Turkey Stir-Fry

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel). Grate on a coarse. Halve, peel and thinly slice the red onion. Trim the root and the dark green leafy part from the leek then slice into thin rounds. Trim the spring onion and thinly slice. Roughly chop the coriander (stalks and all). Slice the turkey widthways into 1cm wide strips. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

In a small bowl, mix the soy sauce, honey, ketjap manis and rice vinegar. Halve the lime and squeeze in the juice of one half. Cut the other half into wedges.

Put a splash of oil in a frying pan (or wok) over high heat. When the oil is hot, stir-fry the turkey until browned on the outside, 5 mins. Add the red pepper, red onion and leek and stir-fry for another 4-5 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. Add half the carrot. Stir-fry for 1-2 mins then add the sauce. Cook until bubbling then remove from the heat. TIP: Add a splash of water if it looks a bit dry.

Stir the remaining carrot, the spring onion and half the coriander through the rice. Taste and add salt and pepper if it needs it.