After a blissful sojourn on a foreign beach, winter’s last hurrah this past week has really been a shock to the system! Never mind, I’ve been comforting myself with a gorgeous buffet staple I discovered at our resort: Curried Carrot and Mushroom Salad. The trick here is to lightly steam the carrots – cut thinly on the diagonal – so they are just tender. Refresh in ice water to stop the cooking process when done, or they’ll turn to mush while they cool. Now drain really well while you slice fresh button mushrooms. These can be gently sautéed or put in raw. And here’s the fun bit, you now get to add one or two ingredients to change up the flavour every time you make it – fragrant coriander and cubes of cooked white fish, fresh pineapple chunks and palm hearts, whatever you think will work with a ginger curry vinaigrette https://bit.ly/1tPqVhh – I tend to go heavy on the ginger, and sometimes add a chilli, too!