- 2 tsp cornflour
- 4 quick-cook turkey breast steaks, weighing about 300g/10oz total
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 oranges, juice of 2 and one peeled and cut into segments
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tsp grated fresh ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp clear honey
- 1 pink grapefruit, peeled and cut into segments
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 1 tbsp fresh snipped chives or chopped parsley
- wild or long grain rice and steamed broccoli, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides – cook in batches if need be. Transfer to a plate.
Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.