So Mum HIIT Wonder has officially now got a YouTube channel, after semi-mastering the art of “the home-made video”. In the words of a modern Blue Peter, here is one I uploaded earlier….

In my household, Turkey is a bit of a many-hit-wonder. Turkey tacos, Turkey steaks, Turkey fajitas, Turkey meatballs, Turkey curry – am I sounding a bit like Bubba and his shrimp yet? And so here we have some Turkey burgers.

This midweek-meal creation is a bit of a twist on a recipe from a well-used, page-cornered-down, food-stickied weaning book I was once a little bit addicted to  (why is it when your baby turns 6 months you all of a sudden get this strange urge to become a culinary expert in the art of salt-free, sugar-free, pureed-to-a-pulp, shaped-like-a-tiny-forest-creature food and proceed to Annabel Karmel the shit out of your freezer and fridge??).  I’ve added a few ingredients to give it a bit of a kick and make Mum and Dad feel like they are eating grown up food and not food that is catered to being flung at walls, floor, ceiling, parent and/or dribbled into a delightful mush to be scooped out of a plastic bib.

Anyway, so here it is:

Boil or steam 1 small parsnip and half medium sized leek until soft, blend together and mix with minced turkey (around 400g) , half a pack of chopped chorizo, add in 2 teaspoons of fresh sage chopped (or 1 tablespoon dried), 1 teaspoon of mace, 1 teaspoon of organic tomato paste, 1 teaspoon dried mixed herbs, season with freshly ground black pepper and create 4-6 evenly round burgers – cook in a pre heated oven at 200 degrees celsius on a lightly greased baking tray for 25 minutes, serve with wholemeal pitta and salad. Bob’s Your Uncle. Enjoy!