Decide to make Thai coconut curry for tea. Go to shop. Buy lemongrass. Buy all the veg at the bottom of this page. Get home. Start to make curry paste. Realise you’re clean out of galangal. Go back to shop. They’re clean out too. Return home. Decide to make egg on toast. Realise you have no eggs. Settle on toast.

Alternatively, you could buy this veg pot for tea and use your evening more productively. Not like we’re telling you how to live your life or anything.

Carrot, cooked rice (water, rice, wild rice (0.4%)), yellow split peas, water, onion, spring greens, water chestnut, edamame beans (5%) (contains soya), coconut cream (4%), spinach, ginger, red thai curry paste (vegetable oil, water, red chilli, salt, ginger, garlic, galangal, sugar, lemongrass, shallot, spices, kaffir lime peel), coriander, cornflour, soy sauce (water, salt, molasses, sugar, soya bean, wheat) (contains gluten), lemon juice, vegetable oil, garlic, lime leaves, sea salt, lemongrass (0.2%), basil, cumin, black pepper. Read this veg pots full nutritional information.