Breaded Turkey Steak

a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). d) Chop the vine tomato into roughly 1cm chunks.

a) Pop the broccoli florets onto another baking tray and drizzle with oil. b) Season with salt and pepper. Roast on the middle shelf of your oven until golden, 10-12 mins. c) Drain and rinse the borlotti beans in a sieve.

a) Heat a splash of oil in a saucepan over medium-high heat. b) When hot, add the onion. Stir and cook until starting to soften, 3-4 mins. c) Add the rosemary and garlic and cook for 2 mins more, stirring frequently. Stir in the stock pot and water (see ingredients for amount).

a) Dissolve the stock pot and reduce the heat to a simmer. b) Add the beans and cook until the sauce has thickened and the beans are piping hot, 2-3 mins. c) Remove from the heat and stir in the tomato. Season to taste with salt and pepper.