Ok then, following devastating revelations regarding purchase of ready made pesto,what other heinous crimes and guilty pleasures will you foodies admit to?

[moondog]

Let she who is without blame cast the first stone (or something) so here goes.

Bottled mint sauce is essential. Who on God's earth would make it themselves??????

wasnt there a thread the other day when someone used tinned meat a'la Delia and they said it trasted like Chappie?

I'd rather chew my own toes off than eat tinned meat.

Pasta sauce puts you at top of list. FGS. it is minging.

I but (nice) tinned soup though.

I love pot noodles, havent bought any for years, mind...

stock cubes? (only organic)

That's me then. I pride myself on cooking everything from scratch. (apart from bread) so the rice thing does get to me.

Oh on a wed pm the PIL's have the kids so me secret and very guilty pleasure is buying some crappy food as a treat. Think pot noodle, pre packaged sandwich (but only from m&s so technically allowable I feel) or if I am really PMTish !!

Oh I like those low-fat Walkers Baked crisp things. They are like a mixture between Pringles and cardboard but fill a gap.

i use those schwarts sachet things a lot for casseroles, and things like chilli, at least I do for days when we're both at work.

I'm sure they are full of crap, but they taste nice.

I make my own bread, but use pasta sauce (sainsburys own is very cheap and nice) - dont like tinned soup they put sugar in it and its too sweet (otherwise!) I make my own

England has so much more tasty ready stuff

I use (whispers it quietly) a jar of Meridian White Wine and Mushroom Sauce to cook fish in - the reason is that it is free of all the allergens we have to avoid as a family and makes for a quick easy meal. It's not as tangy as it used to be so I am considering adding some extra herbs or more wine ... does that make it slightly forgiveable?

chrissnow - there is another way for foolproof rice taught to my mother-in-law by a Chinese cook. Boil the rice in lots of water until there is just a very small bit of hardness left in the middle of the grain if you squish one, drain and pour boiling water through it, put it in a steamer poking some holes with the end of a wooden spoon so that the steam can rise into the steamer. Steam until as soft as you like it. This is a brilliant way to cook rice as the grains are always perfectly separate. It's particularly useful if entertaining as it can take a bit extra time without being ruined if you get distracted!

Aunt Bessies yorkshire puds (as mine are always crap)

yellow bean and black bean sauces, and soy. How many of you 'I always cook from scratch' types perment your own soy, eh?

Redcurrent jelly to still into lack luster gravy

We often have Covent Garden soups....nice

I use a packet mix for chilli con carne.

knorr packet chicken noodle soup. it's my hot, salty treat when dd's in bed and dh is out. oh, and sometimes packet herby risotto, although you do have to buy them in italy and bring them back in your case, the UK versions are gopping. so really, it's just hot water and sat i like, the rest is trimmings.

Oh and Good Seasons american packet salad dressings. I can (and do) whip up a vinagrette, not rocket science, but good seasons is rather nice for a change

3 minute noodles, the crab ones especially

oh yes, knorr chicken noodle soup, the only thing that can bring me round after being ill.

I used to make my curries from scratch but now swear by Westcountry curry pastes.

Re rice. I used to fear the rice.

However, you just boil a pan of water about three quarters full but don't measure it. Put in rice (a mug does two), and taste a bit on a fork after 10 mins (don't need lid on pan). It might need another coupld of mins.

When it tastes nice, drain the rice in a sieve. Like pasta.

I've never understood all the measuring and letting the water all soak in, and never on your life listing the lid etc. Cook it just like pasta.

Fish fingers. A fish finger sandwich is fine comfort food.

Coo I'm getting a lot of rice help!! Thanks. I have tried every single method in every cookery book/internet recipe/tv show. And its always rock hard or burnt to the bottom of the pan. Or there's enough to feed about 7 people!!! (Think maybe our mugs are too big!!)
I will try again tho. DH is cooking his chilli (he even grinds herbs up himself) so I have a perfect excuse to try it out (microwave express rice at the ready tho just in case)

I always drain my rice then let it sit in the seive on top of some cooking water in the pan with lid on top. The steaming helps to separate the grains.

I do rice in the microwave with a Lakeland steamer thing - put rice in bottom, pour in boiling water to about 1cm or so above level of rice, cook on high for 15 minutes. Drain, stir with a fork, serve.