Kohlrabi, watermelon, tofu, mangetout, curry leaves and candied walnuts

Kohlrabi is a most peculiar-looking vegetable that I remember eating as a child (my grandmother was a terrific gardener and grew them). Then, we always had them steamed and tossed with butter, but in fact they are even better raw as they’re nice and crunchy. This process of candying the walnuts is really worth the effort, but if you don’t have time, you can replace them with toasted nuts – although they keep for 2 weeks in a sealed jar so you can make them in advance. If you can’t get curry