A fool is absurdly simple – just fruit stirred through custard or yoghurt with. maybe a bit of cream – and you can then add whatever bits and bobs you fancy from the fridge

Fool is one of my go-to desserts for two reasons: first, its pure simplicity – it’s little more than custard or yoghurt mixed with whipped cream and pureed fruit – and, second, its adaptability to the seasons. Gooseberry, rhubarb and strawberry are traditionally the most foolish fruits, but just about any fruit goes. British blackberries are still available and apples are in their prime right now, so I’ve gone for those, but use whatever you’ve got in store.

I usually make fool with yoghurt, not least because it’s much less work than making custard from scratch, but I’ve got lots of leftover custard from this week’s Food Filter taste test, so I’m going for a custard base here. I’m always looking for ways to use up small amounts of bits and pieces in the fridge, such as the end of a pot of custard or yoghurt, then add a few other ingredients to elevate remnants into regalia.

Aubergines cooked with coconut, chilli, tamarind and curry leaves, and a gingery vegetable stew with coconut and green chillies

Both these hearty curries use coconut as part of their base gravy. The region of Kutch in Gujarat is brimming with vegetable curries, and the bhagare baingan features many classic Kutchi ingredients; it has several similarities to the Hyderabadi version, too. I’ve used baby aubergines, but if need be you can use regular diced aubergines instead. Avial, meanwhile, is often served at celebrations in south India, and this version is a Keralan recipe made with a flavourful coconut paste.