fruit: oranges, Gala apples, avocado, kiwi, bananas, Conference pears
veg: Ambo potatoes, onions, carrots, courgettes, celeriac, Crown Prince squash, cauliflower, chard

The first thing I now do on finding a quarter squash in the bag is to remove the seeds and bake it for 40 minutes at 200c.  Straight away, before it has time to go mouldy!  Then it is either delicious eaten warm, mixed with feta and topped with toasted seeds, on it’s own with a little butter and salt, mixed into mashed potato, or made into a squash soup with some chicken stock (you can tart it up with curry spices or chilli and coconut depending on your tastes).  Just for heaven sake cook it, then you can leave it in the fridge to use, as it is delicious!

Tonight’s supper is going to be cheese, potato and pea omelette.  A handy standby loved by little and big ones alike.  It is great served with some fresh green leaves mixed with a punchy dressing.

Other menu items that will make it onto this weeks’ blackboard are: [1] floret pasta bake, [2] ricotta and chard spaghetti and some [3] courgette risotto.  The celeriac will probably made into a remoulade and eaten with baked spuds and steaks.