crimsoncurrent

Achari Chicken Curry - Dean Edwards
This banging Achari chicken curry was my go-to takeaway for many years as it has such an incredible balance of flavours. The lime pickle is the key alongside my Curry Base gravy, which …


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Matty F White is in Eccles, Greater Manchester.

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Absolutely beautiful example of an Edwardian pub- The Lamb Hotel in Eccles, built for josephholt in 1906
There’s five different rooms to chose from, it’s super friendly, has a stunning interior and it’s only £5.99 for a pint and a freshly baked carrspasties pastie. The landlady Andrea is the perfect hostess and barmaid Robyn was lovely.
The locals were also very friendly
Go and have a pint, it’s bang next to Eccles Tram stop, so no excuses
Top, top pub.
33 Regent St, Eccles, Manchester M30 0BP

i have tried making chips in air fryer but found them too dry

Thought for 7s

I get it—air fryer chips can sometimes come out more like sad, dehydrated sticks than the crispy delights they promise. The good news is this is a super common issue, often fixed by prepping the potatoes to retain moisture inside while crisping the outside, plus tweaking your cook method. Here's a step-by-step guide based on tried-and-true fixes:Prep the Potatoes (Key to Avoiding Dryness)Soak and dry thoroughly: Cut your potatoes into even fries (about 1cm thick for chunky chips), soak in cold water for 30–60 minutes to remove excess starch (which causes sogginess or uneven cooking), then pat them completely bone-dry with a clean towel. This step is crucial—any lingering moisture leads to steaming instead of frying, but over-drying without oil makes them tough.

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Par-cook first: To lock in moisture, parboil the fries for 3–5 minutes until just fork-tender, drain, and dry again. Or steam them in a foil parcel in the air fryer at 180°C for 10 minutes before crisping.

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Season and Oil Lightly with chilli, salt, pepper

Toss the dried fries with 1–2 tsp of high-smoke-point oil (like vegetable or canola) per 500g of potatoes, plus your seasonings (salt, paprika, etc.). This creates a barrier to keep the inside fluffy without sogginess—just enough to coat, not drown them.

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Air Fry in Stages

Preheat your air fryer to 180–200°C (350–400°F) for 3–5 minutes—preheating helps with even crisping.

Cook low and slow first: Air fry at 160–180°C for 10–15 minutes to cook through and soften the insides (shake the basket halfway to prevent sticking).

Crank it up: Increase to 200°C for another 8–12 minutes until golden and crisp. Shake again at the midpoint. Total time: 20–30 minutes, depending on thickness—don't overcrowd the basket, or they'll steam and dry out unevenly.

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Pro tip: For extra fluff, toss in a splash of vinegar during parboiling to break down the starches.

Start with russet or Maris Piper potatoes for the best texture—they hold up well. If they're still not hitting the spot, experiment with frozen shop-bought fries (they're pre-prepped for air frying). Let me know how it goes or if you want a full recipe tweak!




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Here’s prep for good homemade air fried fries:

cut and rinse thoroughly

brine in sugar and salt (optional)

parboil

dry thoroughly

freeze to dry further (optional)

spray with aerosolised oil or coat in a thin layer of oil in a bowl while tossing

cook at highest temp and shake the air fryer basket every couple of minutes to get even distribution

Certain types of fries are harder to perfect in an air fryer. Shoestring fries tend to burn at the ends while the middle can stay soggy. The best shape for crunch and consistency are crinkle cut fries.

The best brand I’ve had are from Costco and I think they’re coated in a thin layer of oil before freezing which helps cook more consistently in an air fryer.


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[deleted]
•
1y ago
Its not how you cook them its the prep, after cutting, do two 15 min soaks in water rinse, completely dry i mean completely, spray with oil season do a double cook after first let cool completely , fry again. You also get the best french fries this way


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5 more replies
HawaiiNintendo815
•
1y ago
Nothing can beat properly fried chips, so there’s no getting round that.

I sympathise as I too got rid of the fryer, then the chip pan.

Now when I feel the urge I just get chips from the chippy.


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AvianWonders
•
1y ago
There is a YouTube by Chris Young on World’s Best Fries. They are Heston Blumenthal’s recipe for great(est) fries, amended for an air fryer.

