Servings: 6

4rasher(s) Bacon medallions, raw 4rasher(s) Bacon medallions, raw
1largeOnion(s) 1largeOnion(s)
2stick(s) Celery, raw 2stick(s) Celery, raw
2smallCarrots, raw 2smallCarrots, raw
2clove(s) Garlic Cloves (1sp) 2clove(s) Garlic Cloves (1sp)
2sprig(s) Rosemary, fresh 2sprig(s) Rosemary, fresh
1teaspoonsSage, fresh 1teaspoonsSage, fresh
780gChopped Tomatoes 780gChopped Tomatoes
1cube(s) Chicken stock cube (1sp) 1cube(s) Chicken stock cube (1sp)
600g Roast Turkey, skinless 600g Roast Turkey, skinless
400gCannellini beans, cooked 400gCannellini beans, cooked
1⁄2teaspoonsThyme, dried 1⁄2teaspoonsThyme, dried
75gSoft Brown Sliced Sandwich Thins 75gSoft Brown Sliced Sandwich Thins
25gParmesan cheese (4sps 25gParmesan cheese (4sps

Mist a large pan with oil allowance (2 teasp) or cooking spray and cook chopped bacon until starting to crisp.
Add finely chopped onion, celery & carrots and cook 5 to 6 mins until beginning to soften. Add the garlic and cook a further minute.
Stir in the rosemary and sage leaves and cook 1 minute, Add tomatoes, stock, turkey & cannellini beans.
Season with s&p, bring to boil reduce heat then simmer for 15 to 20 mins until sauce has thickened.
Pre-heat oven to 180c/gas 4.
Mix together the thyme, breadcrumbs (made from brown thins) and parmesan.
Place turkey mixture in an oven dish, scatter cheese crumb mixture over top and spray with cooking spray. Bake 15 to 20 minutes until top is golden and crisp.
Serve with a green vegetable.