800 g (1 3/4 lb) turkey breast steaks, cut into bite-sized pieces
2 tablespoons sunflower oil
4 garlic cloves, crushed
1 onion, finely chopped
2 teaspoons dried red chilli flakes
10–12 baby onions, peeled
2 carrots, peeled and cut into bite-sized pieces
2 potatoes, peeled and cut into bite-sized pieces
1 tablespoon sweet smoked paprika
3 tablespoons lemon juice
6 tablespoons finely chopped flat leaf parsley
500 ml (17 fl oz) hot chicken stock
salt and pepper
crusty bread, to serve
Put the turkey in a bowl and season well. Heat the oil in a large frying pan, add the turkey and cook over a high heat, stirring occasionally, for 2–3 minutes or until browned all over.
Transfer to a heavy-based saucepan, stir in the remaining ingredients and bring to the boil. Reduce the heat to medium and cook, uncovered, for 20 minutes or until the turkey is cooked through and the vegetables are tender.
Ladle into warm bowls and serve with crusty bread.