A quick, low-fat supper: the turkey and cucumber are poached in a stock with Chinese aromatics. Serve with steamed shredded cabbage sprinkled with soy sauce and Chinese noodles.
Empty the anchovies and their oil into a heatproof bowl set over a pan of gently simmering water. Stir constantly for a few minutes until the anchovies have dissolved. Remove from the heat.
Put the stock cube and hot water into a large saucepan. Place the garlic, ginger, cinnamon and star anise on a piece of muslin and tie up the top securely to form a little bag. Add the bag to the sto