Instructions: Fry the pumpkin seeds and almonds in a frying pan with 1 tbsp oil for 3 to 5 minutes until the colour begins to turn.

The seeds will pop so dont stand too close.

Then tip into a food processor with the chillies garlic lime juice coriander oregano cinnamon and cumin. (Use 2 chillies if you want it really hot; 1 chilli will give a less fiery result.)

Add plenty of pepper and 1/2 tsp salt and process until blended.

Heat the remaining 2 tbsp oil in a large flameproof casserole then brown the turkey seasoning with salt (do this in 2 batches).

Remove the meat with a slotted spoon and add the pumpkin seed paste to the casserole.

Stirring well cook over a high heat for 1 minute then add the passata. Bring to the boil lower to a simmer and return the turkey to the pan. Cover and simmer gently for 30 minutes or until the meat is tender.

Stir in the chocolate cook gently for 2 to 3 minutes until melted then check the seasoning.

Serve piping hot with quinoa pasta or boiled rice.

Serve with rice or with quinoa pasta twirls (available under the Oxfam Fair Trade label).

Serves 6

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