Butter turkey

• Trewithen Dairy salted butter 100g
• Onion 1 large, peeled and chopped
• Garlic cloves 4 large, peeled and crushed
• Fresh ginger 2.5cm piece, peeled and finely grated
• Ground cumin 2 tsp
• Garam masala 2 tsp
• Ground coriander 1 tsp
• Hot chilli powder 1 tsp
• Chopped tomatoes 400g tin
• Salt 1 tsp
• Caster sugar 2 tsp
• Trewithen Dairy clotted cream 200g
• Fenugreek seeds 1 tsp, ground
• Leftover cooked turkey 800g, cut into bite-size pieces

To serve:

• Trewithen Dairy salted butter 25g
• Coriander a handful, roughly chopped
• Pomegranate seeds 2 tbsp

1. Heat the butter in a large pan over a medium heat. Once the butter has melted, add the onion and cook for 5 minutes until beginning to colour.
2. Add the garlic and ginger and cook for 1 minute, stirring occasionally. Add the cumin, garam masala, ground coriander and chilli powder and cook for 30 seconds until fragrant.
3. Add the tomatoes, salt and sugar, bring to the boil, reduce the heat and simmer for 15 minutes until the onion is soft and the sauce is dark red. Add a splash of water if the sauce gets too thick.
4. Tip the sauce into a food processor or blender and blitz until smooth. Pour the sauce back into the pan and add the clotted cream and fenugreek seeds. Bring to a simmer, then add the turkey.
5. Cover the pan and let it simmer gently for 10 minutes until the turkey has heated through and the sauce is thick and bubbling.
6. To serve: stir the butter into the sauce. Serve in shallow bowls and sprinkle with fresh coriander and pomegranate seeds.