Turkey samosas

Method

1. Wash the lentils then place in a saucepan with plenty of cold water. Place on the heat, bring to the boil and continue to boil for 10 minutes, then reduce to a simmer, cover and cook for another 30 minutes until done.

   Time: 50 minutes.

2. Place a little of the oil (1 tsp or so) in a wide sauté pan over a medium heat. Cook the spring onions for a couple of minutes, then add the garlic and ginger and cook for 2 minutes more. Add the garam masala and give it another 2 minutes

   Time: 7 minutes.

3. Add the turkey, season well and cook stirring all the time to keep it separated. It will take around 5 minutes to cook - you can't really overdo it.

   Time: 5 minutes.

4. Add the cooked lentils and the defrosted or fresh spinach and cook for another few minutes, combining. Check the seasoning and add more if required, then leave to cool completely. (transfer to a bowl placed in a larger one full of ice if time is short). Meanwhile take the wrappers out of the freezer.

   Time: 30 minutes.

5. To make a samosa, brush two thirds of a wrapper with oil and fold the unoiled third over, then fold the opposite edge in so you have a strip a third as wide as it was. Brush the top two-thirds of this strip with oil. Place a generous spoonful of the turkey mixture on the un-oiled end and fold the corner over to make a triangle then continue to fold across and up as usual. Brush the resulting samosa with a little more oil. Repeat until you have used up all the wrappers and filling.

   Time: 20 minutes.

6. Pre-heat the air fryer at 200°C for 2-3 minutes. Cook the samosas in batches so that they fit in one layer without touching. They should take 4 to 5 minutes per side. Allow to cool slightly while cooking the remainder. Eat hot, warm or cold with chutneys and/or raita.

   Time: 30 minutes.