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Turkey Pizza Base

Story location: Home / food_and_drink / pizza /

Last week I mentioned the chicken pizza base. We also occasionally make a pizza base using turkey mince. It's made from mince, seasoning and an egg. The mixture is quite sloppy so it needs to be spooned into a pan and spread out to cook.

Turkey Pizza Base

After it has cooked, it gets topped and cooked in the oven as before, to let the cheese melt.

Week 13: Moroccan Meatballs with cous-cous

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The second recipe this week is based on one from the BBC Good Food website (original link no longer available). Their recipe used lamb meatballs but I already had some homemade turkey meatballs, cooked and in the fridge from yesterday.

Since the meatballs were already made, the meal was incredibly quick to prepare. I chopped one clove of garlic an fried it in a little oil, then added a tin of tomatoes. I added the spices (1 tsp cumin, 1 tsp cinnamon, ½ tsp ginger, a pinch of salt, a pinch of chilli flakes) and left the sauce to simmer while the cous-cous cooked in a pan of hot chicken stock.

The meal left the kitchen smelling very aromatic and spicey even though the sauce was quite lightly spiced.

Week 12: Turkey and asparagus pie

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This weeks recipe was based on the chicken and ratatouille pie from three years ago, when I last tried to cook a new recipe every week.

The pastry was made exactly as I described but for some reason it came out fairly dry and crumbly so we put discs of it on top, like a cobbler, instead of a single sheet. It still tasted good though.

To make the filling, I finely diced one onion and a clove of garlic and fried them in butter until soft. I warmed about 200ml of milk with a pinch of nutmeg, some freshly ground pepper and a clove. I strained the milk through a sieve into the pan with the onions. I added the diced turkey and a couple of tablespoons of cream cheese. The asparagus was placed in the bottom of a pyrex dish, the turkey in white sauce was poured over the top. Finally the discs of pastry were put on top.

Turkey and asparagus pie

The pie was cooked at gas mark 5 for around 45-50 minutes until the sauce was bubbling and the topping was crispy.

Week 11: Turkey Tagine

Story location: Home / food_and_drink / recipe_a_week /

After a couple of weeks of cakes, it's time to return to savoury main courses, although there is still a sweet aspect to tonights recipe. We are not normally fans of meat with fruit, I have never liked the combinations of pork with apple or gammon with pineapple. The sweet fruit would always feel unbalanced next to plain meat.

A couple of years ago I had a Lamb Tagine which contained apricots and the spiciness of the sauce worked well with the fruit. I had actually eaten half of the meal before I noticed that there were pieces of fruit in it. Tonight I attempted to emulate this meal, using turkey instead of lamb. The recipe here is based on several sources, I mixed and matched ingredients to fit what we had in the kitchen. Most of the original recipes included honey but I omitted that since the fruit made the sauce sweet enough for us.

Turkey Tagine

I started off with 500g of turkey which I diced and fried in olive oil. When it was cooked, I removed the turkey from the pan and added three small onions and three cloves of garlic (all finely sliced). After cooking the onions for a few minutes, I added the dry spices (one teaspoon each of ground ginger and cinnamon, half a teaspoon each of cumin and turmeric).

I added a cupful of chicken stock and a generous pinch of saffron and gave the pan a stir, before adding about a tablespoon of lemon juice. I also added a couple of tablespoons of passata.

After a few minutes of simmering I added the apricot halves and a small handful of sultanas. The tagine was served on a bed of cous cous with some toasted flaked almonds sprinkled on top.

As I said earlier, we found it sweet enough without needing the honey. The meal was quick and easy to make, especially because cous cous cooks much faster than rice. We might omit the apricots next time.

Week 8: Cottage Pie with Sweet Potato Mash

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I can't believe that I have been cooking as long as I have and can't remember ever making a Cottage Pie before. It is a fairly classic British recipe and was traditionally a way of using up leftover meat from a roast dinner. These days it is commonly made using mince, and that's what we did.

The filling contained turkey mince along with various vegetables including onions, leeks, garlic, red pepper, courgette, tomatoes and beans.

Cottage Pie with Sweet Potato Mash

The topping was mashed sweet potato. When it was assembled, I baked it in the oven until the filling had started to bubble, which didn't take too long because everything was still quite hot when it went into the oven.

