1 tbsp olive oil

1 onion, finely diced

1 red chilli, deseeded and finely chopped

3 garlic cloves, crushed

5–6 medium fresh tomatoes, chopped

1 tsp smoked paprika

1 × 400 g tin chopped tomatoes

400 ml hot chicken stock

250 g leftover roast turkey, shredded

125 g cooked basmati rice

Salt and freshly ground black pepper, to taste

About 2 tbsp crème fraîche

Handful parsley, finely chopped

Handful chives, finely chopped

Juice of ½ lemon, or to taste

Pinch dried red chilli flakes, to taste

To serve (optional): extra crème fraîche, fresh parsley & chives, warm crusty bread with butter

Cook Mode Prevent your screen from going dark

Heat olive oil in a large nonstick heavy‑based pan over low–medium heat. Add onion and chilli; sauté 10–12 minutes until softened.

Stir in garlic, fresh tomatoes, and smoked paprika; cook 1–2 minutes. Add chopped tomatoes and bring to a simmer.

After 2 minutes simmering, pour in chicken stock.

Add shredded turkey and cooked rice, stir, then simmer 5 minutes. Season with salt and pepper.

Stir in crème fraîche, parsley, chives, lemon juice, and chilli flakes to taste.

Ladle into bowls, top with extra crème fraîche, herbs, and serve with crusty bread.