We know that lots of you prefer coconutty curries, so here’s one you can cook for Christmas using our seasonal blend. We had to add some chilli flakes to ours as it really was too mild for us! If you’ve got some ‘secret sauce’ in the freezer this couldn’t be easier, and works with all the usual leftovers. If you want, try with some water chestnuts, bamboo shoots or even mushrooms, but it works just fine with sprouts and potatoes! serves 4-6

• 1 carton Christmas curry blend

• 2 tbsp oil

• 300ml ‘secret sauce’

• 1 can coconut milk

• chopped fresh chillies or chilli flakes (optional)

• 2 tbsp lime juice/juice of a lime

• leftover cooked turkey

• leftover vegetables - or see above if you want to be more exotic!

• handful fresh coriander, chopped

1. Fry the spices in the oil until fragrant, then add the ‘secret sauce’ and coconut milk.

2. Simmer for an hour to allow the flavours to develop, then add lime juice to taste.

3. Add the meat and vegetables, simmer till warmed through and serve with some fresh coriander stirred in.