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

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Fans of Sex Education will have noticed something curious about the costumes on the hit Netflix show. The eclectic fashion of the cast of characters – including Eric (played by Ncuti Gatwa), Otis (Asa Butterfield), Maeve (Emma Mackey) and Jean (Gillian Anderson) – seems to have no specific era. Eighties prints mix and match with grungey Nineties-inspired looks, topped off with the occasional Noughties accent – and this is all purposeful. “It gives it it’s own individuality,” explains costume designer Daniella Pearman, who worked on the show for its fourth and final season, due to air September 21. “I do feel like people watching it can feel like: We can be anyone we want to be, we can dress how we want, we don’t all have to own the same snazzy phone or the same designer wardrobe, because everyone can be in their own little world like Moordale [School, where many of the characters were enrolled for seasons one to three].” With the new season comes new challenges for the characters and new locations – meaning tweaks were made to the costumes to help tell the story. At the end of season three, Moordale shut down – so now, many of the central characters have relocated to the progressive Cavendish Sixth Form College, which is eco-friendly, technologically advanced and on a much bigger scale than the Moordale students are used to. “From the beginning, we wanted them to look like their normal Moordale [selves], because it’s only been about eight weeks since the end of the third series,” Pearman, 42, says. “We wanted them to be walking into this new environment and looking like it’s all quite alien to them, that they’re these small fish in this massive pond.” The other big change – which was teased at the end of the last series – is Maeve moving to school in America. “It’s another different environment from Moordale – very much grown-up compared to Moordale. With her, we didn’t want to totally change her look. We wanted to mature it slightly, but still have the elements of Maeve. “So the leather jacket, the boots, the fishnet tights – but we had a new vintage leather jacket, new vintage cowboy boots that she might have picked up in a thrift store. Maybe she’s had influences from her new group of friends.” Eric’s style also follows his character arc as he makes a new group of friends, as does Aimee’s (played by Aimee Lou Wood), “As she’s opening herself up to new things, post everything that had happened to her in her past”, Pearman says. “She joins art class and becomes a photographer, and we got this brilliant, arty feel to her.” However, not everyone had a costume glow-up. “The only one I don’t think really changes dramatically is Otis – but why should he? He’s still trying to find himself, he’s pining for Maeve, he’s been looking after his newborn sister, looking after his mum – he’s not had time to evolve.” As Otis joins the new school and finds a rival sex therapist, Pearman did give him new chinos and put him in a shirt – but it’s small tweaks, rather than anything dramatic. “When people watch it, that enables the story. It’s not jarring, but shows we had fun developing those characters through their costume.” While Pearman – who got her start in the industry as a trainee on soap Coronation Street in 2004 – struggles to pick a favourite character to dress, she does mention fan favourite Eric, who’s know for bold looks on the show. “Eric is incredible, looks amazing in anything you put him in and is so collaborative and interested in it,” Pearman says – and this season, she wants viewers to look out for the “amazing vintage jackets” she’s dressed him in. Vintage is a running theme throughout the costumes, with Pearman saying: “We tried to be as sustainable as we could” – particularly as the new school puts the environment front and centre. “We did shop in vintage stores and charity shops, and stuff is hired from costume houses. Then there’s stuff that has to be bought, because you don’t have the choice or time to have stuff made. “In telly, things happen quite quickly, and there are last-minute changes. So we needed doubles for stunts or repeats of stuff – if someone’s having a drink spilled over them.” If you’re looking to get the vintage vibe of show, Pearman’s advice is to “invest time in it”. When shopping in secondhand stores, she says: “Don’t rush it and enjoy it – and think outside the box. If you see something you really like and you’re like, ‘Where will I wear it?’ Never think that, always find somewhere to wear it.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Groundbreaking migraine treatment offers ‘new hope’ for patients ‘Millions of women and girls suffer severe pain’ during periods – research finds Cats given vegan diets ‘have better health outcomes’, study claims

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