QUICK FIX (CONT.)

Thai green pumpkin curry

Fry onion, garlic and ginger, add some green curry paste (look for a vegetarian version if you don’t eat seafood) and cook for a few minutes. Add cubes of pumpkin, coconut milk and vegetable stock. Add makrut (kaffir) lime leaves and a bruised lemongrass stalk. Simmer until the pumpkin is nearly tender, adding some green vegetables such as baby spinach, kale, green beans, broccoli. For a more substantial dish add cooked chickpeas, lentils or beans to the mix. Garnish with coriander. Fish with leeks & peas

Gently fry sliced leeks with a little butter until soft, nestle in some fish pieces, add some frozen peas to the pan, a dash of water, stock or wine, cover and steam until tender. Add a squeeze of lemon juice, chopped herbs such as parsley or chives and serve with mashed potatoes.

Fennel & bean gratin Thinly slice fennel bulbs reserving fronds and put into a pot with vegetable or chicken stock (and a little cream if in need of some comfort). Add some slivers of garlic, season well and bring to a boil. Lower the heat and simmer for around 5 minutes, add a tin of white beans to the mix, then put into a buttered baking dish, scatter over the fennel fronds and add some freshly grated parmesan and breadcrumbs. Bake until golden and tender. Beautiful with roasted lamb or chicken. Persimmon, daikon, avocado & pancetta salad

Cut ripe but crisp fuyu persimmons into wedges and put into a bowl with thin slices of daikon (or use radish or baby turnips). Add slices of avocado and toss with a dressing made with lime zest and juice and olive oil. Add shredded leaves of shiso, basil or mint and scatter with broken up pieces of crisply fried pancetta.