Words & Photography: Flo Balderson
These colder months call for comfort and warmth. Winter, for me, is a season of slowing down and rediscovering what rest truly feels like. I like to challenge the ‘new year’ whirlwind of grind culture, restriction, and perfectionism. Summer is the time to soak up solar energy and lean into busyness; winter invites us to follow the rhythm of the natural world and hibernate a little. To stay connected to the earth, we should be gentle with ourselves.
The post–New Year “reformation period” often comes at the worst possible time. Grand resolutions like “eat healthy” or “exercise daily” are rarely sustainable, and we rarely wake up transformed overnight. Change is a journey, it is a slow, gradual process of learning, listening to our bodies, and understanding ourselves more deeply. I encourage setting intentions rather than rigid resolutions: small, kind steps that honor the difficulty of the cold, dark months rather than adding punishment to the season.
In the kitchen, this is the season for simmering pots of curries, stews, and pies. My winter Sundays are reserved for slow cooking dishes with a deep, lingering depth of flavour. Paired with a full-bodied red wine, it becomes the perfect rest day ritual. Cooking feels almost ceremonial when you use ingredients that connect you to the land. Here in Jersey, that means local produce like squashes, potatoes, seafood and of course Jersey dairy.
As someone who loves exploring global flavors each week, I love challenging myself to use what I already have in the cupboard to elevate local produce like adding a kick to a humble Jersey Royal. For me, this almost always leads back to the culinary world of India. I grew up as my dad’s sous chef, chopping the holy trinity of garlic, ginger, and onion since I was young. When I left for university, the only gift I wanted was a spice kit and curry lessons. Although Anglo-Indian cuisine often reflects the northern regions, my grandma, who was born and raised in Goa, passed her joy of cooking to my dad and he passed it on to me. As a result, our family’s curries blend both northern and Goan influences and something I am excited to share with you today.
So, turn up the music, recruit a willing sous chef for the tedious chopping, and let the rich, spicy aroma fill your home. You can leave this sauce to simmer for a few hours if you need as the longer, the better. This recipe can easily be adapted with meat if you prefer a heartier version, but I’m sticking to my seasonal cooking challenge for now.
Method
1. Roast the squash
Preheat the oven to 200°C.
Peel, deseed and chop the squash into bite-sized pieces.
Toss with a little oil, 1 tsp turmeric, 1 tsp cumin, salt and pepper.
Spread on a baking tray and roast for around 40 minutes, or until soft and golden at the edges.
2. Make the sauce
Heat a tbsp of coconut oil/butter in a large pan.
Add the cumin seeds and cook until fragrant.
Add the the chopped onion with a pinch of salt. Cook gently until softened.
Stir in the garlic, ginger and chilli and fry for 2–3 minutes.
Add the turmeric, ground coriander and ground cumin (and curry paste if using).
Stir in the tomato purée and cook for a minute to deepen the flavour.
Pour in a little stock to deglaze the pan, then add the chopped tomatoes.
Bring to a simmer, cover, add the remaining stock and cook for at least 40 minutes to develop richness.
3. Finish the curry
Once the sauce has thickened, stir in the chickpeas and warm through for 5 minutes so they absorb the aromatics without breaking down.
Add the spinach, sugar, garam masala and a squeeze of lemon. Let the spinach wilt.
Fold in the roasted squash gently so it keeps its shape.
To Serve
Scatter with chopped fresh coriander and serve with fluffy basmati rice or a warm naan.
Wine Pairing with Dunell’s
As a lover of both food and wine, I reached out to the experts at Dunell’s to help me find the perfect pairing. I was looking for something red, rich and delicious, a wine that would complement rather than clash with the spicy aromatics of my curry. Together, we explored tasting notes and landed on a beautiful South African Grenache by Catherine Marshall. The aim was to choose a lively, fruit-forward grape, and this certainly delivered. Gently spiced and floral, it held its own with impressive smoothness and balance. On the palate, it quietly soothed the heat, cooling and cleansing, ready to refresh for the next bite. Dunell’s recommended chilling the wine for 30 minutes prior to serving, a simple touch which heightened the contrast and made the pairing even more enjoyable!