The biggest issue is serving 5. Air fryers are smallish batch machines. Food cannot be stacked, single layer only for crispiness.

I compromise and get great chips: I use crinkle cut for better crunch without cooking to dried out. 400 degrees, preheated 5 minutes.

Best quality frozen fries only - many of those potatoes are have a specific moisture content for good crunch. You can’t get those potatoes - like the ones used for potato CHIPs. Impossible to duplicate the perfect fried bagged chip. The color, crunch, air bubbles and thinness are kitchen science.

The on s I buy are par-fried prior to freezing, so they are coated with a very light amount of fat, so I do not spray after.

Shake often and well during cooking. There is a perfect moment of nice color, crunch and a puffy interior. Overcooking leads to a hardened hollowed interior and more snap than great crunch. Six minutes in my smallish Ninja. Experiment.



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lodav22
OP
•
1y ago
A couple of people have suggested crinkle cut are the best for air frying, I will pick some up I think, thank you!


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arcticfox
•
1y ago
I have been searching for precisely this, and this morning I was able to do it! This is what I did.

While preheating the airfryer I cut up three potatoes (type for baking) using a slicer. The fries were about the size of McDonald's fries. I put them in water to wash the starch off of them. I then dried them with a tea towel.

Once dry, I put them in a bowl and added some canola oil and mixed them around to ensure that they were all covered. I didn't use too much oil.

I then air fried them at 180 C for 15 minutes shaking them around once when the fryer told me to shake them. Once that finished, I think airfryed them at 200 C for 10 minutes, again shaking when the fryer told me to do so.

The results were spectacular. They were crispy on the outside and fluffy in the middle.


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u/AJohnnyTruant avatar
AJohnnyTruant
•
1y ago
There’s a YT video by Chris Young (from Combustion Inc) on a method where you take frozen fries, soak them in warm water, drain it, shake it, microwave it, and then air fry them in batches. I’ve done it. It works REALLY well. I’ve even done it with waffle fries and had success.

https://youtu.be/yw—NLjZBNk?si=xVCxWEnBxFZUWjD3


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u/boytoy421 avatar
boytoy421
•
1y ago
I've had surprisingly good luck with the frozen ones but yeah you have to single layer so for a large family I think fries you might have to deep fry



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Sillycomic
•
1y ago
I second this. I know it’s healthier, but just buy a store bag of frozen fries, tots, hash browns, or wedges.


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undulating-beans
•
1y ago
I keep opening my air fryer and shaking it. There are only 2?of us though, I don’t know how it would work with bigger portions.



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lodav22
OP
•
1y ago
I do shake them but still end up with soggy chips. Maybe I need to start working in batches?


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pinkgreenandbetween
•
1y ago
I read recently that the oil you use is a major factor. Olive oil will give yiu that roasted potato taste, some kind of neutral oil I think that you'd normally deep fry in can give that more fries tasting potato


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AdelmarGames
•
1y ago
An air fryer with a rotating arm does a good job


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hoser1
•
1y ago
Cut up the potatoes into fry shape

Boil for around 10-15minutes or until you can poke a fork through

Drain and dry

Spray with high temp cooking oil (avocado, canola, etc)

Season with salt

Fry and shake every few minutes for about 10 minutes until golden brown



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lodav22
OP
•
1y ago
What temp do you cook them at?


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Tribblehappy
•
1y ago
This is the reason I keep my tfal actifry. The basket air fryers just don't do chips properly for me. The actifry stairs them the whole time so they are evenly done. I use from frozen, though; there's a bit more prep involved in fresh.


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Aardvark1044
•
1y ago
Boil them for 5-10 minutes (depending on how you've cut them) in some water with a bit of either vinegar OR baking soda added to it. Each will give you different results. Drain, put into a bowl and if you used baking soda, toss to rough up the edges. Add a glug of high smoke point cooking oil and toss in the bowl with seasoning of choice to cover the par cooked potato in oil and seasoning. Air fry at max temp until crispy.

You really do need some air space to keep them crispy though. If you insist of over crowding your basket, try tossing more often so that more of the surface area is directly exposed to the hot air, but you'll get better results cooking in smaller batches. I'm a single person and still bought a 5.8L airfryer for a larger capacity with this specifically in mind.


