Ok, everyone knows that good food occurs when you do things properly, like making real stock and so on. In practice, it's not always possible, and I dare any of you to lie and say you don't use Oxo cubes or similar. Supermarket shelves are stacked high with ready-made sauces and the like, most of which I've personally found disappointing, but they're there and the only reason is because people buy them. The availability of fresh ingredients is gradually dwindling. So before it's impossible to buy food that's either frozen, already prepared or comes in a bottle or packet, we foodies should consider firstly, where the production of ready meals goes wrong in our opinions and needs helpful advice rather than scorn, and secondly, what labour-saving concoctions you'd like to find available, hopefully, prepared as you'd cook them. The French, of course, are far ahead of us in this with things such as confit etc. And by the way, is it only me that ponders whether producing Oxo cubes in an X-shape is a marketing ploy, an easier way to crumble them or a way to boost profits by supplying less product at the same price?