Preheat the oven to 190°C (170°C fan). While it heats, place a large, ovenproof skillet or casserole dish over a medium-high heat on the hob. Add the vegetable oil and let it shimmer – you’ll see tiny ripples on the surface, but no smoke.

Brown the turkey. Add the minced turkey to the hot pan, breaking it up with a wooden spoon. Cook for 5-6 minutes, until the meat is no longer pink and you can hear a satisfying sizzle. You want some golden-brown bits on the bottom of the pan, as these add deep flavour. Once cooked, transfer the turkey to a plate and set aside.

Sweat the aromatics. In the same pan, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until it turns translucent and soft – you’ll smell a sweet, mellow aroma. Add the minced garlic and grated ginger, and cook for a further minute until fragrant. The scent will shift from sweet to warm and spicy.

Combine the base. Return the browned turkey to the pan. Sprinkle in the uncooked rice and stir everything together for a minute, coating the grains in the pan juices. The rice will look slightly glossy and you’ll hear a gentle rattling sound as it moves around the pan.

Make the teriyaki sauce. In a small jug, whisk together the chicken stock, soy sauce, honey, rice vinegar, and sesame oil. Pour this mixture over the turkey and rice. Give it a good stir, scraping up any browned bits from the bottom of the pan – those bits are pure flavour.

Add the vegetables and bake. Stir in the frozen peas and sweetcorn. Bring the mixture to a gentle simmer – you’ll see small bubbles breaking the surface, not a violent boil. Once it’s simmering, remove the pan from the hob and cover it tightly with a lid or foil.

Bake until tender. Transfer the covered pan to the preheated oven. Bake for 20-25 minutes. The rice should be tender and have absorbed most of the liquid. The top will look slightly puffed, and the aromas of soy and ginger will fill your kitchen. Remove from the oven and let it rest, still covered, for 5 minutes.

Finish and serve. Uncover the casserole – be careful of the steam. Fluff the rice gently with a fork. You’ll see the grains are separate and glossy. Garnish with sliced spring onions and a sprinkle of sesame seeds for a fresh, nutty finish.