Fragrant Turkey Broth with fish sauce and palm sugar

Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the turkey dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the turkey. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the kaffir lime leaves and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.