Thomasina Miers’ recipe for Thai coconut curry with partridge and squash | The Simple Fix
A tender, autumnal roast game bird steeped in a Thai-style coconut pumpkin curry
My local market has been exquisitely decorated with squashes and pumpkins this autumn. I marvel at their knobbly, non-conformist shapes and sizes, and their stunning range of colours.
If ever there was a time for embracing variety in our vegetables, it is now: global seed companies are increasingly trying to shrink the varieties available to us, both to buy and to grow. Here, I am pairing the sweetness of squash with the gentle flavour of partridge.