Turkey Nuggets

Cut the avocado in half, remove the stone, and mash the flesh with a fork. Stir in the lime or lemon juice, then mix in the rest of the guacamole ingredients — salt, pepper, green chili, spring onion, and garlic. Taste and adjust, then pop it in the fridge until you need it. Leave the avocado stone in the bowl to help keep the colour.

Cook the couscous according to the packet instructions, but swap the water for pineapple juice. Fluff it up, then fold in the chopped rocket and halved cherry tomatoes. Drizzle over a little olive oil, season with salt and pepper, and finish with lime wedges.

Mix all the dressing ingredients together — yogurt, fresh coriander, and garlic. Taste and set aside in the fridge until serving.

Cut the turkey fillet into cubes or strips.

Crush the tortilla chips finely inside a plastic bag.

Toss the turkey pieces in flour and shake off any excess. Lightly whisk the egg white. Dip each piece first in egg white, then coat in the crushed tortilla chips.

Heat the oil in a saucepan until it's hot enough that a wooden skewer bubbles gently when dipped in. Fry the nuggets in batches until golden and crispy. Lift them out onto a paper towel to drain off the excess oil, then finish with a grind of black pepper.