Bubbly-Jock is the old Scots word for Turkey. Glasgow has a fierce love of pakora, it's a thing, and it's served there with a pink pakora sauce. I have done a festive twist on this by making the cranberry sauce into a spicy cranberry chilli jam - it's totally delicious.

NutritionSortLoading...
Loading...

For the pakora:

250g turkey

3 tbsp cornflour

3 tbsp chickpea flour

1 egg

1 tsp fresh ginger, finely grated

1 tsp caraway seeds

Half tsp turmeric, ground coriander, ground cumin, salt

1 tsp chilli powder

1 tsp Scottish 7 spice

Chopped roots of a bunch of coriander

Half a red onion, finely sliced

Select allAdd

Break the egg into a bowl and whisk, add the spices and mix. Then add the flours to create a batter. Add the onion, coriander root and turkey and stir till well coated. Deep fry at 180c or shallow fry small handfuls till crispy all over. Remove to a wire tray and sprinkle with a mix of chilli powder and salt. When they are all cooked, place on a serving plate and drizzle over both cranberry chilli sauce and the mint coriander yogurt. Finish with sliced coriander leaves and a squeeze of lemon juice.

SortLoading...
Loading...

For the cranberry Chilli jam:

1 red onion

2 red chilli's

2 cloves garlic

2 tbsp cranberry sauce

Juice of half an orange

Salt to taste

Juice of half a lime to finish.

Select allAdd

Soften the onion, garlic and chilli in a little oil with a pinch of salt.

Add the cranberry sauce and orange juice and let simmer to thicken. Take off the heat and stir through the lime juice. Blitz till smooth in a blender then pass through a sieve. Add to a squeezy bottle.

SortLoading...
Loading...

Coriander mint yogurt:

3 tbsp natural yogurt

Small handful each of mint, coriander & chives

1 clove of garlic finely grated

Salt

Juice of half a lime

Select allAdd

Blend all together and place in a squeezy bottle