Steamed Turkey with coconut and basil

Prep everything first: chop the aromatics, measure the coconut and basil 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. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the palm sugar and the rest of the coconut and basil flavours, letting them cook out for a minute until fragrant.

Add the green beans 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.