1 butternut pumpkin cut into bite sized chunks, roasted with salt, pepper, sage, olive oil and garlic
Green beans, blanched
Baby spinach – as much as you an handle
OK. So I haven’t actually made the above, due to an excess of organisation (not something that occurs in my life with any regularity). I roasted the pumpkin last night so I wouldn’t have to do anything that involved the oven on a day of 38 degrees, like roast anything but myself. And here is the IMPORTANT NOTE. If you roast pumpkin as described, and can hardly postpone emptying it all in between your incisors, the one place you do NOT put it? In the fridge. As I wasn’t going to use it until the next day, I’m not sure where I should have put it, but regardless of this, when you put roast pumpkin in the fridge, somehow water collects in the base of the bowl and it all goes soggy and unintelligble.
Having spent a good hour in a 40 degree hotbox, known as my study, trying to make the desktop computer boot off ANYTHING but the ThinkPad hard drive, I was at the end of my (admittedly short) tether. I did not even notice the state of the pumpkin until I began tossing the baby spinach, beans and tomato through it. Which is when I began to mutter meaningful obscenities, and M came and removed me from the kitchen. He fried up the rescueable pumpkin, turfed the spinach, threw in more tomato and a whole lot of eggs and called it a fritata. I called it a bloody excellent salvage job. And didn’t even ask where the beans had got to.