Why you should never use makeshift seating in a lorry cab on UK roads

Why do red onions turn blue or green when cooking? The simple science explained

Ever had red onions turn a murky blue-green in the frying pan and wondered if you’ve ruined dinner? It’s usually just kitchen chemistry: pigments, pH and even your pan can nudge onions into surprising colours. Here’s what’s happening, how to judge if they’re still fine to eat, and how to keep the colour where you want it.