Winter pilaf

This tasty idea is great for using up leftover turkey and cranberry sauce.

Serves 2 Prep 10 mins Cook 35 mins

1 tsp olive oil

1 red or white onion, chopped

1 garlic clove, crushed

4 cardamom pods, bashed

1 tsp ground cumin

1 cinnamon stick

100g mixed brown and wild rice

(or basmati)

300ml vegetable stock handful leftover cooked turkey, thawed

if frozen or chicken, shredded handful toasted nuts handful coriander, roughly chopped leftover cranberry sauce, to serve 1 Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins.

2 Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.

PER SERVING 394 kcals, fat 18g, saturates 3g, carbs 46g, sugars 5g, fibre 2g, protein 14g, salt 0.5g