Italian turkey steaks with garlicky bean mash

• zest 2 lemons

  juice from 1 ½

• olive oil↗3 tbsp tbsp
• garlic cloves↗3

  crushed

• chopped fresh oregano2 tsp tsp

  or 1 tsp dried

• 4 thick turkey↗

  steaks

• punnet cherry or small plum tomatoes250g g

  some halved, some left whole

• bag frozen broad bean750g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.

2. 2

   Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.

3. 3

   Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.