ORANGE AND WALNUT TURKEY ( Serves 8-10 ) 

Turkey is very good value and therefore excellent for entertaining large numbers of people. This dish is colourful, delicious and very economical.

Turkey
4 frozen turkey breast fillets, total weight about 900g/2lbs, defrosted
1 large onion, finely sliced
3 tbsps sunflower oil

Marinade
4 spring onions
280ml/ 1/2 pint orange juice, use a frozen concentrate
1 tbsp white wine vinegar
2 bay leaves
6 juniper berries
1 clove garlic, crushed
120g/4oz ready to eat dried apricots, roughly chopped
90g/3oz walnuts, roughly chopped
Salt and freshly ground black pepper

Frozen chopped parsley to garnish

Slice the turkey breasts into thin strips. Mix all the ingredients from the marinade in a suitable bowl, add the turkey and leave for at least 4 hours, stirring once or twice. Remove the turkey, reserving the marinade, then pat the turkey dry on absorbent kitchen paper.

Cook the onion slowly in the oil until softened, but not brown, then add the turkey breasts and cook quickly for 5 minutes, stirring frequently. Add all the remaining ingredients, including the marinade. Bring to the boil, then simmer slowly for 20 minutes, or until the turkey is tender, stirring once or twice, adding extra orange juice if necessary. Season to taste, then serve immediately, on a bed of noodles or rice.

This dish may be served hot or cold.

Did you know?

In a blind turkey tasting carried out by BBC Food and Drink, a frozen turkey was pronounced the overall winner for excellence of flavour and texture.