Turkey Gratin in pomegranate and mint

Prep everything first: chop the aromatics, measure the pomegranate and mint 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. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the chickpeas and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.

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