Ingredient:
30 g (1 oz) butter
1 tbsp sunflower oil
750 g (1/2 lb) turkey pieces
1 onion, sliced
1 garlic clove, crushed
1 red pepper, halved, deseeded, and thinly sliced
300 ml (1/2 pint) dry cider
Salt and black pepper
Chopped parsley, to garnish

Method:
Melt the butter with the oil in a flameproof casserole. When the butter is foaming, add the turkey pieces, and cook over a high heat for 5 minutes or until golden on all sides. Lift out with a slotted spoon, and drain on paper towels.

Lower the heat, add the onion, garlic, and red and yellow pepper slices to the casserole, and cook for 5 minutes or until the vegetables are just beginning to soften.

Return the turkey to the casserole, pour in the cider, and bring to a boil. Season with salt and pepper, cover, and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 hour or until the turkey is tender.

Using a slotted spoon, transfer the turkey and vegetables to a warmed platter. Put the casserole on the hob and boil, stirring, until the cooking juices are thickened slightly. Taste for seasoning.

Spoon the sauce over the turkey and vegetables, garnish with chopped parsley, and serve at once.

Turkey and apple casserole
Substitute 2 cored, halved, and sliced eating apples for the red and yellow peppers, and add those 20 minutes before the end of the cooking time.