Lesley Waters' turkey koftas

Really special turkey koftas with sweet cranberry from celebrity chef Lesley Waters

Serves: 4

What you need:

• 3 tablespoons 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 tablespoon mild smoked paprika
• 150mls red wine
• 3 tablespoons good quality cranberry sauce
• Salt & freshly ground black pepper
• Sour cream & coriander leaves to serve
• 8 large metal skewers

What you do:

1. Preheat the oven to Gas Mark 6/ 200C/400F.
2. In a large roasting tin toss the onions and red pepper with 2 tablespoons olive oil. Roast in the oven for 30 minutes.
3. Meanwhile, in a large bowl mix together the turkey mince, egg , garlic and paprika and season well. Divide the mixture in eight and using wet hands mould each into a 7-8cm sausage shape. Thread 2 sausages onto each kebab stick and place on a non-stick baking tray.
4. Drizzle the koftas with the remaining olive oil and roast in the oven for 18-20 minutes until lightly golden and cooked through.
5. Mix together the wine and cranberry sauce. Remove the onions and peppers from the oven, and pour over the wine and cranberry sauce mix. Return to the oven for 12-15 minutes or until bubbling hot.
6. Serve the turkey koftas with the cranberry chutney and a side dish of sour cream.

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