Ingredients

• 500g leftover cooked turkey, cut into thick chunks
• 260g onion, thickly sliced
• 200g red pepper, thickly sliced
• 110g fresh cranberries
• 15g ginger, grated
• 1 stalk spring onion, thinly sliced
• 200ml water
• 100ml vegetable oil
• 4 cloves garlic, finely chopped
• 15ml oyster sauce
• 10ml fish sauce
• 20-25g sugar
• 1 pinch sea salt
• 1 pinch black pepper

Tools

• Cooking Chef XL

Method

1. Put the vegetable oil and onion into the Kenwood Cooking Chef XL bowl.
2. Set the temperature at 100 Celsius, the minimum speed for 10 minutes, attach the splash guard and cook until the onions turn slightly translucent.
3. Add the cranberries, pepper, grated ginger and garlic.
4. Set the temperature at 120 Celsius, minimum speed and cook for a further 5 minutes.
5. Pour the water, fish sauce, oyster sauce and sugar and cook for 2 minutes further, on the same settings.
6. Add the cooked turkey chunks, salt and black pepper and cook for 1-2 minutes further on the same settings.
7. Garnish with spring onion. Serve this sweet and sour Christmas day leftovers with rice and your favourite greens.