Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve, peel and thinly slice the shallot. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the turkey strips with a pinch of salt and pepper. Stir-fry until the turkey is nicely browned, 5 mins. TIP: Cook the turkey in batches if your pan is small as you want to fry it not stew it. Once the turkey is cooked, add the shallot to the pan and cook with the turkey, stirring frequently until softened, 3-4 mins.

Stir in the garlic, curry powder and mango chutney to coat the turkey, and cook for 1 minute. Pour in the water for the sauce (see ingredients for amount) and stir in the stock powder. Add the beans, bring to the boil, then reduce the heat to medium and cover the pan with a lid or some foil. Simmer until the beans are tender, about 5 mins.

Once the beans are tender and the turkey cooked, remove the lid and stir in the soured cream, bring to the boil, then remove from the heat. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. Stir in half the coriander. Taste and add salt and pepper if you feel it needs it.

Fluff up the rice with a fork and serve with the coronation turkey on top finished with a sprinkling of remaining coriander. Enjoy!