Turkey Spag Bol

Boil a kettle

Peel and finely chop the red onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the chopped onion and garlic and cook for 6-8 min or until softened

Once softened, add the turkey mince and cook for 4-5 min further or until browned all over, breaking it up with a wooden spoon as you go

Whilst the mince is browning, dissolve chicken stock powder in 150ml [250ml] boiled water

Once the mince has browned, add the tomato paste and cook for 1-2 min

Add the dried oregano, chicken stock, chopped tomatoes and Marmite and cook for 12-15 min or until the liquid has reduced by half and the sauce has thickened – this is your turkey bolognese

While the sauce is cooking, add the wholewheat spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 12-15 min or until cooked with a slight bite

Once done, drain the spaghetti and set aside until later

Meanwhile, chop the basil roughly, including the stalks

Grate the cheddar cheese

Add the cooked spaghetti and a generous grind of black pepper to the turkey bolognese and give it a good mix up