Turkey curry

Mix the cold turkey, yoghurt, 2 tablespoons of Indian Tandoori Mighty Spice and a pinch of salt in a bowl and leave to one side. Heat a tablespoon of oil in a large pan and gently fry the onion until golden. Add the tomato, the remaining Mighty Spice Indian Tandoori spice mix and coconut milk, bring to the boil and reduce the heat. Heat the remaining oil in a frying pan and gently fry the turkey until golden. Stir the cooked turkey into the sauce, until heated through. Add a squeeze of lemon to the curry and serve immediately with freshly cooked rice.

You can add any cold leftover veg that you have in the fridge to the curry too, or you could cook up a simple vegetable stir-fry. Brussels sprouts and carrots work really well together for this. Simply heat some oil in a wok and add a tablespoon of Mighty Spice, stirring continuously for a few seconds, add the vegetables and stir fry until heated through.