A cheap but very cheerful family dinner


  • 6 chicken thighs
  • 1 tin of chopped plum tomatoes
  • 1 small onion
  • 1 garlic clove (chopped)
  • 1 pinch dried thyme
  • 100 g cheddar cheese (sliced)
  • 4 large washed maris piper potatoes
  • 1 pinch dried chilli flakes
  • sunflower oil
  • seasoning


  • Season the chicken thighs and fry on a high heat on both sides until golden brown and cooked through.
  • Sweat off onion, garlic and thyme in a little butter until soft.
  • Add the chopped tomatoes and cook for 15 – 20 mins or until the excess juice has evaporated.
  • For the wedges, slice each potato into eight even wedges.
  • Pre-heat oven to 220 degrees with baking tray inside.
  • When it reaches temperature, remove the hot tray and quickly drizzle with oil, add the potatoes, sprinkle with chilli flakes and salt and bake for 20-30 mins, turning occasionally.
  • To serve, spoon the tomato compote onto the turkey steaks and spread over evenly. Put sliced cheddar on top and put under a hot grill until the cheese begins to bubble.
  • To serve:
  • Serve with chilli wedges and left over garlic aioli from squid starter as a dipping sauce.

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