We’re all about easy and effective and this quick but nutritious meal hits the spot. This was a bit of a fridge emptying exercise, but just shows what you can do with a few random ingredients. We’ve said it takes 30 minutes, but actually, it was more like 20 to produce a delicious, hearty and wholesome fresh dish. Grab whatever veg you have in your fridge – we found a squash, some carrots, mushrooms, a pepper, spinach and a can of sweetcorn (that was in the cupboard not the fridge). Chop an onion, 3 cloves of garlic, a thumb sized piece of fresh ginger and chuck in a big saucepan on a medium heat with some virgin coconut oil. As that’s frying off, get a saucepan of rice on the go (you can go brown, we actually prefer a smaller amount of white). Chop your veg (except the spinach) into small chunks and strips, add to the pan of ginger, garlic and onion and fry off for a couple of minutes. Chop and add one large or two small salmon fillets and fry until done, then add a table spoon (or to taste) Thai yellow curry paste. Stir in, add a can of coconut milk and simmer until your rice is done. If you’ve timed it right, but the time the rice is done the veg should still have a slight crunch. Stir in the spinach until it wilts, then serve. Cold beer optional ;-).