Korean Keema

Keema is a fantastically hangover-salving dish of spicy (usually lamb) mince; this version uses minced turkey and, more significantly, its heat is provided by the gochujang, the Korean chilli paste that I keep on hand to pep up a jaded palate or a pallid-flavoured ingredient. Being minced does not generally do turkey many favours, but the aromatic richness of the paste makes it sing. Supper's on the table in a matter of minutes; if you wanted to make it speedier, you would have to buy rice that's already been steamed and needs no more than a few turns in the microwave to heat it.

Good

% Daily Values based on a 2,000 calorie diet

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