Easy Air Fryer
Author: Jamie Oliver
Date: 2025-01-30T00:00:00+00:00
Publisher: Penguin Books Ltd

Contents

We all love air fryers

How an air fryer works

Quick fixes

New classics

Big up the veg

Super salads

A little bit fancy

Cute canapés

Get your bake on

Proper puds

Cooking sustainably & kitchen notes

Nutrition

Index

Books by Jamie Oliver

Copyright

We all love air fryers

As I write this, here in the UK alone more than 50% of households own an air fryer. As I saw their popularity grow, I knew I wanted to find out exactly why these machines are taking over our kitchens. Writing cookbooks, for me, is all about responding to what you, the public, are asking for, so I’ve gone down a bit of an air-fryer rabbit hole, experimenting at length with these convenient cooking machines to find out just what they can do. If air fryers are getting more people to give cooking a go, then that can only be a good thing. And believe me, they really are rather brilliant.

They’re super-versatile …

It’s not all just about crispy chips and spuds, though of course those things are delicious given the air-fryer treatment (check out my Really good roasties, page 103). But what I’ve found most exciting is just how much you can actually cook in them. From soups and salads, to pasta bakes, burgers, fish dishes, bread and puds, there’s so much potential there. That’s exactly what I’ve tried to bottle in this book, pushing the boundaries of what the air fryer can do to create easy dishes that deliver big on flavour and texture, and that hopefully will surprise and delight you in what you can achieve!

… and a great bit of kit

Think of your air fryer as another tool in your kitchen arsenal. It’s there to work for you, and has already earned its place alongside the oven, hob and microwave. I hope the wide range of recipes here will inspire you to think a bit differently about your machine – whether you’re an air-fryer novice or in need of new ideas, let this book start you on your journey to new air-fryer territory. You’re going to love it!

How an air fryer works

Air fryers allow for quick, efficient, relatively hands-off cooking. They blast food with hot dry air so it becomes crisp and golden (like it’s been fried, but it hasn’t!).

Air fryers are essentially a heating element with a fan above it that blows air down into a removable drawer (also called a basket). The hot air is blown around the food in the drawer, cooking and crisping it on all sides. Each drawer has a removable shelf (also called a grid) that can be utilized in different ways, which you’ll see in the recipes. Unless directed to remove it, all recipes use the air fryer with the shelf in place.

You can often cook stuff in less time than it takes for the oven to heat up, and generally things cook a bit more quickly, or, you can cook things you’d normally do on the hob in a much more hands-off way. Air fryers are quite compact and energy-efficient, so they’re ideal when you just want to cook a portion of something without turning the oven on, hopefully helping you to save a bit of money, too.

Easy Air Fryer pantry

As with all my recent books, I always presume you’ve got these five staple ingredients. They pop up regularly throughout this book and aren’t included in each individual ingredients list. The five heroes are olive oil for cooking; extra virgin olive oil for dressing and finishing dishes; red wine vinegar as a good all-rounder when it comes to acidity and balancing marinades, sauces and dressings; and, of course, sea salt and black pepper for seasoning to perfection.

Let’s chat equipment

I tend to use a small range of equipment on repeat, so don’t feel like you need to spend a fortune to get kitted out in the kitchen. As well as your air fryer, there are a handful of things that will set you up well. A chopping board and decent knife is a given for nearly every recipe. And when it comes to making your life easier, a speed-peeler, box grater and pestle and mortar are all fantastic for creating texture and boosting flavour. A blender or stick blender and a food processor will always be a bonus, too. I’m also really into using a spritzer for olive oil these days – it makes it easier to control your oil use, both in terms of where it goes and the amount you use, helping you to be healthier, too.

Quick Fixes

▸Feta & tomato pasta

▸Punchy Welsh rarebit

▸Springtime salmon in a bag

▸Smoked mackerel on toast

▸Creamy garlic mussels

▸Yoghurt flatbread

▸Black bean veg & tofu

▸Spiced fish & rice bake

▸Tasty toast toppers

Feta & tomato pasta

Serves 4 | Hands on 7 minutes | Cook 15 minutes | 1 Drawer

400g ripe mixed-colour cherry tomatoes

2 cloves of garlic

1 fresh red chilli

6 black olives, stone in

½ a bunch of basil (15g)

125g feta cheese

300g dried orecchiette or your favourite dried pasta

1 Halve the tomatoes, peel and finely slice the garlic, halve and slice the chilli (deseed if you like), squash, destone and tear up the olives, then place it all in the air-fryer drawer. Finely chop the basil stalks, reserving the leaves, and sprinkle into the drawer. Add 2 tablespoons of olive oil, ½ a tablespoon of red wine vinegar and a pinch of sea salt and black pepper, and toss to coat.

2 Break the feta into the drawer in three pieces, stacking them on top of one another, and cook it all for 15 minutes at 200°C, or until the tomatoes are jammy and the feta is golden and soft.

3 Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Use a slotted spoon to transfer the pasta straight into the drawer of tomatoes, tear in most of the basil leaves and toss together, then season to perfection, loosening with a splash of cooking water, if needed.

