Turkey Fattah

Serves 4

120g crustless sourdough bread, ripped into small pieces

4 tbsp olive oil

2 cloves garlic, finely chopped

300g leftover turkey meat, shredded

1 tsp Baharat

300g Greek yogurt

50g tahini

The juice of ½ a lemon

60g pomegranate seeds

25g toasted pine nuts

A small handful of finely chopped parsley leaves

Sea salt and black pepper

1. Preheat the oven to 180. Chuck the bread into a roasting dish and drizzle over 2 tbsp of olive oil. Season with salt and pepper and roast for 12-15 minutes until golden.

2. Meanwhile, heat the remaining oil in a non-stick frying pan over a medium heat. Add the garlic and cook for 10 seconds until fragrant. Chuck the turkey into the pan and stir-fry for 3-4 minutes until warmed through. Add the Baharat and mix well.

3. Tip the yogurt, tahini, lemon and a good pinch of salt into a mixing bowl and mix well. It will do quite stiff so pour in 30-50ml of water, depending on the thickness of the yogurt and mix into a glossy smooth sauce. If you like this warm, cover with cling film and bung it into a microwave for a minute and then mix well.

4. Spoon the yogurt onto a serving dish and arrange the turkey over the top. Scatter over the bread and then garnish with the pomegranate seeds, pine nuts and parsley leaves. Serve immediately with a green salad or leftover roasted vegetables.

Turkey, Chorizo and Harissa Mac Cheese

Serves 6

400g pasta

100g chorizo

300ml double cream

3 tbsp rose harissa

180g Monterey jack cheddar

150g leftover turkey meat, shredded

Sea salt

1. Cook the pasta in a large pan of boiling salted water as directed on the packet until al dente. Drain, reserving some of the pasta water and set to one side.

2. Meanwhile, pre-heat the grill to high. Remove the skin from the chorizo and rip into small pieces.

3. Heat a non-stick frying pan over a medium heat and add the chorizo. Mix well and cook for 3-4 minutes until a little crispy. Reduce the heat to low and add the double cream, harissa, 100g Monterrey Jack and good pinch of salt. Pour in 120ml of the pasta water and mix into a smooth sauce.

4. Tip the pasta and turkey into the sauce and mix well. If it looks too dry, add a little more of the pasta water. Transfer to an oven proof dish and scatter over the remaining cheese. Grill for 4-5 minutes until golden. Serve immediately.

Turkey Taco Board

Serves 4-6

For the Turkey

300g leftover turkey, shredded

3 tbsp chipotle chilli paste

2 tbsp olive oil

Sea salt

To serve – mix and match

12 small corn tortillas

1 baby gem, shredded

4 spring onions, finely chopped

A handful of coriander leaves

1 red chillies, finely sliced

1 avocado roughly chopped

100g grated cheddar cheese

Tomato salsa

Chilli sauce

Sour cream

Fresh lime wedges

1. To cook the turkey, toss the meat with the chipotle sauce and a good pinch of salt in a mixing bowl. Heat the oil in a large non-stick frying pan over a medium heat and stir-fry the meat for 4-5 minutes until warmed through. If you have more brown meat, you can continue to stir fry for 2-3 minutes until crispy at the edges.

2. To serve put everything into bowls and let everyone assemble their tacos.

Thai Waterfall Salad

Serves 4

1 red onion finely sliced

The juice of 2 limes

1 tsp sugar

300g cooked turkey, shredded

2 tbsp fish sauce

2 tsp light soy sauce

1/4 tsp black pepper

4 tbsp olive oil

2 satsumas, peeled and sliced

1/2 cucumber, deseeded and thinly sliced

200g cherry tomatoes, halved

1 Baby gem, shredded

A large handful of coriander leaves

20g crispy shallots

15g toasted peanuts, smashed

1 red chilli, sliced

A small handful of mint leaves

1. Put the red onion into a large mixing bowl and add the lime juice and sugar. Mix well and set to one side to macerate whilst you re-heat the turkey.

2. Heat 2 tbsp of the oil in a non-stick frying pan over a medium heat and add the turkey, 1 tbsp of the fish sauce and the light soy. Stir-fry for 3-4 minutes until warmed through.

3. Add the remaining fish sauce and olive oil to the onions and then chuck in the satsumas, cucumber, tomatoes, baby gem and most of the coriander. Toss together and transfer to a serving dish.

4. Top the salad with the turkey and garnish with shallots, peanuts, chilli and remaining coriander leaves and mint. Serve immediately.