Chop-and-change recipes to soak up the best of the late summer’s bounty. By Nigel Slater
he summer is moving too quickly. I saw a basket of marrows, cobnuts in their frilly sheaths and fat heads of sweetcorn this week, a sure sign that autumn will be here in a heartbeat. This is the time of year I leave the shops with a panic-buy basket of summer greens and fruits, worried that this might be last I see for another year.
With such loose, easygoing ideas in mind, I made a coconut-scented pot of summer vegetables and a sparkling fruit sauce for any seasonal scarlet fruit. Dishes in which you can use different greens and fruits as the mood takes you and as the summer races on.The vegetables are interchangeable here. As different greens come into season, or depending on what you have in your basket, you can easily swap them for those on the list.Make the spice paste. First, remove the stalks from the chillies.
Cut the aubergines in half lengthways and then into slices about 1.5 cm thick. Warm the oil in a large, low-sided pan, then lightly brown the aubergines, turning them over when the underside is golden. If you cover them with a lid, they will take up less oil. Remove the aubergines and set them aside.
Put the curry paste into the aubergine pan and let it sizzle, stirring it so it doesn’t burn. Lower the heat and stir in the coconut milk. Let the milk come to a simmer without letting it boil, then drop in the broad beans, green beans and broccoli and let them cook for about 5 minutes, until tender.
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