4 Divide between bowls, scatter over the remaining basil leaves, and finish with a little extra virgin olive oil, if you like.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

424kcal

14.9g

5.5g

14.9g

61.5g

5.8g

1.4g

1.3g

Feta & tomato pasta

Punchy Welsh rarebit

Serves 2 | Hands on 7 minutes | Cook 10 minutes | 1 Drawer

2 large slices of good bread (1½cm-thick)

1 egg

50g Red Leicester or Cheddar cheese

1 tbsp half-fat crème fraîche

1 heaped tsp English mustard

25g jarred sliced jalapeños

1 eating apple

1 little gem lettuce
optional: Worcestershire sauce

1 Place the bread in the air-fryer drawer and toast for 5 minutes at 200ºC.

2 Whisk the egg in a bowl until light and foamy, then finely grate in the cheese, add the crème fraîche, mustard and a pinch of black pepper, and mix well.

3 Remove the bread from the air fryer, flip over, spoon the rarebit mixture over both pieces, then gently poke in the jalapeño slices. Return to the drawer and cook for 5 minutes at 200ºC, or until golden and bubbling.

4 While it cooks, finely slice the apple into rounds, then across into matchsticks. Click the outer leaves off the lettuce, finely slice the inner base, and slice the inner tender leaves. Gently toss it all in a little extra virgin olive oil, red wine vinegar and seasoning, and plate up with the rarebit, add a shake of Worcestershire sauce, if you like, and enjoy!

Easy swaps

Feel free to swap in any good melty cheese of your choice. Some of my Great British faves are Westcombe Cheddar, Lincolnshire Poacher and Mrs Kirkham’s Lancashire. Adding jalapeños gives a punchy flavour hit, but you can swap in all sorts of flavour bombs here – try a layer of chilli jam, chutney or even good old Branston Pickle under the rarebit mixture.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

325kcal

17.7g

7.8g

14.5g

27g

9.6g

1.8g

2.8g

Punchy Welsh rarebit

Springtime salmon in a bag

Serves 1 + 1 fridge portion | Hands on 9 minutes | Cook 15 minutes | 1 Drawer

1 x 250g packet of cooked rice

250g asparagus

160g freshly podded or frozen peas

1 lemon

1 tsp Dijon mustard

50g half-fat crème fraîche

2 x 130g salmon or trout fillets, skin on, scaled, pin-boned

2 sprigs of mint
optional: 50ml white wine

1 We’re going to make two parcels – you can either cook them one after the other or you can pop one into the fridge raw, where it will keep happily for up to 2 days, ready to cook to order. So tear off two large sheets of thick tin foil (about 60cm long), fold each in half, then open out like a book.

2 Tip the rice into a bowl and break it up. Snap the woody ends off the asparagus and slice the stalks, leaving the tips whole, then add to the bowl with the peas. Finely grate in the lemon zest, add 1 tablespoon of olive oil and a pinch of sea salt and black pepper, and mix well.

3 Divide the rice mixture between the two sheets of foil, placing it on just one half of each piece. Mix the mustard and crème fraîche together, spoon it over the rice, then lightly season the salmon and sit it on top, skin side down.

4 Pick the mint leaves, reserving the nice baby ones, then finely slice the rest and sprinkle over the salmon. Fold over the foil to create a parcel, twisting the edges to seal and adding 25ml of wine or water before sealing the final side.

5 Place one parcel in the air-fryer drawer and cook for 15 minutes at 200ºC, or until the salmon is just cooked through. Carefully tear open the foil, sprinkle over the reserved baby mint leaves and serve with lemon wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

525kcal

20.4g

5.7g

39g

48.8g

5.4g

1.2g

7.7g

Springtime salmon in a bag

Smoked mackerel on toast

Serves 2 | Hands on 10 minutes | Cook 10 minutes | 1 Drawer

160g smoked mackerel fillets

2 slices of focaccia or bread of your choice

1 x 300g tin of peeled new potatoes

1 tsp English mustard

150g natural yoghurt

2 tsp baby capers in brine

½ a bunch of chives (10g)

1 gherkin

160g ripe tomatoes

½ a cucumber

½ a lemon

1 Place the mackerel fillets skin side down on the focaccia slices, then place in the air-fryer drawer and cook for 10 minutes at 200ºC, or until golden.

2 Drain the potatoes, chopping any larger ones, and place in a large bowl with the mustard, yoghurt and capers. Finely chop the chives and add most to the bowl. Finely slice the gherkin, chop the tomatoes and roughly chop the cucumber, add it all, mix well, and season to perfection.

3 Divide the salad between your plates, then add the crispy mackerel on toast. Carefully pour any cooking juices from the drawer over the top, and finish with the remaining chives. Serve with lemon wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

498kcal

25.9g

7g

26.7g

38.5g

9.9g

2.8g

3.8g

Smoked mackerel on toast

Creamy garlic mussels

Serves 1 | Hands on 7 minutes | Cook 17 minutes | 2 Drawer

1 shallot

2 cloves of garlic

20g unsalted butter

75ml white wine

50g French baguette

¼ of a bunch of chives (5g)

400g mussels, scrubbed, debearded

2 tbsp half-fat crème fraîche

1 Remove the shelf from the large air-fryer drawer. Peel and finely chop the shallot and garlic, place in the drawer with the butter and cook for 12 minutes at 180ºC, or until softened, shaking and adding the wine halfway.

2 Meanwhile, thinly slice the baguette at an angle and place in the small drawer for 8 minutes at 200ºC, or until golden and crisp. Finely chop the chives.

3 Check the mussels – tap any open ones and if they don’t close, discard them. Scatter into the large drawer and cook for 5 minutes at 200ºC, or until all the mussels have opened and are soft and juicy. Discard any that remain closed.

