Ed's Victorious Turkey Hash is a turkey hash recipe, given to me by my friend and agent, Ed Victor, and in his charmingly bossy letter form, has been a recurring

feature in my books. Why drop it now of all times? Not least, of course, because it is a real winner. 

Ingredients 

Serves 2 hungry people as a main course, or 4 with

a baked potato and a green salad to go alongside.

1/3 cup sliced almonds

1 tablespoon butter

2 tablespoons olive oil

1 onion, peeled and chopped

2 red bell peppers, seeded and chopped into approx.

1/2-by-3/4-inch pieces

1 glove garlic, peeled and minced

2 cups shredded cold turkey

2/3 cup pitted black olives

2 tablespoons sour cream

2 tablespoons leftover turkey broth

1 egg

Few dashes of Tabasco sauce, or to taste

Heaping 3/4 cup of shaved Parmesan cheese

1–2 tablespoons chopped Italian flat-leaf

parsley to garnish (optional)

Method 

1. T oss the sliced almonds in a hot, dry skillet over a medium to high heat until toasted. Remove to a plate for a while.

2. Add the butter and oil to the skillet, then throw in the chopped onions, and peppers and cook, stirring, over a medium to low heat for about 10 minutes.

3. Stir in the garlic, then add the shredded turkey and cook until piping hot.

4. Return the reserved toasted sliced almonds to the pan, add the olives and mix in.

5. Whisk together the sour cream, turkey broth and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce.

6. Finally, add the shaved Parmesan and stir until it begins to melt into the hash.

7. O n serving, sprinkle with chopped parsley, if wished.