1

Bring a pan of water to the boil and cook the rice to pack instructions then drain. Meanwhile, grind 2 teaspoons Szechuan peppercorns using a pestle and mortar. Sieve, then mix the ground pepper (you’ll need ¾ teaspoon) with 1 tablespoon cornflour on a plate. Cut the turkey into strips and toss in the flour mixture.

2

To make a kung pao sauce, whisk together 1 tablespoon cornflour, the soy sauce, sherry, rice wine vinegar and honey, set aside.

3

Heat the oil in a wok over a medium heat, stir-fry the turkey for 2-3 minutes then transfer to a plate. Add 2 garlic cloves, dried red chillies and the spring onions, stir-fry for 1 minute, then stir in the sauce. Bring to a simmer, return the turkey to the wok and cook for 1-2 minutes.

4

Meanwhile, mist a pan with cooking spray and stir-fry 1 sliced garlic clove and the shredded Brussels sprouts over a medium heat for 3 minutes. Season and fold through the rice. Serve with the turkey stir-fry and sliced fresh red chilli.