1. Potatoes take the longest, so start by chopping into chunks and add to the steamer. Balance a plate on top to make it hot, which keeps the food warm longer. You now have 25 to 30 minutes to complete your mission.

2. Take two lamb chops. Delicately season with salt, pepper and a touch of paprika as befits a sensitive palate. Add a little oil if OBLF permits. Turn on the George Foreman grill to medium heat at T-15 minutes.

3. Shell the peas. Soothing. It's like nature's bubble wrap.

4. Chops and veg both take about 10 minutes, so stick the chops in the Foreman and the veg in the steamer in the same visit to the kitchen.

5. Thoughtfully add the carrot peelings and peapods to the council's Food Waste recycling bin. Thoughtlessly chuck the plastic bag you used for the pods in the normal bin.

6. Lay the table: plenty of water and the essential Tesco Healthy Living Yoghurt and Mint dressing.

7. Check on the chops.

8. Wash up the dishes used so far.

9. Put food on plate and serve.

10. A very short time later.

11. Eat a delicious hand-crafted dessert.