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Love this low-fat version of tandoori turkey. Tender lean turkey fillets marinated in a spice-infused yogurt, then chargrilled and served with oven roasted cauliflower and crisp apple raita.

Serves 4

250g fat – free natural yogurt

2tsp lazy ginger, chopped

1tsp lazy garlic

2tsp ground cinnamon

¼ tsp ground cloves

2tbs curry powder, heat level to suit your taste

Salt and pepper

8 lean turkey steaks, visible fat removed

1 large cauliflower, broken into florets

Low -calorie cooking spray

2 limes, halved, to serve

Fresh coriander, roughly chopped, to serve

For the apple raita

1 small red eating apple, cored and diced

100g fat free natural yogurt

Good pinch of cayenne pepper, plus extra to serve

Method

Preheat the oven to 200c, gas 6, 400f

Mix the yogurt, ginger, garlic, cinnamon, cloves and 1tbs curry powder in a bowl, season with salt and pepper. Make slashes in the turkey steaks, lay them in a shallow dish and pour over the yoghurt mixture. Turn to coat well, making sure you get the yoghurt into the slashes. Cover and chill for 8 hours or overnight.

Put the remaining curry powder in a bowl with 500ml water. Mix well then add the cauliflower and soak for 5 minutes. Drain and arrange on a non – stick roasting tray which has been sprayed with low – calorie cooking spray. Place the roasting pan in the oven for 15 – 20 minutes or until charred and tender, tossing the cauliflower occasionally.

Heat a griddle pan over a medium to high heat, lightly spray with low – calorie cooking spray, remove the turkey from the marinade and place on the griddle pan and cook gently for 8 – 10 minutes, turning occasionally until cooked through. Meanwhile make the raita, stir the cored and diced apple into the yoghurt, cayenne pepper and a little salt and pepper, dust with a bit more cayenne pepper and chill.