Directions

1. Heat the oil / butter over a medium heat and gently fry the leek and garlic for around 3-5 minutes.

2. Turn the heat up a little, add the mushrooms and fry for a further 3-5 minutes.

3. Either remove the mushrooms & leeks from the pan or move to one side.

4. Add the turkey mince and using a spatula break the meat into small pieces.

5. Cook the turkey to ensure all the meat turns from pink to white and then combine with the mushrooms & leeks.

6. With the heat on high add the chopped tomatoes, herbs and seasoning. Bring to boil, cover pan with a lid and reduce heat to low.

7. Allow to cook for 15-20 minutes on a low heat covered.

8. To reduce the sauce, remove the lid and turn the heat up to medium / high. Cook for 5-10 minutes.

9. Add mascarpone / soured cream for a creamy sauce.