I diced 6 chicken breasts and fried in batches till coloured and then left to one side. Meanwhile I fried an onion and deglazed with white wine. Once done I started getting my roux on; butter and flour coming together to make a paste, before adding chicken stock to make an unctuous gloop of savouriness. Then a little cream to thin it out, and we’re done.

It doesn’t sound like much written like that, but the process takes the best part of an hour. Now three potential meals are within arms reach. I divide this mixture into three and freeze once cooled in freezer bags, one of my favourite ever inventions.