Our tested Baked Turkey Flatbread: island, generous, and balanced with scotch bonnet. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the thyme and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
Weeknight-friendly Lentil Crumble with the jerk and allspice we come back to again and again....
Caribbean Our tested Smoked Sweet Potato Bowl: tropical, generous, and balanced with jerk and allspice....
Caribbean Our tested Slow-Cooked Halloumi Ramen: jerk-spiced, generous, and balanced with jerk and...
Caribbean A sun-kissed take on Pork Salad, built on coconut and thyme and finished the way we like it....