Turkey and Cucumber Strips in Spring Onion and Anchovy Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

A quick, low-fat supper: the turkey and cucumber are poached in a stock with Chinese aromatics. Serve with steamed shredded cabbage sprinkled with soy sauce and Chinese noodles.


  • 50g (2oz) can of anchovy fillets
  • 1 chicken stock cube


Empty the anchovies and their oil into a heatproof bowl set over a pan of gently simmering water. Stir constantly for a few minutes until the anchovies have dissolved. Remove from the heat.

Put the stock cube and hot water into a large saucepan. Place the garlic, ginger, cinnamon and star anise on a piece of muslin and tie up the top securely to form a little bag. Add the bag to the sto