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W20 Dairy Swap Turkey Steaks

W20 Dairy Swap Turkey Steaks

with Oven-Baked Leek & Green Bean Risotto and Tomato Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
250 kcal
Protein
: 
15g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

175 grams

Arborio Rice

½ unit(s)

Leek

125 grams

Premium Tomato Mix

1 sachet(s)

Chicken Stock Powder

80 grams

Green Beans

1 unit(s)

Garlic Clove

30 grams

Unsalted Butter

2 unit(s)

British Turkey Steaks

80 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

½ pot(s)

Dried Thyme

Not included in your delivery

1 tbsp

Olive Oil

400 milliliter(s)

Water

Energy (kJ)1044 kJ
Energy (kcal)250 kcal
Fat15 g
of which saturates8 g
Carbohydrate6 g
of which sugars5.1 g
Dietary Fibre4.1 g
Protein15 g
Salt0.9 g
Potassium269.3 mg
Calcium26.4 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.

2

Pour the boiling water (see ingredients for amount) into a measuring jug. Add the chicken stock and stir to dissolve. Pop the turkey steak onto a plate and drizzle on a little oil. Season with salt and black pepper and sprinkle over half the thyme. Rub the flavourings into the meat, then set aside. IMPORTANT! Remember to wash your hands after handling raw meat!

3

Heat a splash of oil in an ovenproof dish on medium heat, add the leek. Cook until soft, 5-6 mins. Add the garlic, green beans, 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. 

4

Meanwhile, heat a splash of oil in a frying pan on medium-high heat. Pan-fry the turkey steak until browned, 5-6 mins on each side. IMPORTANT: The turkey is cooked when no longer pink in the middle! 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.

5

While the turkey cooks, half the tomatoes and pop into a bowl. Season with a good pinch of salt, a drizzle of olive oil (see ingredients for amount) and a small pinch of sugar (if you have some!). 

6

When the risotto has absorbed all of the stock, remove it from the oven and stir in the butter and remaining hard Italian cheese. Taste and season with salt and black pepper, then spoon into bowls. Slice the turkey steak into 1cm thick strips and place on top. Serve the tomato salad on the side. Enjoy!

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