I made this last week when two friends came for supper.
We ate a lamb tagine with butternut squash, carrots, red onions,and prunes. spices were cinnamon cumin and salt with plenty of black pepper,the liquid from a large tin of tomatoes.
Then I went off for the weekend to Cornwall, taking with me an enormous fish pie . I cooked salmon, smoked haddock, a small monkfish tail and prawns with a sauce made from fish stock and mushrooms, as one of the party of four does not drink alcohol at all.
Then we had a late Summer Pudding, using plums,raspberries and blackberries plus some pears and a few red currants that had been in the freezer.
There was enough to have more another day.