Spicy turkey chilli with spaghetti

First make the topping. Mix the yogurt with the spring onion and herbs. Cover and chill until required.

Heat the oil in a large frying pan or a saucepan. Add the garlic and fry, stirring, for 30 seconds. Add the onion and red or green peppers, and fry, stirring occasionally, for 5 minutes or until softened.

Stir in the cayenne pepper, ground cumin and oregano, and continue to cook, stirring occasionally, for about 2 minutes. Add the turkey and cook, stirring occasionally, until it is browned and crumbly.

Stir in the tomatoes and kidney beans, and add seasoning to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes.

Meanwhile, cook the spaghetti in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.

Divide the spaghetti among 4 plates and spoon an equal amount of turkey chilli over each serving. Top with the herb-flavoured yogurt and serve.