Creamy Lemon & Pepper Turkey Steaks W. Sweet Potato Mash & Green Beans

Boil a kettle

Chop your potato[es] (skins on) into small, bite-sized pieces

Wash your spinach and shake off any excess water

Add the chopped potatoes to a pot with a lid with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium, add your green beans and spinach to a sieve and place the sieve over the potatoes

Cover with a lid and cook for 12-15 min or until the potatoes and green beans are fork-tender

Meanwhile, peel and finely chop (or grate) your garlic

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Combine the lemon zest, your cracked black pepper and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour on a plate with a pinch of salt – this is your lemon pepper

Coat your turkey steak[s] in the lemon pepper and tap off any excess – this is your coated turkey

Reboil the kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated turkey and cook for 2-3 min on each side or until golden

Roll the zested lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Once golden, reduce the temperature to medium and add the chopped garlic and your dried oregano, then cook for 1 min or until fragrant

Once fragrant, add your Chinese rice wine with your clotted cream, 100ml [130ml] [170ml] boiled water, your chicken stock mix and a squeeze of lemon juice

Cook for 2-3 min further or until the sauce has thickened and the turkey is cooked through (no pink meat!) – this is your creamy lemon & pepper turkey

Once the potatoes are tender, drain and return to the pot to steam dry

Return the potatoes to a low heat with a small knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth