Recently on Landward, Nick Nairn demonstrated how to make the most of leftover turkey meat.

This week we feature what I am sure will be a popular choice. Turkey curry with flatbreads - this looks so inviting, I would forget the roast in the first place!


Serves 6

For the spice powder:

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tbsp fennel seeds

6 black peppercorns

6 cloves

5 cm piece cinnamon stick

¼ teaspoon freshly grated nutmeg

1 teaspoon turmeric

For the onion paste:

3 medium onions, chopped

8 garlic cloves, chopped

3 tablespoon chopped fresh ginger

6 fresh red chillis

1 teaspoon sweet paprika

2 tablespoons chopped or ground almonds

3 sticks lemon grass, chopped

5 tablespoons vegetable oil

400g butternut squash, peeled and cut into chunks

3 large carrots, peeled and cubed

300g new potatoes, halved

1 medium aubergine, cubed

One teaspoon Maldon salt

One 400g can coconut milk

4 ripe tomatoes, quartered

1 large bunch fresh coriander, chopped to garnish

Put the coriander seed, cumin seed, fennel seed, black peppercorns, cloves cinnamon and nutmeg into a heavy frying pan and dry roast over a medium heat until you can smell the aroma – don't let them change colour or the flavour will change too and become bitter. Tip the whole lot into a spice grinder (or a clean coffee grinder for this, remember it will never be the same. It will become as spice grinder from that moment on...) Stir in the turmeric and set aside.

Throw the onions, garlic, ginger, chillies, paprika, almonds and chopped lemon grass into a food processor. Add about 3 tablespoons of the oil and blend to a paste. You may need to add a couple of tablespoons of water to loosen the mixture, and make it work – don't worry if you add more, it will evaporate during cooking.

Heat the rest of the oil in a large sauté pan. Add the onion paste and fry for about 5 minutes.

Stir in the spice mixture then the pumpkin, carrots, potato, and aubergines, coating with the onions and spices. Fry until the onion begin to turn brown, then add the salt and 500ml water.

Bring to the boil and simmer uncovered for 20 minutes. Stir in the coconut milk and tomatoes and simmer for another 15 minutes, until the sauce is thickened and the vegetables are very tender.

With 5 minutes to go add the cooked turkey and mix well to ensure it heats through.

Scatter the coriander over the curry and serve with plain boiled rice.