This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang
Prep:15 mins
Serves 4
2 onions, finely chopped1 eating apple, cored and chopped2 tbsp olive oil1 tsp dried sage, or 5 sage leaves, chopped2 tbsp plain flour300ml vegetable or chicken stock2 tbsp wholegrain mustard2 tbsp runny honey400g-500g leftover turkey, shreddedabout 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced
STEP 1Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.STEP 2Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
