The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Lemon & Honey Turkey with Brown Rice & Mangetout
Honey, lemon, ginger – they combine with garlic and shichimi toragashi to make an irresistible glaze for our British turkey. Tamari-seasoned brown rice, with pepper, spring onions and mangetout, join on the side.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 spring onion
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 25g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lemon
- 80g mangetout
- 1 pepper
- 300g British diced turkey breast
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 tbsp cornflour
Nutritional Information
Calories: 541
Protein: 42g
Carbs: 56g
Fat: 17g
Ingredients
- 150g British diced turkey breast
- 1 pepper (use half)
- 80g mangetout (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 0.5 tsp shichimi togarashi (use half) (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp cornflour (use half)
- 1 unwaxed lemon (use half)
- 25g honey (use half)
- 2 spring onion
Nutritional Information
Calories: 533
Protein: 43g
Carbs: 56g
Fat: 16g
Lemon & Honey Turkey with Brown Rice & Mangetout
Honey, lemon, ginger – they combine with garlic and shichimi toragashi to make an irresistible glaze for our British turkey. Tamari-seasoned brown rice, with pepper, spring onions and mangetout, join on the side.
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a medium frying pan, a large bowl, a small bowl & a measuring jug
Cook the turkey
- Add the turkey to the large bowl and coat with the cornflour, shichimi togarashi (or to taste) and a pinch of salt and pepper
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 16 mins, turning occasionally, until golden and cooked through
Soften the veg
- Meanwhile, dice the pepper into 1cm chunks. Halve the mangetout
- Heat the medium frying pan with 1/2 tbsp oil on medium heat. Once hot, add the pepper and mangetout and cook for 4-5 mins
Make the sauce
- Halve the lemon
- In the small bowl, mix together the juice from the lemon, ginger & garlic paste and honey
- Once the turkey is golden, add the sauce to the pan. Cover with a lid and cook for a final 2 mins, until the turkey is coated in the sauce
Build the veggie rice
- Add the rice, tamari and 50ml water (25ml for 1 person) to the veg pan
- Break up the rice with a wooden spoon and cook for 2-3 mins, until piping hot
- Thinly slice the spring onions, then stir half through the rice
Plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the lemon turkey between bowls, with the veggie rice alongside. Garnish with the remaining spring onion
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