This Chinese Roast leans on sesame and scallion to do the heavy lifting. We glaze the Turkey for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sesame and scallion 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the black vinegar and the rest of the sesame and scallion flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly 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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