Do you re-use your cooking oil to cut costs in the kitchen? This may not be such a good idea. Re-used oil, and the varnish-like compounds it contains, can pose a variety of health risks and has repeatedly been linked to cancer and heart disease.

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Here are a few tips, courtesy of Nando's: buy the best quality oil you can afford; soak raw chips in water and then dry them before frying in order to remove excessive moisture – this will delay the oxidation of oil, a process that can result in dangerous breakdown products; filter oil after use to remove small pieces of food; store oil in a closed container in a cool, dry place; and throw away oil if it is dark brown, tastes and smells unpleasant or is stringy.

Read more: Cooking oil shock for SA

Special focus for the day: Foods that keep the kilos down
 

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