Did you spot the ridiculously cheap vegetables on offer before Christmas? Like the reams of toilet paper or tons of flour bought before the First Covid Lockdown, you really need to know what you are going to do with bulk buying bonanzas.’

Of course steamed veggies go with a myriad of star features to make a wholesome supper. That’s not allowing for the Blanching Brigade who can prepare and fill the freezer for many a winter feast.

I have not the inclination nor freezer space however when my body allows me the time to prepare a meal I try and make more for the times when I physically can’t cook.

Inspired by the urban legend of the Turkey Curry, I made a scratch Chicken dopiaza with a tomato base. I’m not sure if sprouts from Brussels are an authentic ingredient but in they went. Fresh curry for supper with another 6 portions (serves 2 x3).

Whist the pot slowly cooked the Soupmaker received a dusting to produce 4 pints of carrot and vegetable soup. When I want it and thaw I’ll add generous Coriander because I love the stuff and I didn’t want the flavour lost during the high temperature cooking.

Last of all is a cheese sauce made with mature, smoked cheddars and blue stilton; mixed with butter, milk, and a whole head of broccoli. Originally served with a Horseshoe Gammon the leftover was requested as a dipping sauce for chips of all things. I suppose it is the ultimate cheesy chips: another street food lost on me.

So I sexed it up with sautéed potatoes and Salmon bagels adorned with cream cheese and fans of Avocado.