Ingredients

1 tbsp each of light soy sauce & lime juice

Pinch of palm or light soft brown sugar

Pinch each of chilli powder & 5 spice

250g/9oz cooked leftover turkey meat

For the peanut sauce, 1 tbsp of veg oil

2 Shallots, finely chopped

3 Garlic cloves crushed or grated

5cm/2in piece of fresh ginger, peeled & grated

2 Red chilies finely chopped

200ml/7fl oz chicken stock

150ml/5fl oz coconut milk

75g/2.5oz crunchy peanut butter

2 tbsp light soy sauce, 1 tbsp rice wine vinegar

Pinch of palm or light soft brown sugar

1 tsp lime juice

For the salad- 1 large Chinese leaves, shredded

1 large carrot & courgette, julienned

Small bunch of radishes, cut into matchsticks

1 Red pepper cut into thin strips

4 spring onions halved lengthways cut into strips

To serve, 2 red chillies sliced

Small bunch of coriander & a few mint leaves

1 Tbsp on roasted unsalted peanuts, crushed