Turkey Steaks

Pop the turkey steaks onto a plate and drizzle on a little oil. Season with salt and pepper and sprinkle over half the thyme. Rub the flavourings into the meat, then set aside. TIP: Remember to wash your hands after handling raw meat!

Heat a splash of oil in an ovenproof dish on medium heat, add the leek. Cook until soft, 5-6 mins. Add the garlic, arborio rice and remaining thyme. Stir to coat the rice in the oil, then pour in the chicken stock and bring to the boil. Cover with a tight-fitting lid (or foil). Bake on the middle shelf of your oven for 20 mins. After 10 mins of cooking time, add the peas and return the risotto to your oven to finish cooking.

Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Pan-fry the turkey steaks until browned, 5-6 mins on each side. TIP: The turkey is cooked when it is no longer pink in the middle. If your pan is small, fry the turkey in batches. When cooked, remove the pan from the heat and sprinkle half the hard Italian cheese over the **turkey. Leave to rest for a minute on a board.

While the Turkey cook, halve the cherry tomatoes and pop them in a large bowl. Chop the vine tomato into roughly 2cm chunks and add to the bowl. Season with a good pinch of salt and drizzle on the olive oil (amount specified in the ingredient list). Pick the mint leaves from their stalks (discard the stalks). Tear half the mint leaves over the tomato salad.