Directions

• Boil the kettle and pour 200mls of hot water into a saucepan and set to boil.
• Prepare the vegetable stock with the remaining water.
• Heat a wide bottomed frying pan and lightly spray with rapeseed oil.
• Gently sauté the onion and sage for 3-4 minutes until softened.
• Set the onion and sage to one side, add another spray of rapeseed to the pan.
• Add the spaghetti to the boiling water then gently simmer until al dente (around 10 minutes).
• Gently brown the turkey mince, breaking apart with a wooden spoon. Do this for around 5 minutes minutes until the turkey has turned colour, showing no pink.
• Once the turkey is browned add the onion, sage and vegetable stock and gently simmer
• Set the oven to 200℃ and line a baking tray with parchment paper.
• Scatter the kale, lightly spray with oil and leave in the oven for 5 minutes to crisp up
• Drain the spaghetti in a colander, combine with the crème fresh and add to the pan of sauce. Stir to heat through.
• Toss the crispy kale into the pan, remove from the heat and serve with a scattering of walnuts and side salad.