Thursday: Turkey polpette
500g turkey thigh mince
1 tsp fennel seeds, toasted and crushed
2 slices H W Nevill's white bread, blitzed into 4 tbsp breadcrumbs
30g pack basil, most roughly chopped, a few leaves left whole
2 tbsp olive oil
1 onion, finely chopped
1 large carrot, diced
2 garlic cloves, crushed
500g carton Grower's Harvest tomato passata
300g Hearty Food Co. spaghetti
1. In a large bowl, mix the mince with the fennel seeds, breadcrumbs and 2 tbsp chopped basil; season. Shape into 24 small balls, then transfer to a plate. Cover and chill until needed.
2. Heat 1 tbsp oil in a large lidded saucepan over a medium heat, add the onion and carrot and cook for 8-10 mins until softened. Add the garlic, cook for 1 min, then add the passata and 150ml water. Stir in a pinch of sugar; season. Bring to a simmer, then turn down the heat, cover and cook for 15 mins.
3. Heat the remaining oil in a large frying pan over a medium heat. Fry the polpette in batches for 3-5 mins, turning occasionally, until browned all over. Meanwhile, cook the spaghetti to pack instructions.
4. Add the polpette to the sauce and simmer, uncovered, for 5 mins or until cooked through. Stir in the remaining chopped basil. Drain the pasta, divide between 4 plates and top with the polpette and sauce. Season with black pepper and scatter with the reserved basil leaves, torn if large, to serve.