Squash - not the Robinson's Sort

Diversity being my watchword, I've determined of late to explore the wonderful world of the squash, as few if any vegetable families match it for the range of shapes, colours and tastes. Actually for pedants like me it's one of those annoying vegetables that taxonomically is a fruit. E.L. Wisty had a similar dilemma with the banana, which he pointed out is in fact a whale. Such matters aside, the squash offers the intrepid cook (and cultivator) great opportunities to explore new worlds of flavour.

We have grown the giant pumpkin of Halloween fame for many years, and while some have been sacrificed to lantern use, others have ended up as pie, custard, soup, mash and curry. Sadly the big pumpkins tend to have a rather dull flavour, a bit earthy, pleasantly savoury, but not exciting, so we have branched out into more exotic options. Some - the Turk's Turban for example - is a bit more interesting on the flavour front, and much more as a gardening status symbol. The patty pans we've given a go have been hugely prolific, and rather sweet and green on the palate, to date no disappointments there.

This year the greenhouse and conservatory are nurturing perhaps 20 different plantlets, all grown from seed. We'll be stuck for space, even with an allotment, as they tend to spread far and wide, but if we can select and raise say 10 of the healthiest among them I'll be happy. If I remember I'll report later in the year on the culinary worth of whatever squashes we grow and cook.

The supermarkets appear to be getting in on the act too. Last night we ate a squash, red lentil and chickpea soupy-stew (based on an HFW recipe with plenty of amendments), using a squash that while similar in appearance to the butternut was a different flavour - think marrow with a touch of new potato. Very enjoyable, and as part of our partially reinstated alternative eating programme (all having slipped a pound or three upwards since Christmas) a filler-upper with few calories. It was a one-flame dish too, cooked in phases - onion 5 mins; spices and garlic 5 mins; squash, tin of toms, stock, red lentils 25 mins; orza pasta 10 mins. No need for late-night snacks after such a dish. I leave it to the reader's imagination, however, to contemplate the other night-time consequences of a squash, lentil and chickpea combination.

Two Reasons for Shopping at Morrison's

My normal shopping run is done at Sainsbury's, merely because it's five minutes by car. I buy plenty of meat and good cheese at Booth's, paper-goods and Parmesan at Lidl, but don't often venture to Morrison's as it is  a 15-minute drive. As I was on another errand that took me near there today, however, I did my weekly shop in the store, and was again impressed.

It was not the fact that the end bill was definitely cheaper than I'd have paid at Sainsbury's, whatever their special offer guarantees say. It was the meat and veg that shone out as so much better.

As to the meat: their range of cuts is far wider, and the meat just looks better than JS's does. Lamb ribs, pork ribs in the piece, pork hock, ham hock, hearts, pig's trotters, crackling sheets, and plenty of other cheaper options that indicate they have confidence those shopping there know how to cook. 

I was sorely tempted by the trotters, one of my favourite things, but SC loathes them and Ruth doesn't care for them.  There is another cook book in that - in my business travel days I made a point of eating trotters whenever I saw them, which means I have fond culinary memories of a couple of Chinese versions (one of them another thing where star anise lifted a dish), one a stew thing, the other a dim sum platter; a Portuguese stew with chick peas; Ste Menehould breaded trotters in France (when I ordered these the French colleague dining with me accused me of not being English, which for the French is a compliment I think); and a spicy chorizo-enriched stew in Bilbao. 

The fruit and veg section has kept up the campaign started some time ago to expand the offer - lots of varieties of mushrooms, for example, along with a good selection of exotics. I didn't go mad, but along with the usual stuff bought frisee and plantain which would not normally feature on my list.  

I admire their courage, presenting the market with a chance to cook proper food, to try new things, and to enjoy cheap cuts along with the steaks and roasts. Two racks of pork ribs are now in our freezer for either a pig-out of BBQ ribs one night, or as starters for two different Chinese meals, and our Friday-night-is-steak-night for SC and self will be with two small but thick pieces of rump each (a bargain because of the size), bulked out with a lamb cutlet that the butcher cut from the carcase for me as they had none left when I asked.