Turkey Ragu

A light version of spaghetti Bolognese, replacing pasta with shredded cabbage “linguine”. From Tom Kerridge’s book Lose Weight for Good, £22, Absolute Press

Ingredients (Serves 4) 1kg turkey mince 2 large onions, diced 1tbsp light olive oil 150g carrots, diced 100g celery, diced 6 garlic cloves, grated 2tbsp caraway seeds 2tbsp herbes de Provence

3tbsp tomato purée 200ml red wine

2 x 400g cans chopped tomatoes 1.25L fresh chicken stock

600g white cabbage, shredded

3tbsp basil leaves, chopped

Preheat the oven to 220°C, Fan 180°C, Gas 4. Line a deep baking tray with baking parchment. Spread over the turkey mince and cook for 40min, breaking up ever y 10min. Cook the onions in the oil in a large non-stick pan over a medium heat for 10min. Add the carrots and celer y and cook for 5min. Add the garlic and cook for another 2min.

Sprinkle in the caraway seeds and herbs. Cook for 1min, then add the tomato purée and cook, stirring, for another minute. Pour in the wine and let it bubble. Add the tomatoes and chicken stock, bring to a simmer, then add the turkey. Simmer ver y gently for 45min or until it thickens. Season to taste.

Meanwhile heat a non-stick pan over a medium heat. Add the cabbage with 120ml water and stir until it wilts; drain. Fold the basil through the turkey and ser ve.

550 Calories per serving