Ingredients

Fresh turkey leg meat off the bone, cut into bite sized chunks

This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.

1 red pepper

1 courgette

250ml chicken stock (1⁄2 stock cube)

2 tins chopped tomatoes

1 tin chickpeas

2 onions, chopped

1 tsp fresh ginger, chopped

2 cloves garlic, crushed

2 tbsp fresh coriander

You could also use ground (2 tsp) or frozen (2 tbsp) instead

4 tsp ras el hanout

1 preserved lemon*

2 tbsp oil

Recipe

1. Heat the oil in a large pan and add the chopped onions, chopped fresh ginger and garlic. Cook gently for 5 minutes.

2. Add the turkey meat and cook gently for 10 minutes.

   This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.

3. Add the red pepper, courgette, tinned tomatoes, chickpeas, diced preserved lemon*, ras el hanout, chicken stock and coriander.

4. Simmer for 30 - 45 minutes then add seasoning to taste. Continue to simmer for a further 30 minutes so the flavours infuse.

5. *Remove excess salt from the lemon and, when first using, add in quarters to your dish, tasting until you get the desired flavour.