Commence the cookinating

Turkey

Add the veg

Sorry for the sideways turkey but that’s the least of it’s problems tbqh

We cook it down a bunch. Add a good handful of chopped, pickled jalapeños.

Ibid

Cumin, paprika, dash of cinnamon, oregano, white pepper, garlic powder.

As many tins of tomatoes as are legal in your area (2 for me), make up volume with fresh toms.

More spices, and beans. Your butthole will not know peace.

I thought I had tinned corn. I do not. I would normally do that tho.

Right. That kicks like a torp from 70m that lands in the fifth row of seats.

Right that goes on the slow burner to simmer more while we crack on.

Now. In the Before Time, a popular source of carbs was what Italians called pasta. Everyone else called it pasta too. It was called pasta universally I guess. I have some of this but times being as they are, I have two different sorts. That’s ok tho.

Now one is spelt. The other is wheat, but this is a motherfucking pandemic so we keep our wits about us and just remember spelt pasta (p-a-s-t-a), takes a bit longer to cook.

Water is nearly up to the boil so now we’ll preheat the oven to 170 fan forced. You’d juice it a bit harder if it’s not fan.

Pasta’s in. Spelt first because it takes a bit longer. We’re going for al dente which is Italian for “I got bored cooking this so it’s half done.” I normally cook past there but we’re going to cook twice so all good. Fetch out old mate.

Pasta out. Strained. Into old mate.

Turkey sauce.

Now you want to sort of tease this with a fork so the sauce and pasta mix up a bit.

Next, add a pinch of cheese. I didn’t have a pinch of cheese so I used half a kilo.

I quite like the “Perfect Bakes” pre-shredded cheese because it’s a few different cheeses and does what it says in the pack.

That’s in the oven to think about what it did.

Fin.

Et voila.