Heat the pan properly. Set your largest skillet over medium-high heat and add the olive oil. Wait until the oil shimmers and moves easily across the surface — around 90 seconds. If you add the turkey too early, it will steam rather than brown.

Brown the turkey. Add the turkey mince and press it into an even layer. Leave it undisturbed for 3 minutes until the underside turns golden, then break it up with your spoon. You're listening for a gentle sizzle, not a furious spitting — if it's roaring, drop the heat slightly. Cook for another 3–4 minutes until no pink remains.

Soften the aromatics. Push the turkey to one side of the pan and add the onion to the clear space. Cook for 4 minutes until the edges turn translucent and smell sweet, then stir in the garlic and cook for just 30 seconds until fragrant. Garlic burns quickly, so keep it moving.

Add the courgettes and pepper. Tip in the courgettes and red pepper, sprinkle over the oregano, paprika, cumin, salt and pepper, and stir everything together. Cook for 5–6 minutes. The courgettes should soften and take on a glossy sheen, and the pepper should lose its raw crunch.

Build the sauce. Stir in the tomato purée and let it cook for 1 minute — it will darken slightly and smell richer. Pour in the chopped tomatoes and chicken stock, scraping the base of the pan to lift any browned bits.

Simmer and reduce. Bring to a gentle bubble, then lower the heat and simmer uncovered for 8–10 minutes. You'll know it's ready when the sauce has thickened enough that a spoon drawn through leaves a brief trail, and the surface looks glossy rather than watery.

Rest and finish. Take the pan off the heat and leave it for 3 minutes. Stir through most of the parsley, taste for salt, then scatter over the remaining parsley and the crumbled feta if using. Serve straight from the pan.