Leftover Turkey, Bombay Potato and Sprout Traybake
Make use of your leftover Christmas ingredients with this spicy traybake.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 1 tbsp vegetable oil or ghee
- 600g leftover roast potatoes
- 400g leftover chopped turkey, or a 400g can chickpeas, drained (vegan option)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tbsp Nigella seeds
- 3 cloves garlic, crushed
- 3 green chillies, sliced
- 2 balls of Opies stem ginger in syrup, finely chopped
- ½ jar Opies cocktail onions
- 180g leftover greens or sprouts, quartered
- 2 tbsp tamarind sauce, optional
- 1 tbsp fresh coriander, chopped
- 1 pomegranate
Method
Preheat the oven to 200C/180C Fan/Gas 6. Add the oil to a medium roasting tin and place in the oven until hot.
In the mean time dice the potatoes into bite-sized pieces then remove the tin from the oven and add the potatoes, turkey (or chickpeas, if using), spices, garlic, chilli, cocktail onions and stem ginger. Season to taste then place in the oven for 15 minutes.
Meanwhile heat a frying pan on high and char fry the sprouts until coloured, about five minutes. Remove the tin from the oven, mix in the spinach, greens or sprouts and place back in the oven for five to 10 minutes. Drizzle over the tamarind sauce for added flavour, then scatter over the pomegranate seeds and coriander. Season well before serving.
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