Lovely turkey curry to enjoy, you can cook it for your weekend treat and simply re-heat at work's lunch break. It smells amazing.

1. Heat the oil in a large, thick based pan and gently toast the cloves, cardamom pods and peppercorns. Tip in the onions and cook until translucent and golden brown.

2. Scatter in the cumin, coriander, turmeric and chilli. Stir and cook for a further 5 minutes before incorporating the ginger, tomatoes and bay leaves.

3. Pour in the coconut milk, followed by the chunks of turkey. Cook this gently for 30-40 min before stirring through the garam masala, garlic, water and salt. Cook for a further 30 min, reduce a little if too watery.

4. Finely, chop some fresh coriander and red chilli together.

5. Serve the curry with rice or flatbread, scattering over the coriander and chilli.

Enjoy!