4 Toss the crème fraîche and most of the chives with the mussels, then season to perfection. Place the crispy toasts in a serving bowl, tip over the mussels and all those tasty juices, sprinkle over the remaining chives, and tuck in!

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

510kcal

24.4g

14g

25.4g

34.7g

3.9g

1.5g

2.1g

Creamy garlic mussels

Yes for yoghurt flatbread!

Just 10 minutes in the air fryer creates perfect flatbreads. With an even, crunchy exterior and a lovely soft interior, what’s not to love?

Hands on 4 minutes | Cook 10 minutes | 1 Drawer

Simply mix together 150g of self-raising flour, a good pinch of sea salt, 100g of natural yoghurt and 1 tablespoon of olive oil, using your hands when it becomes too hard to mix with a fork. Knead for 1 minute, then stretch and pat it out to 1cm thick, making sure it’s no bigger than your air-fryer drawer. Leave as is, or lightly press ½ a teaspoon of cumin, fennel or nigella seeds into the surface on both sides. Place in the drawer and cook for 10 minutes at 200ºC, or until golden and puffed up, turning halfway.

Yoghurt flatbread

Black bean veg & tofu

Serves 2 | Hands on 6 minutes | Cook 17 minutes | 2 Drawer

4 spring onions

320g crunchy veg, such as peppers, carrots, broccoli, green beans, mangetout, sugar snap peas

280g super-firm tofu

2 heaped tbsp black bean sauce

300g straight-to-wok thick udon noodles

1 lime

1 tbsp runny honey

2 tbsp unsalted roasted peanuts

4 sprigs of coriander

1 Remove the shelf from the large air-fryer drawer. Trim the spring onions and chop into 3cm lengths. Trim and prep the crunchy veg, slicing into bite-size pieces. Scatter it all into the drawer, spritz with olive oil, season with sea salt and black pepper and toss to coat. Cook for 10 minutes at 180°C, or until starting to char, shaking halfway.

2 Pat the tofu dry with kitchen paper, then chop into 2cm chunks, place in the small drawer and toss with half the black bean sauce and 1 teaspoon of oil. Shake into an even layer and cook for 10 minutes at 200ºC, shaking halfway.

3 When the time’s up on the veg, separate the noodles, toss with a spritz of oil, then scatter into the large drawer. Cook for 3 minutes at 180ºC while, in a small bowl, you mix together the remaining black bean sauce, 2 tablespoons of water and the juice of ½ a lime. Pour over the noodles and veg, toss well and cook for a final 2 minutes at 180ºC. Drizzle the honey over the tofu, toss to coat and cook for a final 2 minutes at 180ºC, or until sticky.

4 Plate up the noodles and veg, top with the tofu, crush and scatter over the peanuts, pick over the coriander leaves and serve with lime wedges

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

564kcal

18.3g

2.8g

26.6g

62.3g

18.6g

1.4g

7.1g

Black bean veg & tofu

Spiced fish & rice bake

Serves 1 | Hands on 5 minutes | Cook 15 minutes | 1 Drawer

75g basmati rice

1 tsp of your favourite curry paste

1 heaped tsp mango chutney

80g ripe cherry tomatoes

4 sprigs of coriander

1 x 130g white fish fillet, skin off, pin-boned

1 Place the rice in a small loaf tin that will fit inside the drawer of your air fryer. Add the curry paste and mango chutney, then halve and add the tomatoes. Finely chop and add the coriander stalks, reserving the leaves. Season with sea salt and black pepper, pour in 100ml of boiling kettle water and mix well. Sit the fish on top, season, and drizzle with a little olive oil.

2 Cover the tin tightly with tin foil, place in the drawer and cook for 15 minutes at 200ºC, then leave to rest in the drawer for a further 5 minutes, or until the fish and rice are cooked through.

3 Spoon the fish and rice on to a plate and top with the reserved coriander leaves. Nice served with a dollop of yoghurt and a lemon wedge.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

454kcal

6.8g

0.9g

31.2g

71.2g

7.9g

1.2g

2.5g

Spiced fish & rice bake

Tasty toast toppers

The air fryer allows you to load up toast with wonderful things for very pleasing results. Here are a few of my favourite combos, all using cottage cheese as a vehicle for bigger flavour – I can’t wait to see yours!

Hands on 6 minutes | Cook 7 minutes | 1 Drawer

Preheat your air fryer for 2 minutes at 200ºC. Place 1 thick slice of bread in the drawer – use seeded, sourdough, bloomer, whatever you like. Toast for 5 minutes at 200ºC, flipping halfway, then rub the top with the cut side of ½ a garlic clove. Now, choose and load up one of the following combos, cook for 2 minutes at 200ºC, or until melted, season to perfection, and enjoy.

Topping combos

Mix ½ a tablespoon of sun-dried tomato paste with 1 tablespoon of cottage cheese, spread on the toast, top with 2 slices of mozzarella and finish with torn basil leaves.

Mix ½ a tablespoon of harissa paste with 1 tablespoon of cottage cheese, spread on the toast, and top with ripe avocado, a little feta cheese and a pinch of smoked paprika.

Spread the toast with ½ a teaspoon of Marmite, mix 1 tablespoon each of grated strong Cheddar and cottage cheese with some chopped pickled onions, spread on the toast, and crunch over cheese and onion crisps.

