Sarson ka saag is winter food from Punjab. Mustard greens cooked down slowly with spinach and spice until the bitterness softens into something deep and savoury, traditionally simmered for hours and stirred every so often by whoever walked past.

Sohna have done the simmering for you. Heat the pouch through and it is ready.

The classic pairing is makki di roti, the yellow cornmeal flatbread, with a knob of butter melting on top. If that is a step too far on a weeknight, it works just as well with plain rice, dal and a spoonful of yoghurt.

One of the ready-to-eat lines we keep on the shelf at Curry Corner, North Melbourne.