Caramelised onions are a wonderful thing, as they can quickly elevate burgers , pasta dishes and sausage and mash into something more gourmet. While ingredients are key to making certain foods tastier, when it comes to onions, the secret lies in the cooking method. Instead of standing over the stove stirring onions in a frying pan, cookbook author Sarah Digregorio recommends following a simple two-step recipe process.

The first step is to make the onions sweat and soften as moisture escapes from them, and the second step is to get them to brown to unlock the sweetness. It uses the microwave to jump-start the process, then moves on to some hands-off slow-cooker time.

Potatoes will stay fresh and sprout-free for 12 weeks if stored in simple spot

'I made the creamiest and tasties

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