Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes. Remove from the heat and add the tomato puree, red wine, chicken stock and bay leaf, season well with sea salt and black pepper and bring to the boil. Add the sugar and the lemon juice and simmer for 5 – 10 minutes, strain and cool. Then slowly add the curry mixture to 450ml of good quality mayonnaise, then stir in two tablespoons of apricot puree and fold in the softly whipped cream and cooked turkey.
To serve, place the turkey on a serving platter, drizzle over the remaining 2 tablespoons of apricots and scatter with toasted, flaked almonds.
Serving suggestions: This can be eaten with a rice salad, used as a filling for a baked potato or children like it stuffed in toasted pita breads.
Tip: If you make too much puree, freeze the rest for future use.