Leftover Turkey Madras Curry

Spoon the coriander, cumin and fennel seeds into a small frying pan along with the black peppercorns and dried chillies, if using. Put over a medium heat and toast for 1-2 mins until they smell amazing. Pour into a spice grinder and whizz until powdered. If not using dried chillies, mix the chilli powder in now.

Finely chop the onion, peel the ginger and garlic cloves, then cut the chillies in half lengthways.

Heat the vegetable oil in a saucepan over a medium-high heat and scrape in the onion along with a big pinch of salt. Cook for 10 mins, stirring every now and again, until softened and beginning to caramelise.

Use a fine grater to grate in the garlic and ginger, then cook for 1 min. Add in the ground spice mix, chopped tomatoes, coconut milk and the halved bird’s-eye chillies. Bring to the boil, then reduce the heat and simmer gently for 30 mins until the sauce is thick and luscious. Stir once or twice during cooking. At this stage you can use a stick blender to whizz until smooth, if you like.

Meanwhile, cut or tear the cooked turkey into bite-sized pieces.

Add the turkey to the curry and simmer for 5 mins to fully reheat the meat – you may need to add a splash of water if it’s too thick.

Season with salt and pepper. Cut the lemon in half and season with a little of its juice.

Serve scattered with coriander leaves and with rice and naan.