3 tbsp oi
750g baby potatoes, larger ones halved
4 turkey breast steaks
2 garlic cloves, finely chopped
3 tbsp capers
250ml gluten-free chicken stock
1 lemon, zested and juiced
small pack dill, roughy chopped
green salad, to serve
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, 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.