It started simply thus: I had cauliflower in my fridge and potatoes on my mind.
My ponderings on what to make using said combination lead me first in the direction of this yellow, coconut-milky curry which, in turn, drew me to an old Thai-style favourite. The ever-present desire – nay, duty – to mix things up, potato-wise, took those thoughts and translated them into a bake, layered with potatoes and cauliflower and a coconut-milky sauce. And it was good, maybe very good, even. But my tastebuds told me that, while the cauliflower was fine, some aubergine would be even better. I, naturally, took my tastebuds’ advice.
Potato and Aubergine Bake
So here it is then, the net result of my potatoey thought processes – not a cauliflower to be seen but, nonetheless, with cauliflower to thank for the initial inspiration.
It would have to be said that the Germans can really get quite exercised when it comes to the delicacy that is white asparagus. Seriously. This was just one headline that I found in my asparagus-related travels around t’internet:
Motorist beats a woman selling over-priced white asparagus in Berlin.
Ouch. A cautionary tale for anyone considering a career in the roadside asparagus-selling business, that’s for sure.
Just coming into its short season right around now, white asparagus is grown under cover of soil in order to achieve the bleached effect. It is a sweeter and more delicately flavoured cousin to the green spears I’m used to, and was the theme for this month’s Five Star Makeover.
White asparagus, albeit looking rather golden after its makeover
“That’ll keep you regular,” chuckled the delivery man.
He had just handed me a hamper filled to the brim with oaty products from Flahavan’s, and, as I surveyed the contents, I had to agree that this little lot would probably keep me in good working order for some time to come.
Oats and then some
The occasion that had warranted such a generous oaten influx was Flahavan’s annual Porridge Week, which heralds the onset of those falling temperatures that induce us to both stay under the covers and contemplate porridge when we arise.