Heat the oil and cook the aromatics: Place your large frying pan over a medium-high heat and add the olive oil. When the oil shimmers and moves easily across the pan, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and releases a sweet, fragrant smell. Add the minced garlic and cook for another 30 seconds, just until you can smell its sharp aroma.

Brown the turkey mince: Add the ground turkey to the pan. Break it up with a wooden spoon, pressing it against the hot surface. Let it cook undisturbed for 2 minutes to develop a nice brown crust. Then stir and continue cooking for another 4-5 minutes. You will see the meat change from pale pink to a light golden brown, and you will hear a gentle sizzle as the moisture cooks off. The texture should look crumbly, not wet.

Add the peppers and spices: Toss in the diced red and yellow bell peppers. Stir everything together and cook for 2 minutes, until the peppers soften slightly and their colour brightens. Sprinkle over the cumin, smoked paprika, oregano, and chilli powder. Stir well for about 1 minute, until the spices are fragrant and have coated the meat and vegetables evenly. The pan will smell wonderfully warm and smoky.

Pour in the tomatoes and stock: Add the can of chopped tomatoes and the chicken or vegetable stock. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. You will see small bubbles breaking the surface and the liquid will thicken slightly as it cooks. Reduce the heat to medium-low and let it simmer for 8-10 minutes. The sauce will deepen in colour to a rich rusty red, and the turkey will become tender and fully cooked through.

Finish with fresh flavours: Remove the pan from the heat. Stir through the fresh coriander and squeeze in the lime juice. Taste the skillet and adjust the seasoning with salt and pepper. The coriander adds a bright, herbaceous note, while the lime cuts through the richness of the meat. The final dish should look vibrant, with flecks of green, red, and yellow against the deep brown of the turkey.

Rest and serve: Let the skillet sit for 2-3 minutes before serving. This short rest allows the flavours to settle and the juices to redistribute. Spoon it into bowls or over your chosen base, and enjoy while it is still hot.