Get Flavour... 1. Simply cook your favourite pasta and drain. 2. Heat the sauce gently in a saucepan stirring often. 3. Stir the hot sauce through your cooked pasta for a delicious meal. Please ensure food is fully cooked and piping hot throughout before serving. Natural separation is possible so shake well before use. Hob Vile. Like a dab of tomato purée mixed with water and cornflour, plus some forgotten old dried herbs. Martin Lewis: What the Autumn Statement means for you – including wages, benefits, pensions, ISAs, national insurance and more Gloopy, but looks rich. There is some balance to the flavour; it tastes industrially produced but not terrible at this price. NatWest, RBS and Ulster Bank to close at least 172 branches in 2023/24 – here's the full list, plus alternatives

To be really thrifty, as some of my friends on social media have (rather severely) pointed out, surely you make your own? I gave it a go, using the cheapest tinned tomatoes, in my case Asda Just Essentials at 34p a can. I needed two tins – budget brands are a bit more watery, so they need cooking down a bit longer than the premium versions – to make enough sauce to fill a 440g jar.

"No Added Sugar"... Sweet !

Lots of umami oomph but that dried herb note is there, too. It tastes a tiny bit soapy on its own but works OK with the pasta. Lightly Coat the potatoes in the olive oil and place in a small ovenable dish. Place into a preheated 180C oven for 10 minutes. Remove, turn the potatoes, and add the red onion and Chorizo. Cook for another 20 minutes, ensuring the potatoes are cooked through. Pour over the sauce, top with the cheese and return to the oven for 10 minutes until the cheese is melted and beginning to brown. Serve with a side crispy green salad. Heat one tablespoon of the oil and fry the aubergines for approximately 6-8 minutes, or until brown on all sides. To serve, place a ring of potato (use a pastry cutter as a mould) onto each plate and top with French beans. To be fair, it’s more than a dash of colour and flavour: tomatoes are high in lycopene, a powerful antioxidant that may lower the risk of stroke and some cancers, and ­cooking the tomatoes makes the lycopene much more “bioavailable”, ie easy to absorb. Most of our lycopene comes from tomato sauce, juice and tinned tomatoes, so for once there’s a benefit to a can or jar over fresh.

So yes, cheaper than any of the big brands, and around the same price as the mid-range supermarket versions. Sure, more than the budget super-­market versions, but all of those I tried were memorably nasty, weirdly orange and gloopy, the stuff of canteen ­nightmares. Get Flavour...1. Simply cook your favourite pasta and drain.2. Heat the sauce gently in a sauce pan stirring often.3. Stir the hot sauce through your cooked pasta for a delicious meal.Please ensure food is fully cooked and piping hot throughout before serving.Serves 2-3 Very mellow. It tastes posh, if a little bit confected. Comes out mild when teamed with pasta; some nice lumps. Heat the oil in a heavy based frying pan. Season the salmon steak and seal the top and bottom. Remove them from the pan and place in a baking tray. Add the peppers and onions to the pan and cook oven a medium heat for a couple of minutes until they are starting to colour. Place on the baking tray with the salmon, and place into a preheated 170C oven for 15-20 minutes until the salmon is cooked through. While the salmon is cooking, reheat the salmon pan and add the wine. Reduce it down to a couple of tablespoons and add the sauce. Heat through, add the parsley. Place the salmon, peppers and onions on a plate and pour over the sauce. Serve immediately.

Meet the Madhouse Family !

Both employees and self-employed workers will pay less in National Insurance from next year, Chancellor Jeremy Hunt has announced in today's Autumn Statement. Made in Italy, and it delivers a good, intense, almost caramelised tomato flavour. It doesn’t taste that fresh, though, and there are some hard bits. Add the tuna steaks to the hot pan and cook for 1-2 minutes on each side for medium rare tuna (cook a little longer if preferred) remove from the pan and keep warm. My supermarket dash yielded more than 20 jars of pasta sauce, which I tasted hot with pasta. I included Bolognese sauce, although mostly only the ones that suggested on the label that they could be eaten without adding meat. Heinz was in there, of course – you can’t have missed its recent, hugely expensive launch, which has rattled the sauce cages, much as Loyd Grossman’s snapped at Dolmio’s heels when it appeared on the shelves in 1995. With pasta sauce, it’s every tomato for itself. That’s why we go through a rigorous process to find the correct ingredients to create our sauces. We use Mediterranean tomatoes, ensuring they’re always the right colour, flavour and texture, and Sicilian Lemons, to lift flavour profiles for a fresher, more prominent taste.

Autumn Statement: State pension confirmed to rise by 8.5% from April 2024 – while some benefits will go up by 6.7% This is mellow and is on the sweet side, perhaps from the carrots used in the mix. It’s oddly gloopy, despite there being no starch listed as an ingredient, so maybe it’s from the starch in the carrots? No added sugar but still very rich – just a bit too heavy handed with the herbs to eat straight; better with meat. Maybe you could make some at the weekend and freeze it, I suggested tentatively. Her look could have blast-chilled boiling pasta at 10 paces. “The freezer,” she told me, “is full. Full of frozen pizza.” Very parmesan-y, although the sweetness of the tomato comes through. Yummy enough to eat out of the jar but you’d have to like the taste of parmesan.My sauce wasn’t just ­deliciously savoury and appetisingly dark; it was also free from weird ­ingredients such as modified starch, which saves producers money (it’s cheaper than tomatoes) but has none of the lycopene. What’s more, its use marks products out as ultra-processed food (UPF), currently carrying the can for the national obesity crisis. NatWest, Royal Bank of Scotland (RBS) and Ulster Bank, which are all part of the NatWest Group, will now shut at least 172 of their bank branches in 2023 and 2024. More from Xanthe Clay: I tried 10 supermarket BLT sandwiches to find the best value for money for your on-the-go lunch