Without wishing to ‘blow my own trumpet’; this dish was absolutely delicious! Melted mozzarella is undeniably a ‘food hero’; nothing beats the effect when you cut into hot mozzarella and indulgent strands of melted cheese ‘unwind’ into the air, prompting you to twirl it round your fork like spaghetti! And underneath that layer lies a bed of mouth-wateringly tender turkey-breast steaks, carrying just the right amount of heat through a sprinkling of peppery, tart jalapeños. In short – heavenly sublime!

The crowning-glory to this dish is the sheer volume of taste which can be delivered from a recipe this quick! Few meals can be this easy to prepare; so if you’re looking for a ‘low effort, maximum reward’ mid-week dish, then this must be it! Beyond the 2-3g net carbs provided by the mange-touts, there’s practically no carbohydrate here; so ketogenic-dieters, diabetics, paleo-fans and gluten-intolerants can all tuck in with glee, not concern!

Start by placing a heavy-based pan onto the hob and drizzling in a little oil with a knob of butter. Whilst this heats through, season your turkey steaks, then place into the pan once the oil is piping hot. Seal on each side for 2 minutes, or until the surface is dappled with light golden brown caramelisation.

Whilst the meat is searing, finely slice an onion, then sprinkle this inbetween the turkey-breast-steaks once turned. Soften the onion for a minute or so, before adding a large clove of crushed garlic and two roughly chopped jalapeño peppers (keeping the seeds in if you like the extra heat). Leave this to cook through on the hob for 3-5 minutes, stirring occasionally to prevent the contents from sticking to the base of the pan.

Once the heat has built up to a crescendo, pour on hot chicken-stock (or water and stock cubes), sufficient in volume to just cover the contents. The whoosh of steam is a thing of pure joy, as the pan rapidly deglazes to the heavens Be sure to lift up all the delicious caramelisation from the bottom of the pan with a sturdy wooden-spoon, as this is where all the flavour resides! Now simply leave to simmer until the liquid has reduced by thee quarters; allowing you to prepare the remaining ingredients.

Whilst the stock is bubbling away, finely chop some fresh basil and sprinkle this on top of the turkey. Open your packet of mozzarella, trying to drain off as much of the liquid as possible. If the cheese is cooked ‘wet’, then this will compromise the browning and ‘stretch’!

Slice the cheese into thin chunks, then once the liquid is barely covering the base of the pan; lay your mozzarella slices generously atop the turkey-steaks. Sprinkle the surface with a final flourish of herbs, then into a hot oven it goes for 15 minutes or until the cheese is richly golden and bubbling.

In the time that the mozzarella takes to brown, bring a shallow pan of water to the boil and steam your mange-touts with a little salt for 2-3 minutes until just tender, but still retaining their bite. Once there, strain the pan and stir through a generous knob of butter. A last minute grind of pepper and sprinkle of sea-salt will see your vegetables cooked to perfection.

All that remains is to lift the turkey out of the oven and serve it up alongside your hot buttered beans. The whole dish ready in just under 30 minutes, but I’ll wager the plates are ‘clean as a whistle’ in a fraction of the time!

Browse this and other recipes by picture on my pinterest page: country walks in ketosis pinterest.

Thanks for reading and bon ap!

Adam.