Turkey Chowder in chilli and pecorino

Prep everything first: chop the aromatics, measure the chilli and pecorino elements, and pat the turkey dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the turkey. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the extra-virgin olive oil and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.