Microwave....

Warming milk and defrosting an ingredient I forgot to get out earlier. To be fair, our new one can warm a pasty without making the pastry go soggy. It's witchcraft I tell you.

Saffron is an expensive colourant but we brought a shed load back from Azerbaijan a few years ago and only recently ran out so we have been using it in some risotto dishes. Will we buy more? Yes but only because you get used to it, not because it adds a dimension to some dishes.