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From salon visits to shampoo, looking after your hair can be an expensive business. And unlike things like manicures or waxing – which you can do at home if you so wish – hair-cutting is best left to the pros. Yet there are ways to save money at the hairdressers and at home. Here, experts offer their advice for affordable hair care… 1. Low-maintenance cuts Some hairstyles require more regular trims than others. An Anna Wintour-style bob, for example, is the pinnacle of high-maintenance hair. “The best way to make your pennies stretch in between appointments is to opt for a low-maintenance haircut,” says Tyler Moore, expert stylist at Live True London. “These longer-lasting haircuts are usually ones that grow out gracefully and are on the longer side.” For long hair, he recommends a layered style: “Ask for some long, movement-creating layers to add some definition and shape to your cut. “These will grow out relatively well and will only need maintaining when you want to tidy your cut up.” Avoid blunt fringes that will need trimming a lot, but parted ‘curtain bangs’ won’t require as much upkeep. “If you prefer to keep things short, ask your hairdresser for a sleek, one-length chop,” says Moore. “If you don’t mind rocking several different lengths over a period of time, opt for a layer-free chop. The shorter you go, the more mileage you’ll get out of this.” 2. DIY dye For dark hair in particular, box dye is very affordable, especially compared to an appointment with a salon colourist. But what if you’ve never gone DIY before? “When in doubt, choose a shade that is on the lighter side – you can always go a shade darker the next time,” says Carin Freidag, global senior hair education manager at Clairol. To ensure rich all-over colour she advises: “Make sure you fully saturate your hair with the colourant mixture. If you have long or very thick hair, get two boxes so you have enough.” Start by doing an allergy patch test 48 hours before application following the instructions in the box. “Do the strand test at the same time since you will have some of the mixture left over,” Freidag says. “Simply apply the mixture to a small portion of hair and set the timer for 25 minutes. Wipe off with a wet paper towel, dry it and see how you like it.” If you’re happy, carry on: “Part and clip your hair into four sections so it’s easier to manage. If you are covering grey, start in the section where you have the most grey.” 3. Keep your blonde bright “If you’re blonde, keeping your colour looking salon fresh means booking a salon appointment for a toner, especially after the summer months,” says celebrity hair stylist and Olaplex expert Tom Smith. “However you can extend the life of your blonde colour with Olaplex No. 4P Blonde Enhancer Toning Shampoo which neutralises unwanted yellow tones, leaving your hair brass-free blonde for longer.” Kris Barnes, celebrity colourist and Provoke ambassador agrees that purple shampoo is a must for blondes. “The Provoke Touch of Silver range is brilliant for keeping hair vibrant and it’s such a steal,” he says. “My clients can maintain their colour affordably at home and come to me slightly less often than before.” Olaplex No.4P Blonde Enhancer Toning Shampoo, £28 Provoke Touch Of Silver Brightening Shampoo, £2.99, Boots 4. Long-lasting colour As with cuts, some types of hair colour require more maintenance than others, such as all-over shades. “I would say switch up the colour a bit and go for a more lived-in colour,” says Barnes. “A blonde balayage or some depth towards the root will mean you can go a bit longer between colour visits, whereas full highlights will mean roots show quickly and will need re-doing.” Moore adds: “Steer clear of bright fashion colours, cool-toned blondes, and coppers – these require a lot of upkeep.” 5. Cover your roots Root cover-up spray is a brilliant way to extend the time between your colour appointments, and there’s a huge range of shades to choose from. “Simply shake and spray right where you need it and voila, done!” says Freidag. “It’s removed with shampoo so gives you the flexibility to go to the gym or out on a rainy day without fear of it running.” Clairol Root Touch Up 2 In 1 Spray Light Brown, £8.99, Boots 6. Use dry shampoo Refreshing your hair more often with a cheap-as-chips dry shampoo saves money on liquid shampoo and conditioner, as well as your water and electricity bills. “The way to get the most out of your dry shampoo is to give the can a big shake to awaken the formula and then ensure you are spraying at least 30cm away from the roots,” says hair stylist and Batiste brand ambassador Samantha Cusick. “Don’t spray close to your head that’s how you’ll get powdery residue. Don’t forget to massage in and then brush out to be most effective.” Batiste Dry Shampoo Tropical, £3.59, Superdrug 7. Make your own mask “Create your own deep conditioning masks using ingredients found in your home, like olive oil, peppermint and honey,” says Oyinkansola Adebayo, founder of Niyo Hair and Beauty. Other foods recommended by beauty buffs include coconut oil, avocado, bananas and egg yolk. “These natural products nourish, enhance your curls and moisturise your hair without the hefty price tag of store-bought treatments which may have ingredients harmful for your hair.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Sarcoma Awareness Month: What you need to know about these cancers Bjork’s controversial swan dress to go on display in new exhibition Chrissy Teigen welcomes fourth child – how does surrogacy actually work?

