Made a stir fry with a new mix of saucing: coconut vinegar, soya sauce, sesame oil. And we've taken to removing meat from its packaging and dividing it in half before storing it in the freezer, so we use half the amount. It actually makes a nicer stir fry.
This was a definite hit: a julienned leek, 3 julienned carrots, a julienned courgette, a stick of chopped celery and a chopped bell pepper and 300g diced beef for 2 people), and to accompany it a pot of quinoa simmered with a chicken stock pod and a low-salt vegetable stock cube, and then about half a pomegranate's worth of arils added. It was a big hit.