Terrific turkey

Well the jury's out and the good thing is the jury is you! Annabel Croft's spicy dish of tortillas has already bitten the dust but there are still five celebrity recipes left to try. Show your support for the British turkey industry and help raise money for children's charity Spark by logging on to britishturkey.co.uk and selecting your favourite.

We've printed a few here for you to try, but if you think you can do better, British Turkey want to hear from you. Submit your recipe online and you could win a fabulous spa break for two. Not only that but a donation will be given to SPARK for every recipe received.

Matt Dawson's Creamy Turkey Korma - Serves 4

2 tbsp vegetable oil

500g diced British turkey thigh meat

1 red onion, peeled and thinly sliced

1 red pepper, deseeded and chopped

1 courgette, sliced or chopped

2 garlic cloves, peeled and crushed

2 tbsp korma curry paste

tsp chilli paste or powder

230g can chopped tomatoes

150ml chicken stock

150ml double cream

50g creamed coconut, chopped

Salt and pepper

1 bunch of leaf coriander, chopped

To serve:

Naan or rice

Mango chutney

Heat oil in large pan and fry turkey in batches for 2-3 minutes until lightly browned. Drain and set aside.

Add onion and fry for five minutes until softened. Add red pepper, courgette and garlic and fry for five minutes, stirring occasionally.

Stir in curry paste and chilli, add tomatoes and stock and bring to a simmer. Return turkey to pan and cook gently for 10 minutes.

Stir in cream and chopped coconut and cook for a further 1-2 minutes or until coconut has melted and sauce is bubbling. Season and serve with coriander sprinkled over. Accompany with naan bread or rice and mango chutney.

Paul Rankin's Turkey Irish Twist - Serves 4

500g turkey breast meat, cut into four equal pieces

75g unsalted butter, chilled and diced

salt and freshly ground black pepper

6 tbsp vegetable oil

200g mushrooms, quartered

200g leeks, sliced 1 cm thick

8-12 potatoes, par-boiled then sliced

2 tbsp finely chopped shallot

6 tbsp dry white wine

100 ml water

half tsp chopped fresh rosemary

Pre-heat oven to Gas 6/200C/400F.

Season turkey breast portions with salt and pepper. Heat a roasting tin on the hob over moderate heat, add 2 tablespoons oil and 15g butter and when butter is foaming add the turkey and cook until browned on both sides. Transfer tin to oven and cook for 20 minutes or until turkey is done.

Meanwhile, pan fry the mushrooms over a high heat in two tablespoons of oil and 15g butter. In another pan, fry the sliced potatoes with two tablespoons of oil and 15g butter until golden brown. Cook the leeks in another pan with 15g butter, a good splash of water and a little salt and pepper for about three minutes or until the water has evaporated, and the leeks are tender.

Keep all the vegetables warm. Remove turkey from oven and allow to rest for five minutes in a warm place.

To make the sauce, tip off excess fat from turkey pan, add shallots to pan over a gentle heat and cook for two minutes. Stir in the wine, scraping bottom of pan to loosen all the caramelised juices. Boil until almost all the wine has evaporated, then add the water and bring to boil again. Add rosemary, then whisk in remaining 15g butter.

To serve, spoon the vegetables attractively around the outside of the plate. Slice the turkey breasts, and fan the slices in the centre. Top with a little sauce and serve.

Lesley Waters' Turkey Koftas - Serves 4

3 tbsp olive oil

2 red onions, cut into wedges

1 large red pepper, thickly sliced

450g British turkey mince

1 egg

2 cloves garlic, crushed

1 tbsp mild smoked paprika

150mls red wine

3 tbsp good-quality cranberry sauce

Salt & freshly ground black pepper

To serve:

Sour cream

Coriander leaves

Pre-heat oven to Gas 6/ 200C/400F.

In large roasting tin toss onions and red pepper with two tbsp olive oil. Roast in oven 30 minutes.

Meanwhile, in large bowl mix together turkey mince, egg, garlic and paprika. Season well. Divide mixture intp eight and with wet hands mould each into a 7-8cm sausage shape. Thread two sausages on to each of eight kebab sticks and place on non-stick baking tray. Drizzle with remaining olive oil and roast in oven 18-20 minutes until lightly golden and cooked through.

Mix together wine and cranberry sauce. Remove onions and peppers from oven, and pour over wine and cranberry sauce mix. Return to oven 12-15 minutes or until bubbling hot.

Serve with cranberry chutney and a side dish of sour cream.