Air fryer chip tips and water‑cooked bacon method

Consumer specialists at Which? say many Britons end up with soggy or burnt frozen chips because they overfill the air‑fryer basket or tray. They recommend arranging chips in a single layer, avoiding crowding, and shaking or turning the basket a few times during cooking to ensure even heat. "There's a bit of a learning curve with some air fryers, so you might need to tinker before you get recipes right," they note, adding that time and temperature depend on the model's power and size.

Culinary blogger Grumpy of Grumpy Recipes advises a different technique for bacon: cook the rashers in a cold pan with two tablespoons of water, cover, and heat on low for 7‑10 minutes until the water evaporates. The bacon then crisps in its own rendered fat without added oil. "I've been making crispy bacon for as long as I can remember," he says, describing the method as delivering "the crispiest bacon ever" while keeping the strips less greasy.