Thousands of families will be enjoying turkey with their Christmas dinner this year, but any leftover meat can also be put to good use. Bora Doğanay, head chef of Soul Mama , London , shares how seasoning and rice can bring new life to festive titbits.

1 tbsp vegetable oil

1 onion, finely chopped

3 garlic cloves, crushed

1 tsp smoked paprika

1 tsp allspice

1 tsp thyme

pinch of salt

200g long-grain rice

1 red pepper, sliced

1 carrot, peeled and diced

1ltr chicken/turkey stock

1 whole Scotch bonnet chilli (optional)

400g–500g cooked turkey, cut into small pieces

spring onions and coriander, chopped, to garnish

Heat the oil in a large pan over medium heat. Add the onion and garlic, cooking until softened.

Stir in the smoked paprika, allspice, thyme and salt, and cook for 3

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