Okay we are gonna make something with leftover turkeys. Me and my sis. My younger sis I'll have
you know, but she's always been like the boss really so this is quite nerve-racking
for me because we don't cook together very often. Jamie's, you're in charge for once.
Yes. Just this once. Yeah, if I can. Okay here's the theory right, you're always ending up with
this little baby you know and then in the week after you can do beautiful things, yes stews,
yes pies, yes soups, and I want to do something a bit different and something with some flavour and
attitude I'm going to do basically like a kind of I don't know sort of South American sort of
chilli, okay. Is turkey not a bit dry to make a chilli con carne with? It was juicy in the
first place I didn't overcook it. But they do dry out in the fridge, turkeys. Correct and um,
see this is why we had such a colourful childhood together. Once upon a time I dared to question
my younger sister and d'you know what I got in return? I got a jar of Oil of Ulay right in my gob
and smashed out my teeth. You did deserve it you must have deserved it. No I just said one thing!
Um look you're absolutely right, when you have exposed meat like this it totally does get dry,
and the wonderful thing about creating a stew is that you can reinvigorate so hopefully you're
gonna like it. So, I'm gonna slice up you can do the pan of action, olive oil in a pan sis. Okay.
You can kind of, I mean it's just general sort of root veg beginnings: carrots, leeks, onions.
There you go have a little toss up over there darling. We got red and green chilli that I've
chopped up you've got seeds in there as well you can take them out if you want I'm not gonna.
So I've got two onions here. Onions go in. Peppers, basically I'm kind of chopping
everything around about the size of a chickpea. So we're going to add spice and attitude now,
so just a flat teaspoon of cumin is pretty pokey stuff so don't go over the top. Smoked
paprika, every household should have some, seriously. Oh I don't know actually. Sorry?
I don't buy smoke I prefer... I thought I just heard, so you're questioning... It tastes like
hickory smoke doesn't it? That's the point. So I prefer normal paprikas,
would normal paprika be okay? No. So you can put that meat in.
three tins of nice tinned tomatoes in, give it a stir Anna About two and a half but you could put
it all in if you wanted. I'm putting some butter beans in there and some chickpeas okay. It's gonna
blip away, blip right, and when you have a bright person you'd say 'simmer' right and you'd have the
equation of simmering and what that means, I say blip because it's very visual and it makes
you feel good. That is characteristic dyslexia isn't it? Yeah. So in the oven it goes. No lid?
No because it's quite slow, for about an hour and a half to two hours, about 170 - 180.
Give it a check after an hour, you might want to feed it a little water. But what that's going to
do is really intensify the flavours now as I love Delia Smith, as everyone else does,
here's one I made earlier. See how it's kind of gnarly around the sides and sticking a
little bit? Absolutely delicious. I want to have a taste. You're checking the seasoning.
Right, I'm sure you've got a bleeding opinion. See I think that smoky paprika flavour has actually
dissipated... Must have an asbestos mouth by now. I'm a very delicate flower. Yeah well I've got an
asbestos mouth because actually once upon a time someone rammed an Oil of Ulay pot right
in my gob to the point where my teeth couldn't protect my tongue anymore. It didn't work did
it? Yeah everyone always takes the mickey out of me talking funny and that's the reason. That is
lovely and the smoked paprika does work so... sorry. Thank you. Let you off. Right, round
the edge all those bits please don't leave that to the dishwashing right. All those gnarly bits
you want that and that's going to make it taste delish. Now, lime. Acidic, vibrant, alive, Mexico,
really liven stuff up. More coriander. Fresh chilli. And there you go. I mean nutritionally
I think probably everything's in there hardly any fat, you've got lovely carbs, you've got veg, you
know you've got herbs, you've got good... Actually my children could eat it at this temperature
because it's not too spicy... Sour cream if I can get a word in edgeways, and then guacamole.
And then a little bit more smoked paprika just frankly just to really get on her nerves.
That is gorgeous. That's a good result!
Oh it is delicious I really do think the smoked paprika works actually I've changed my mind.
Did that hurt to say that? A little bit.
I really enjoyed that.
What, being so rude to me? No not you, this. I really enjoyed this.