When I was living in Melbourne, I used to get acupuncture once a fortnight after work. I would look forward to this day for thirteen days before it - not because I was going to get stuck with needles, sucked with cups and given a revolting tea decoction by Marina, but because Simon Johnson Fine Foods was underneath her parlour of mini-pain. After every session, I would buy a 560g jar of his Puttanesca sauce, and bring it home to make the easiest dinner ever - boil and drain pasta, add jar, chilli and one tin of drained tuna, stir and heat, and serve with stacks of piquant pecorino. And despite being the least difficult of all meals to prepare, it was always the household favourite, even when young Lion came along (minus the chilli).
