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CHEF’S RECIPES<br />
Talking Turkey<br />
TV chef Rachel Green serves up some winning ways with turkey, proving there’s more to the great<br />
British bird than just being the centrepiece for Christmas Day lunch<br />
WINTER GOLDEN TURKEY, VEGETABLE AND LENTIL BROTH<br />
WITH POACHED EGG<br />
This dish is also lovely with a spoonful<br />
of thick Greek yoghurt on top. If you<br />
like, you can replace the butternut<br />
squash with pumpkin or swede<br />
Serves 6<br />
Preparation time 20 minutes<br />
Cooking time 50 minutes-1 hour<br />
INGREDIENTS<br />
• 2 tbsp olive oil<br />
• 1 medium onion, peeled and diced<br />
• 2 carrots, peeled and chopped<br />
• ½ butternut squash, peeled,<br />
deseeded and cut into chunks<br />
• 2 celery sticks, trimmed and sliced<br />
• 2 leeks, washed, cut into rings and<br />
well rinsed<br />
• ½ mild chilli, deseeded and finely<br />
diced or a pinch of dried chilli flakes<br />
• 1 sprig fresh thyme<br />
• 1 tsp smoked paprika, plus extra<br />
• 1 tsp ground cumin<br />
• 1 tbsp fresh coriander, chopped<br />
• 175g/6oz green lentils, washed<br />
and drained<br />
• 2 cloves garlic, peeled and crushed<br />
• 1.75ltr/3pt rich home-made Golden<br />
Turkey stock or vegetable stock<br />
• Salt and freshly ground black pepper<br />
• 175g/6oz cooked/roasted Golden<br />
Turkey, diced<br />
• Handful kale, cabbage or spinach,<br />
chopped<br />
• 6 eggs<br />
• 2 tbsp fresh parsley, chopped<br />
1. Heat the oil in a large heavybased<br />
pan, add the onion, carrots,<br />
butternut squash, celery and leeks.<br />
Toss thoroughly through the oil and<br />
brown very slightly. Turn the heat<br />
down and add the chilli, thyme,<br />
paprika, cumin, coriander, lentils<br />
and garlic.<br />
2. Cook for a further 30 seconds,<br />
add the stock and season with sea<br />
salt and freshly ground black<br />
pepper then bring to a boil.<br />
Reduce to a simmer then cover<br />
with a lid and cook as gently as<br />
possible for 40 minutes. Add the<br />
turkey and kale or cabbage or<br />
spinach. Cook for a further 10<br />
minutes then taste and adjust the<br />
seasoning as necessary.<br />
3. Just before serving, poach the<br />
eggs to preference and stir the<br />
parsley into the soup.<br />
4. To serve, ladle the soup into<br />
warm bowls, top each with a<br />
poached egg and sprinkle with a<br />
little smoked paprika. Serve with<br />
crusty bread, if liked.<br />
<br />
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