- zest 2 lemons, juice from 1 ½
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 garlic clove, crushed
- 2 tsp chopped fresh oregano, or 1 tsp dried
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 4 thick turkey steaks
The traditional Christmas bird, turkey is good to eat all year round though is only readily…
- 250g punnet cherry or small plum tomatoes, some halved, some left whole
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 750g bag frozen broad bean
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
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Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.
Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.
Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.
The secret to cooking turkey steaks is to keep them moist. Make sure your pan is nice and hot before you add them so they brown quickly, then finish quickly in the oven.