Serves 4. You will need:

• 1 packet of Lidl bratwurst.
• 1 jar of Sainsbury’s Basics Curry Sauce
• Heinz ketchup
• skinny oven fries

Sainsbury’s Basics curry sauce is currently on sale for THIRTY PENCE for a large jar, same size as their ‘Chinese Chip Shop Curry Sauce’ which is around FIVE TIMES more expensive. The cheaper sauce has less salt, less fat and fits the bill perfectly.

I fried the bratwurst, but next time I’ll grill them and I grilled the skinny oven fries. I heated the curry sauce in a small saucepan with a very large squirt of ketchup.

When the fried are crispy, serve with the sausages and douse in curry sauce / ketchup mix. EAT. And feel very, very guilty.

Serves 2.

Ingredients

• 2 Sainsbury’s Basics frozen white fish fillets, defrosted and chopped into large chunks
• Optional: handful of defrosted frozen prawns
• 1 onion
• 1 red pepper
• 2 fresh chillies
• small (160ml Waitrose Essentials) tin of coconut cream
• 3 cloves of garlic
• tin or carton of Basics chopped tomatoes
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric powder
• thumb-sized piece of fresh ginger
• small handful of fresh coriander
• 1 tbsp vegetable oil

Method

To make the paste, whizz up in a blender the chillies, ground coriander, cumin, ginger, turmeric & garlic.

Fry the onions and red peppers in some oil, add the paste – fry for a bit more so the spices seep into the oil, then add the tomatoes and coconut cream. Bring to the boil, add the fish and simmer for 20 minutes with a lid on. Add some chopped fresh coriander at the end, and serve with boiled basmati rice. Delicious and warming on a dark and stormy winter’s night waiting for Sherlock to come on TV.

I’d have taken a photo, but it didn’t hang around long enough.