.


5With a sharp knife cut the egg into thin ribbons. Add to the rice alongwith the prawns, soy sauce, sugar, salt and pepper and onions. Toss and heat through.


6 Squeeze lime over the top, scatter on the cucumber, peanuts and coriander and serve with limewedges.


www.tenderstem.co.uk


TURKEY AND SWEETCORN CHOWDER


9


Makes a change fromthe usual smoked haddock.


 2tsp olive oil


 3 sticks of celery diced


 1 onion, finely diced


 400g potatoes cut into cubes  1.5 litres chicken stock  2 bay leaves  350g sweetcorn, tinned or frozen


 400g leftover turkey, cut into bite sized chunks


 200g créme frâiche  Small bunch of parsley


1 In a large saucepan heat the oil then add the celery and onion, put the lid on a sweat over amediumheat for 5 minutes. Pour the stock into the pan, alongwith the potato and


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For Recipes and more information visit www.partridgefarmtiverton.com


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4 (6) FOR LUNCH


bay leaves and simmer for 10 minutes until the potatoes start to become tender.


2 Add the turkey, sweetcorn a good grind of black pepper. Cook for another 5minutes. Check the vegetables are


cooked and adjust the seasoning.


3 Stir in the créme frâiche then divide between 4 bowls and top with the parsley leaves.


www.yeovalley.co.uk


farm meats PROPER MEAT!


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