Turkey Meatball Tikka Masala

Looking for something a bit different to use up your turkey leftovers – We found this cracking recipe courtesy of Eb Gargano at Easy Peasy Foodie

turkey meatball tikka masala recipe

Serves: 4


  • 500g turkey mince
  • 1 tablespoon garam masala
  • 2 cloves garlic, crushed or grated
  • Salt and pepper
  • Olive oil
  • 1 red onion, sliced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • ½ teaspoon chilli
  • 2 cloves garlic, crushed or grated
  • 2cm ginger, grated
  • 200ml coconut milk (half a standard sized tin)
  • 1 tablespoon tomato puree
  • ½ teaspoon salt
  • 2 tablespoons fresh coriander, chopped

Bombay New Potatoes

  • 400g new potatoes
  • 1 red onion, diced
  • 1 teaspoon mustard seeds
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 6 small tomatoes, quartered


  1. Start by cooking the new potatoes in boiling water for 20 minutes, then drain and allow to steam dry.
  2. Next, make the meatballs: combine the turkey mince, 1 tablespoon garam masala, 2 cloves garlic, salt and pepper in a bowl. Mix thoroughly and then shape into 20 small meatballs. Grill the meatballs on a medium heat for 10 minutes, turning once.
  3. While the meatballs are cooking, make the masala sauce: put 1 tablespoon of olive oil in a pan with the sliced onion and cook gently over a low heat for 5 minutes. Next add the cumin, paprika, garam masala, chilli, garlic and ginger and fry for 1 minute, before adding 200ml coconut milk, all the tomato puree and salt. Allow to bubble for 5 minutes until thickened slightly.
  4. When the meatballs are ready, plop them in the sauce and allow to bubble for a further 5-10 minutes, spooning the sauce over the meatballs to coat them.
  5. While the masala sauce is bubbling, quickly make the bombay potatoes: put 1 tablespoon olive oil and the diced onion in a non-stick frying pan and cook on a low heat for 3 minutes until slightly softened. Next add the cooked new potatoes and turn up the heat to brown the potatoes and onions. When the potatoes and onions have browned, add the mustard seeds, cumin, turmeric and tomatoes and allow to cook for a further 2-3 minutes until the tomatoes have broken down slightly. Stir frequently to ensure the flavours get mixed evenly and nothing burns.
  6. Finally sprinkle a little coriander over the turkey meatball masala and bombay potatoes and serve with any other additions you would like, such as naan bread, mango chutney, raita or lime pickle.

Source: Eb Gargano at Easy Peasy Foodie!

Find more at www.easypeasyfoodie.com




Herb Fed Chicken Wings

Herb Fed Chicken WingsA great dish for sitting back and watching your favourite sporting event or just as a side dish for a party. Easy to prepare and quick to make.


  • A pack of Herb Fed Chicken Wings
  • Plain Flour
  • Salt
  • Pepper
  • Garlic powder
  • Green Chili
  • Butter
  • Oil for deep frying


Heat a deep fat fryer or large pan of oil to 180oC.

Mix together the flour, salt, pepper and garlic powder and put into a bag large enough to hold the chicken wings.

Add the wings to the bag and give it a good shake to coat them with the mixture. Remember to hold onto the top to keep everything in the bag.

When ready, add the chicken wings to the hot oil and deep fry for around 10-12 minutes.

In the meantime heat the butter in a large frying pan or wok and add the chopped green chili.

When the wings are ready add them to the pan and coat them in the chili butter before serving.

Herb Fed Chicken, Yorkshire Chorizo & Mushrooms


Chicken and mushroom recipeA quick and easy supper using Herb Fed chicken thighs. Makes an economical dish for any time of year.


  • 2 tbsp Yorkshire Rapeseed Oil
  • 4 boneless & skinless Herb Fed chicken thighs
  • 50g Yorkshire Chorizo cubed
  • 300g small button mushrooms
  • 2 large shallots chopped
  • 250ml Chicken stock
  • 1 tbsp white wine vinegar
  • 50g peas
  • handful chopped Herbs Unlimited flat leaf parsley.


Season and dust the chicken with flour.

Heat half the oil in a frying pan and brown the chicken thighs on both sides.

Remove the chicken from the pan and fry the chorizo with the mushrooms, then remove them too.

Add the remaining oil and cook the shallots for a few minutes.

Add the stock and vinegar to the pan and reduce slightly.

Return the chicken, chorizo and mushrooms to the pan and cook for 10 – 15 minutes.

Add the peas and cook for another couple of minutes, then add the parsley, check the seasoning and serve.

Summer Chicken Stuffing Recipe

This stuffing is perfect for the spring and summer months ahead.  If you are cooking your chicken to be eaten as a lighter meal option, this is the ideal accompaniment. This stuffing compliments our free range Herb Fed birds with both fresh an exciting flavours and can be eaten both, hot or cold.

Tip:  Why not pop some in your picnic this summer!

Cous Cous ,Pine Nut and Apricot Stuffing 

  •         100g couscous
  •         175ml boiling chicken stock
  •         50g butter
  •         1 finely chopped onion
  •         1 garlic clove, crushed
  •         100g pine nuts
  •         140g dried apricots, roughly chopped
  •         handful flat leaf or curly parsley, roughly chopped
  •         2 tbsp mint leaves, roughly chopped
  •          1 lemon

How to make

  1. Put couscous in a large heatproof bowl, pour over chicken stock, and cover with cling film for 5 minutes until the liquid is absorbed.
  2.  Melt half the butter in a pan, then cook onion and garlic for 5-8 minutes until soft. Then set aside.
  3.  Dry-fry pine nuts for a few minutes until golden.
  4.  Combine onions, pine nuts, apricots and herbs with couscous.
  5.   Add a good squeeze of lemon juice, season, and finally stir in egg.
  6.   Leave to cool.

Serving Suggestion

This stuffing would be ideally used to stuff one of our famous ‘Herb Fed Free Range Chickens’ and then roasted, or bake separately for 30mins (180oC/fan 160oC/gas 4) to be eaten as an accompaniment.

Serve with creamy potato gratin and a crisp green salad. Enjoy!

The Perfect Christmas Stuffing for 2011



  • 1lb tin chestnuts, roughly chopped
  • 1 1/2lb pork sausage meat
  • 1lb cooking apples (peeled, cored and finely chopped)
  • 1 medium onion, finely chopped
  • 1 egg, beaten
  • Salt and black pepper
  • Zest of 1 large orange
  • 1 tablespoon flat leaf parsley
  • 1 tablespoon chopped sage
  • 1 rosemary sprig snipped
  • 6oz firm white bread cut into dice
  • 4 sticks of celery (roughly chopped)
  • 2oz butter



Melt butter and fry onion celery and rosemary until soft.

Add parsley, sage, bread, apples, chestnuts and orange zest.

Season and mix well.

Add sausage meat and mix and cool.

Stuff the neck only and put any left over stuffing on tray to cook later.