Juk with Ginger-Poached Turkey and Toasted Sesame

In a heavy-bottomed pot, simmer 500ml of water with a knob of fresh ginger and the turkey.

Poach the turkey until cooked through, then shred finely using two forks.

Add the cooked rice and finely chopped broccoli to the broth; simmer over medium-low heat for 10 minutes until the rice begins to break down and the mixture reaches a creamy, porridge-like consistency.

Fold in the fresh spinach at the last moment until it just wilts.

To serve, ladle the juk into a warm bowl.

Drizzle with the toasted sesame oil and a touch of honey for depth.

Garnish with a pinch of sea salt and extra fresh ginger if desired.

The texture should be comforting and silky, with the ginger providing a bright, warming wake-up to the palate.