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I know exactly what works for me, I just don't feel like doing it.

Soup I leave in the boxes tho because I sometimes defrost and heat them in the boxes. Spicy butternut squash soup is a batch fave because you can get so many portions out of 45 mins of oven roasting time, which also heats the place on a chilly wfh morning.

I level and freeze them in the plastic takeaway boxes and once solid, pop them out and put the food bricks in a ziplock together. Gives me back loads of freezer space. I've never had a problem with the food bricks sticking together.

Yep, me too. I haven't weighed anything tho, just tossed it in enough sugar to coat it and left it to macerate before baking or stewing and then added to taste. I've put it in a Victoria Sponge and made a simple syrup for rhubarb Tom Collins. Mostly porridge tho.

Also! Single clove garlic (lidl, again) is wonderful. I'll never go back.

I don't know, Dudley, I got my recipe from a priest who brought it back from his time in Rome. He was later named as a coverer-upper in the Ryan report. That kind of cowardly 'just following orders' is a valuable quality in a traditional-recipe middleman.

Lidl bacon lardons are fast becoming my ONLY magic ingredient. Brussel sprouts. Potato gratin. I'm basically turning every meal into carbonara. I'm in a tasty, tasty rut.