Parmesan Turkey with Roast Tomato and Basil Potatoes

Serves 4

800g large new potatoes, unpeeled and quartered

2 tbsp olive oil

250g cherry tomatoes

150g fresh Parmesan, grated

2 large egg whites

4 turkey breast steaks, cut into strips

Small handful of fresh basil leaves, large leaves torn

1 lemon, quartered, to serve

Preheat the oven to 220°C/fan 200°C/gas 7. Put the potatoes into a roasting tin, drizzle with the oil, season and mix. Roast for 35 minutes in the oven, turning halfway. Mix in the tomatoes and roast for a further 10 minutes, until they’ve begun to wilt.

Meanwhile, spread the Parmesan onto a large plate and season with black pepper. Put the egg whites in a bowl and whisk until frothy. Coat the turkey strips in the egg whites, then press each one into the Parmesan to roughly cover. Put in 1 layer on a large non-stick baking tray.

When the potatoes have 20 minutes’ cooking time left, pop the turkey into the oven. Cook, turning halfway, until cooked and golden. Set aside on kitchen paper.

Divide the turkey between 4 plates. Stir the torn basil leaves into the potatoes and divide between the plates. Garnish with a lemon quarter.

You could also try this recipe using firm white fish.