Ha-Pie New Year

Story location: Home / Blog / food_and_drink /

Back in 2010, I attempted to cook a new recipe every week. I am going to try to do the same this year. I received a total of 5 recipe books for Christmas so I will have plenty of scope for finding ideas and inspiration.

My final recipe of 2012 was a turkey pie, made in the style of a pork pie. I first came across the idea a while ago but it was only last week when I finally got around to having a go at making them.

Pork-style Turkey Pie

The filling was made using turkey mince, turkey bacon, a finely sliced leek, a pinch of salt and a pinch of mixed spice. I tried to cook the pies in the traditional pork pie fashion, based on the method in a recipe from the Great British Bake-Off. I used well oiled glass tumblers as the 'pie dollies'. Although the pastry didn't stick to the glass, it didn't slide off easily because it formed a vacuum at the base. Even after half an hour in the fridge, the pastry was very soft and it collapsed slightly while I was filling it.

The resulting cooked pies tasted very good. The pastry was a bit thick but had a good 'pastry' taste to it. The filling worked very well too. I'll try again sometime but might use a pie dish so the pies hold their shape a bit better.

24 hours later, the pastry crust had gone crispy on the outside and the pie tasted even better. Apart from their saggy appearance and the soft base, I would have to describe them as a very successful first attempt.

Meat and Halloumi Pasta Bake

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Tonight I made a mince and halloumi pasta bake, based on a recipe from the BBC food website. There were two versions of the recipe given, I followed the one by a member of the public instead of the Paul Rankin version, because the sauce contained egg and I thought that might set better. The only changes I made were to use 100g of halloumi in the pasta and sauce, 400g of macaroni, and 340g of mince. This was simply because of the sizes of the packs of meat and cheese, and the amount of pasta left in the pack on our shelf. I also used turkey mince instead of pork mince. It was quite fortunate I used less ingredients because the pyrex tray was very full by the time I layered everything in.

Meat and Halloumi Pasta Bake

This is the first time I have used halloumi in a recipe, instead of simply slicing and frying it. Overall the pasta bake was very good. I might mix the sauce with the pasta next time so it holds together better for serving but otherwise it went well.

Turkey and Vegetable Meatloaf

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The meatloaf recipe is similar to our normal burger recipe but baked in a tin instead of being fried in a pan.


All quantities are approximate.

  • 400g or so of turkey mince
  • 1 medium leek
  • ½ courgette
  • 2 cloves of garlic
  • 1 chilli pepper
  • plain flour
  • 1 egg
  • a couple of handfuls of breadcrumbs
  • 100g mozzarella or other cheese
  • salt and pepper or other seasoning as preferred.

Turkey and Vegetable Meatloaf

Start by finely chopping the vegetables frying in a little oil until they soften. Stir in a couple of tablespoons of flour then leave to cool before mixing the vegetables with the mince.

Add the seasoning, breadcrumbs and egg and mix well. Put half of the mix into a loaf tin then layer half of the cheese. Cover with the remaining mix. Cover with foil and bake for about 1 hour at gas mark 6. Remove the foil and cover with the remaining cheese before returning to the oven for about 10 minutes to melt the cheese.

Turkey and Vegetable Meatloaf with potato cakes

Meatball and Quail Egg Lasagne

Story location: Home / Blog / food_and_drink /

The lasagne came about because we had some fresh lasagne sheets in the fridge. The meatballs in the sauce meant the lasagne was a bit tricky to eat but the mixture of quail eggs and meatballs meant that each mouthful tasted different.

Meatball and Quail Egg Lasagne

The meatballs contained turkey mince, grated cheese and seasoning. The tomato sauce was cooked down for a couple of hours to concentrate the flavours.

Week 39: Turkey and Chickpea Meatloaf

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  • 340g turkey mince

  • 1 medium onion

  • 2 cloves garlic

  • 400g tin of chickpeas, drained

  • 1 small egg

  • generous teaspoon of marmite

  • pinch of dried herbs

  • pinch of dried chilli

  • 100g diced mozzarella


Finely chop the onion and garlic, and fry until soft. Mash the chick peas (or use a food processor). Mix all the ingredients together, apart from the cheese.

Put half of the mixture in a small loaf tin, then scatter a layer of diced mozzarella, followed by the rest of the mixture. Bake in the middle of the oven, gas mark 6, for about an hour.

Turkey and Chickpea Meatloaf