How to make it

1. a) Add your boiling water to a large saucepan and place on a high heat. b) Pick the rosemary leaves from their stalks, and finely chop (discard the stalks). c) Zest and then halve the lemon.

2. a) Pop the turkey steak on a plate and season with salt and pepper. b) Sprinkle on the lemon zest and rosemary. Drizzle over a splash of oil. c) Rub the flavourings into the turkey.

3. a) Heat a frying pan over medium-high heat (no oil!). b) Brown the turkey for 2 mins on each side. c) Continue to cook the turkey, turning occasionally, until no longer pink in the middle, another 6-8 mins. d) When the turkey is cooked, remove from the pan, wrap loosely with foil to keep warm.

4. a) Meanwhile, add the stock pot to the boiling water and stir to dissolve. Add the penne and cook for 10 mins. b) After 6 mins, add the broccoli florets for the remaining 4 mins. c) In the last minute, stir in the spinach, then drain in a colander. Reserve a little of the stock.

5. a) Return the pasta and veggies to the pan. Stir in the mustard, crème fraîche and 2 tbsp of reserved stock. b) Carefully mix and heat gently over medium heat to make sure everything is piping hot. c) Mix in the hard Italian cheese, season with salt and pepper to taste.

6. a) Slice the turkey steak into thin strips. b) Share the pasta and veggies between your plates. c) Top with the turkey and a squeeze of lemon juice to finish! Enjoy!