Hugh Fearnley-Whittingstall's Nut Satay Turkey Recipe

Taken from River Cottage Love Your Leftovers by Hugh Fearnley-Whittingstall (Bloomsbury, £20)

Photography © Simon Wheeler

Ingredients

• Up to 500g roast turkey, pork or chicken
• sunflower oil, for frying

For the satay sauce:

• about 100g salted roast peanuts, cashews, almonds, or a mix
• 1tsp honey or brown sugar
• good pinch of dried chilli flakes
• 1 garlic clove, chopped
• about 50ml coconut milk
• about 2tbsp lime or lemon juice, plus a little grated zest
• about 1tbsp soy sauce
• 1-2 dashes of fish sauce or Worcestershire sauce
• grated carrot, to serve
• coriander leaves, to serve

Method

1. First make the satay sauce. Pulse the nuts in a food processor with the honey or sugar, chilli flakes and garlic - you are aiming for a coarse, crumbly paste.

2. Mix together the coconut milk, citrus juice and zest, soy sauce and fish sauce or Worcestershire sauce. Add very gradually to the nut mixture in the food processor, pulsing between each addition, until you get a nice creamy paste, with a bit of nubbly, nutty texture too (you might not need every drop).

3. Taste the sauce and adjust as necessary, adding more coconut milk or soy sauce or chilli or lime and so on until you have exactly the balance you like. You can then store the sauce in a jar in the fridge until needed.

4. Tear the cooked turkey or other meat into strips. Heat a thin film of oil in a pan over a fairly high heat. Add the strips of meat and fry hard, shaking or stirring occasionally, until sizzling hot and crisping nicely at the ends and edges.

5. In a small saucepan, warm the satay sauce over a low heat, stirring occasionally. If it looks too stiff and pasty, loosen with a little warm water, or coconut milk. It should be thick and creamy and almost, but not quite, pourable.

6. Place the fried meat on warmed plates and generously spoon over the hot satay sauce. Scatter over some freshly grated carrot and a few coriander leaves, if you like, and serve with plain boiled rice.