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  • Writer's pictureMartin Castle

Christmas in March

Updated: Apr 11, 2020

Guess what I found in the freezer...

So, another lovely day in NN and the road outside (a major artery - even has an A in front of the numbers - between the metrolops of N Walsham and Cromer) is very quiet. Bases for bee skeps ready to assemble - just waiting on some fixings by post. Have to make bread, then off to work drilling holes in tree trunks for the Alexandra Park project. There's so many holes I'll still be doing it in the next virus pandemic!

Katayoun's weaving willow like it's going out of fashion and only complaining - 'my fingers, my fingers'. Val will get that reference so George can ask her!

I've added some in-laws to keep them in the loop and it will make me be inventive with some vegetarian options.

Feeds about 3



1 cup of basmati rice

Left-over cooked turkey or chicken with bits of bacon and the odd pig in blanket from the back of the freezer equivalent to at least a large turkey breast. Cut into small chunks

4 cardamom pods

½ tsp ground tumeric

½ stick cinnamon,

Dash of hot chilli powder

Spare mushrooms if available - chopped

1 tomato roughly chopped

2 tbsp of olive oil

1 tbsp butter

1 medium sized onion


1. Cook the rice to your taste.

2. Meanwhile, in a large deep-sided frying pan or wok, over a medium heat, melt the butter and add the spices, stirring before adding the onion. Cook until soft.

3. Add the tomato and mushrooms (if available).

4. Add a Little oil and tip in the turkey

5. Cook for about 15 minutes.

6. Once the rice is cooked turn up the heat under the frying pan to high and add the rice to the pan, stirring into the meat mixture, letting it crisp a little on the bottom of the pan before turning.

7. Serve immediately- you can have a salad if you desire – with a big dollop of plain yoghurt on the side.

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