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Commence the cookinating
Turkey 
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Add the veg
Sorry for the sideways turkey but thatâs the least of itâs 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. Thatâs 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 weâll preheat the oven to 170 fan forced. Youâd juice it a bit harder if itâs not fan.
Pastaâs in. Spelt first because it takes a bit longer. Weâre going for al dente which is Italian for âI got bored cooking this so itâs half done.â I normally cook past there but weâre 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 didnât have a pinch of cheese so I used half a kilo.
I quite like the âPerfect Bakesâ pre-shredded cheese because itâs a few different cheeses and does what it says in the pack.
Thatâs in the oven to think about what it did.
Fin.
Et voila.
