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.
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4. Scatter with sesame seeds, sliced spring onions and fresh coriander. Serve with lime wedges and basmati rice or baked potatoes.