- Cook the rice to pack instructions. Add the sugarsnaps for the last 2 mins of cooking; drain.
- Meanwhile, heat the oil in a large frying pan over a high heat. Fry the mince, cauliflower and onion for 12-15 mins, stirring, until cooked through and just turning golden. Add the garlic & ginger paste and cook for 1 min.
- Add the honey, chilli sauce, lime juice, fish sauce and soy. Simmer for 2 mins, then remove from the heat. Set half the mixture aside for our Vietnamese-style baguettes. Stir the spinach and most of the herbs into the remaining mince mixture.
- Divide the rice and sugarsnaps between plates, then top with the turkey mix and scatter over the remaining herbs to serve.
Tip: Toss leftover cauliflower leaves with oil, then season and roast for 10 mins at gas 6, 200°C, fan 180°C. Or slice and fry them over a high heat for 5-6 mins.
Clever swap: Swap the soy sauce for tamari to make this gluten-free. Add chopped fresh chilli for extra heat.
Cook once, eat twice tip: Use leftovers from this recipe for our Vietnamese-style baguettes.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Turkey recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.