Brown and white sugar Q: I love dark muscovado sugar on my morning porridge but even in an air-tight canister, it goes hard and dry. How can I keep it soft and crumbly so I don't have to break up the pieces every morning?
A: Try popping a chunk of bread in the canister. It works like magic, even in the little sugar bowl with its ill-fitting lid that I keep on my kitchen window ledge for sprinkling on my porridge.
This Q&A was first published in the May 2008 edition of Saga Magazine
If you have a question for Lindsey Bareham, please email editor@saga.co.uk.