(Seasoning is a guide only, you can add or lower the amounts used to your liking)

1. To make the Mexican seasoning, mix together the cayenne pepper, cumin, garlic powder (if using fresh garlic dice and add to the turkey meat whilst mixng) salt and pepper in a bowl.

2. Place the turkey mince and the Mexican seasoning from step one in a large bowl. Mix well with your hands to coat the mince thoroughly.

3. Heat 1 tbsp of olive oil (or goose fat) in a large frying pan over high heat. Add the spring onions, and peppers. Cook until soft add a pinch of salt and pepper, then remove the vegetables from the pan and set aside.

4. Heat the remaining 1 tbsp oil (or goose fat) in the same pan. Add the turkey mince and cook until browned, breaking it up with a wooden spoon as it cooks.

5. After removing the skin, dice the tomatoes and add them in along with the passata (or tinned tomatoes), kidney beans, and a pinch of salt and pepper. Reduce the heat and simmer gently for 10 minutes.

6. Return the cooked vegetables to the pan, stir in most of the chopped coriander, and cook for another 3 minutes (just to warm the veg).

7. To serve, break up some tortilla chips and place them at the bottom of the bowl. Spoon the turkey mixture over the top, line each bowl with a handful of tortilla chips and some shredded lettuce. then sprinkle with the remaining coriander. Serve immediately.

(Optional: Add some grated cheese of your choosing)