Weeknight-friendly Turkey Cake with the cream and nutmeg we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the creme fraiche and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
This French Side leans on brown butter to do the heavy lifting. We char the Chickpea for real...
French Our tested Grilled Chickpea Dip: classic, generous, and balanced with cream and nutmeg. Serves...
French
Members
A elegant take on Lentil Traybake, built on garlic and thyme and finished the way we like it....
French Weeknight-friendly Chickpea Traybake with the white wine and shallot we come back to again and...