Turkey and Tomato Skewers

Rinse turkey breast, pat dry with paper towels and cut into 12 small pieces. Season with salt and pepper.

Place the flour on a large plate and turn the turkey to coat. 

Rinse tomatoes, cut out stem and cut the tomatoes into 4 slices each.

Heat 1 tablespoon oil in a large skillet. Add half the turkey and cook each side for 3 minutes over medium heat. Remove turkey, heat remaining in skillet and cook remaining turkey. 

Remove turkey from skillet, then cook the tomato slices in residual fat for about 1 minute per side. Remove and let cool slightly.

Peel the potatoes, quarter and cook in a pot of boiling salted water, covered, until knife-tender, about 20 minutes. Meanwhile, grate cheese on a box grater.

Make 4 stacks, each alternating 4 tomato slices and 3 turkey pieces, and fasten each with a wooden skewer.

Place the stacks in a baking dish, sprinkle with cheese and bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for 7-9 minutes.

Heat the milk in a small pot. Drain the potatoes, return to pot and let steam escape on the burner with the heat turned off. Mash with a potato masher.