3 tbsp oil

750g baby potatoes, larger ones halved

4 turkey breast steaks

1 tbsp garlic infused oil

3 tbsp capers

250ml gluten-free chicken stock

1 lemon, zested and juiced

small pack dill, roughly chopped

green salad, to serve

Serves:  4


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 infused oil, 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.

Recipe adapted from: Good Food

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