Honey Mustard Turkey

Ingredients
2tsp French Mustard (I used Dijon)
2tbsp Honey
Approx 200g (just under half a pound) Turkey cubes
Half a large onion
2 large mushrooms
Half a Red Pepper
1 clove garlic (optional)
1tsp oil
100g rice
1 chicken stock cube
300ml boiling water

Method
Rice (15mins approx)
Crumble the stock cube into the water.
Add the rice and the stock-cube-in-water to a pan and bring to the boil.
Simmer until there is no liquid, stirring occasionally.
The rice should be quite sticky.
If your rice is ready before the sauce, keep it in the pan but off the heat. Put a lid on the pan to keep the heat in. NEVER re-heat rice.

Sauce (10 mins approx)
Finely chop the garlic (if used) and onion.
Add a very small amount of the onion and all of the garlic to the oil in a frying pan.
Turn up the heat to about 2/3 power.
Add the turkey and brown on all sides.
Roughly chop the pepper and mushrooms.
Add the pepper, the rest of the onion and the mushrooms to the pan and soften.
Mix the honey and mustard together in a small mug.
Season lightly.
Add the honey-mustard mixture to the turkey and vegetables.
When the mixture bubbles, reduce the temperature and simmer for about 5 minutes.
The honey mixture will coat the turkey and vegetables and become syrupy.

Serve the rice and sauce side by side, or in other decorative patterns! You should be able to eat this with chopsticks, but we didn’t try!

We have also used the honey-mustard mixture on chicken and pork, although used under the grill it goes a bit runny. If you fancy using it as a marinade, let me know how it goes!