Chickpea and courgette stew

one small onion
thumb of ginger
half a chilli
one aubergine diced into big chunks
one courgette diced the same
tin of tomatoes
two teaspoons tomato paste
dried herbs: oregano and thyme and mint
ground coriander
tin of chickpeas
four garlic cloves

Sweat the onion, ginger and chilli in a lot of oil in a Dutch oven. When they're just translucent, add the aubergine and let it get some colour. Then add the courgette, the tomatoes and paste, spices and herbs and chickpeas with their water. Let it simmer for a full hour, adding garlic in the last 15 minutes.

Crispy polenta

half cup finely ground cornmeal per person
two cups water
pinch of curry powder
S&P

Bring the water to a boil. Steadily whisk in the cornmeal to minimise clumps. Stir and stir for about 45 minutes. The grits should be tender, with a consistency like porridge, and the volume reduced. Season to taste. Spread it into an inch-thick layer in a baking pan lined with parchment paper. Cover with another sheet of parchment to give a smooth surface. Let it cool completely, then cut it into squares or wedges. Fry in a bit of oil until crispy and golden.

Beets and pears salad

six pickled beets

two pears

four tender celery sticks from the heart, with leaves

handful of toasted pecans

lemon juice and olive oil

Cut the beets into large pieces and slice the pears. Chop the celery and the pecans. Toss everything together with lemon juice, oil and salt and pepper.