Ingredients

1-1/2 lb. boneless turkey meat, cut into walnut sized pieces
1 large onion, peeled and diced
12 oz. new or waxy potatoes, peeled and cut into 1-inch cubes
1 green pepper, de-seeded and diced
14-oz. tin italian tomatoes, drained
1/2 tsp. freeze-dried

Cooking Instructions

Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown. Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them up slightly with a fork. add the herbs and enough water just to cover the turkey. Simmer on top of the stove or in an oven preheated to 350 for 45 minutes. Season generously then add sweet corn. If the sauce is very thin, dissolve a tsp. of cornflour in a little water and stir it into the casserole. Bring gently to the boil until the sauce thickens.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: