I have been unable to resist temptation any longer. Ever since Anna mentioned that she had made chilli last week, I have been tormented by visions of it. I haven`t had it in a-g-e-s. That will  be rectified this evening, There is a pot of it gently bubbling away now. Some creme fraiche with chopped chives should finish things off nicely <hungrily looking at the clock emoticon> 

That sounds delicious, Mort!

I generally make chilli in 8-portion batches from a recipe on the BBC site.  I eat one and freeze the rest for lunches and evening meals (to be microwaved at work or upon getting home from a night out).

This, indeed, is my usual approach to cooking, especially at times like this when I'm only home one or two evenings a week.

In the next week or so I am planning to rustle up batches of:

Bacon and sweetcorn chowder
Thai green chicken curry
Slightly sweet Bengal gram curry
Salmon pie with potato topping

My freezer is not very big, and I'm limited by the number of Lock&Lock boxes I possess.  So I am expecting at least one of the above to have to wait until next week.

I used to use ice cream containers too (supermarket own brand equivalent of Carte d'Or are the best for single portion meals - not actual Carte d'Or containers, which have looser-fitting lids and don't seal properly).  But as you say, oval boxes don't tessellate and therefore are not very useful for maximising freezer space.  And all that ice-cream isn't very good for the waistline.

I find the 1-litre oblong Lock&Lock boxes are just the right size for a substantial single portion meal, and the smaller square ones (roughly the same width as, and shorter in length than, the oblong ones) are good for single portions of soup.

You can get cheaper oblong ones from supermarkets for about 50p each (Asda Smartprice/Tesco Value etc) which are very slightly smaller, equally good for freezing, and easier to clean due to not having a rubber seal - but they're not much good for transportation, e.g. as a lunchbox, as they're not leakproof.

Kale.  Another I like doing is to cut out the stem bits, chop them up and dry them in a mix of butter and English mustard.  When.they are soft, add the chopped up leaves for about 15 seconds.  Then you are done.

Tommo

Umm, you wouldn`t mean `fry` there, would you Tommo?

Yours pedantically
Mort

Had a couple of cups of this yesterday at a friend's house. I assumed it was just an ordinary herbal tea but I've been doing a bit of googling and it seems to have lots of good things claimed for it - see here. It actually tasted better than I was expecting it to. They had several boxes of the stuff so presumably someone in the house is drinking it regularly as a detox-er.