1. Start by blitzing the sourdough into breadcumbs. This could be substituted with shop-bought breadcrumbs or even cornflakes for extra crunch!
2. Into a wide bowl, add your breadcrumbs, garlic powder, smoked paprika and half of the grated cheese and mix together.
3. In 2 seperate bowls, whisk an egg in one, and add plain flour to the other.
4. Coat the turkey fillets in flour, then dip into the whisked egg, and finish by coating in the cheesey breadcrumb mix.
5. Lay onto a rack and into the air fryer. Spray with EVOO spray, then air fry for 10 mins at 190 before checking. Finish for another 6 mins at 190. If you don't have an air fryer, these can be oven baked on a tray at 190 for 30-35 mins (times may vary depending on size of fillet).

1. Whilst the turkey is cooking, add the linguine to a pan of salted water, bring to the boil and then simmer as per packet instructions.
2. In a large pan, add the remaining EVOO spray, and add onion to soften, followed by chopped garlic and stir.
3. Add in the sliced tomatoes followed by the stock pot and 300ml of boiling water.
4. Add dried parsley, black pepper and the rest of the grated cheese then stir.
5. Reduce the heat and add the single cream, drain the pasta and add that in too, then stir together.
6. Serve into large bowls (this would easily serve 2-4 depending on your desired portion size) and finish with fresh chilli.

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