Five Spice Turkey Stir-Fry

Meanwhile, halve the pepper then discard the core and seeds. Chop into thin strips. Trim the top and bottom from the carrot, cut in half lengthways then thinly slice widthways. Repeat with the courgette. Peel and grate the garlic (or use a garlic press).

Slice the turkey steaks widthways into thin strips and pop into a mixing bowl. Season with the Chinese five spice and a pinch of salt and pepper. Toss well to coat in the spice and seasoning. IMPORTANT: Remember to was your hands and equipment after handling raw meat!

Heat a frying pan or wok over medium- high heat and add the desiccated coconut. Toast until golden, stirring frequently, 2-3 mins (watch carefully as it can burn easily!). Transfer to a small bowl and return the pan to high heat. Add a splash of oil and when hot add the pepper, carrot and courgette. Stir-fry until starting to soften, 4-5 mins. Transfer to a bowl and set aside for later.

Leave the pan on high heat and add another drizzle of oil. Add the turkey and stir- fry until golden on all sides, 2-3 mins. Lower the heat to medium and add the garlic. Cook, stirring for 30 seconds then add the soy sauce, mango chutney and water (see ingredients for amount). Keep cooking until the turkey is no longer pink in the middle and sauce is rich and bubbling, another 2-3 mins.