Tasty toast toppers

New Classics

▸Chicken schnitzel

▸Lamb kofta

▸Chilli con carne meatballs

▸Sweet chilli prawn burgers

▸Loaded BBQ bean potato skins

▸Sesame chicken balls

▸Teriyaki pork ribs

▸Gochujang chicken burgers

▸Hoisin duck cups

▸Smoky pepper fish pie

▸Roast chicken dinner for one

▸Falafel burgers

▸Prosciutto baked fish & garlicky beans

▸BBQ chicken lollipops

▸Cauliflower cheese pasta

▸Fragrant chicken in a bag

Chicken schnitzel

Serves 1 + 1 freezer portion | Hands on 10 minutes | Cook 12 minutes | 1 Drawer

2 x 150g skinless chicken breasts

2 tbsp plain flour

2 eggs

1 tbsp sun-dried tomato paste

100g stale white bread

2 anchovy fillets in oil

½ a lemon

1 This method is perfect for one, as the bashed-out chicken fills the air-fryer drawer, but we’re prepping two as it’s worthwhile – you can wrap the second one and pop it into the fridge for up to 3 days, or the freezer for up to 3 months.

2 Carefully slice into the chicken breasts horizontally, then open each one out flat like a book. One at a time, bash and flatten between two sheets of greaseproof paper to ½cm thick, then dust all over with the flour.

3 Beat 1 egg and the tomato paste in a shallow bowl, then season with sea salt and black pepper. In a food processor, blitz the bread with 1 tablespoon of olive oil into fine crumbs, then spread across a plate.

4 Preheat the air fryer for 2 minutes to 200ºC. Dip the floured chicken into the egg mixture, letting any excess drip off, then coat in the breadcrumbs, spending a bit of time really patting them on.

5 Spritz one piece of breaded chicken with oil, place in the drawer and cook for 4 minutes at 200ºC, or until golden (8 minutes from frozen). Flip and cook for 3 minutes, then flip again, crack 1 egg on top, and cook for a final 5 minutes, or until the egg is cooked to your liking and the chicken is cooked through.

6 Plate up, then finely slice the anchovies lengthways and lay over the schnitzel. Serve with a lemon wedge. Great with potato salad and dressed green leaves.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

482kcal

15.6g

3.6g

51.2g

35.1g

1.9g

1.8g

2g

Chicken schnitzel

Lamb kofta

Serves 2 | Hands on 20 minutes | Cook 20 minutes | 1 Drawer

100g wholewheat couscous

1 lemon

25g dried apricots

25g shelled unsalted pistachios

250g lamb mince

1 tsp ras el hanout

½ a small red onion

½ a bunch of flat-leaf parsley (15g)

½ a bunch of mint (15g)

1 x 400g tin of chickpeas

1 tbsp harissa paste

4 tbsp Greek yoghurt

1 Put the couscous into a bowl, finely grate over the lemon zest, just cover with boiling kettle water, cover, and put aside.

2 Finely chop the apricots and pistachios and put into another bowl with the lamb, ras el hanout and a good pinch of sea salt and black pepper. Fluff up the couscous with a fork, add one third to the lamb mix, then scrunch together with clean hands.

3 Divide the mixture into 8 equal-sized pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook. Place in the air-fryer drawer, spritz with olive oil and cook for 20 minutes at 180ºC, or until sizzling, shaking halfway.

4 Meanwhile, peel and very finely slice the red onion, then scrunch with a pinch of salt and 2 tablespoons of red wine vinegar and leave to quickly pickle.

5 Finely chop the herb leaves and add to the remaining couscous with a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil. Drain and add the chickpeas, toss well, season to perfection and divide between plates.

6 Sit the kofta on top, then ripple the harissa through the yoghurt and spoon on the side. Sprinkle over the pickled red onions, and serve with lemon wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

721kcal

32.8g

9.3g

43.4g

64.4g

10.5g

1g

12.4g

Lamb kofta

Chilli con carne meatballs

Serves 2 | Hands on 18 minutes | Cook 25 minutes | 1 Drawer

1 sweet potato (250g)

2 tsp smoked paprika

1 x 400g tin of black beans

2 tsp cumin seeds

1 fresh red chilli

½ a bunch of coriander (15g)

250g beef mince

1 lime

200g ripe cherry tomatoes
chipotle chilli sauce

1 Wash the sweet potato, chop into 2cm chunks, then, in a bowl, toss with the paprika, 1 tablespoon of olive oil, and a pinch of sea salt and black pepper.

2 Remove the shelf from the air-fryer drawer, tip in the beans, juice and all, add 1 teaspoon of cumin seeds, and season well. Replace the shelf, add the sweet potato, keeping the bowl for later, and cook for 15 minutes at 180ºC.

3 To make the balls, finely chop the chilli (deseed, if you like) and most of the coriander, stalks and all, reserving a few nice leaves. Scrape into the empty bowl with the remaining cumin seeds and the mince, finely grate in the lime zest, season, then scrunch together with clean hands.

4 Divide the mixture into 10 equal-sized balls, then add to the drawer with the tomatoes, shake into an even layer, and cook for 10 minutes at 180ºC, or until lightly golden and cooked through, shaking halfway.

