- 3 tbsp oil
- 750g baby potatoes, larger ones halved
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 turkey breast steaks
- 2 garlic cloves, finely chopped
- 3 tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 250ml gluten-free chicken stock
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small pack dill, roughly chopped
- green salad, to serve
Heat oven to 200C/180C fan/ gas 6. Toss the potatoes with 2 tbsp of the oil, season and roast for 40-45 mins.
Heat the remaining oil in a large frying pan. Season the turkey steaks and cook for 2-3 mins each side until cooked through, then remove and set aside. Add the garlic, capers, stock and lemon juice to the pan and bubble for 3-4 mins. Return the turkey to the pan to warm through. Stir in the dill and lemon zest, then serve with the potatoes and salad.