This Italian Gratin leans on tomato and oregano to do the heavy lifting. We stir-fry the Sweet Potato for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the san marzano tomatoes and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
Weeknight-friendly Tofu Shakshuka with the brown butter and sage we come back to again and...
Italian
Members
This Italian Shakshuka leans on lemon and olive oil to do the heavy lifting. We grill the Black...
Italian
Members
This Italian Skewers leans on chilli and pecorino to do the heavy lifting. We crisp the Salmon...
Italian The kind of Italian plate you make on repeat. garlic and basil, a proper crisp, and a finish of...