ideas for the week

Throughout the week, I jot down ideas for dinners the following week. I'll either hear about a recipe, or think about what's in season at the moment and then brainstorm up some recipes. We really only get a chance to do a proper shop once a week (on Saturdays) so it's important that I know what we're going to have. (I've also found it saves money too.)

So what's cooking this week? Well, it's late September, so we've got vine tomatoes, we've got aubergines, peppers, courgettes. And soft fruits abound - give me nectarines, give me raspberries. (I'm thinking a dessert crumble may be in order later this week.)

So what does all this add up to?

Well, a few recipe database trawls later and I think I've got a few winners...

Courgette cakes - mmmm, lovely. Nigel Slater raved about these a few years back, and recommended serving them with some tomato chutney. But I like the idea of greek yogurt... and some smoked salmon. It just sounds fresh...

Aubergines? No problem. Roasted aubergine curry is always a hit. Looking back in my archives, I made this in late July, but the aubergines are much better this time of year. I don't think I'll do quinoa again, though...

Cucumbers? Actually, I found this recipe on a BBC website and it just struck me. It's a Rachel Allen recipe from Saturday Kitchen. Cumin and yoghurt chicken with cucumber and dill salad - doesn't it just sound lovely and tangy? I think with the last spurts of summer covering our shoulders in sunshine, we need to enjoy these types of recipes while we can. Dill is fun to use, too - I think it's simultaneously overused and underused, if that makes sense. Either people don't use it at all - or use it WAY too much. And instead of a whole spatchcocked chicken, I'm going to use poussins...

Peppers? Easy. This one is a great recipe I picked up from my friend Sarah. Roasted vegetables with couscous, goats cheese and harissa. It's fabulous - and it's easy to make seasonal - just use the best vegetables at the moment. This month, I'm going to use (more aubergines), red peppers, courgettes and mushrooms...

Finally, tomatoes. We've got to enjoy them while we can - before long we'll be going back to the can (which isn't a bad thing, but still, it's so much fun to use fresh ripe tomatoes). I'm normally not a fan of chicken casseroles, but chicken cacciatore has a lovely late-summer ring to it. I've got to confess, I've never made it before, so it will be interesting to taste how it turns out.