“it’s a sort of deep-frying” says John. Although he admits it’s not quite on par with our modern deep fat fryers: “No chip pans in the ancient world I think!” Professor Murray ...

Succulent marinated chicken is coated with a light batter and deep-fried for irresistibly crisp ... Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full ...