5 Remove the balls, sweet potato and tomatoes to a plate and use tongs to carefully remove the shelf. Squeeze half the lime juice into the beans, add a few shakes of chilli sauce, then mash half the beans to create a creamier texture. Divide between your plates, pile the balls, sweet potato and tomatoes on top and sprinkle over the reserved coriander leaves. Serve with lime wedges, and extra chilli sauce, if you like.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

462kcal

14.6g

3.9g

39.7g

39g

10.1g

1.5g

18g

Chilli con carne meatballs

Sweet chilli prawn burgers

Serves 2 | Hands on 14 minutes | Cook 12 minutes | 1 Drawer

2cm piece of ginger

2 spring onions

½ a bunch of coriander (15g)

½ x 200g tin of sweetcorn

165g raw peeled king prawns

2 tbsp sweet chilli sauce

2 seeded bread buns

1 tbsp Greek yoghurt

1 little gem lettuce

½ a lime

1 Peel the ginger, trim the spring onions, then finely chop with the coriander stalks, reserving the leaves. Drain the sweetcorn and add to the board with the prawns and a small pinch of sea salt and black pepper, then keep chopping it all until fine but retaining a bit of texture. Squash and mix it all with the flat side of your knife for a couple of minutes, helping it to come together.

2 With wet hands, divide the mixture in half, then shape and squash into 2cm-thick patties. Place in the air-fryer drawer, spritz with olive oil, and cook for 10 minutes at 200ºC, or until golden and cooked through.

3 Brush half the chilli sauce over the burgers and cook for a further 2 minutes at 200ºC, adding the buns cut side up alongside.

4 Mix the remaining chilli sauce with the yoghurt and spread half of it across the bun bases, then sit the burgers on top. Shred the lettuce, mix with the reserved coriander leaves and the rest of the chilli yoghurt, pile on top of the prawn burgers, squeeze over the lime, then squash the bun tops on, serving any leftover salad on the side.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

484kcal

14.3g

2.9g

19.3g

60.3g

15.7g

1.8g

5.4g

Sweet chilli prawn burgers

Loaded BBQ bean potato skins

Serves 2 | Hands on 14 minutes | Cook 47 minutes | 2 Drawer

2 baking potatoes (250g each)

1 x 400g tin of cannellini beans

2 tbsp tomato ketchup

1 tbsp smoked paprika

½ tbsp runny honey

1 lemon

½ a bunch of chives (10g)

50g melty cheese, such as Cheddar, Red Leicester

320g crunchy veg & fruit, such as white cabbage, carrots, fennel, apples, pears

1 Wash the potatoes, prick a few times with a sharp knife, then rub each one with ½ a teaspoon of olive oil and a pinch of sea salt. Place in the large air-fryer drawer and cook for 40 minutes at 180°C, or until soft, turning halfway.

2 Remove the shelf from the small drawer and tip in the beans, juice and all, ketchup, paprika and honey. Cook for 40 minutes at 180ºC, stirring halfway.

3 Use tongs to transfer the soft potatoes to your board, halve across the middle, then scoop out the fluffy centres, leaving ½cm of potato around the edges.

4 Mash up the fluffy centres and stir into the beans with half the lemon juice. Finely chop the chives and add half to the beans, reserving the rest, then season to perfection. Spoon the mixture back into the potato skins, grate over the cheese, then return the loaded skins to the large drawer and cook for 7 minutes at 180°C, or until crispy and hot through.

5 Meanwhile, make a quick slaw by prepping, then box-grating your chosen veg and fruit. Dress with the remaining lemon juice and ½ a tablespoon of extra virgin olive oil, mix in the remaining chives, and season to perfection. Serve alongside the loaded potato skins.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

592kcal

18g

6.6g

22.4g

73.5g

16.2g

1.3g

15.2g

Loaded BBQ bean potato skins

Sesame chicken balls

Serves 2 | Hands on 15 minutes | Cook 10 minutes | 1 Drawer

1 fresh red chilli

½ a bunch of coriander (15g)

2 cloves of garlic

2cm piece of ginger

2 x 150g skinless chicken breasts

1 heaped tbsp peanut butter

1 tbsp low-salt soy sauce

3 tbsp toasted sesame seeds

2 nests of vermicelli rice noodles (90g total)

1 small carrot

¼ of a cucumber

2 limes

2 spring onions

2 tbsp sweet chilli sauce

1 Roughly chop the chilli (deseed, if you like) and place in a food processor with the coriander stalks, reserving the leaves. Peel and add the garlic and ginger, blitz until finely chopped, then pulse in the chicken breasts, peanut butter and soy until combined but still retaining a little texture.

2 Put the sesame seeds on a plate. With wet hands, divide the mixture into 10 equal-sized balls, then gently roll in the sesame seeds, patting them on to coat. Place the balls in the air-fryer drawer and cook for 10 minutes at 200ºC, or until golden and cooked through, shaking halfway.

3 In a bowl, cover the noodles with boiling kettle water and leave to rehydrate, then drain. Peel the carrot and matchstick with the cucumber, toss with the drained noodles and the juice of ½ a lime, then divide between serving bowls. Trim and finely slice the spring onions.

4 Squeeze the juice of 1 lime over the balls, drizzle over the chilli sauce, add a pinch of sea salt and black pepper, toss well, then spoon into the bowls. Sprinkle with the spring onions and coriander leaves, drizzle with a little extra chilli sauce, if you like, and serve with lime wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

547kcal

15.9g

3.4g

45.6g

55.4g

14.1g

1.6g

3.9g

Sesame chicken balls

Teriyaki pork ribs

Serves 2 | Hands on 6 minutes | Cook 55 minutes | 1 Drawer

40g caster sugar

40ml low-salt soy sauce

1 tbsp rice wine vinegar

2cm piece of ginger

1 clove of garlic

1 tbsp cornflour

1 rack of baby back ribs (600g)

2 spring onions

1 Remove the shelf from the air-fryer drawer and go in with the sugar, soy and vinegar, along with 300ml of water. Peel and finely grate in the ginger and garlic, add the cornflour and mix to combine, then replace the shelf.

