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Ok, im a 30 year old woman, i have cooked for years, but i very rarely venture into things with sauces unless they come from a packet. Main reason being is im worried that if i fluff the sauce up, then ive ruined everything. I can make a cheese sauce (melted butter and flour, add milk) but even...

Hello - first post! So last night i made a maggi so juicy, and wondered, how i would achieve he same without having to buy the packet. So im guessing, a casserole dish? Or just a covered dish. Chuck in sliced meat / chicken. Chuck in veggies. What about the saucieness? I have loads of...