Mustard-glazed roast new potatoes
The mild mustard flavour on these crisp little roasties goes perfectly with roasts and casseroles
Lemony crumbed turkey with broccoli-bean smash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp plain flour
- 1 large egg
- 100g fresh breadcrumb
- zest 1 lemonplus lemon wedges to serve (optional)
- small handful parsleychopped
- 450g turkeybreast steaks
- 2 tbsp sunflower oil
- 4 vines cherry tomatoes
- 350g broccolicut into small florets
- 400g can butter beandrained
- 4 tbsp pesto
Nutrition: per serving
- kcal477
- fat17g
- saturates3g
- carbs40g
- sugars5g
- fibre9g
- protein42g
- salt1.8g
Method
step 1
Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
step 2
Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs – press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
step 3
Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates – adding lemon wedges for those who want to squeeze some over.
