The phone rang, and on the other end of it was my father. ‘We’ve been thinking,’ he announced before we’d even exchanged pleasantries, ‘you need to get an air fryer. It’s the solution to these energy hikes.’
As a chef and writer with a couple of bestselling cookbooks under my belt, I was of course already familiar with the air fryer phenomenon. The countertop gadget, billed as more energy efficient than regular ovens, has been much hyped as a cost-saver as we face a winter of rocketing bills. But I’d quickly dismissed it as a fad. I had seen the chap with the characterful moustache from the Hairy Bikers waxing lyrical about how an air fryer and its oil-free cooking capabilities had liberated his beloved chips from his doctor’s red list; and yet, charming as he is, his endorsement had only strengthened my conviction that the air fryer was something I wouldn’t bother with.
Comments
Join the debate for just $5 for 3 months
Be part of the conversation with other Spectator readers by getting your first three months for $5.
UNLOCK ACCESS Just $5 for 3 monthsAlready a subscriber? Log in