Using a large pan, fry the turkey mince in 1 tbsp oil for 5-7 minutes, breaking up and turning the meat until it’s all lightly brown. Set aside until Step 4.

In the same pan, add the remainder of the oil and gently fry the onions, shallots, garlic, celery and chillies for 3 minutes, stirring only to avoid sticking.

Add the sweet potato, with 50 ml dry white wine and 50 ml water. Stir gently but thoroughly and cook on a moderate heat for 12-15 minutes, stirring occasionally and adding a little more liquid if needed to avoid sticking. Do not overcook the vegetables.

Stir in the beans, tomatoes and chilli flakes: then add back the turkey plus 200 ml water. Stir well and bring to a fast simmer. Cook for a further 18-20 minutes, stirring occasionally and reducing the liquid. Taste and add seasoning if but only if you think it necessary to suit your palate.

Quickly stir in the spinach until it begins to wilt and serve piping hot on its own or with your choice of carbs. I sometimes add a dollop of yoghourt or crème fraîche but not today, even though I have both available.