Turkey pilaf

A really nice lunch dish that offers plenty of cholesterol-busting ingredients and is a clever way to use leftover turkey after a roast. This also works well with leftover cooked chicken or marinated tofu for that extra dose of soya.

SERVES 2

60g whole blanched hazelnuts 2 tbsp olive oil 1 onion, finely chopped 1 clove garlic, crushed 4 cardamom pods, lightly crushed 1 tsp ground cumin 1 tsp ground coriander 1 cinnamon stick 100g brown basmati rice 600–800ml hot vegetable stock 200g cooked turkey, shredded 100g edamame (green soya beans)

Handful fresh coriander leaves, roughly chopped

Salt and freshly ground black pepper Place a small frying pan over a medium heat and add the nuts. Toast for a few minutes, stirring occasionally, until golden brown. Heat the oil in a large, lidded saucepan and gently fry the onions and garlic over a medium heat until softened. Add the cardamom, ground spices and cinnamon stick and stir through the onions for a couple of minutes before adding the rice. Stir-fry for 1–2 minutes, making sure the rice is combined with the onions and spices.

Cut a circle of greaseproof paper larger than the saucepan lid. Pour in the hot stock and cover with the greaseproof paper and lid. Reduce the heat to low and steam for 25–30 minutes until the stock is nearly all absorbed. Remove the lid and paper and stir in the turkey, edamame and hazelnuts. Continue to cook until everything is warmed through. Season to taste and then scatter over the coriander just before serving.