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Olive and caper Chickpea Hotpot
A island take on Chickpea Hotpot, built on olive and caper and finished the way we like it....
Greek · Main
Herby Turkey Traybake with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper bake, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the red wine vinegar and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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