Last week, I lamented not getting around to cooking ‘Greek salad, stuffed peppers, Mapo tofu or sausages in chilli tomato sauce’.

This week, I managed to make:

• Greek salad
• Mapo tofu with turkey mince, capsicum and mushroom, topped up with passata (sieved tomatoes)
• Stir-fried broccoli and green capsicum with oyster sauce
• Sausages and omlette of mushrooms, red capsicum and parsley

I’ve also insured myself against the risk of not having any food to eat. In the freezer, I have spinach curried rice, sausages, and pork dumplings. It’s a nice change from not having a freezer (and microwave) last year.