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Prawn Fritters in olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper bake, and a finish of...
Greek · Side
Rustic Turkey Side with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper stir-fry, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the kalamata olives and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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