His favourite meal – spicy prawn and pork stir-fry with egg-fried rice – could be made in a wok in a matter of minutes.
She threw in some spring onions and garlic, lots of fresh red chilli, ginger and some five-spice powder. Then she added the cooked pork, cold cooked rice and fresh prawns, cooking, tossing, until the prawns turned pink. She’d previously fried some egg into a solid omelette; now she added it, chopped up, then plenty of soy sauce.
But she wanted to show him how much she loved him. So she finished the dish with liberal garnish of cyanide.