This delicious crispy cheesy topped bake with its creamy sauce and a slight hit of chilli makes a quick family meal which could be prepared the day before, then topped with the crushed tortilla chips and popped in a hot oven to warm though when you get in from a busy day.

Making the sauce with the tinned soup, soured cream and low – fat mayonnaise is a very good short cut and will save a lot of time when preparing the dish, the dish is also a great way to get the family to eat vegetables, I loved the tasty little button mushrooms but my favourite bit has to be the cheesy crispy top.

Serves 4.

2 large onions, chopped

500g turkey cut into bite sized chunks

200g button mushrooms, left whole

½ tsp lazy chilli

Salt and freshly ground black pepper

1tsp ground cumin

1tsp ground coriander

2 can of Campbells condensed cream of chicken soup, undiluted

150ml sour cream

100g low – fat mayonnaise

100g fresh spinach, torn up into pieces

150g red Leicester cheese, grated

180g cheap, shops own brand tortilla chips, crushed

Bunch of spring onions, cleaned and chopped

Small bunch of fresh parsley, chopped

Method

Preheat the oven to 200c, gas 6, 400f

In a large non – stick lidded saucepan, cook the onions and turkey for 5 minutes until cooked through, add the mushrooms, chilli, cumin, coriander and salt and pepper, cook for a further 5 minutes, stirring occasionally. Add the tins of soups, sour cream and mayonnaise and stir gently to combine.

Add the torn spinach, stir gently again and tip half the mixture into a 22cms x 30cms oven proof dish. Sprinkle over half the spring onions, crushed tortilla chips and cheese.

Then tip in the remaining turkey mixture, and top with the remaining spring onions, tortilla chips and cheese and bake in the oven for 30 minutes until golden brown and bubbling.

Sprinkle with the chopped parsley and serve with new potatoes salad and crusty bread.

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