Turkey mince is lean and inexpensive and pairs well with stronger flavours, such as the sage and thyme used here. Grated apple adds a hint of sweetness to the turkey meatballs and helps keep them moist and tender throughout cooking.

1. For the pepper sauce:
Place a pan over a low-medium heat and add oil. Once the oil is hot, add the shallots and peppers and sweat until soft.

2. Stir in the rest of the ingredients, season and bring to the boil. Reduce the heat and simmer for 15-20 min.

3. Remove from the heat and allow to cool. Transfer to a blender and blitz until smooth. Set aside.

4. For the meatballs:
Add the turkey, onion, apple and egg to a large bowl and mix well.

5. Add the breadcrumbs, herbs and seasoning to the bowl and mix with your hands until everything is incorporated.

6. Prepare a floured plate. Divide and shape the mix into 24 walnut-sized meatballs. Once you have made the balls, roll them in the flour and set aside until ready to fry.

7. Preheat the oven to 180°C/gas mark 4

8. Place a pan over a medium heat and add oil. Once the oil is hot, fry the meatballs until golden brown all over - do this in batches if the pan is not big enough to hold all of them.

9. Transfer the browned meatballs to a casserole dish and pour over the sauce. Place in the oven for 20 min until cooked through.

10. Once cooked, serve immediately with some rice, pasta, or as preferred.