On our Instagram and TikTok, Ailsa Burt shared a clever tip to get the most flavour from tomato purée and stop it tasting acidic – caramelising it. Simply add it to any cooked vegetables but rather than adding liquid straightaway, fry it for five minutes until it darkens. Over on our podcast, Bake Off winner and Strictly star John Whaite let us in on his top sponge tip. John says his perfect sandwich sponge is cooked at around 160C for 18-20 mins – slightly lower than we cook ours, but as he explains, it’s all about getting to know your oven.