Crispy Turkey Steaks With Warm Kimchi Potato Salad

Take your turkey out of the fridge, open the packet and let it air and boil a full kettle

Chop your waxy potatoes in half

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

Once boiling, cook for an initial 10-12 min or until almost fork-tender

Trim your green beans

Peel and finely chop (or grate) your garlic

Wash your spinach and shake off any excess water

Add your panko breadcrumbs and ground paprika to a plate with a generous pinch of salt and pepper

Pat your turkey breast steak[s] dry with kitchen paper, then drizzle them with vegetable oil

Press the turkey steak[s] into the panko breadcrumbs firmly to evenly coat all over – this is your breaded turkey

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

Once hot, add the breaded turkey and cook for 4-5 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 3 or more? Use 2 pans!

After the potatoes have had an initial 10-12 min, add the trimmed green beans to the pot and cook for a final 3-4 min or until tender with a bite

Once cooked, drain and return to the pot

Add your spinach and chopped garlic to the pot with the drained potatoes

Add a knob of butter and cook for a final 1-2 min or until wilted

Once wilted, add your mayo, rice vinegar and kimchi ketchup with a pinch of salt and pepper and give everything a good mix up – this is your warm kimchi potato salad

Trim, then slice your spring onion[s]