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Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

The Canon RF 135mm F1.8 L IS USM ($2,099) is easy to pigeonhole as a

A professional cuddler who makes a living giving clients hugs has said people travel from all over the globe to receive the cuddle therapy she offers which is “far less intimate than a massage” and helps people from “all walks of life”. Natasha Wicks, 44, from Coventry, West Midlands, says that despite criticism, cuddling is scientifically proven to release happy hormones like dopamine and that a lot of her clients are “the big spoon in life” and go to her for emotional support that they do not have at home. As such, many of her clients are caregivers and most of them join Natasha for two-hour hugging sessions, costing £70 an hour. The sessions vary depending on what the client wants, some having “emotional hugs”, others talking more and some wanting to “sit at opposite ends of the sofa with our legs and feet entwined”. Natasha became a cuddle therapist in 2015 and, while she has had comments online from people criticising the practice, she said that her family and friends were unsurprised when she first started giving professional cuddles. She said: “They all said to me that I give the best cuddles so it’s not surprising that I’d start doing it as a job. “It’s very much what I do, I help people and want to make people feel better. It’s a natural thing when someone is going through a tough time to want to give them a hug. “Cuddle therapy might not be as widely accepted in society but it’s far less intimate than other things like massages which are seen as normal.” Prior to becoming a cuddler, Natasha originally trained as a CBT therapist and counsellor. She said: “There’d be situations where I would be talking to someone and they’d really need a hug, but obviously, you’d have professional boundaries in place and it wouldn’t have been appropriate. “It was just a really natural thing. One client had finished her final session and we had agreed that she wasn’t my patient anymore so we hugged goodbye. She said to me that she’d wanted to do that for a long time and I thought ‘me too’.” Looking into cuddle therapy, which she said was increasing in popularity in 2014, Natasha took a training course. By 2015, she was a qualified cuddler and started taking on new patients for cuddle sessions. Natasha provides a minimum session of one hour but said most people go for at least two hours, sometimes longer if they are receiving more than one type of therapy. She said: “I always give people a hug on the doorstep when they arrive and then they’ll come in and relax, and we’ll have an initial chat about what brings them here. After that, I’ll put on some ambient music and we’ll have a cuddle on my cuddle sofa. “It can be daunting coming into a stranger’s house and I can tell the difference in them from arriving to leaving. The first hug they might be angled away from me but when we’re hugging goodbye, I can get my head in between their neck and shoulders and you can almost feel that a weight has been lifted from them.” There is not one type of person that visits Natasha for cuddles, but she says that a lot of her clients are caregivers. She said: “There’s all sorts of people who come for a cuddle, from people who have moved away from home for the first time and just want a mum hug all the way to people in their 80s. “I’m inclusive of all genders and all ages. I get a lot of clients who are the carers of their family and they are so busy looking after other people, and probably giving the hugs and support to other people, that they don’t have that for themselves. “A lot of people that come to see me are generally people are the big spoon in the life – they take care of others and don’t want to show a vulnerable side to people because they don’t want people to worry that they can’t cope. “I get a lot of carers, a lot of NHS staff, a lot of mums, a lot of people that are in a world where they have to be the strong one in the situation and they just want to be able to come here and let their guard down.” Natasha’s priority is to make people feel at ease when they arrive as she said it can be “nerve wracking” turning up at someone’s house for a hug. Setting out clear boundaries prior to meeting, the therapist has said that the patients she has welcomed into her home have all been respectful. She added: “I always say to people that when your body relaxes, your tummy might crumble and mine might too, but that people don’t need to worry about it. Sometimes people fall asleep and they might snore or fart, it’s just natural things that happen. It’s happened twice where someone has got an erection and that’s fine, I have boundaries and we’ll just change position. “I want people to feel reassured that, as soon as they get in, they