This is a fabulously versatile dish and easy to prepare. With a nod towards it being Christmas Day, I’ve have used dark turkey meat, which gives a slightly deeper flavour. Feel free to use chicken, tofu or vegetables of your choice, all of which would make a delicious alternative. I love the mix of fresh chilli with its hot spiciness and Szechuan pepper — which will make your mouth literally tingle. It’s optional, so if you find it too fiery, feel free to leave out or reduce the amount of either. Szechuan pepper can be found in all supermarkets.

Method:

• In a bowl large enough to hold the turkey meat, mix the cornflour, Shaoxing rice wine and light soy sauce. Stir to a loose paste, adding a splash of water if it is too thick.
• Add the diced turkey and leave to marinade for at least 20 minutes and up to 24 hours.
• Heat 2 tbsp of oil in a wok or large sauté pan on a high heat, and when the oil is shimmering, drain the turkey out of the marinade and fry until golden.
• Once the meat has turned golden, removed it from the pan, keep to one side and wipe the pan clean.
• If you are unable to buy crushed Szechuan pepper, crush them lightly in a pestle and mortar or with the end of a wide rolling pin.
• Heat another tablespoon of oil on a medium to high heat and then add the spring onions, cashew nuts and peanuts and fry for a few minutes before adding the fresh chilli and crushed Szechuan peppercorns and mix well.
• Return the turkey to the pan, mix well and add the remaining marinade, sesame oil and dark soy.
• Mix everything well and add a little water if it is looking dry.
• Turn down the heat, cover with a lid and leave for 2 minutes.
• Serve immediately with egg fried rice.
• Garnish with chopped coriander (optional)