Honey, lemon and paprika seared turkey fillets.
Sweet potato pate
Cook half a finely chopped onion until soft and then stir in a teaspoon of paprika. Add one diced sweet potato, 140g red lentils and 500ml vegetable stock. Simmer for 20 minutes and then stir in a teaspoons of red wine vinegar. Chill. Serve with pitta bread and carrot sticks.