Turkey Piccata with Roasted Baby Potatoes

Transfer the beetroot, carrot, potatoes and half of the garlic to a large bowl and drizzle with the olive oil. Add the thyme and toss well to coat, then transfer to a parchment-lined baking sheet. Roast in the oven for 30 - 40 minutes or until done, tossing halfway.

Transfer the flour to a deep plate. Season the turkey with salt and pepper and then coat it with the flour. Melt a small knob of butter in a frying pan over medium-high heat and fry the turkey for 3 - 4 minutes per side. Remove from the pan and set aside under aluminium foil.

In the meantime, finely chop the onion. Zest the lemon and then juice a quarter per person. Cut the rest of the lemon into wedges and roughly chop the parsley.

Melt a knob of butter in the same pan and fry the onion with the rest of the garlic for 1 - 2 minutes, then add the stock. Stir in the capers and 1 tsp per person each of lemon zest and juice, then cook gently for 3 - 4 minutes, covered. Return the turkey to the pan and add the parsley, then cook for 1 - 2 more minutes.