Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest.
Finely chop the Iceberg lettuce and put into a serving bowl.
Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.
Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.
Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.
Pour over the chilled salad and toss well.
Check the seasoning and allow the flavours to infuse for 5 minutes before eating.
If you are going to eat at a later time then add the dressing at the last moment.
Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe
Copyright Phil Vickery
1. Blanch your podded broad beans in a pan of boiling water for 2-3 mins, until tender. Allow to cool, then slip out of their skins, leaving the bright green inner bean. Tear the basil leaves roughly and grate the pecorino. Pound half of the beans in a pestle and mortar (or a food processor) with 1 garlic clove, 2 tablespoons of fresh basil and a little salt, until you have a coarsely broken up pulp. Add a little olive oil to lubricate and remove to a bowl.
2. Stir together with the remaining whole beans, the rest of the oil and basil. Season with pepper and lemon juice. Meanwhile bring a large saucepan of water to the boil and add some salt.
3. Cook the pasta until al dente, then drain, keeping the pasta quite wet. Immediately combine with the broad bean sauce and stir together with the Pecorino (or Parmesan) and add some more extra virgin olive oil if needed.
Good with simple roast or grilled chicken or fish. To slow roast cherry tomatoes, which intensifies the flavour, halve them, place on a roasting tray cut side up, drizzle over a little olive oil and some sea salt and freshly ground black pepper and cook at 120ºC for about 1½ hours. This can be done in advance – make a batch and keep them in the fridge until needed. Use in salads and pastas.
1. Pod the broad beans and discard the pods.
2. In a pan of boiling salted water, cook the potatoes for about 10 mins, until tender.
3. While the potatoes are cooking, boil the broad beans for 3 mins in another pan of boiling water.
4. Drain and plunge into a bowl of very cold water, then drain again once cool.
5. Gently remove and discard the outer skins, leaving the bright green inner beans.
6. When the potatoes are cooked, drain and toss with the broad beans, tomatoes, herbs, olive oil and seasoning.
7. Gently warm through for a min or two in the same pan the potatoes were cooked in to serve.
Skip the first part if you are in a hurry or if the beans are very small and tender.
1. Drop the broad beans into a pan of boiling salted water. Simmer for 1 minute then drain and run the beans under the cold tap. Using a sharp knife, slit the tough outer skin and squeeze out the tender beanlets inside. Discard the skins. Simmer the skinned or unskinned beans in salted water until tender, a matter of a couple minutes for skinned beans, a little longer if they are unskinned. Drain.
2. Beat the eggs and add the dill, salt and pepper. Melt a knob of butter in a frying pan and when it is foaming pour in the eggs. Scatter the beans over the eggs. Cook as you would any omelette, until it is set but is still moist. Scatter the goat's cheese over the omelette, roll up and tip onto a plate. Eat immediately.
Preparation time: 15 minutes plus chilling time
Cooking time: 12-16 minutes
1. In a large bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into 4 x 9cm/3½inch burgers. Cover and chill in the fridge for 20 minutes.
2. Cook the burgers on a prepared barbecue or preheated grill for 6-8 minutes on each side until cooked and any meat juices run clear.
3. Meanwhile prepare the sweet pepper relish; in a small bowl mix all the ingredients together and set aside.
4. Serve the burgers in buns with salad leaves and the sweet pepper relish.
1. Peel and chop the onions and garlic (if not using garlic purée).
2. Finely chop the coriander if using.
3. Rinse and halve the potatoes. You don't need to peel them.
4. Heat the oil in a large non-stick pan over a medium heat and cook the lamb with the onion and garlic for 3-4 minutes or until brown.
5. Add the sauce, turn up the heat to high and bring the sauce to the boil (you should see rapid bubbling on the surface of the sauce), turn down the heat to low, cover the pan with a lid and simmer (gentle bubbles on the surface) for 30-45 minutes.
6. Add all the vegetables, stir, cover and continue to cook for a further 30-45 minutes. Remove the pan from the heat and season with salt and pepper, if required.
7. Spoon the curry onto a plate and garnish with the yogurt and coriander and serve with cooked basmati rice and a selection of Indian relishes and poppadoms or naan bread.
5by25 aims to help people learn to cook at least 5 dishes by the age of 25. Find recipes, pick up cooking skills and find out how you can get involved and get cooking!