AROMATIC MEXICAN TURKEY PARCELS

SERVES: 4 PREP: 15 MINS COOK: 30 MINS

2 tsp ground cumin ¼ tsp turmeric ½ tsp chilli powder 1 tbsp dried oregano leaves from 2 large thyme sprigs 4 garlic cloves, crushed 2 tbsp lime juice 4 shakes of Tabasco sauce 750g (1lb 1oz) skinless turkey breast, cut into large chunks Vegetables, to serve For the rice: 2 green chillies, deseeded and chopped 1 medium onion, finely chopped 1 large green pepper, deseeded and finely diced 600ml (1pt) boiling chicken stock 350g (12oz) dried long-grain rice 2 tbsp chopped fresh parsley 2 tbsp chopped fresh coriander

1 Preheat oven to 220°C/425°F/ Gas Mark 7. Mix the cumin, turmeric, chilli powder, oregano, thyme, garlic, lime juice and Tabasco together in a bowl. Add the turkey and ¾ tsp salt and mix well. 2 Tear off 4 large squares of baking paper and divide the turkey mixture between each. Pull the edges together loosely and put each parcel on a slightly larger square of kitchen foil. Seal the foil tightly, arrange the parcels on a baking tray and bake for 25 mins. 3 To make the green rice, put the chillies, onion, pepper and 4 tbsp chicken stock in a large lidded pan over a medium heat. Cover and cook for 5 mins. Stir in the rice, the remaining stock and ½ tsp salt. Bring to the boil then reduce the heat, cover and cook for 15 mins. Remove from the heat and rest for 5 mins. Fork the herbs into the rice. 4 Take the turkey parcels to the table so your guests can enjoy the aroma as they open them (discard the outer foil first if desired). Serve hot with the green rice and your favourite vegetables. Per serving: 560 cals, 4g sugar, 3g fat (1g sat fat)