Christmas Leftovers: Turkey Pilaf

If you’re hosting Christmas this year, this could be just what you need for Boxing day whether you’re planning a buffet for 10 or a quiet hot meal for 2. The flavours in this dish are simple but delicious and I think this is a credible alternative to turkey curry. This would work well with any poultry so why not try it with whatever left overs you have – duck, goose or even just chicken?  

Ingredients (for two):

•  25g butter
• 1 onion, diced finely
• 1 handful of shredded leftover turkey
• ½ tsp cumin seeds
• 1 tsp mild curry powder
• 100g frozen peas
• 150g basmati or white long grain rice
• 300g chicken stock
• Optional: small bunch of roughly chopped coriander

• Heat the butter in a large pan and fry the cumin seeds for a few mins until aromatic and golden. 
• Add the onion and fry on a medium heat until soft and golden.  
• Season, add the turkey and curry powder and give it a quick stir. 
• Add the rice, peas and stock. Bring to the boil then immediately turn the heat down as low as it can be and put the lid on. 
• Resist stirring! 
• Cook for around 12-15 minutes until the stock has all absorbed and the rice is cooked. 
• Serve in bowls and sprinkle with coriander.

*Check out my old Tala measuring jug – it was my mums when she was a student and I’ve had it since I was one. Its old and battered but I love it!  They still sell them today, check out John Lewis range.