Turkey in Creamy Wholegrain Mustard Sauce

INGREDIENTS 

Serves 1

• 1 handful of left over turkey 
• 1 handful of sliced leeks
• 1 handful of mushrooms
• 1 handful of chopped broccoli 
• 1 handful of chopped spinach 
• 1 tbsp spoon of wholegrain mustard 
• 100ml of stock (we used gluten free chicken stock)
• Sea salt & black pepper
• 2 tbsp of double cream
• Unsalted butter

LETS GET COOKING!

1. Put a large pan on a medium heat and add a large knob of butter 
2. Add in your sliced leeks and broccoli and cook for 3-4 mins until they start to soften
3. Add in the mushrooms and spinach, season with salt & pepper and cook for another 3 mins
4. Now add you leftover meat and add the stock. Simmer for around 4-5 mins
5. Finally, add the cream and mustard and simmer for 2-3 mins
6. Make sure your meat is piping hot, then serve