This is the latest sign to be found in London, where the number of new cases has dropped.

The day got away with me today. How can I be home all day and run out of time ? Beats me!

Today I was rather side tracked by the arrival of several metres of rather nice fabric. Some, for masks multiples of, for all the family including little ones and some of it for scrub hats for Willowy Brunette, the dentist, who needs washable protective gear for when Dentists return to work, and yes she needs gowns as well ! I think I am going to be busy! Hence, most of the day was making prototypes. My English, neighbour from France sent me a pattern for the scrub hats, easy, I thought, well the basic principle is, my first attempt ended up looking like the hat from Handmaidens Tale, not a good look !

So with a nip and a tuck improvements were made and am ready for the production line.

Not much time to cook though I did make a batch of curry sauce. When I make a gravy, or a chocolate sauce, or white chocolate sauce, or Mole, ( Mexican), guacamole, anchovy butter, walnut pesto, I always make too much, but never bin the excess, Bag it freeze it, is my motto. It got me thinking, why not do the same with a ‘Bog Standard’ curry sauce. I know, I know there isn’t a Bog Standard curry sauce , but, in the event of being pushed for time, a nice curry sauce, which can be used with fish, vegetables, prawns and the like would be a useful standby in the pantry ( read freezer) after all, I am sure we all have standbys of some sort in the pantry ( ready made pasta for example) so why not this.

So I set to and made a curry sauce, which I will bag ( small sealable bags) and flat freeze. If you can it is so much better to flat freeze items in bags, easier to store, take up less space!

Therefore to make a middle size pan of sauce I used:-

1. 1 tbsp vegetable oil
2. 2onions peeled and cut into chunks
3. 6 cloves of garlic peeled
4. 4″ of peeled ginger
5. 4 chillies ( I used dried chillies) de seeded
6. 1tsp galangal powder ( optional)

1. A large chunk of lemon grass cut into chunks

1. 2 tbsp each of curry powder turmeric and 1 tbsp of cumin

1. Tbsp more of oil
2. +/-500 mls coconut milk , I say +/- as this depends on the type you use, some tins are 400 mls whereas UHT packets are 250, so I used 2 packets,
3. 100 grams creamed coconut, it usually comes in 200 gram blocks, but the other half will keep, wrapped and in the box.
4. 250 mls vegetable stock, cube or powder is fine
5. Juice of 2-3 lemons or limes
6. 3 tbsp tamarind paste
7. Salt and pepper to taste

Heat the second lot of oil, pour / scrape in the spice mix, and then stir in the rest of ingredients, bring to the boil and then let simmer for about half an hour. Let it cool and then bag or use accordingly.

Oh dear fabric for gowns has just arrived, now I really do have my work cut out ! And tonight is Travel night as well !!