• 1 large free-range egg
  • 2 tbsp milk
  • 2 tbsp flour
  • 100g sage and onion stuffing mix
  • 400g quick cook turkey steaks
  • 1 red pepper, sliced into strips
  • ½ tbsp rapeseed oil
  • 2 cloves garlic, crushed
  • 200g tenderstem broccoli
  • 200g fine beans
  • 0.5 lemon, juiced
  • 1 tbsp olive oil


  1. 1

    Preheat the oven to 200°C/gas 6. In a bowl, beat the egg and milk together. In a second bowl, place the flour and, in a third, the stuffing mix.

  2. 2

    Dredge each turkey steak in the flour, shaking to remove any excess, then dip into the beaten egg mixture and finally into the stuffing mix to coat all over. Repeat if necessary and transfer to a baking tray. Cook for 13 minutes in the oven.

  3. 3

    Meanwhile, heat the frying pan over a medium heat and add the red pepper strips, skin-side down. Cover with a lid and cook for 1 minute before adding the rapeseed oil, garlic and 75ml water. Cover and cook for a further 5 minutes.

  4. 4

    Add the broccoli and cook for 3 minutes, making sure the lid is put back in place. Add the beans and continue cooking for a further 2-3 minutes until almost no liquid is left in the pan. Season with the lemon juice and olive oil and serve with the cooked turkey steaks.

Nutritional Details

Each serving provides
  • Energy 1063kj 254kcal 13%
  • Fat 7.0g 10%
  • Saturates 1.5g 8%
  • Sugars 4.7g 5%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

13.9g carbohydrate 5.0g fibre 31.3g protein One of your 5 a day

Also in these Scrapbooks

Back to top