Prices of essentials like tomatoes have skyrocketed in India in recent months.

We’re all sick of hearing about them by now, but air fryers are still enjoying “a moment”. They can also really help reduce the time and energy it takes to make a dish, so we’ve teamed up with the culinary geniuses at Sorted and used this piece of magical kit to cook up three dishes that use it in three different ways. From deeply savoury cheesy sausage-stuffed peppers with vibrant spinach pesto, to hearty and comforting potato and sausage hash with a smoky tomato sauce, these recipes not only showcase the versatility and convenience of air fryers, they’re also pretty damn delicious. Not to forget the crispy chicken thighs and tomatoes with lemon, caper and almond couscous, which demonstrates the art of achieving both crispiness and succulence without the oil. Go forth and revolutionise. Cheesy sausage-stuffed peppers with spinach pesto We use red peppers in this recipe, but if you can’t find them, use any colour of bell pepper to your liking. Serves: 2 Ingredients: 3 red bell peppers 4 tbsp olive oil 250g microwave brown rice 120g cream cheese 1 tbsp tomato purée/tomato paste 4 pork sausages 100g cheddar 200g fresh spinach 30g almond flakes 1 clove garlic 15g fresh parsley 1 lemon Method: 1. Preheat the air fryer: preheat the air fryer to 200C. 2. Prep the peppers: cut 3 bell peppers in half lengthways and scoop out all the seeds from their centres. Rub the peppers with 4 tbsp of olive oil on the board and season with salt. 3. Assemble the filling: crumble 250g of cooked brown rice into a large mixing bowl. Add 120g of cream cheese and 1 tbsp of tomato paste, then coarsely grate in 25g of the cheddar - we will use the rest later. Squeeze in the meat from the casings of 4 sausages. 4. Mix it up: season with salt and pepper, then fold everything together, ensuring the sausage meat breaks up and is well dispersed through the mix. 5. Fill the peppers: divide the mix between the oiled pepper cups - there is no need to press and compact the mixture into the peppers. 6. Fry: pop the pepper halves in the draw of the air fryer, filling side up, and cook for 17-20 minutes until golden in places and piping hot throughout. When cut into, the sausage shouldn’t be pink. Get on with the rest of the dish in the next steps while you wait. 7. Get the spinach ready: add 200g of spinach to another mixing bowl and cover with cling film. 8. Cook the spinach: microwave on full power for 3-4 minutes, until darkened and wilted. 9. Assemble the pesto: once the spinach is ready, add 30g of almond flakes, 1 peeled garlic clove and 15g of parsley to the bowl. Coarsely grate in the remaining 75g of cheddar, then finely grate in the zest from 1 lemon, and squeeze in its juice. 10. Blend it up: blitz everything together with a hand blender, until smooth. Season to taste with salt and pepper. If you are still waiting for the peppers, now would be a great time to crack on with a bit of washing up. 11. Serve: divide the pesto between plates and spread it out to form discs. Top with 3 pepper halves per portion and tuck in. Potato and sausage hash with smoky tomato sauce This recipe can be vegetarian-ised by using veggie sausages instead! Serves: 2 Ingredients: 600g loose white potatoes 1 red onion 4 pork sausages 4 tbsp olive oil 4 cloves garlic 1 tbsp smoked paprika 400g tinned chopped tomatoes 15g fresh parsley 45g cream cheese Method: 1. Preheat: preheat the air fryer to 200C. 2. Prep the potatoes and onions: Cut 600g of potatoes into bite-sized chunks, then halve, peel and roughly slice 1 red onion. Add the veg to a large mixing bowl. 3. Add the sausage: squeeze the meat from the casings of 4 sausages into the bowl, creating little meatballs as you pinch them off. 4. Oil and toss: toss everything with 2 tbsp of the oil and a generous pinch of salt. Remember to wash your hands after handling raw meat. 5. Fry: tip the oiled potatoes, onions, and sausage balls in the draw of the air fryer and cook for 20-25 minutes, until golden in places and the potatoes are soft throughout. Give everything a toss halfway through cooking to ensure an even colouring. Get on with the rest of the dish in the next steps while you wait. 6. Prep the garlic: peel and mince 4 cloves of garlic. Add them to a medium saucepan along with the remaining 2 tbsp of olive oil. 7. Fry: place the pan over a medium heat and slowly fry for 2-3 minutes, until the garlic starts to colour. 8. Add the paprika: add 1 tbsp of smoked paprika and fry for a further 20-30 seconds, until very fragrant. 9. Add the tomatoes: add 1 400g tin of chopped tomatoes to the pan along with a generous pinch of salt. 10. Simmer down: simmer for 6-8 minutes, until reduced by S. Get on with the rest of the dish in the next steps while you wait. 11. Chop the parsley: finely chop 15g of parsley, then crack on with a bit of washing up while you wait for the sauce. 12. Blend: once the tomatoes have reduced by S, add 45g of cream cheese and blitz until smooth with a hand blender. 13. Serve: divide the sauce between plates and top with the fried potato, onion, and sausage. Scatter over the chopped parsley and serve. Air fryer crispy chicken thighs and tomatoes with lemon, caper and almond couscous If you aren’t into capers, you can leave them out or replace them with green olives. Serves: 2 Ingredients: 4 chicken thighs, bone-in, skin-on 200g cherry tomatoes 3 tbsp olive oil 150g couscous 2 tbsp capers 20g almond flakes 1 lemon Method: 1. Preheat: preheat the air fryer to 200C. Fill the kettle with water and put it on to boil - this will be for the couscous later. 2. Oil and season: add 4 chicken thighs to a large mixing bowl along with 200g of tomatoes. Toss with 2 tbsp of the olive oil and a generous pinch of salt, ensure everything is fully coated. 3. Get ready to cook: add the tomatoes and chicken to the tray of the air fryer. Ensure the chicken thighs are positioned on top of the tomatoes, skin-side up. 4. Cook: cook for 20-25 minutes, until the chicken’s skin is crispy and the tomatoes are soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Assemble the couscous: add 100g of couscous, 2 tbsp of capers, 15g of the almond flakes, the remaining 1 tbsp of oil and a generous pinch of salt to another large mixing bowl. 6. Add the water: add enough boiling water from the kettle to just cover the grains, then give everything a quick stir. 7. Cook the couscous: set aside to cook the couscous for 6-8 minutes, until the grains are soft and have absorbed all the water. Crack on with a bit of washing up while you wait. 8. Finish the couscous: once the couscous is ready, finely grate over the zest from 1 lemon and squeeze in its juice. Fluff the grains with a fork and fold everything together. 9. Serve: divide the couscous between plates and top with the tomatoes and chicken. Scatter over the remaining 5g of almond flakes and serve. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

