fresh ginger, fresh coriander ... and the recipe that springs to mind is.....

[Twiglett]

?

Butternut squash soup?

do something with salmon
make a marinade with some olive oil

Satay tofu

Moroccan Lamb or curry.

curry.

plus fresh garlic.

lovely dhaal curry (lentil) recipe

fry 3 cloves garlic, ginger and half onion
add water and 2 cups lentils
boil rapidly for 10 mins

simmer for further 20 mins with
2 cloves and 2 cardammon pods (optional if you have them)
salt and lots of black pepper (about 15 crushed peppercorns)

just before it's finished
add coconut milk/ grated creamed coconut (about 1.5 cups)
add coriander at end just before serving

oops, forgot the cumin and turmeric! put in with salt and pepper. couple tsps each

thai fish cakes?
marinated anything (fish, prawns, chicken, pork) in ginger and sweet chilli, stir fry and add coriander at last minute.
delicious thai soups.

curry route it is .. thanks a lot

others sound fab too .. but needed to use food in house .. going to do root veg and spinach version of the dahl I think

would love thai fish cake recipe if you can be bothered though .. please

and the moroccan lamb one too

Just caught up!
Moroccan Lamb
(Chops, Leg or Fillet)

1/3 cup of chopped corriander
1/4 cup of chopped mit
1/4 olive oil
2 cloves garlic, chopped
2 tsp ground corriander
1 tsp grated fresh ginger
1 tsp salt
1/2 black pepper

Mix it all together and marinade lamb for a least an hour. Cook however you like. Mmm, Perfik! (We normally have cous cous with roasted veg in it)

Sorry Twiglett, just got back to computer now.... and can hear ds shouting in cot... will get back to you asap w recipe....

Right, I tend to wing it a bit with this recipe.... goes a bit like this.

Throw the following in a blender:
garlic,
ginger,
red chilli,
coriander,
fish sauce,
lime leaves,
lemongrass,
lime juice.
All to taste.

Puree into a sort of paste and put to one side. (can omit coriander at this stage and add later chopped instead).

Then roughly chop some firm white fish (cod? monkfish? haddock? whatever you fancy really, should imagine would work with salmon as well), and green beans, and chuck into blender. Pulse until left with mixture that has chunks in it. Put into bowl and mix in the spicy stuff you blended earlier. Cover with cling film and put in fridge for however long you have (half an hour, over night, whatever).
Remove from fridge, form into small cakes and then shallow fry. Or deep fry I guess, but I never have done it that way.

Sorry, not terribly precise, you could look up recipe online if you feel more comfortable with measurements etc! Can add and remove ingredients as you see fit/depending on what you have in stock. Serve with chilli and lime dipping sauce.

here is a rick stein recipe for more or less the same thing...

... though looking at it, he doesn't use ginger!

Also, you can use this website to enter the ingredients you have and it suggests recipes for you..... ok, enough from me, have fun!