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AtomicShrimp

Don't compare it to bacon, it's not. We buy the Pek Chopped Pork from Asda when it's £1 a tin (NO dearer), a wider tin than you had. I cut it into two slices, one goes in the fridge for the next day, and fry it gently with oil until golden brown. Serve it on a bun/bap/muffin with French's Yellow Mustard (not French mustard!) Great for breakfast or I have even coated them in batter with chips for dinner.
If you still want bacon, get the Bacon Grill. That's nice also.

ned pork and cheese sandwiches have become my new favourite thing. And whacking it in the microwave is so easy it’s magical

Also a bit of reggae reggae sauce would be a blinding addition!


Bacon an egg sandwich lovely on a Saturday morning

I prefer Pek Gold over Spam. I dont like the smoother texture of Spam. Pek Gold is chunkier. Its nice on sandwiches cold with tomatoes

1000 recipes good

https://www.bigoven.com/recipe/lamb-bhuna/268633

using Patak Tandoori Spice in Curry

In a simmer sauce: Sauté garlic-ginger paste with 1 tsp of tandoori spice in oil, then stir in your Patak's curry sauce (e.g., butter chicken or tikka masala) and cooked protein. Add a splash of yogurt or cream to mellow it out.
From scratch curry: Mix 1 tbsp tandoori paste into your onion-tomato base before adding coconut milk or stock for a creamy tandoori-style curry.
Pro move: Marinate your chicken in the paste first (mix with yogurt), sear it, then deglaze the pan with the curry sauce for extra depth.

People who've tried it report great results, like a restaurant-style kick, but dial it back if you're feeding kids or prefer milder flavors.

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If you want a dedicated tandoori curry, Patak's also makes a Tandoori Simmer Sauce that's basically ready-to-use for that purpose.







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chicken Do-Piaza
Ingredients:
3 lb. roasting chicken cut into bite size
6 medium onions
4 fresh green chillies, seeded
4 teaspoons chopped garlic
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove's
3 tablespoons ghee
3 tablespoons oil
3 ripe tomatoes, peeled and chopped
1 cup water
3 teaspoons salt
Method:
Thinly slice half the onions and set aside. Roughly chop the rest of the onions and
put into electric blender with the chillies, garlic and ginger. Blend to a puree. Mix
in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced
onions, stirring frequently, until they are golden brown. Remove onions from pan
with slotted spoon. Add the blended mixture to oil remaining in pan mid fry,
stirring until colour darkens and oil appears around the edges. Add tomatoes, stir
and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces
and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is

Could do with a bit of garlic powder, mustard and parsley.

1


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pubzero
10 months ago
Put some salt n pepper in it man

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tesco roast pepper couscous

Put Couscous in Red Peppers

29 March 2025 by jaxy
The best
comes from NYC made by a German Husband and wife who owned a deli upper east side , its part of British culture just like a lot of overseas products, like mars, and heinze and many more, love it with thin fries

Was this helpful?Yes (0)No (3)
24 September 2024 by AY2
very thin
Bottle was filled with air when I opened it, a quarter of it gushed out, very runny and funny taste. Straight to the bin.

Was this helpful?Yes (2)No (7)
17 September 2024 by Ajay777
The Best Meyo,
My fridge is never without this mayonnaise, In fact most of my meals include it. The rich creamy flavour adds a certain sophistication to any dish, hot or cold.


THE BEST
Nothing compares I wouldn't buy anything else other than Hellman's mayonnaise both lighter and normal versions are excellent.

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The one and only
I've tried own brand other popular brands , exclusive speciality brands made my own and do you what I still prefer this over e everything, on BLT on sandwiches on boiled new potatoes on chips yum my favourite on cold potatoes with chopped spring onions in home made waldorf salad and coleslaw

AND ON JACKET POTATO


Mayonnaise is such a versatile ingredient, perfect for perking up a chicken sandwich, mixing with tuna and sweetcorn as a baked potato topping, for making homemade coleslaw or potato salad, even for spreading on the outside of a cheese and ham sandwich before "toasting" it in a frying pan for a deliciously crunchy toasted sandwich. When we had the chance to receive some Hellmann's Real Mayonnaise for free to review, we had the choice between the traditional glass jar or the squeezy plastic bottle. We've tried both - I particularly like the flavoured squeezy bottles (with a hint of caramelised onion, chilli, garlic, black pepper, etc which make instant dips for tortilla chips or carrot sticks) - but I find it really hard to get the last third out of the squeezy bottles (even by twisting off the lid and trying to get it out with a knife !) so I opted for the jar,

Hellmans mixed into scramble egg with smoke salmon pieces cooked and added to a Croissant, this is my favourite breakfast and so quick.

