A Year in Lucy’s Kitchen: Seasonal Recipes and Memorable Meals

Carrot, Parsnip and Celeriac Stir-fry SERVES 8 Substitute other vegetables to suit your taste-turnips, rutabaga and sweet potatoes or squash are all good choices. 2 cups celeriac, peeled and cut in 1/2-inch pieces2 cups parsnips, peeled and cut in  ½- inch pieces2 cups carrots, peeled and cut in 1/2-inch pieces3 tbsp butterSalt and freshly ground pepper2 tbsp chopped chivesCOMBINE celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.HEAT butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.Halibut with Spiced Moroccan Sauce SERVES 4 The combination of spices and colours makes this a real taste treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons. 1⁄4 cup chopped fresh coriander1⁄4 cup chopped parsley2 tsp chopped garlic3 tbsp olive oil1 tsp ground cumin1 tsp paprikaPinch cayenneSalt and freshly ground pepper1⁄4 cup lemon juice1⁄2 cup white wine2⁄3 cup chopped fresh or canned tomatoes4 halibut fillets (about 6 oz/175 g each)1⁄2 cup cracked green olivesPREHEAT oven to 425°F.CHOP coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.COMBINE wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.BAKE for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.Spicy Green BeansSERVES 4The deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes. Sauce 2 tbsp soy sauce2 tbsp rice wine or dry sherry2 tsp granulated sugar1 tsp sesame oil2 tsp hot Asian chili sauce, or to taste1⁄4 cup finely chopped shallots2 tsp finely chopped gingerroot2 tsp finely chopped garlic2 cups vegetable oil2 lb (1 kg) green beans, trimmed2 tsp balsamic vinegarSaltMIX together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside. COMBINE shallots, ginger and garlic in a separate small bowl and set aside. HEAT a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds. ADD beans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool. REMOVE all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.