There are three guarantees in life: death, taxes, and at least one of your friends dating someone you don’t like. Maybe your friend’s partner is pretentious, or blunt to the point of rudeness, or they make fatphobic or racist or sexist comments that bother you, or maybe they’re just downright unpleasant. Either way, we’ve all been there. And while you may be getting the secondhand ick, know that this — however unfortunate — is a common experience. But when do we, if ever, get the go ahead to confront our friends over their controversial partner?

Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

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Max Verstappen produced another emphatic performance to complete a home win for Red Bull at the Austrian Grand Prix. The double world champion was made to work for his seventh victory from nine rounds so far after he passed Charles Leclerc and Carlos Sainz on track. But after manoeuvring himself ahead of both Ferrari drivers, Verstappen raced off into the distance to the delight of his 70,000-strong travelling army from Netherlands. Leclerc crossed the line five seconds behind Verstappen in Spielberg, with Sergio Perez recovering from his lowly grid slot of 15th to finish third. The Mexican fought his way past Sainz with 10 laps remaining following a nip-and-tuck duel. Sainz took fourth after he served five-second penalty for exceeding track limits. The Spaniard was among six of the 20-strong field to be sanctioned by race director Niels Wittich, with Lewis Hamilton also punished. Hamilton finished an underwhelming seventh, while Lando Norris ended the day in fifth to record his best result of a difficult season for his under-performing McLaren team. Aston Martin’s Fernando Alonso finished between Norris and Hamilton. George Russell made up three places from his starting spot of 11th to finish eighth. Verstappen heads Perez in the standings by 81 points – the equivalent of more than three victories – heading into next weekend’s British Grand Prix. A day after taking the sprint race spoils, Verstappen was celebrating his fifth consecutive win on his unstoppable march to a hat-trick of world titles. Verstappen fended off an aggressive Leclerc on the opening lap before he fell to third after the Ferrari drivers stopped for tyres under the Virtual Safety Car. It ended Verstappen’s run of 249 consecutive laps at the head of the field. However, the Dutchman required just 11 laps before he was back in charge. After he left the pits on lap 25, Verstappen moved ahead of Sainz a couple of laps later, and then fought his way past Leclerc on lap 35 of 71. From there, the Dutchman cruised to the flag – even stopping for tyres on the penultimate lap in order to set the fastest lap and take a bonus point. For Hamilton, the seven-time world champion endured a difficult day in his Mercedes. Hamilton started fifth and leapfrogged Norris at the start of the race, but soon faced the wrath of the stewards for putting all four wheels of his Mercedes over the white line. A black-and-white warning flag was served to Hamilton before he was hit with a five-second penalty on lap 17. Sainz, Alex Albon, Pierre Gasly and Logan Sargeant were also handed five-second penalties, while Yuki Tsunoda saw his initial five-second sanction upgraded to 10 for driving off the track. Hamilton served his penalty at his second pit stop on lap 43, dropping him to eighth place. He moved up one spot when Gasly stopped for tyres but he failed to make any impression on Aston Martin’s Alonso. The Briton was on the radio several times asking why other drivers had not been penalised. Team principal Toto Wolff first came on with a word of encouragement for his superstar driver. “They are all going to get penalties in front of you, Lewis.” he said.” Keep going.” But following another frustrated radio message from Hamilton, Wolff was back on to his driver with a firmer message. “The car is bad, we know,” said Wolff to the Briton: “Please drive it.” Hamilton finished 39.1 seconds behind Verstappen and is no closer to ending his 18-month losing streak in Formula One. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Austrian Grand Prix to remain on F1 calendar until at least 2030 Lewis Hamilton to start sprint race from 18th at Austrian Grand Prix Made us look like amateurs – Max Verstappen hits out over raft of deleted laps

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