fruit: bag red grapes, pears, bananas, cox apples, avocado
veg: bunch watercress, courgettes, delicata squash, bulb garlic, onions, carrots, parsnip, nicola potatoes, spinach

The bags are definitely getting more wintry, but there is still a little left of summer to eke out of them!  Immediately springing to mind are a simple courgette risotto, a watercress and apple soup and some spinach and potato pancakes.  As a final nod to the last tomatoes I’m planning a gloriously easy but utterly delicious, tomato and avocado pasta.  A staple of my backpacking days as its a one pot camp stove dish.  Once you’ve cooked your spaghetti and have poured it into a sieve (yes, I did take both a sieve and a garlic press camping with me), you pour a little oil into the hot pan over the fire, add crushed garlic and finely chopped tomatoes and avocado.  Stir for 5 mins then put spaghetti back into the pan to coat and mix well.  Season with some salt and black pepper.  Eat with toasted sunflower seeds and parmesan.  Oooh, I can see mission beach now and those funny little crabs with one big, multicoloured pincer…