Buttermilk fried turkey

30 MINUTES + 1 HOUR CHILLING|SERVES 4|EASY You can skip putting the oven on and fry these for longer, but finishing them like this means you don’t have to fry them just before serving.

skinless turkey breast 1 (or 450g slices) buttermilk 284ml plain flour 100g celery salt ½ tsp paprika 2 tsp garlic powder or smoked garlic powder 1 tsp cayenne a large pinch groundnut oil for frying lemon wedges to serve coleslaw to serve (optional)

• Cut the turkey breast into goujons or the slices into strips and soak them in the buttermilk in the fridge for 1 hour.

• Heat the oven to 220C/fan 190C/gas 7. Put a roasting rack over a roasting tin. Mix the flour, celery salt, paprika, garlic powder and cayenne and tip the lot onto a large flat plate. Add a generous amount of seasoning. Shake the buttermilk off each piece of turkey and toss it in the flour mix until it’s completely coated.

• Heat 4cm oil in a large deep, non-stick frying pan until a cube of bread browns in 30 seconds. Add the turkey in batches of 4 or 5 pieces and fry for a few minutes until they’re light gold all over (don’t let them get too dark as you are going to cook them in the oven).

• Carefully lift each piece onto the roasting rack with a slotted spoon.When all the pieces have been fried, put them in the oven for 10 minutes to finish cooking (separate the pieces out a little so they crisp up rather than steam). Serve hot sprinkled with sea salt, the lemon wedges to squeeze over, and coleslaw. PER SERVING 340 KCALS|FAT 12.8G|SATURATES 2.8G CARBS 22.9G|FIBRE 1.1G|PROTEIN 32.7G|SALT 0.9G