Orla Drumgoole

And actually it's much better.

It's much easier.

Do you know the amazing thing?

I love the little Chinese takeaway containers.

Yeah.

And what I started doing in recent times with Mam, for example, was...

When you'd have your Sunday dinner and there was always leftover, always make extra mashed potato, always make extra vegetables, always make a bit of extra gravy.

And then you literally put a dinner into a Chinese tub and then you take it out.

The full dinner, because then you don't have, because if you just put the meat in, sometimes you're kind of looking, it'll sit there forever.

Or, you know, but it's really handy if you do that.

And the gravy works really, really well.

You put a lid on it, you put a little few drops of water on it and you microwave it.

And it is literally like Sunday dinner all over again.

And I found that's really helpful.

Same thing with curry and rice.

Don't throw out your rice and don't freeze it all in one batch.

Put the curry and the rice together, put the satay and the rice together, and then you have a dinner and you can send your college students away with it for dinner on Monday because they have soccer or music or whatever happens to be on.

So I think that doing it in a sensible way is good.

Also using parchment, Clare.

If you put in your sliced meat, I always slice the meat before I put it into the freezer.