Turkey Stir-Fry

Boil the water (see ingredient list for amount) in a large saucepan with a pinch of salt. Stir in the basmati rice and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.

Meanwhile, halve, then remove the core from the red pepper and chop into 1cm pieces (or as small as you can). Tip: This next bit is optional: if the adults don't like chilli then don't bother! Finely slice the red chilli into rounds. Alternatively, if you don't like so much heat, halve the chilli lengthways and deseed before slicing. Roughly chop peanuts.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the turkey and stir-fry until brown on all sides, 4-5 mins. Next, add the pepper and cook, stirring, until just soft, 4-5 mins. Now add the sugar snap peas and stir-fry for 1-2 mins. Finally, add the remaining marinade and cook, stirring, for 2-3 mins. Tip: If the mixture is a little dry, add a couple of tbsp of water to loosen it up.

Time to build your own meal! If you want to keep it simple for the kids, serve them as it is: fluff up the rice with a fork and serve in bowls with the stir-fried turkey and veggies, then jazz it up for the adults (see step 6!).