10minutes preparation time 15-20 minutes cooking time 305 Kcal per portion 16.6g fat per portion 7.5g sat fat Serves 4 Loseley Summer Meadow Butter 25g (1oz) Onion 1, peeled and cut into thin wedges Button Mushrooms 110g (40z) Smoked streaky bacon 6 rashers Cooked turkey 250g (12oz), diced Red wine vinegar 2tbsp Sherry 3 tbsp Salt and freshly ground black pepper Water or baby spinach leaves 75g-150g packet
1. Heat the butter in a frying pan and fry the onion for 3-4minutes until it starts to soften. Add the mushrooms and cook for a further 3-4 minutes until they start to crisp. Remove from the pan and set aside. 2. Cut the bacon rashers in half and roll them up. Add the bacon rolls to the pan and cook for a further 2-3 minutes or until heated through. Stir in the vinegar, sherry and seasoning, then return the onion and mushrooms to the pan. 3. Arrange the spinach leaves on individual plates and spoon the turkey mixture on top/ Spoon over the juices from the pan to warm the leaves slightly and serve immediately. Cooks Tip If you like wilted leaves, stir the spinach into the hot pan with the turkey mixture just before serving. Recipe from Loseley