Turkey Tetrazzini

Preheat the oven to 180 c

Melt the butter in a saucepan over a low heat then add the flour. Mix together into a smooth paste and cook for a few minutes until it begins to smell a bit nutty. Pour in the stock a little at a time, whisking well to get rid of any lumps. Add the cream and whisk in. Season to taste then simmer for around 5 minutes or until thickened.

Heat a large skillet or frying pan over a medium heat and add the butter. Once melted, add the garlic and cook for a minute until fragrant. Tip in the mushrooms and fry until soft and starting to brown. Pour in the white wine and cook until most of the wine has been absorbed.

Whilst the mushrooms are cooking, bring a large saucepan of salted water to the boil and cook the spaghetti until just before al dente then drain.

Add the turkey and frozen peas to the mushrooms in the frying pan and then pour over the sauce Mix to combine then add the cooked spaghetti using tongs to toss in the sauce.

Tip the mixture into a large ovenproof dish. Mix together the breadcrumbs, semi fresh oregano and parmesan and sprinkle over the top of the pasta. Bake for 25 minutes or until the breadcrumb is golden.