2 Rub the rack of ribs with a little olive oil and a pinch of sea salt, then place it on the shelf (cut it in half to help it fit, if needed). Cook for 50 minutes at 160°C, or until the meat is tender and starting to get gnarly.

3 Use tongs to carefully remove the shelf, tipping the ribs into the sauce, then turn the ribs to coat. Cook for another 5 minutes at 200°C, or until the sauce sets and darkens on the ribs and the surrounding sauce thickens, too.

4 Slice up the ribs, then trim, finely slice and scatter over the spring onions. Pour the remaining sauce into a bowl, for dunking. Great served with sticky rice and zingy seasonal greens.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

394kcal

19.4g

7.6g

28.4g

28g

23.6g

2.6g

0.3g

Teriyaki pork ribs

Gochujang chicken burgers

Serves 2 | Hands on 15 minutes | Cook 16 minutes | 1 Drawer

2 large skinless boneless chicken thighs

2 tbsp plain flour

1 egg

2 tbsp gochujang paste

75g stale white bread

2 burger buns

320g crunchy veg, such as red cabbage, carrots, onions, radishes

1 fresh green chilli

1 tbsp toasted sesame seeds

2 tbsp Greek yoghurt

1 One at a time, bash and flatten the chicken thighs between two sheets of greaseproof paper to 1cm thick, then dust all over with the flour.

2 Beat the egg with 1 tablespoon of gochujang in a shallow bowl, then season with sea salt and black pepper. In a food processor, blitz the bread with 1 tablespoon of olive oil into fine crumbs, then spread across a plate.

3 Preheat the air fryer for 2 minutes to 200ºC. Dip the floured chicken into the egg mixture, letting any excess drip off, then coat in the breadcrumbs, spending a bit of time really patting them on.

4 Evenly space the chicken in the air-fryer drawer and cook for 16 minutes, or until golden and cooked through, turning halfway and adding the buns cut side up for the last 2 minutes.

5 Prep your veg, then finely shred or grate them to make a quick slaw – I use a speed-peeler to create a super-fine, crunchy texture. Finely slice and add the chilli, along with the sesame seeds, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, mix well, and season to perfection.

6 Mix the remaining gochujang into the yoghurt and divide between the buns. Halve the chicken pieces and pile up with the slaw, put the bun lids on, squash together, and enjoy! Serve any extra slaw on the side.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

665kcal

22g

5g

33.6g

83.7g

20.3g

2.6g

8.5g

Gochujang chicken burgers

Hoisin duck cups

Serves 2 | Hands on 10 minutes | Cook 10 minutes, plus resting | 1 Drawer

2 x 150g duck breast fillets, skin on

2 plums

1 nest of vermicelli rice noodles (45g)

1 little gem lettuce

320g crunchy veg, such as carrots, radishes, cucumbers, courgettes, mangetout

½ a fresh red chilli

1 lime

2 tbsp hoisin sauce

2 tbsp crunchy peanut & sesame chilli oil

1 Pat the duck dry with kitchen paper, then score the skin in a criss-cross fashion at 1cm intervals. Rub with 1 tablespoon of olive oil, a small pinch of sea salt and a generous sprinkling of black pepper. Halve and destone the plums.

2 Use a heatproof ramekin or two metal cookie cutters to raise the air-fryer shelf up (meaning you’ll get crispy duck skin). Lay in a sheet of greaseproof paper, then place the duck on top, skin side up, with the plum halves around it, cut side down. Cook for 10 minutes at 200ºC, or until the duck is crispy on the outside but still pink in the middle. Remove to rest for 5 minutes, and pinch the skins off the plums.

3 In a bowl, cover the noodles with boiling kettle water and leave to rehydrate, then drain. Click apart the lettuce leaves. Prep and coarsely grate the crunchy veg, finely grate the chilli and lime zest, then toss it all with the lime juice and a pinch of salt. Put the hoisin sauce and chilli oil into little dipping bowls.

4 Finely slice the duck breasts, then serve it all together on a big board and get stuck in, having fun loading your lettuce cups with all the delicious things.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

603kcal

26.9g

5.4g

47.3g

43g

18.7g

1.6g

6.4g

Hoisin duck cups

Smoky pepper fish pie

Serves 2 | Hands on 13 minutes | Cook 15 minutes | 2 Drawer

½ x 320g sheet of ready-rolled puff pastry

1 egg

2 tbsp couscous

2 long frozen white fish fillets

350g asparagus

220g baby spinach

1 clove of garlic

1 large jarred roasted red pepper (70g)

1 tsp smoked paprika

50g flaked almonds, plus extra for sprinkling

½ a lemon

1 Preheat the large air-fryer drawer for 2 minutes to 200ºC. Unroll the pastry, leaving it on its paper. Beat the egg and brush over the whole surface, then sprinkle over the couscous, leaving a 2cm gap around the edge. Sit the frozen fish fillets on top 1cm apart, then twist and fold in the exposed pastry to make a crust. Eggwash the crust, then carefully use the paper to help you lift the whole thing into the large drawer to cook for 10 minutes.

2 Snap the woody ends off the asparagus, rub the spears with ½ a tablespoon of olive oil, season, then place in the small drawer and cook for 8 minutes at 180ºC, adding the spinach to wilt for the last couple of minutes.

