When your turkey or chicken has cooked in the roasting dish lift it out, wrap it in tin foil and allow it to rest for 20 minutes. This gives you plenty of time to make some delicious gravy. Using the cooking juices left in the roasting dish, transfer this dish to the hob. Add some water and a couple of chicken or vegetable stock cubes. You can use the water that you have cooked your veg in for added flavour.
1 tbsp cooking oil · 1 onion, finely chopped · 1 red pepper, sliced · 1 tsp medium curry powder · 2 tbsp tomato purée · 250 ml chicken stock (chicken stock cube dissolved in hot water) · 1 tbsp mango chutney · 390 g chopped tomatoes in tomato juice · 500 g left over turkey Gently fry the onions and peppers in the oil until soft. Add in the leftover turkey to brown for a few minutes. Add the