Yesterday I cooked dinner. In the fridge, along with all the fresh produce bought earlier that day, were two spring onions with the outer skins going crispy, a quarter of a Savoy cabbage, the last one of last week’s carrots, a pak choi, the end of a bag of spinach and few peppers. One thai curry paste pod, some coconut milk and jasmine rice later and we had a great thai curry. I take a quite unreasonable pleasure in the using up of the yellow-ticketed, the half-used, and the remnants of last weeks shopping, in fashioning a tasty meal.