• 1 tsp olive oil
  • 120 g turkey fillet
  • 100 g carrot
  • 150 g baby potatoes (approx 2 small)
  • 150 g sweet potato (approx half an average)
  • 50 g onion (approx half a small)
  • 2 (or 3) cloves of garlic
  • 4 (or 5) sage leaves or 1-2 tsp dried sage
  • 2 bay leaves
  • black pepper
  • 1 tblsp soy sauce
  • 200 ml hot water from a recently-boiled kettle with cube of chicken stock dissolved


  • Peel carrots, sweet potato and onion. Cut carrots in strips and onion, sweet potato and potato into slices. Cut turkey into small strips.
  • Add 5ml of oil in the wok. When oil is hot add vegetables (onion last) stirring frequently. Add spices and sage leaves and then add the turkey.
  • Pour chicken stock in when the ingredients start sticking to the wok.
  • Remove the lid when vegetables and turkey are cooked allowing excess moisture to cook off.


Total calorie content = approx. 400 kcals