[The GG problem] Grating garlic and ginger is a chore. Here is what to do

Garlic and ginger, the so-called GG (ginger and garlic), turn up in so many spice curry recipes that it is barely an exaggeration to say every recipe uses them.

But grating them every single time feels like a bit of a drag. The more often you make spice curry, the more of a chore it becomes.

When that happens, buy a large amount in one go, blitz it all into a paste in a blender, and freeze it flat in a zip-lock bag. It is enormously handy.

The idea is that you snap off however much you want to use. That alone makes a busy day a little easier. Quite a lot easier, in fact.

At our house lately we pick up one of those big packs of ginger they sell at Costco, along with the garlic, and let the blender run.

Do try working it into your routine.