Phil Vickery’s 10-minute turkey with peas and leeks recipe

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10 min


10 min

Nutrition per portion

Calories 387 kCal 19%

If you’ve got lots of leftover turkey this Christmas, take TV chef Phil Vickery’s advice and whip up this ten minute turkey with leeks and peas- a great Boxing day warmer.


  • 300ml turkey or chicken stock
  • 400g cooked British turkey breasts,cut into 1-2cm strips
  • 1 large leek, rinsed and finely chopped
  • 300ml double cream
  • 1 tbsp wholegrain mustard
  • 1 tbsp parsley, chopped
  • 225g frozen peas, cooked
  • salt and freshly ground black pepper


  • Pour the stock into a saucepan and bring to the boil. Simmer rapidly until reduced by two thirds.

  • Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm.

  • Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.

  • Season well with salt and pepper and serve straight away in bowls, with boiled potatoes.

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