Everyone’s always on the lookout for new ways to use the leftover turkey after Christmas Day, and this spicy recipe from Marks & Spencer is one of the most delicious we’ve found. It’s healthy, too! The kedgeree recipe below serves 4.
How to make it
- 4 medium eggs
- 2 tbsp olive oil
- 1 onion, sliced
- 275g cooked turkey, diced
- 2 tsp curry powder
- 2 x 250g pouches of red and white quinoa
- 2 tbsp sunflower seeds
- 25g chopped coriander
- Boil the eggs for 7 minutes, cool under running water, peel and set aside.
- Heat the olive oil in a pan and fry the sliced onion until golden. Add the cooked turkey and cook for 2 mins, then stir in the curry powder and cook for 30 secs.
- Cook the quinoa according to instructions on the pack, then stir through the turkey. Add the sunflower seeds and coriander.
- Cut the eggs in half to serve