3 Pour the remaining eggwash into a blender, then peel and add the garlic, along with the red pepper, paprika, almonds, ½ a tablespoon of oil and a pinch of sea salt and black pepper. Blitz until smooth.

4 Open the large drawer and pour the smoky sauce over and around the fish, keeping it inside the pastry crust. Sprinkle over a few extra almonds, then gently shut the drawer. Cook for a final 5 minutes at 200ºC, or until the sauce has set. Serve with the green veg, and lemon wedges on the side.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

790kcal

43.8g

12.6g

50.9g

66.8g

6.9g

1.6g

9.8g

Smoky pepper fish pie

Roast chicken dinner for one

Serves 1 | Hands on 10 minutes | Cook 42 minutes | 2 Drawer

200g Maris Piper potatoes

200g swede

2 cloves of garlic

2 sprigs of thyme

1 lemon

1 chicken leg (approx. 200g)

30g plain flour

1 medium egg

30ml semi-skimmed milk

100g baby spinach

1 Scrub the potatoes, peel the swede and slice both ½cm thick, then place in the large air-fryer drawer with the whole unpeeled garlic cloves. Add the thyme, finely grate over the lemon zest, then toss it all with 2 tablespoons of olive oil and a pinch of sea salt and black pepper. Shake into an even layer, tucking the garlic underneath the veg.

2 Season the chicken leg and sit it on top of the veg, skin side down. Cook it all for 40 minutes at 190°C, or until golden and cooked through, flipping the chicken halfway and tossing the veg at the same time.

3 To make the Yorkie, beat the flour, egg, milk, 2 teaspoons of water and a pinch of salt together until smooth. With 20 minutes to go, remove the shelf from the small drawer, go in with 1 tablespoon of oil and heat for 5 minutes at 200°C. Gently pull out the drawer, pour in the batter, then cook for 15 minutes, or until puffed up and golden.

4 Transfer the chicken, potatoes, swede and garlic to a plate. Carefully remove the air-fryer shelf, then squeeze the soft garlic into the drawer, chuck in the spinach, squeeze in the lemon juice, and season. Toss the leaves to coat them in the residual cooking juices and cook for 2 minutes at 200°C, or until wilted.

5 Season the spinach to perfection and pile alongside the chicken and veg, with the Yorkie. Great served with gravy and your favourite mustard.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

918kcal

52.5g

10.7g

44.7g

72.3g

13.2g

2.2g

9g

Roast chicken dinner for one

Falafel burgers

Serves 2 | Hands on 14 minutes | Cook 15 minutes | 1 Drawer

1 x 400g tin of chickpeas

2 carrots

2 spring onions

½ a bunch of flat-leaf parsley (15g)

2 heaped tbsp gram flour

2½ tsp baharat spice mix

2 tbsp toasted sesame seeds

2 bread buns

1 small clove of garlic

2 heaped tbsp natural yoghurt

1 Drain the chickpeas and tip into the processor. Wash, chop and add 1 carrot, trim and add the spring onions, then tear in the parsley stalks, reserving the leaves. Add the gram flour and 2 teaspoons of baharat spice mix, along with a good pinch of sea salt and black pepper, and blitz until combined.

2 Divide the mixture in half and shape into 2cm-thick patties. Put the sesame seeds on a plate, then spend a bit of time patting them on to the burgers, helping them to stick. Cook in the air-fryer drawer for 15 minutes at 180ºC, or until the burgers are crisp, adding the buns cut side up for the last minute.

3 Wash the remaining carrot, then speed-peel into ribbons. Toss with the parsley leaves and ½ a tablespoon each of red wine vinegar and extra virgin olive oil, then season to perfection.

4 Finely grate the garlic into a small bowl, stir in the yoghurt and remaining ½ teaspoon of spice mix, and season to perfection, then spread inside the buns. Sit the falafel burgers on the bases, top with the carrot and parsley salad, put the lids on and devour.

Vegan love

Choose vegan buns and simply swap in a vegan yoghurt.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

590kcal

16.8g

3.7g

17.6g

84.4g

10.7g

1.7g

10.9g

Falafel burgers

Prosciutto baked fish & garlicky beans

Serves 2 | Hands on 7 minutes | Cook 17 minutes | 2 Drawer

2 cloves of garlic

4 sprigs of rosemary

20g blanched almonds

40g sun-dried tomatoes in oil

20g Parmesan cheese

2 x 130g white fish fillets, skin off, pin-boned

4 slices of prosciutto or Parma ham

½ a lemon

1 x 400g tin of white beans

160g baby spinach

1 Peel and finely slice the garlic, pick and finely chop 2 sprigs of rosemary, then remove the shelf from the small air-fryer drawer and scatter it all into the base. Drizzle in 1 tablespoon of olive oil, then cook for 5 minutes at 200ºC, or until the garlic is lightly golden.

2 Meanwhile, bash the almonds and sun-dried tomatoes in a pestle and mortar with ½ a tablespoon of oil from the tomato jar and a few gratings of Parmesan until you have a thick paste, then spoon over the fish. Drape 2 slices of prosciutto or Parma ham over each fillet, also tucking in a rosemary sprig. Drizzle with ½ a tablespoon of oil from the tomato jar and place in the large drawer, then cut the lemon half into wedges and place alongside. Cook for 10 minutes at 200ºC, or until cooked through.

3 Stir the beans and half their juice into the small drawer with 1 tablespoon of red wine vinegar and cook for 10 minutes at 200ºC, or until piping hot, then season to perfection, and divide between plates.