feel comfortable.” Despite the unconventional therapy, when Natasha first took on cuddle clients, she said her family were completely “unsurprised” and the step from CBT therapy to cuddle therapy was a “natural evolution”. While Natasha focuses her time on a holistic approach for treating people, she noted that there is also neuroscience behind cuddles. According to the 44-year-old, physical touch activates the brain’s orbitofrontal cortex and cuddling releases oxytocin, dopamine and serotonin. Now, Natasha also does EMDR therapy and is a mental health swim host, and has clients travel from all over the globe to receive her hugs. She said: “Working from Coventry is brilliant because I’m only nine minutes on the train from Birmingham Airport and people come to visit me from all over. I get a client from Belgium, someone from Ireland and people from all over the UK who come to see me. “I wanted to find a sofa bed that just looked like a big comfy sofa for cuddle sessions. I’d started off with a big L shaped sofa but after about five years, it was sagging a bit, there’d been a lot of healing done on that sofa and it was time for a new one. “Now I have a sofa bed in my living room that I use as my cuddle sofa. It’s in the living room and it’s used for everyday life, watching TV with my partner, having people round and also for my work.” Breaking down the taboo around cuddle therapy, Natasha hopes more people will embrace the alternative treatment. She added: “As it’s become more popular, more people are becoming qualified as cuddlers and I think that’s great. “I’ve had comments online before of people thinking it’s weird or not understanding but there are other things we accept in society that are much more intimate than cuddles, like massages. “It’s not weird, it’s actually a really lovely thing to be able to make another soul feel better for a while.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live What is ‘beer tanning’ and why are experts warning against it? Christian Cowan: Designing is like dreaming Deborah James’s daughter launches anniversary clothing line for Bowelbabe Fund

I haven’t turned on my oven since I was given an air fryer three Christmases ago. This may seem unbelievable, but, living in New York City, where the kitchens are closet-sized and a dishwasher is the thing of dreams, it’s a reality I’ve become resigned to. In the last three years, my air fryer hasn’t let me down once, whether it be cooking salmon or zucchini fries. If anything, I’d say I’ve become a better cook because of its existence. Because I love my air fryer more than anything, or at least more than any other kitchen appliance, I happily offered to host a Friendsgiving dinner this year for my nearest and dearest. After all, armed with my miniature oven, I’d be able to whip a traditional feast up in no time. To my dismay, after I’d informed my friends (all three of them) of my planned cooking method, they all decided to cancel. One was more upfront about it, citing a fear of salmonella, while the other two suddenly remembered conflicting plans. I wasn’t deterred. Thanksgiving is my favourite holiday, and I am one of the few people who actually loves Thanksgiving food. Is there anything better than smothering a plate of beige foods with beige gravy? This air fryer Friendsgiving would be a dinner of one. After deciding on the menu, I headed to the grocery store, where I picked up a teeny, tiny Cornish hen as a turkey replacement, a sweet potato and some mini marshmallows, a can of crescent rolls, seasoned bread crumbs and chicken stock for stuffing, Brussels sprouts, gravy, pumpkin pie filling for a premade pie crust, and some tinfoil. I felt like a TikTok chef, ready to be the star. My first mistake, of which there would end up being many, was timing, as I didn’t consider exactly how long this dinner would take if I were air-frying all of the components separately. Unfortunately, that’s exactly what I did. If you do embark on a similar journey, I’d say this is the most important thing to consider. Like any other Thanksgiving meal, creating a spreadsheet of what needs to go into the oven when would have helped immensely. At 6pm, I promptly set out on my dinner preparation. By 6.15pm, I was bleeding and covered in BBQ sauce after a jar fell out of my cupboard and smashed on my kitchen floor while I was reaching for spices to season my chicken - a step I recommend avoiding. My faith in my ability to successfully make this meal had already begun to wane. Despite the setback, I seasoned my chicken and plopped it in the air fryer breast down, as recommended by a recipe I found online. According to the instructions, I was to set the air fryer at a temperature of 380F for 20 minutes, and then flip the chicken and cook it for an additional 10 minutes. When the 30 minutes were up, I opened my