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Preheat oven to 200c/400f/Gas 6.
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1 Slice one tomato and retain.
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Cut a cross in the top of each remaining tomato and arrange in a small roasting tin.
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2 Drizzle over 2 tbsp extra virgin olive oil and lay the thyme sprigs and garlic on top.
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Cook in the oven for about 20 min, or possibly till the tomatoes are tender.
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3 Peel the potato and retain the peelings.
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Chop the potato into cubes, add in to a pan of boiling salted water.
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4 Simmer for five min, add in the minced ginger to the pan and continue cooking till the potatoes are tender.
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5 Cook the Large eggs in a pan of boiling water for about 7-10 min, depending on taste.
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Remove the shells and cut in half.
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6 Fill a deep pan one third full with vegetable oil and heat.
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Place the flour in a bowl, add in the minced tarragon, bicarbonate of soda and juice of 1 lemon.
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7 Add in sufficient lowfat milk to make a batter.
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Dip the turkey pcs in the batter to coat and deep fry till cooked through and golden brown.
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Drain on kitchen paper.
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8 Deep fry the potato peelings till golden brown and drain on kitchen paper.
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Drain the potatoes and ginger and mash with butter, 2 tbsp lowfat milk and season.
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9 For the Salad: Toss together the dandelion leaves, nasturtium and marigolds and half of the sliced tomato in a bowl.
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10 Heat 2 tbsp extra virgin olive oil in a small pan.
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Add in the minced onion and cook gently till softened and golden brown, add in the honey and juice of 1 lemon, mix together and season.
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11 Pour the dressing over the salad and pile onto the centre of a plate.
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Sit the hard boiled Large eggs on top.
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12 Spoon the mash onto another plate, sit the turkey gougons on top and arrange the remaining tomato slices around the edge of the plate.
