Chorizo and Turkey Hotpot

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300g turkey cubes

2 tablespoon cooking oil

50g/2oz plain flour (with salt and pepper)

2 onions (sliced)

200g Chorizo sausage (sliced)

100g sundried tomatoes

500g Maris Piper potatoes (peeled and sliced)

1 carrot (cubed)

100g swede (cubed)

50ml dry sherry

½ teaspoon mustard

1pich of nutmeg (grated)

3 bay leaves

½ teaspoon rosemary (chopped)

 1 teaspoon thyme (chopped)

350mls vegetable stock

15g butter + 1 clove chopped garlic

50g chorizo sausage (chopped)

50g Cheddar  cheese (grated)

1.     Heat the oil in a frying pan. Coat the turkey with flour. Fry turkey till brown. Layer turkey, Chorizo, tomatoes and the vegetables (except the potato slices) in an oven proof dish or a casserole. Season with salt and pepper.

2.     Add in the bay leaves, thyme, rosemary, mustard and nutmeg.

3.     Cover with potato slices then pour in the stock and sherry. Spread with garlic butter, grated  cheese and chopped chorizo. Sprinkle with salt and freshly ground black pepper.

4.     Cover with foil and cook in an oven (160C/Gas mark 3) for 1 hours. Remove the cover and cook for further 30 minutes (200C/ Gas mark 6) till the potato topping is golden brown and the cheese is melted.