air fryer with glee to find a perfectly crispy chicken. I was beyond impressed with myself. If I could make this mini Thanksgiving main course, I could make anything. As it turns out, the mediocrely cooked chicken was the extent of my good luck, and even that was pushing it. When it came to the stuffing, which I decided to make next, the air fryer turned it nearly as hard as rocks when the recipe instructions promised it would come out a golden brown. The pieces that weren’t hard enough to crack my teeth were somewhat tasty though, so I’d say that was almost a win. The sweet potato, which was meant to be sweet potato casserole, proved to be one of the biggest disappointments of the meal, with me solely to blame. Although I’m not sure exactly how I would have cooked canned yams for the base of the dish in the air fryer, attempting to cook a rock-solid sweet potato didn’t work either. By the end of 30 minutes at the highest temperature, my potato was still mostly raw. I finally just covered it with marshmallows, which crisped up nicely in the air fryer, and called it a day. If you are going to follow my lead, I do think canned yams would make more sense, or at least cutting up the sweet potato into smaller chunks so it takes less time to cook. The Brussels sprouts were, thankfully, easy to make in the air fryer, and one of the only components that didn’t turn out completely terrible. It turns out it’s pretty hard to mess up Brussels sprouts, even for the worst chefs among us. I’d even go as far as to say this is a quality replacement for a true, oven-roasted Thanksgiving side, and a way to cut down cooking time on the actual holiday. I assumed the most foolproof part of the meal would be the crescent rolls, which looked nearly perfect when I took them out of the air fryer, where they’d cooked for a mere six minutes on a bed of foil. Unfortunately, my first eager bite resulted in a mouthful of raw dough. As someone who has relied so frequently on my air fryer for sustenance, I was both surprised and disheartened by the massive failure the endeavour was turning out to be. By this time, after an hour and a half of going at it, I had just two components left: gravy, which I confidently assured myself I could heat in the air fryer, and a miniature, makeshift pumpkin pie that I’d made. After creating a little gravy boat from tin foil, which I assured myself was safe to put in the air fryer, I poured the premade gravy in and wished for the best. After five minutes, during which I’d stopped to stir the goopy mixture, I removed the gravy to find that, for all intents and purposes, it had worked. The gravy was lukewarm, which seemed like a win. However, a quick taste test proved that it was one of the grossest accompaniments I’d ever tried, but I’m unsure whether this was due to error on my part or Whole Foods. At this point, at 8pm, I plated my Thanksgiving air fryer meal. And, to my surprise, it looked absolutely perfect. It was one of the most beautiful meals I’d ever made myself, and looked like it would be at home on any Thanksgiving table. My pride slowly seeped out with each bite, however, as I gave the meal an overall rating of two out of 10. The chicken that I’d so painstakingly seasoned and then flipped? Both extremely crispy and dry, while also a concerning colour of light pink. I ate a leg before I reminded myself that I didn’t have time to get sick from salmonella this holiday season. I moved onto the sweet potato, which had hardened on top from the marshmallows and, it turns out, was not even a little cooked inside. I ate the marshmallows, but begrudgingly. Fortunately, the edges of the crescent rolls were cooked enough to be edible, so I nibbled on those while I contemplated whether or not pouring the disgusting gravy on top of the rock-hard stuffing would make it more palatable. I sat in disappointed silence as I ate my Brussels sprouts, which are obviously the worst part of any Thanksgiving meal, but which were the only edible part of mine. As for the pie, I put it in the air fryer to cook while I ate my dinner, only to be too concerned by the pie tin setting on fire, or worse, ruining my air fryer, and removing it while still raw. My air fryer Thanksgiving dinner was disgusting and time-consuming and, ultimately, inedible. But, did I have fun? Also no. If you do follow in my footsteps, maybe pick just one Thanksgiving component to air fry, such as the vegetables, or a turkey breast, rather than an entire bird. With a day to go before Thanksgiving, I’ve travelled home, where I will happily enjoy a Thanksgiving feast made in an oven. Read More Mayo slander doesn’t make you a foodie – it makes you boring Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Mayo slander doesn’t make you a foodie – it makes you boring Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving