Pineapple Turkey Green Curry with a Hint of Mint

Dispirited is certainly the word to describe how I feel at this time of year when it comes to turkey leftover recipes. Seeing the monotonous ideas of ‘turkey coronation’ and ‘turkey burgers’ dominate the food sections of our newspapers, it gave me inspiration to invent something new - something for those of us who are tired of seeing the same recipes repeated every year. It was coincidental to notice a pineapple sitting on my mother’s windowsill when January is in fact their time of glory. So I thought why not dulcify a curry with some fragrant colourful tangy pineapple? To add to this, I’ll throw in a little mint to give it a refreshing cool aftertaste. Basically, if you yearn for something more on the exotic side than just dull turkey sandwiches, then this is sure to revitalize your inert taste buds.

Serves 4

2 tbsp vegetable oil

½ tsp. mustard seeds

6 green cardamom pods, slightly crushed

½ tsp. cinnamon

1 onion finely chopped

½ lime zest

Thumb sized piece of ginger, peeled and quartered

3 tbsp. basil

3 tbsp. coriander

2 large garlic cloves, peeled

400ml coconut milk

4 green chillies, finely sliced

Salt

100ml water

10 curry leaves

1 tsp. black pepper

1 tsp. garam masala

500g cooked turkey, cut into medium chunks

4-5 handfuls pineapple, cut into chunks

1 handful mint leaves

1. Heat the oil in a pan, add the mustard seeds, cardamom pods, and cinnamon and fry for 20 seconds. Add half of the chopped onion and fry for 4-5 minutes until soft.

2. For the time being, place the rest of the onion, the ginger, garlic, lime zest, basil, coriander and 100ml of the coconut milk into a food processor and blend until smooth.

3. Add this paste to the pan along with ¾ of the green chillies and season with salt. Cook over a low heat for 8-10 minutes, giving it the occasional stir.

4. Add the remaining coconut milk, the curry leaves, black pepper, garam masala, turkey and pineapple and leave to cook for 3-5 minutes until the turkey and pineapple are warmed up.

5. Serve with rice. Sprinkle over the remaining chilli and mint leaves.

Minted Creamed Corn Pasta with Spring Vegetables

So you have some sweetcorn that needs using up, you have no idea what to do with it, you want to make something quick but you don't want it to be average like tuna sweetcorn pasta bake. This is your answer! Creamed corn is very much a primary element to midwestern American cuisine and as you've guessed, it's creamy in texture and taste. I've put a twist on it by adding some mint, which makes the meal really light and refreshing. The crispy feel of the bacon gives it that little something extra, but if you're vegetarian feel free to omit it and you'll still enjoy this recipe.

Serves 2

4 rashers bacon, diced

Butter, large knob

Sweetcorn, corn removed from 2 kernels or 150g tinned

½ onion, finely chopped

150ml crème fraiche

Salt and pepper

Mint, 2 large handfuls finely chopped

200g pasta

Broccoli cut into small florets, a handful

Peas, 2 handfuls

Parmesan, 2 small handfuls grated

1. Heat a frying pan on a medium to high heat and fry the bacon until cooked and crispy. Leave aside on kitchen paper.

2. Melt the butter in a small saucepan on a low heat. Add the onions and the sweetcorn, and sauté for 5 minutes. Mix in the crème fraiche and seasoning. Cover and leave to cook for 10 minutes, then stir in the mint and bacon.

3. Place the pasta in a saucepan of boiling water. Cook according to cooking instructions, but in the last five minutes of cooking time cook the peas and broccoli florets in another pan of boiling water. After the five minutes drain both.

4. Divide the pasta between plates. Spoon over the minted creamed corn, top with the spring vegetables and sprinkle over some Parmesan.