A slow-simmered take on Turkey Salad, built on garlic and basil and finished the way we like it. Ready in about 22 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and basil 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the calabrian chilli and the rest of the garlic and basil flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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