Nottingham has so many independent greengrocers and markets to pick up seasonal fruit and veg. My favourites are The Fruit Basket in West Bridgford, Slade on Melton Road and The Fruit Bowl in Mapperley.

• 1 finely chopped white onion • 1 small, pre-cooked butternut (cubed) • 1 large courgette • 1 red chilli • 3 cloves minced garlic • 1 tin coconut milk (I used full fat) • 1/2 pack of coconut cream (optional to make extra creamy) • large pinch of salt and pepper • 3/4 cup of white rice • handful of cashews • 1 tbsp turmeric • 1 tbsp cumin • 1 tbsp curry powder • 1/2 tbsp fennel seeds • 1 tbsp coconut oil (I used turmeric infused oil)

1. Heat the dried spices and seeds in a pan for around 60 seconds then add 1 tbsp coconut oil with the finely chopped onion and fry until softened.
2. Add the finely chopped chilli to the pan then after a few minutes add the minced garlic & cook for a further 60 seconds.
3. Add the chopped and the pre-cooked butternut to the pan and allow to infuse the flavours then add 1 tin coconut milk + 1/2 pack coconut cream.
4. Add large pinch of salt and pepper and give the pot a taste adding more spice where needed (I usually end up adding a little more turmeric).
5. Steam or boil the rice then serve up in a bowl topping with coconut yogurt, toasted cashew nuts and fresh coriander.