For lunch, I used the giant parsnip from the vegbox to make some Thai-spiced parsnip soup. It's always a good recipe (from Sophie Grigson), but today it came out just spot-on - just the right consistency, the right blend of flavours, the right amount of chilli hum.
It was curry again for dinner, but this time of an Indian leaning. I did Madhur Jaffrey's chicken in red pepper sauce, which is always delicious and to go with it tried out her Gujerati cabbage with carrots - strips of cabbage and grated carrot, lightly stir-fried with subtle spices (asafetida, black mustard seeds and just a few chilli flakes), lemon and fresh coriander - crunchy and delicious.
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