One of those ready steady cook kind of nights. My favourite pan, a couple of turkey escalopes from the freezer and some left over curry sauce providing the main back bone, everything else a bit of a scramble.

An onion diced. Mixed with the leaves that were worth saving from the cauliflower. Both softened in a little olive oil in the big pan. A large carrot, peeled, topped and tailed. It's quartered down the length and then finely diced, added to the pan with the onions. There is some broccoli, close to it's last days, this is chopped into small florets the aim to keep their shape but also to cook. I bash the turkey fillets, sandwiched between a sheet of clingfilm and a chopping board. With a rolling pin, then slice into strips. Added to the pan, and stirred through, turning to cook as needed. Finally add a tin of drained chickpeas and the curry sauce. A table spoon of water to clean out the container and get every last drop out. A final flourish of chopped coriander.

Meanwhile I had an extra pair of hands using the food processor to grate the Cauliflower, which is then microwaved for 5 minutes on full blast. #recipe #favPan #cooking