Nicky Dear Health Coach

I originally found this recipe in an Ainsley Harriot cookery book many years ago, its very simple and extremely tasty and I have adapted it over the years depending on what I have available to add.

It’s a family favourite.

Anything you have, such as carrots, mushrooms, really anything works!

You can also eat this as a salad cold, so make extra and put in the fridge to take with you to work the following day.

You will need:

1 pack of turkey mince

1 onion chopped

1 clove garlic chopped

1 red Pepper chopped

1 red chilli chopped

Handful of fresh baby spinach leaves or Frozen spinach

1 can Chickpeas in water – use the water

& or 2 handfuls of frozen or tinned sweetcorn .

50ml of Dark soy sauce

1 chicken stockpot / Cube

1tbs of cornflour

300ml water

1 tsp white pepper .

A small bunch of Thai basil or English basil

Olive oil

Brown basmati rice ( 80g per person dry weight)

Excess boiling water for rice

-Fry the onions and garlic in Olive oil to soften.

-Add the mince and fry until browning .

Add the Chopped Pepper and chilli pepper , mix well and fry for 2 mins.

-Add the sweetcorn & or chickpeas and spinach.

-Mix together the cornflour and small amount of the water to make a paste, add the soy sauce and the rest of the water and mix together to dissolve the cornflour.

-Add this to the meat and stir it in well, add the stock pot and bring to a steady boil (cornflour needs to reach about 80 degrees to thicken) season with pepper and cook for about 20 mins on the top of the stove.

-Whilst the meat dish is cooking place the rice in a large pan.

-Cover with excess boiling water from the kettle.

-Set the timer for 13 mins.

-When the rice is cooked drain in a colander and pour boiling water over it.

-Add half the basil to the meat dish, stir it in at the last minute.

-Use the rest to garnish

-Serve in pasta bowls with the rice.