Instructions: Heat 1 tablespoon of oil in a large frying pan.

Stir-fry the turkey breasts for 2-3 minutes until sealed on both sides then remove from the pan and keep warm.

Heat the remaining oil and cook the onion gently until softened.

Add the stock, red pesto, tomato puree, marjoram, sugar and vinegar to the pan and cook until the mixture is slightly reduced.

Return the turkey breasts to the sauce and continue to cook gently for approximately 6-7 minutes.

Notes This dish can be served with boiled rice or noodles.

NOTES : This piquant tomato sauce blends well with the delicate flavour of the turkey.

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