Speedy chilli turkey stir-fry

Method

1. Heat a splash of oil in a large frying pan or wok over a high heat. Add 500g British free-range turkey thigh mince and cook, stirring, for 4-5 minutes until beginning to brown.
2. Add 1 grated carrot and 200g tenderstem broccoli to the pan/wok and cook for 3 minutes more.
3. Stir in 1 chopped garlic clove, 2cm piece fresh ginger, finely chopped, and ½ chopped red chilli, then cook for a minute more. Add 40g chilli jam/sweet chilli sauce to the wok/pan with 1 tbsp soy sauce, then fry for 4 minutes more until the mince is starting to brown and crisp.
4. Scatter with sesame seeds, sliced spring onions and fresh coriander. Serve with lime wedges and basmati rice or baked potatoes.