Thank god a new keyboard at last

Did this last night, mixed one Gin and It for me and Orange blossoms for the ladies (Recipes sonewhere on this site)crank up the Gun Club lets cook.

First take some spuds, peel em, cut them into chunks and par boil them so the outside is soft.

Take three turkey fillets, paint with eggwash and then dredge them in breadcrumbs and salt and pepper (I dried some sliced bread in the oven them smashed it to bits with a spud masher). Put the spuds and turkey fillets in an oven proof dish.

Chop a chorizo into small fragments (or wizz it up in the food processor, personally I'd chop it up by hand as the food processor is a real bastard to clean) and liberally distribute over the turkey and spuds, drizzle of oil and a few twists of black pepper whack the lot in the oven for about 40 minutes at 200 degrees.

While that is doing open the wine (Sicilian white from Sainsbury £2.99), have a slug and make the tomato sauce. This is a bit like a Spanish bravas sauce I guess.

Chop finely an onion and six cloves of garlic sling it in the pan with some oil to fry off. Add two teaspoons pimenton for colour and flavour, a couple of twists of black pepper and a can of tomato puree. Give it a good stir and add a glass of red vermouth (well it was open, but wine or sherry would do too), a dash of Worcester Sauce, two teaspoons of dijon mustard and top it up with a pint of water. Add four teaspoons of Hungarian paprika (Adding this much extra pimenton would I think overpower the flavour of the sauce too much, paprika is a bit sweeter and less smokey than pimenton) and a beef stock cube. Give it another stir and let it simmer away until it thickens up a bit then add some fresh chopped coriander, but be careful not to let it boil dry.

By the time the turkey is ready the sauce should be ready too. Turn out the turkey fillet and the spuds onto a plate. Pour some sauce over the spuds and serve with either snap peas or green beans that have just been boiled for a few minutes to maintan crunchyness.