One of the occasions I find myself popping in to a supermarket is when I've a quick turn around between coming home from work and going out for the evening. I hurriedly scan the shelves for a pizza or a pie to pop in the oven or a sauce to stir through a bowl of pasta, either option easier than cooking a meal from scratch.
Tonight was a point in case. This time, however, I was better prepared than usual and we dined, as we had the evening before, on Jamie Oliver's aubergine dal with rice and lime pickle. A dollop of yoghurt wouldn't have gone amiss had I remembered to add a pot to my shopping list.
Bulk cooking makes sense in so many ways. There are economic savings to be made in buying larger quantities of ingredients, energy savings in cooking two or more portions at the same time and time savings in not having to prepare a meal every night.
The aubergine dal was so delicious I didn't mind eating it two days in a row, but I could have frozen it to eat it next week. The trick, of course, is to remember to label it clearly!