Heat the oil and start the aromatics: Place a large frying pan or skillet over a medium-high heat and add the olive oil. Once the oil shimmers and a small piece of onion sizzles immediately when added, tip in the chopped onion. Cook for 3–4 minutes, stirring occasionally, until the onion turns translucent and smells sweetly fragrant.

Brown the turkey: Add the ground turkey to the pan, breaking it apart with a wooden spoon. Cook for 5–6 minutes, until the meat is no longer pink and you hear a steady sizzle. You’ll see it turn from pale pink to a golden brown. Don’t rush this step; browning builds flavour.

Add the garlic and spices: Stir in the minced garlic, dried oregano, smoked paprika, and ground cumin. Cook for 30 seconds until the garlic becomes fragrant and the spices release their aroma. The colour will deepen to a rich rust-red.

Incorporate the vegetables: Tip in the diced red bell pepper and the zucchini cubes. Stir everything together and cook for 2 minutes. The zucchini will start to soften and release a little moisture, which helps deglaze the pan.

Pour in the tomatoes and stock: Add the chopped tomatoes, tomato purée, and chicken stock. Stir well to combine, scraping up any brown bits from the bottom of the pan. Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Let it simmer for 8–10 minutes, until the sauce thickens slightly and the zucchini is tender but not mushy. You’ll know it’s ready when the sauce clings to the spoon and the zucchini offers no resistance when pierced with a fork.

Season and finish: Taste the skillet and adjust with salt and pepper. If you like a little extra heat, add a pinch of chilli flakes now. Remove from the heat, sprinkle with fresh parsley, and let it rest for 2 minutes before serving. This short rest allows the flavours to meld together.