Turkey and Vegetable Skillet the Speedy Onepan Mediterranean Supper

Dice all vegetables as specified. Heat the olive oil in a large 12-inch skillet over medium-high heat until shimmering.

Add the diced yellow onion and sauté for 3-4 minutes, or until translucent and softened.

Add the ground turkey to the skillet. Break it up using the back of your spoon. Cook for 5-7 minutes, stirring occasionally, until the meat is fully browned and no pink remains. Drain off any excess liquid/fat at this stage if necessary.

Reduce the heat to medium. Stir in the minced garlic, dried oregano, red pepper flakes (if using), and half of the salt (½ tsp). Cook for 1 minute until fragrant.

Stir in the diced bell peppers and the sliced courgette. Increase the heat to medium-high and cook for 3 minutes, stirring, until the vegetables start to soften slightly (they should still have a nice bite).

Pour in the tinned diced tomatoes (including the juice) and the chicken stock. Add the remaining salt and pepper.

Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the skillet, and let it simmer for 8-10 minutes. This allows the flavours to meld beautifully.

Remove the lid. If the sauce looks too thin, continue to simmer uncovered for an additional 2-3 minutes until the sauce reduces slightly and coats the back of a spoon.

Taste the mixture and adjust salt and pepper if necessary. Stir in the optional lemon zest.

Remove the skillet from the heat. Stir in half of the fresh basil. Garnish the skillet with the remaining fresh basil and a sprinkle of Parmesan cheese just before serving.