Heat the oven to 180°C. Cut the baking potatoes into 2cm cubes and tip into a large bowl. Pour in 1 tbsp of the oil, the dried herbs and loads of salt and pepper. Toss really well so everything is coated, then tip onto your largest baking tray. Spread into an even layer, then roast in the oven for 25 mins.

After 25 mins, flip all the potatoes and roast for another 25 mins until super crisp and crunchy.

Meanwhile, cut the cherry tomatoes into quarters and scrape into a bowl, then drain and tear the mozzarella into small pieces. Transfer the mozzarella pieces to a separate bowl.

When the potatoes have about 2 mins left, heat an ovenproof frying pan over a high heat. Drizzle the turkey steaks with the remaining 1 tbsp oil and season well with salt and black pepper. Heat the grill to high and take the potatoes out of the oven.

Put the turkey steaks into the hot pan and cook for 2 mins until charred, then flip. Cook for 1 min, then scatter in the capers and cherry tomatoes and pour in the chicken stock.

Scatter the turkey steaks with the grated mozzarella and put under the hot grill for 6-8 mins until the cheese is melted, golden and bubbling.

Remove from the oven, scatter with the parsley and serve with the crispy potatoes and a big green salad or veg.