Turkey risotto

Serves 4

500g left over cooked turkey
1 onion finely chopped
2 sticks celery finely chopped
1 red or green pepper finely chopped
8oz long grain rice
1 pint chicken stock
1 tsp mixed herbs
1 level tsp sugar
4oz sliced mushrooms
400g can chopped tomatoes

Fry the onion, celery, pepper and rice for 3-4 minutes. Stir in tomatoes, stock, herbs, mushrooms and sugar, bring to the boil stirring all the time. Place the cold cooked meat in a casserole dish and pour the rice mixture over the meat, cover casserole dish with a lid and cook at 200*C/400*F/Gas Mark 6 for 45 minutes.