First of all played safe with my fave sandwich - grated cheese n chopped celery - must admit didn't put too much on!! Really enjoyed the taste subtle n creamy! Loads more on next time! Got more adventurous scooped out beef tomato mixed tuna n hard boiled egg usually then mix with cream but used mayonnaise - really really delicious!



A good tip is to keep the bottle neck side down in the fridge.

Red onions 2
Tomatoes 3
Marinate chicken
Olive oil 30 mil
Soy soy 20 mil
Brown sugar 30 grams
Oreagano 1tsp
Rosemary 1tsp
Garlic 3
Salt 1 tsp/a pinch of black pepper
Mozarela cheese 150 grams
350 degree for 40 minutes oven

With chicken, steak or gammon. Simply delicious.

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★★★★★
Tastes great!
20/06/2023
Always order this when ordering steaks, tastes beautiful and such a lovely flavour! Great with jacket potato and salad.



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★★★★★
AMAZING !
15/06/2023
Oh my goodness ! delicious !! defo 5 stars. I had mine with chicken and pasta ..... bit of garlic. AMAZING.

Oh my goodness ! delicious !! defo 5 stars. I had mine with chicken and pasta ..... bit of garlic. AMAZING.

exceptional by ASDA Creamy Wild Mushroom Sauce 150g

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SCR EGGS

The secret lies in adding a tablespoon of cream, which not only enhances the flavour but most importantly gives the dish an extraordinary silkiness.

In addition to adding cream, cooking on low heat is also crucial. This particular technique helps retain moisture and makes the dish perfectly creamy. It's another trick that sets this recipe apart from standard approaches.

Step-by-step preparation method
To prepare scrambled eggs according to Gordon Ramsay, you need just a few simple ingredients: eggs, butter, and cream. First, heat the pan and melt the butter. Then crack the eggs and gently stir them with a silicone spatula. Patience is key, so do not increase the heat to achieve the desired effect, the chef emphasised.

How to make Jamie Oliver's crispy and sticky chicken traybake
Ingredients
12 chicken thighs (skin on, bone out)
800g of baby potatoes
600g of cherry tomatoes
One bunch of fresh oregano (30g)
Red wine vinegar
Extra virgin olive oil
Salt and pepper
Recipe
To begin, wash the potatoes and place them in a large pot filled with salted boiling water. Boil them until they are fully cooked (which should take about 15 to 20 minutes).

While the potatoes are cooking, preheat the oven to 200C or Gas Mark 6.

Cut each chicken thigh into three strips, then cover with olive oil and place in a bowl. Season with salt and pepper then toss the chicken strips until they are fully coated.


Picture of chicken traybake
Picture of chicken traybake
© Getty
Heat up a frying pan on the stove, and make sure it is big enough to cook all the chicken strips in one layer.

Add the chicken to the pan skin side down and cook for 10 minutes or until the chicken is almost fully cooked. Then add the chicken to a large roasting tray.

Use a sharp knife to prick the tomatoes all over. Place them in a large bowl and cover with boiling water.

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Leave the tomatoes for roughly one minute and then drain. Once the tomatoes have cooled down you can pinch off their skins.

Jamie said: "You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavours will infuse the potatoes."

Once the potatoes have cooked, drain them and lightly crush them by pressing down on them with your thumb or a glass

Place the oregano leaves in a bowl (or a pestle and mortar if you own one). Add a pinch of salt three tablespoons of extra virgin olive oil, and a splash of red wine vinegar. Crush the oregano leaves with the back of a spoon and mix everything together.

Add the chicken, potatoes and tomatoes to the roasting tray. Drizzle with the oregano-infused oil and toss everything together until fully coated.

Place in the oven and cook for 40 minutes until everything is golden. Your mouthwatering chicken bake will then be ready to serve.