More about the sauce

The curry sauce takes more time than I'd advocate during your MTM stuff – it'll take an hour and all I can say is you won't regret it. You need to bear in mind that you can't walk away, the sauce needs your stirring attention. I sat at my hob with paperwork long overdue – you could equally do food prep that's on your list – any job that doesn't take you away – use your timer! It's still multitasking just in a different way.

The sauce freezes well and I'd suggest you might want to do so in portions that you know will suit you best. Remember, you can always take out more than one portion, infinitely better than wasting part of a larger box.

Here's what I did with my fridged curry sauce. I tipped it into a medium saucepan and warmed it through. I added 160ml of coconut cream and stirred until thoroughly absorbed. You'll have a curry sauce that is thick and delicious.

The list of uses for this sauce is endless, from leftover meat and poultry to veggies too. You can make the sauce vegetarian by using vegetable stock instead of chicken, if that's your bag.

A chicken curry and the photos are up next but before I go I have not forgotten that I mentioned two LSG sauces – a tomato sauce is another valuable asset, this time perfect for Mediterranean flavours and recipes.

Hold another thought!