Who says turkey is for Christmas? This is a super-quick recipe with bags of flavour – although the longer the turkey is left in the marinade the better.


Serves 2

• 450g turkey breast slices

• 1 tbsp. vegetable oil

• 6 x spring onions finely sliced

• ½ lemon, peeled and thinly sliced

• 1 x garlic clove finely chopped

• 300g Baby spinach, washed and drained

• 3 tbsp. chopped fresh flat leaf parsley

• sprigs of flat-leaf parsley, to garnish

• Cooked tagliatelle pasta to serve


• 1 tbsp. soy sauce

• 1 tbsp. white wine vinegar

• 1 tsp. cornflour

• I tsp. finely grated lemon zest

• 4 tsp. finely ground black pepper


First, make the marinade for the turkey. Place the soy sauce, vinegar, cornflour, lemon zest and black pepper in a bowl and mix thoroughly. Add the turkey and stir to coat. Cover with clingfilm and marinate in the refrigerator for 30 minutes – longer if possible.

Heat the oil in a large frying pan and add the turkey along with the marinade and cook over a medium heat for 2-3 minutes or until the turkey is opaque.

Add the spring onions, lemon slices and garlic and cook for another 2-3 minutes. Stir in the spinach and parsley and cook until the spinach is just wilted.

Remove from the heat and spoon over pasta. Garnish with sprigs of parsley and serve.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow

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