Thai red chicken curry

I used:

• 1 pack fresh mini chicken breast fillets
• 400g can coconut milk
• 2 Chicken Oxo cubes, made up to 1/2 pint of stock
  
• 2 tbsp lime juice
• 3 tbsp Tesco thai red curry paste
• 200g mangetout
• 2 tbsp cornflour
  
• 1 pack fresh rice noodles

And I did this:

1. Heat a little olive oil in a wok
2. Add the curry paste and cook for about 2 minutes
3. Add the chicken, reduce the heat to low-medium and fry for about 10 minutes
4. Add the coconut milk, Oxo stock, lime juice and mangetout
5. Bring to the boil, then simmer for 5 minutes
6. Meanwhile, mix the cornflour with a little water and mix to form a smooth paste
7. Slowly add the cornflour mix to the wok, stirring constantly
8. Bring the heat back up to high and stir until the curry reaches the desired consistency
9. Cook the noodles according to the pack instructions and serve with the curry
   

Simple spag bol

I used:

• 250g Tesco steak mince
• 1 beef Oxo cube, made up to 100ml of stock
  
• 100ml red wine
• 1/2 cube frozen garlic
• 4 tbsp Tesco frozen diced onion
• 1.5 tsp Schwartz mixed herbs
• 1/2 tbsp tomato pureé
• 200g tin chopped tomatoes
• 150g spaghetti

And I did this:

1. Brown the mince with a little olive oil in a decently-sized frying pan over a medium-low heat
   
2. Add the garlic, onion and herbs and cook for a minute or so
3. Add the wine, tomato puree, chopped tomatoes and Oxo stock and bring to the boil
4. Simmer on the lowest possible heat for about 1 hour, stirring every 10 minutes or so
5. At a couple of points during the simmering time, attack the whole thing with a potato masher to help thicken and to remove any annoyingly huge bits of tomato
6. Towards the end of the simmering time, cook the spaghetti according to the pack instructions
7. Drain the spaghetti and serve with the sauce