Ingredients

• 1 tbsp olive oil
• 1 turkey leg (about 700-800g/1lb 9oz-1lb 12oz)
• salt and pepper
• 2 onions
• sliced
• 2 garlic cloves
• bashed
• 2 carrots
• diced
• 1 litre/1¾ pints chicken stock
• made from stock cube
• 500g/1lb 2oz potatoes
• peeled and cut into bite-sized pieces
• 1 bunch parsley
• roughly chopped

Directions

• Heat a large saucepan over a high heat. Add the oil
• season the turkey leg on all sides and brown in the hot pan for 7-8 minutes
• turning now and again to ensure that all sides are coloured.
• Turn the heat down to medium and add the onions
• garlic and carrots and stir.
• Pour in the stock
• mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour
• stirring occasionally.
• Once the turkey leg is cooked
• remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew
• cover again and continue to cook for 20 minutes
• or until the potatoes are tender.
• Meanwhile once cool enough to handle
• remove the skin from the turkey and use a fork to help shred the meat
• discarding any bones or sinew. Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well
• taste and adjust the seasoning as necessary.
• Once ready to serve
• stir through the chopped parsley and serve hot.