If you want to double the recipe: this recipe is forgiving depending on how much turkey you have left. If you want to make this for more people than 4 and only have a little leftover turkey, you could bulk it out with some veg or a tin of chickpeas too.

Variations: - You could use leftover chicken if you have that over turkey. Follow the same instructions. - You can be flexible on the spices. If you have curry powder but no garam masala, just use more curry powder. If you have no curry powder but happen to have turmeric, go with that! Use what you have and taste. Don’t be afraid to try things. - If you want to, you can skip the double cream, or use single cream. Or use creme fraiche but I wouldn’t add the lemon until you’ve tasted it, as creme fraiche is more sour so you may not need the lemon. - White onion instead of red is of course fine. - Serving suggestions - this is a mere suggestion! Just this curry and a pot of rice will make the most delicious dinner but if you have the extras, they just jazz it up a little more.

If you happen to not have leftover turkey: You could absolutely use leftover chicken instead or rotisserie chicken. You can also of course cook the chicken in the curry - for this I would chop the chicken into small chunks and marinade in a little yoghurt and 1 tsp of the spice mix and then leave to sit for 10 minutes. Then start by frying the chicken in the pan for about 5 minutes until cooked through. Remove from the pan and then carry on with the rest of the recipe as it’s written, adding the chicken back in when you would add the turkey.

How to get your children to eat it too: just make sure you use mild chilli powder or omit it altogether if you know they are very sensitive to that.

Make this recipe even easier: I know not everyone is in this camp but where something needs chopping like an onion and garlic, I do sometimes pull out my mini food processor. I just find it so easy and it goes straight in the dishwasher after.