Vermont Stew

1 1/2 lb Boneless turkey meat, cut

-into walnut sized pieces 1 lg Onion, Peeled and Diced

12 oz New or Waxy potatoes, peeled

-and cut into 1 inch cubes 1 Green Pepper, de-seeded and

-diced 14 oz Tin Italian Tomatoes,drained

1/2 ts Freeze-dried thyme

1/2 ts Freeze-dried oregano

Salt and Pepper 6 oz Sweetcorn Kernels

1 tb Oil

Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown. Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them unp slightly with a fork. add the herbs and enough water just to cover the turkey. Simmer on top of the stove or in an oven preheated to gas mark 4/350F/180C for 45 minutes. Season generously then add sweetcorn. If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole. Bring gently to the boil until the sauce thickens. You don`t really need anything else with this, though you could follow it with a little spinach salad. Source: Michael Barry, Yes! Magazine