She made it pretty much from scratch — no cook-in-sauce or packet seasoning — and served the meal with sticky coconut rice. It was based on a recipe from Mozambique, although with just three peppers rather than the recommended six.
Then tonight, she took the remains of the meal and turned it into a chicken and vegetable pie, topped with homemade puff pastry. It was absolutely delicious.
So not only have we got our daughter back, but a cook too.