Angela Patrone

Comparison of air‑frying, oven‑baking and pan‑frying chicken breasts found pan‑frying produced the most tender and moist results despite leaving the pan heavily burnt. Air‑frying offered quick, reliable cooking with even, juicy results but limited capacity, while oven baking delivered consistent moisture but little colour or flavour. All methods used the same seasoning and resting technique, with ratings favouring pan‑frying overall.

A chef recommends baking French toast on a preheated sheet pan instead of frying to achieve a crisp exterior and fluffy interior. Heating the tray in a hot oven before adding the soaked bread creates an immediate sear and cooks the batch evenly within five to eight minutes. The method allows all servings to be finished at once, offering a quick and reliable way to prepare the dish with various topping options.

A comparison between Sainsbury's budget Italian Style Spaghetti Carbonara and its premium Taste the Difference Pancetta & Three Cheese Carbonara found the higher-priced option superior due to its richer flavour and better sauce-to-pasta ratio. The budget version contained ample bacon but had an overly saucy, bland-tasting mix, while the premium meal offered improved ingredients and a noticeably stronger cheese profile. The premium carbonara was rated 8 out of 10 and identified as the preferred choice despite its higher cost.

Bacon was cooked using a frying pan, an air fryer and an oven to compare crispiness, texture, convenience and mess. Pan‑frying produced chewy results and created grease and hob mess. Air frying offered hands‑off cooking with mixed textures but was not the preferred option. Oven baking delivered the crispiest and most consistent bacon with no mess and was chosen as the best method, despite taking the longest time.

Chef Kathleen Ashmore shares a no‑mayo tuna salad recipe that replaces mayonnaise with a dressing featuring olive oil, Dijon mustard, red wine vinegar and pepperoncini, which she calls the key ingredient for added briny flavour. The recipe also includes onions, celery, parsley and optional capers, with pepperoncini brine enhancing the taste. The dish is simple to prepare, adaptable with alternatives like pickles, and keeps for several days when refrigerated.