Neven Maguire's Sweet & Sour Turkey

INGREDIENTS

• 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Onion, diced
• 1 Red Pepper, cored, seeded and roughly diced
• 1 Yellow Pepper, cored, seeded and roughly diced
• 1 Green Pepper, cored, seeded and roughly diced
• 2 Garlic Cloves, crushed
• 2 Tbsp Simply Better Italian Tomato Purée
• 50g Light Brown Sugar
• 2 Tbsp Simply Better Italian Balsamic Vinegar
• 3 Tbsp Simply Better Handmade Soy & Ginger Sauce
• 1 Tin Simply Better Italian Chopped Tomatoes
• 1 Tbsp Cornflour, mixed with 2 Tbsp Water
• ½ Fresh Pineapple, peeled, cored and cut into cubes
• 3 Tbsp Chopped Fresh Basil
• 400-600g Cooked Roast Turkey, cut into bite-sized pieces
• Simply Better Oriel Sea Salt & Freshly Ground Pepper
• Steamed Simply Better Organic Basmati Rice, to serve

METHOD

1. Heat a large non-stick frying pan over a high heat. Add the oil and swirl it around, then add the onion, peppers and garlic. Cook for 2-3 minutes while continuously stirring. Add in the tomato puree, sugar, vinegar and soy & ginger sauce. Mix well to combine and then add in the tomatoes.
2. Fill the empty tin from the tomatoes with water and add that too, then bring the sauce to the boil and add the cornflour mixture. Stir well over a low heat until the sauce has thickened. Add the pineapple and cook for 3-4 minutes, stirring occasionally.
3. When ready to serve, stir in the chopped basil and season with salt and pepper to taste, then fold in the roast turkey. Adjust if needed with balsamic vinegar or sugar depending on how sweet or sour you like your sauce. Serve straight to the table with a bowl of basmati rice.