You asked... you answered

Members of our BBC Good Food Facebook Together Group share their cooking tips and advice

Sarah Dell asked: ‘Eggs – to refrigerate or not?’

‘I don’t. I leave them in a cool-ish place, but never in the fridge.’ Debbie Hughes

‘Gosh, I always put mine in the fridge. Surprised how outnumbered I am.’ Brenda Mcgain-harding

What our food editor Cassie says: ‘Eggs can be kept in the fridge or an ambient cupboard. Either way, refer to the use-by date. If you’re a keen baker, keeping eggs at room temperature will help prevent curdling in cake mixtures, as the ingredients will all be the same temperature when combined. If you like poached or fried eggs, you’ll find they hold their shape better if they’ve been chilled before cooking.’

Trudie Allibone asked: ‘I have two tins of corned beef in my cupboard. Anyone have any recipe suggestions?’

‘Turn it into a curry.’ Famida Nana

‘Corned beef hash with eggs – fried or poached.’ Andrea Davies

‘Corned beef chilli – replace the mince with corned beef. Delicious.’ Nikki Sutton

‘I’ve made a quiche before and used cubed corned beef instead of ham – it was lovely.’ Jill Crewe

Simone Louise asked: ‘Is it worth buying a proving basket?’

‘I use a colander with a floured tea towel. This is my last sourdough loaf [pictured above].’ Helen Bennett

‘I won’t buy one. If you watch the video on the Good Food website, the baker proves in the bowl with a floured towel lining it.’ Linda Lammond

‘I use a basket as I have one, but always make two loaves. For the second, I use a colander with a floured tea towel.’ Karen Chaney