Zingy Turkey Steaks

(SERVES 4)

• Salt and freshly ground black pepper
• 4 slices turkey steak, about 175 g/6 oz each
• 15 g/ ½ oz/1 tbsp low-fat spread
• 150 ml/ ¼ pt/2/3 cup ginger in syrup, chopped
• 10 ml/2 tsp lemon juice
• 1 piece of stem ginger in syrup, chopped
• 45 ml/3 tbsp soured (dairy sour) cream
• Salt and freshly ground black pepper
• 450 g/1 1b baby new potatoes, quartered
• 450 g/1 1b baby spring greens (spring cabbage), shredded
• Paprika

Season the turkey steaks and fry (sauté) in the low-fat spread for about 5 minutes one each side until golden and cooked through. Remove from the pan and keep warm. Add the ginger wine to the pan. Bring to the boil and boil for 5 minutes. Stir in the lemon juice, chopped ginger and soured cream. Bring to the boil and simmer for 2-3 minutes. Taste and reseason if necessary. Meanwhile, cook the potatoes in lightly salted boiling water for 4 minutes. Add the greens and continue boiling until both are tender. Drain thoroughly and add a good grinding of black pepper. Spread the potato and greens on to four warmed plates. Top each with a turkey steak, then spoon the sauce over. Garnish with a dusting of paprika and serve straight away.