Six recipes to cook once and eat three times with almost no mess

This article presents six recipes designed for batch cooking, allowing for three meals from one preparation with minimal cleanup. The approach involves cooking a base dish in a single pot, which is then divided into three portions, each transformed with different accompaniments. The recipes include chickpeas with chard and pumpkin, carrot and beet cream, and hunter-style chicken, all utilizing seasonal vegetables and simple ingredients. The meals can be varied by serving them in different forms, such as stews, salads, or purees, making them versatile and easy to prepare. Additionally, most dishes can be frozen for later use, providing convenience for busy days.