I made up a pan of chunky vegetable soup for lunch to use up some of the veg still in the fridge from last week's vegbox plus a few borlotti beans from Monday's chilli. I cooked up some red onion, carrot, courgette, garlic, chopped bacon, diced potatoes, borlotti beans and shredded cabbage and covered it all with chicken stock. I simmered it for 10-15 mins until everything was tender, then blended about a third of the soup and returned it to the pan - just enough to make it thick and creamy. It came out more of a vegetable stew, perhaps a bit saltier than it could be from the combination of the bacon and some rather salty chicken stock, but still tasty and warming with slice of toasted sourdough.
In the evening, I tried out another recipe from Hugh Fearnley-Whittingstall's River Cottage Veg - this time for aubergine and green bean curry. It took a bit of time to make, but was definitely well worth it. It ended up cooking a bit longer than it should, but that meant the aubergine came out wonderfully soft and silky - really delicious and definitely one to try again.
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