TURKEY is gobbling up the market in tasty meal ideas these days!

It's one of the healthiest meats around as it is low in calories and is flexible enough for a variety of cookery methods and tastes.

Give it cordon bleu or Continental treatment - turkey is certainly worth talking about when it comes to main course choices.

For a simple TURKEY TREAT:

1. Season 4 turkey fillets with salt and pepper, heat 1 tablespoon of oil in a pan and fry the fillets for 4 minutes on each side until golden brown.

2. Remove from the pan and fry 1 peeled and sliced onion, 1 thinly sliced red pepper in some oil until soft and lightly coloured.

3. Stir in 1 tablespoon of flour and cook for 1 minute, then gradually add 200ml of lager and 150ml of stock and bring to the boil. Add teaspoon dried thyme, 1 teaspoon of sugar and replace the turkey fillets in a pan and simmer for 15 minutes until tender.

Stir in 4 tablespoons of low-fat creme fraiche and re-heat before serving.

OLYMPIAN TURKEY

Serves 4-6

Take: 6 turkey breast steaks (about 1lb 4oz/565g); olive oil; 2 plump cloves garlic, peeled and cut into thin slivers; finely grated rind and juice of 1 lemon; 2 tablespoons chopped fresh coriander; 2 tablespoons chopped Continental parsley (or similar); salt and freshly ground black pepper; 8oz (225g) small new potatoes; 1 medium onion, peeled and cut into wedges; 4oz (115g) Feta or Haloumi cheese, cubed; 2oz (60g) plump black olives; 2 limes, halved and cut into chunks.

1. Cut each turkey steak into two or three pieces.

2. Put the turkey pieces into a shallow dish with 3 tablespoons olive oil, garlic, lemon rind, coriander, parsley and salt and pepper to taste. Lightly toss the turkey in the marinating ingredients. Cover and chill for 4 hours, or overnight.

3. Part-boil the potatoes for 4 minutes. Rinse in cold water, drain the potatoes and cut into half crossways.

4. Heat 2 tablespoons olive oil in a large shallow pan; add the onion and fry briskly for 1 to 2 minutes. Add the potatoes and continue cooking for a further 2 minutes. Spoon the drained onion and potatoes into a large, shallow ovenproof dish.

5. Drain the turkey pieces from their marinade. Add the turkey to the hot fat remaining in the pan, and fry until lightly golden on all sides.

6. Add the turkey to the onion and potatoes, together with the cheese, olives and limes. Sprinkle with the lemon juice and spoon over the turkey marinade.

7. Bake at Gas Mark 5, 190 deg C, 375 deg F for 35 minutes. Serve piping hot with char-grilled peppers and a salad.

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