Yeah, got pretty loose that night. I ended up doing a favourite drunken-meal that's just a variation on bangers'n'mash already visited in this thread; sauteing some onion and garlic, adding most of a can of cider + dash of cider vinegar + dollop of mustard and simmering the krankys in that until saused up into a sweet onion gravy. Added a dash of the kimchi juice to the pan too in lieu of traditional seasoning, then I made some buttery mash and mixed the last of the kimchi through it. Kimchi mash is bloody awesome and should definitely be tried by everyone. Served in a loose pile on a plate and summarily devoured at some ungodly hour. Inspired by some earlier posts and finding a jar of yellow curry paste nearing its BB in the pantry, I decided to try my hand at a highly inauthentic chicken curry. Chicken thighs were back to being cheaper than breast at the supermarket which was nice. Trimmed and chopped about 700gm out of 1.1kg and placed all my other mise. Kicked off by heating a couple tbsp of sunflower oil in the Big Pot and frying off the onion until it was all broken down and softening, then added the crushed garlic and fried for another minute or so. About 2 tbsp of curry paste mixed in and fried off for a couple more minutes, then added the chicken in batches turning frequently to seal. I squeezed in the lemon after the chicken was browned off. Added the stock, coconut cream, carrot and mushrooms. And at this point, things went awry. Regular players will notice two mistakes... I bought coconut cream instead of coconut milk, and I added way too much stock. So basically it went from being a curry to being a laksa-style spicy soup. I have followed the cardinal rule of enjoying any stew/casserole/curry/soup... never try eating it the day you cook it, put it in the fridge and reheat in the oven the next day for best results. It's pretty tasty. Just need to get some rice noodles, a lemon and some fresh thai basil when I defrost the large portion that I froze.