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Greek
Paneer Pudding in olive and caper
This Greek Pudding leans on olive and caper to do the heavy lifting. We grill the Paneer for...
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Roasted Turkey Gratin
Our tested Roasted Turkey Gratin: charcoal-grilled, generous, and balanced with garlic and yoghurt. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the dried oregano and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the leek 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.
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