1. Toss the British turkey in the flour and reserve the excess flour. Heat 1 tablespoon of the oil in a large saucepan then sautÃ© the onion and fennel for 3 minutes. With a slotted draining spoon remove from the saucepan and reserve. Add the remaining oil and the turkey to the pan and cook, stirring until sealed then return the onion and fennel to the pan, sprinkle in any remaining flour and cook for 2 minutes.
2. Gradually stir the stock then the orange juice, rind and soy sauce into the pan and bring to the boil. Reduce the heat, then add the carrots, new potatoes and rosemary sprigs with seasoning to taste. Cover with a lid and simmer for 5 minutes.
3. Meanwhile cover the red pepper with boiling water, leave for 5 minutes then drain and reserve. Add to the pan, and continue to simmer for 10-15 minutes or until the turkey and vegetables are tender. Add the black olives, adjust seasoning and serve garnished with extra sprigs of rosemary and orange zest.