Margarine

Usually, yes: use the same weight of block margarine for cakes, biscuits and pastry. Soft tub spreads contain more water and can make pastry greasy or cakes less tender, so choose one intended for baking.

You can use it for gently frying eggs, mushrooms or onions, but it may brown and splutter sooner than many cooking oils because it contains water and milk solids. Keep the heat moderate; for high-heat searing, use an oil with a suitable smoke point.

Keep it covered in the fridge and use a clean knife or spoon to avoid crumbs and food residue getting into the tub. Follow the use-by guidance on the pack, and discard it if it develops an unusual smell, taste or appearance.

Yes. Freeze it in its original wrapping or an airtight container, then thaw it in the fridge; freezing can make the texture less smooth, so thawed margarine is best used for cooking or baking rather than spreading.

Block margarine is generally firmer and works better for pastry and creaming into cake batter. Tub spreads are softer and often contain more water, so they are easier to spread but can give different results in baking.

Yes: spread it straight from the fridge, or let it soften briefly if it is a firm block. It also melts over baked potatoes, steamed vegetables and hot toast.

Margarine is made mainly from vegetable oils and water, mixed into an emulsion; some recipes also include salt, flavourings or milk ingredients. The oils are processed so the mixture stays spreadable when chilled.

Some margarine is vegan, but others contain milk, whey or other animal-derived ingredients. Choose a product specifically labelled vegan if you need to avoid these.