Korean-inspired turkey bowl recipe
 A fresh and bright bowl for some post-Christmas goodness made with leftover turkey and gochujang, a Korean hot pepper paste. sunflower or rapeseed oil, for frying4 shallots, thinly sliced2cm/¾in fresh root ginger, grated3 garlic cloves, thinly sliced2 tsp brown sugar2 tsp gochujang (Korean fermented pepper paste)1 yellow pepper, seeds removed, sliced thinly2 tsp soy sauce300g/10½oz leftover turkey, diced1 red pepper, seeds removed, sliced thinly3 spring onions, sliced2 tbsp freshly chopped parsley200g/7oz cooked long grain rice1 lime, juice and zest (juice to taste)50g/1¾oz baby spinach½ cucumber, peeled into ribbons2 carrots, peeled and grated2 tbsp toasted sesame seeds, to garnish sunflower or rapeseed oil, for frying 4 shallots, thinly sliced 2cm/¾in fresh root ginger, grated 3 garlic cloves, thinly sliced 2 tsp brown sugar 2 tsp gochujang (Korean fermented pepper paste) 1 yellow pepper, seeds removed, sliced thinly 2 tsp soy sauce 300g/10½oz leftover turkey, diced 1 red pepper, seeds removed, sliced thinly 3 spring onions, sliced 2 tbsp freshly chopped parsley 200g/7oz cooked long grain rice 1 lime, juice and zest (juice to taste) 50g/1¾oz baby spinach ½ cucumber, peeled into ribbons 2 carrots, peeled and grated 2 tbsp toasted sesame seeds, to garnish Method Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey.Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through.To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds. Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey. Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey. Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through. In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through. To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds. To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds.