Ingredients Jump to Instructions ↓

  1. Olive oil

  2. 2 red onions, peeled and roughly chopped

  3. 1 carrot, peeled and roughly chopped

  4. 1 leek, trimmed and roughly chopped

  5. 1 red pepper , deseeded and roughly chopped

  6. 1 yellow pepper, deseeded and roughly chopped

  7. 1 fresh red chile , deseeded and finely chopped

  8. 1 fresh green chile, deseeded and finely chopped A bunch fresh coriander (cilantro), leaves picked and stalks finely chopped

  9. 1 teaspoon ground cumin

  10. 1 heaped teaspoon smoked paprika

  11. 1 heaped teaspoon runny honey, optional

  12. 3 tablespoons white wine vinegar, optional

  13. 1 pound,

  14. 5 ounce/

  15. 600 g leftover turkey, shredded Sea salt and freshly ground black pepper

  16. 3 (14-ounce/ 400 g) tins chopped tomatoes

  17. 1 (14-ounce/ 400 g) tin butter beans or chickpeas, drained Juice of

  18. 2 limes Soured cream, to serve For the Guacamole

  19. 2 ripe avocados , peeled and destoned

  20. 2 tomatoes, halved

  21. 1/4 of a red onion, peeled

  22. 1/2 clove garlic , peeled

  23. 1 fresh green chile, deseeded A bunch fresh coriander (cilantro) Juice of

  24. 1 lime

Instructions Jump to Ingredients ↑

  1. View Preheat the oven to 350 degrees F/ 180 degrees C/ Gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions , carrot , leek , red pepper, yellow pepper and chiles, and cook, stirring occasionally, for about 5 minutes. Add the coriander (cilantro) stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.

  2. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together.

  3. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.

  4. For the guacamole: While that's cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chile and coriander (cilantro). Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together.

  5. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves ( cilantro ) and some finely sliced fresh chile if you fancy then get everyone to tuck in.


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