|Long grain and wild rice mix||6 Ounce|
|Butter||1 1⁄2 Ounce|
|Apricots||8 (Ready to eat)|
|Korma curry paste||2 Tablespoon|
|Clear honey||1 Tablespoon|
|Dry white wine||1 Dash (splash)|
|Asparagus spears||8 Ounce|
|Sunflower oil||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Chilli sauce||1⁄2 Teaspoon|
|Dill sprigs||2 Teaspoon (plus sprigs to garnish)|
|Turkey||10 Ounce, cooked|
|Double cream||3 Tablespoon|
|Black pepper||To Taste, ground|
1. Put the rice in a saucepan with plenty of boiling salted water, cover and simmer for 10-15 minutes until tender.
2. Finely chop the onion. Melt the butter in a small pan, add the onion and fry for 3 to 5 minutes until softened. Using scissors, finely chop the apricots. Add to the onion with the curry paste, 2 teaspoons of the honey, the wine, salt and pepper and simmer for about 5 minutes until well reduced and syrupy.
3. Trim the asparagus then cut into 1 ½ -inch lengths. Plunge into a small pan of boiling salted water and cook for 2 minutes until just tender. Trim the spring onions, cut into ¾-inch lengths and add to the pan. Place in a colander and rinse well under cold water.
4. Place the fried onion mixture into a bowl and set aside to cool a little.
5. In a screw-topped jar, shake together the remaining honey, the oil, lemon juice, chilli sauce, dill sprigs, salt and pepper until well mixed.
6. Remove any skin from the turkey and cut into bite-sized pieces. Drain off any excess oil from the fried onion mixture, stir in the mayonnaise and cream. Carefully fold in the turkey.
7. Drain the rice and rinse well under cold running water. Put in a bowl and add the dressing and vegetables. Toss together until well mixed.
8. In serving plates, arrange the rice and pile the turkey mixture in the middle. Garnish with dill sprigs and serve at once.