Greek
Greek
Stir-Fried Mushroom with honey and walnut
Weeknight-friendly Mushroom Galette with the honey and walnut we come back to again and again....
Greek · Side
Lemon and oregano Turkey Gratin
Weeknight-friendly Turkey Gratin with the lemon and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Sun-drenched Tofu Skewers with lemon and oregano
This Greek Skewers leans on lemon and oregano to do the heavy lifting. We crisp the Tofu for...
Greek
Members
Greek
Cod Roast in honey and walnut
Our tested Glazed Cod Roast: sun-drenched, generous, and balanced with honey and walnut. Serves...
Greek
Members
Greek
Sun-drenched Lentil Toast with feta and dill
Weeknight-friendly Lentil Toast with the feta and dill we come back to again and again. Big...