- 3 tbsp plain flour
- 1 large egg
- 100g fresh breadcrumb
- zest 1 lemon, plus lemon wedges to serve (optional)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 450g turkey breast steaks
The traditional Christmas bird, turkey is good to eat all year round though is only readily…
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 4 vines cherry tomatoes
- 350g broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 400g can butter bean, drained
- 4 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.