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1 tbsp olive oil
500g pack essential Waitrose British Turkey Skinless Diced Breast Fillet
300g pack essential Waitrose Cup Mushrooms, sliced
1 tsp paprika
195g can essential Waitrose Sweetcorn, drained
2 tsp wholegrain mustard
300ml tub essential Waitrose Soured Cream
1 x ½ 25g pack fresh parsley, chopped
1. Heat the oil in a large frying pan and fry the turkey for 3 minutes.
2. Add the mushrooms and paprika and fry for 5 minutes. Add the sweetcorn and mustard and cook for 1 minute.
3. Off the heat, stir in the soured cream and season. Garnish with parsley and serve with cooked rice.
Typical values per serving:
This recipe was first published in June 2012.