Devilled Turkey

350 g/12 oz cubed turkey meat
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 icaspoon dry mustard
1 teaspoon Tabasco
25 g/1 oz polyunsaturated margarine
1 tablespoon plaits unbleached white flour
300 ml/1/2 pint skimmed milk
1 red pepper, cored, deseeded and cut into strips
salt
freshly ground black pepper
chopped parsley, to garnish

Place the turkey pieces in a shallow dish. Mix together the Worcestershire sauce, lemon juice, mustard and Tabasco, add the turkey and leave to marinate overnight.

Place the turkey and marinade in a saucepan and simmer for about 25 minutes until tender. (Cooking time depends on the size of the turkey pieces.)

Meanwhile, melt the margarine in a saucepan and stir in the flour. Cook for 2 minutes, stirring. Remove from the heat and stir in the milk. When blended, return to the heat, bring to the boil and simmer the sauce gently for 2 minutes, stirring continuously.

Add the turkey pieces, marinade mixture and red pepper. Season and cook for a further 5 minutes, stirring gently. Place in a heated serving dish and sprinkle with parsley before serving.

SERVES 2 ro 3