This quick lunch option is ready in just 25min. It's the perfect way to use up any leftover turkey you might have after the festive season!
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
6 mins
Total Time:
26 mins
Cal/Serv:
680
Ingredients
For the quick pickles
11/2tsp.
rice wine vinegar
1
caster sugar
1
small carrot, peeled and cut into matchsticks
5
cm piece daikon/mooli, peeled and cut into matchsticks
For the filling
1tsp.
vegetable oil
1tsp.
lemongrass paste
1
garlic clove, crushed
2
cm piece fresh root ginger, peeled and finely grated
200g
cooked turkey, shredded
1tsp.
runny honey
1/2Tbsp.
fish sauce
1/2Tbsp.
soy sauce
To serve
1
medium baguette
1Tbsp.
mayonnaise
Small handful coriander, leaves picked
Sriracha hot sauce, to drizzle
Directions
Step 1First make the quick pickles. Mix the vinegar, sugar and a large pinch of salt in a medium bowl until sugar dissolves. Add the carrots and daikon, stir and set aside while you make the filling.
Step 2For the filling, heat the oil in a medium frying pan over medium heat. Add the lemongrass paste, garlic and ginger and cook for 1min, until fragrant. Increase heat to high, add the turkey, honey, fish sauce and soy sauce and cook for 5min, stirring occasionally, until turkey is piping hot.
Step 3To serve, cut the baguette in half lengthways and spread with mayonnaise. Drain the pickles then load into the bread and top with the turkey filling. Scatter over coriander and drizzle with sriracha. Halve and serve.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
