I just looked at the article you cite Anty and Delia's recipes seem to be: get some salty food then add more salt.

"It is a real pity that she seems to be unaware of the dangers of eating too much salt"
Professor Graham MacGregor

I haven't seen any of her programmes and I've no intention of doing so but surely you can prepare a quick meal just as rapidly using fresh ingredients as you can using processed food - especially if you're veggie

Andy, do it. Now.

My, we seem to be turning Japanese, today, Mort.

Yes, I'm a miso user: I wonder whether you're using the concentration suggested for use as a drink rather than the more diluted version more suitable as a stock: I often make a midday meal by sautéing small slices of ginger, garlic and spring onion in a small amount of vegetable oil with a dash of sesame oil, then adding boiling water (twice as much as for a miso drink) and then noodles. The miso paste goes in not long before the noodles are ready. I'll often add left-over scraps of meat and/or veg, or sometimes even the contents of a small can of mackerel in tomato sauce (possibly not advisable in households where there may be fishoholic felines, but surprisingly yummy). More often than not, I'll put a slice of buttered wholemeal bread in the bottom of the dish before pouring the noodley, soupy concoction on top. This was often my late-night snack after performances too...

I am a twit. I just replied to Ron's post as a PM Anyway, this was the Miso paste that I used, trj. I'm wondering if there is a significant difference between brown Miso and yellow Miso. Nigel seems to prefer the yellow. This one is brown.

Well, Ms Twit . Ron's replied to it. If you use the brown but diluted further it will be fine as a stock, rather than a soup (which to the Japanese is a drink in a cup, rather like our Oxo or Bovril). The yellow is more subtle, but I use the brown more - well what do expect of a strapping chap like me? The yellow's not so easy to obtain around here, though the brown even turns up in smaller Dundee supermarkets, although it has yet to penetrate as far as Carnoustie, let alone Arbroath, which still has something of the feel of an outpost about it...

She'd probably still extol the virtues of frozen chickpeas and tinned onions

Anyone else a fan of the American chef, Anthony Bourdain? His book, 'Kitchen Confidential' is a real hoot, as well as being fascinating. Cooking with attitude. The chapter entitled something like 'Why you should never order fish in a restaurant on a Monday' got him into a lot of hot water. 

Tonight I'm doing one of his easy ones from his 'Les Halles Cookbook' - a Basque chicken recipe involving chicken breasts rubbed with cayenne pepper, slowly cooked with onion, toms and red peppers, plus stock and white wine and finished with parsley. Done it before and it's very nom nom nom indeed.