Mediterranean-inspired meals

One sauce, three Mediterranean-inspired meals

Batch cooking is a great way to save time and money, but it can sometimes feel uninspiring if you’re eating the same thing all week. This versatile, Mediterranean-inspired recipe straight from our Community Kitchen is the perfect solution. By prepping one simple sauce, you can whip up three delicious meals: a vibrant pisto, a hearty minestrone, and a comforting dish of gigantes plaki.

Prep Time 30 mins | Cook Time 45 mins | Serves 10–12 across all three dishes 

Ingredients

For the base:

• 2 onions, finely chopped
• 3 garlic cloves, sliced
• 3 carrots, peeled and diced
• 3 sticks celery, diced
• 2 courgettes, diced
• 2 red peppers, diced
• 4 tbsp olive oil
• 2 × 400g tins chopped tomatoes 
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste

For the minestrone:

• 400g tin cannellini beans, drained
• 1 litre vegetable stock
• 75g small pasta shapes
• Handful fresh parsley, chopped
• 50g Parmesan, grated

For the gigantes plaki:

• 400g tin butter beans, drained
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• Small handful dill or parsley, chopped

For the pisto:

• 2 tbsp olive oil
• 1 small bunch basil, leaves only
• Optional: 4 eggs (for topping)

Method

For the base:

1. Heat olive oil in a large pot, add onion, garlic, carrot and celery, and cook gently for 8–10 mins until softened.
2. Stir in courgette and peppers; cook for 5 mins more.
3. Add chopped tomatoes, bay leaves, oregano, thyme. Simmer gently for 15 mins.
4. At this point, divide the stew into three equal portions.

For the minestrone:

1. Return one portion to the pan.
2. Add cannellini beans, stock and pasta, simmer for 10–12 mins until pasta is cooked.
3. Season well, stir in parsley and serve with grated cheese.

For the gigantes plaki:

1. Place one portion in a baking dish. Stir in butter beans, olive oil and cinnamon.
2. Bake at 190°C for 25–30 mins until thickened. Scatter with dill or parsley before serving.

For the pisto:

1. Return one portion to the pan. Simmer uncovered for 10–15 mins until thick and jammy.
2. Stir in olive oil and basil leaves.
3. Make 4 small wells in the stew, crack in the eggs, cover the pan with a lid and cook gently for 6–8 mins until the whites are set and yolks still runny.

 

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