Rustle up restaurant-worthy dinners at home with Mrs Crunch’s sizzling recipes


GOING out for a slap-up meal is still off the menu.

So why not rustle up a restaurant-worthy dinner at home – by serving up a meaty marvel for your loved ones.

Mrs Crunch has some restaurant-worthy recipes for you to cook for your loved ones

You can choose from turkey, beef, pork or lamb.

Try these three sizzling recipes that are easy to make – and taste great too.

Lemon-marinated turkey steak with a warm potato salad and pesto

Serves 4 – £1.75 per person

Marinade the turkey steaks for up to 12 hours to give a more intense flavour – and save on time

Preparation time: 5 minutes
Cooking time: 20 minutes


  • 380g thin-cut turkey steak
  • ½ lemon, juice
  • 1 clove garlic, crushed
  • 2 tbsp extra virgin olive oil
  • ¼ tsp paprika
  • ½ tsp salt
  • 600g new potatoes
  • 50g mayonnaise
  • 1 small red onion, finely diced
  • 1 bunch flat leaf parsley, leaves removed and chopped finely
  • 1 tsp of olive oil for frying
  • 4 tbsp green pesto


  1. First, prepare the marinade. In a shallow bowl, mix the juice of half a lemon, garlic clove, oil, paprika and salt. Next, add the turkey steaks and allow to sit while you prepare the rest of the dish.
  2. Bring a pan of water to the boil, add a pinch of salt and cook the new potatoes.
  3. Once cooked, cool slightly (cold enough to handle) and cut in half.
  4. Mix your halved potatoes with the mayonnaise, onion and parsley to form a potato salad.
  5. Heat a frying pan with the olive oil and cook your turkey steaks for two minutes on each side, allow to rest before plating.
  6. Put a pile of potato salad on the plate, top with a turkey steak and add a tablespoon of pesto to each plate.

Minty lamb steaks with potato and watercress salad

Serves 4 – £1.95 per person

You can use this recipe for beef steaks if your prefer

Preparation time: 10 minutes
Cooking time: 15 minutes


  • 4 lean boneless lamb-leg or chump steaks
  • 1tbsp sunflower oil
  • 2 tsp mint sauce
  • 2 tbsp balsamic vinegar
  • 900g small new potatoes, quartered, cooked and cooled
  • 4 tbsp low fat Greek yoghurt
  • ½ lemon, juiced, zest grated
  • 2 spring onions, finely chopped
  • 1 garlic clove, peeled and finely crushed
  • 2 large handfuls watercress leaves
  • 2 tbsp flat-leaf parsley
  • 2 sprinkles black pepper, freshly milled
  • 2 sprinkles salt


  1. To prepare the marinade, in a large, shallow bowl, mix the sunflower oil, mint sauce and balsamic vinegar together. Season. Add the lamb, coat on both sides, cover and set aside. For the salad, in a large bowl mix the potatoes, yoghurt, spring onions, garlic, watercress and parsley together. Season and set aside.
  2. Cook the lamb in a non-stick griddle pan on the hob, or under a preheated moderate grill for 6-8 minutes on each side until any meat juices run clear.
  3. Serve the steaks with the salad.

Beef stroganoff

Serves 2 – £2.35 per person

Serve your beef stroganoff with pasta such as tagliatelle or rice

Preparation time: 5 minutes
Cooking time: 35 minutes


  • ½ tbsp olive or veg oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 250ml hot beef stock
  • 2 tsp sweet smoked paprika
  • 1tbsp tomato purée
  • 250g mushrooms, thinly sliced
  • 1 tbsp Dijon mustard
  • 1 tsp olive or veg oil
  • 2 rump steaks, about 500g
  • 150ml soured cream
  • 2 tbsp finely chopped flat-leaf parsley
  • Sea salt and freshly ground black pepper


  1. Heat oil in a large frying pan over low/medium heat. Add onion and cook gently for ten minutes. Stir in garlic and cook for two minutes.
  2. Stir in paprika and tomato purée and cook for another two minutes. Add beef stock, mushrooms and mustard.
  3. Bring to boil then lower heat and simmer for 15 minutes. The liquid should reduce by about half. Heat another large frying pan. Add in 1 tsp oil.
  4. When hot, add in steaks and cook for two minutes each side. Remove and set aside to rest. Add the sour cream to the sauce with the parsley.
  5. Season to taste.
  6. Cut steak into strips and add to sauce with any juices.