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Michela’s turkey hotpot
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Ingredients:
  • olive oil
  • 500 g free-range minced turkey
  • 2 carrots
  • 1 bulb of fennel
  • 1 medium leek
  • 1 x 400 g tin of chopped tomatoes
  • 1 x 400 g tin of red kidney beans
  • 1 x 400 g tin of chickpeas
  • 1 fresh bay leaf
  • sea salt
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
Instructions:
  • Heat a large pan over medium heat with a drizzle of oil. Add the turkey and cook for 4 to 5 minutes until browned, breaking it up with a spoon. As the turkey cooks, prepare your vegetables by trimming, peeling, and halving the carrots, fennel, and leek. Add the prepared vegetables, chopped tomatoes, drained beans, chickpeas, 500ml water, and bay leaf to the pan. Bring to a boil, then simmer covered for 45 minutes until the vegetables are tender. Transfer the cooked vegetables to a blender and puree until smooth. Return the mixture to the pan. Adjust consistency with water if needed. For your baby, blend until smooth. For adults and toddlers, remove bay leaf, season with salt and pepper, and garnish with parsley. Serve with baked potatoes or rice.

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