4 Sit the fish on top of the beans. Pack the spinach into the large drawer, season, and cook for 2 minutes at 200ºC, or until just wilted, then drizzle with a little extra virgin olive oil, and serve alongside the fish. Finely grate over the remaining Parmesan, and serve with the jammy lemon wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

547kcal

29.3g

5.9g

49.1g

22.6g

2.8g

1.8g

9.9g

Prosciutto baked fish & garlicky beans

BBQ chicken lollipops

Serves 2 | Hands on 13 minutes | Cook 33 minutes | 2 Drawer

6 chicken drumsticks

1 tsp Chinese five-spice powder

2 heaped tbsp panko breadcrumbs

2 heaped tbsp sesame seeds

1 cucumber

4 spring onions

2 oranges

1 tbsp crunchy peanut & sesame chilli oil

2 tbsp BBQ or hoisin sauce

1 You can cook the drumsticks as they are, or follow my lollipop-style hack – it takes a few minutes but makes for great eating! Simply use a small sharp knife to slice around the bone end of a drumstick and, holding it by the bone end, scrape the meat down towards the fat end, then use your hand to push it down so it almost folds in on itself, and repeat.

2 Toss the chicken with the five-spice, a pinch of sea salt and black pepper, and 1 tablespoon of olive oil, then evenly space in the large air-fryer drawer and cook for 30 minutes at 190ºC, or until cooked through.

3 With 15 minutes to go, remove the shelf from the small drawer. Tip in the breadcrumbs and sesame seeds and cook for 15 minutes at 190ºC, or until lightly golden, shaking the drawer twice. Tip on to a serving plate once done.

4 Quarter the cucumber lengthways, remove the seedy core and chop into chunks, trim and finely slice the spring onions, peel 1½ oranges, slice into rounds, then place it all in a bowl. Add the chilli oil, squeeze over the remaining orange juice to make a dressing, toss together, and season to perfection.

5 Remove the chicken lollipops and coat in the BBQ sauce, then return to the large drawer and cook for just 3 minutes at 150ºC. Dunk the chicken lollipops in the sesame crumb and serve with the salad.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

572kcal

29g

5.7g

45.4g

36.2g

13.8g

1.4g

2.1g

BBQ chicken lollipops

Cauliflower cheese pasta

Serves 4 | Hands on 10 minutes | Cook 35 minutes | 1 Drawer

400g frozen cauliflower

400ml semi-skimmed milk

1 tbsp English mustard

300g dried penne pasta

100g Red Leicester or Cheddar cheese

100g garlic bread

1 Remove the shelf from the air-fryer drawer, then go in with the frozen cauliflower, milk and mustard. Give it a stir, then cook for 25 minutes at 200ºC, or until the cauliflower is soft. A skin will form on the sauce, but don’t worry, it will taste delicious and we’ll blitz it all up later anyway.

2 Meanwhile, cook the pasta in a large pan of boiling salted water for 2 minutes less than the packet instructions – we want it to still have a slight bite at this stage – then drain, reserving a mugful of starchy cooking water.

3 Coarsely grate most of the cheese over the cauliflower, tear in a quarter of the garlic bread, then use a stick blender to carefully blitz the contents of the drawer until really smooth and silky. Stir in the pasta, season to perfection, and loosen with splashes of reserved water until you have a creamy consistency.

4 Finely chop the remaining garlic bread, then scatter over the pasta. Grate over the remaining cheese and cook for a final 10 minutes at 200ºC, or until golden and bubbling. Delicious served with lemony-dressed rocket.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

444kcal

18g

9.1g

23g

77.2g

10g

1.6g

2.4g

Cauliflower cheese pasta

Fragrant chicken in a bag

Serves 1 + 3 freezer paste portions | Hands on 12 minutes | Cook 25 minutes | 1 Drawer

1 nest of vermicelli rice noodles (45g)

12 lime leaves

8cm piece of ginger

2 cloves of garlic

1 stick of lemongrass

1½ fresh red chillies

1 bunch of coriander (30g)

4 tbsp low-salt soy sauce
sesame oil

1 x 150g skinless chicken breast

1 pak choi

80g sugar snap peas

80g baby corn

2 spring onions

1 tbsp unsalted roasted peanuts

½ a lime

1 In a bowl, cover the noodles with boiling kettle water and leave to soften for a few moments, then drain and refresh under cold running water.

2 Tear the lime leaves into a small food processor, discarding any tough stalks. Peel, roughly chop and add the ginger and garlic, chop and add the lemongrass and 1 chilli, most of the coriander, stalks and all, reserving a few nice leaves, and a pinch of sea salt. Add the soy and 1 teaspoon of sesame oil and blitz into a paste. Divide the paste into four, keeping one portion for now and freezing the rest for future meals.

3 Score deeply into the chicken a few times at an angle and rub with half the paste portion. Halve the pak choi, sugar snaps and baby corn, trim and finely slice the spring onions, then toss it all with the remaining paste half-portion.

4 Tear off a large sheet of thick tin foil (about 60cm long), fold it in half, then open it out like a book and rub one side with sesame oil. Top with the noodles and veg. Finely slice and scatter over the remaining chilli, then sit the chicken on top. Fold over the foil to create a parcel, twisting the edges to seal, and adding 50ml of water before sealing the final side. Place in the air-fryer drawer and cook for 25 minutes at 200ºC, or until the chicken is cooked through.

5 Remove the bag to a serving plate and carefully tear open the foil. Crush over the nuts, scatter over the coriander leaves and finish with a squeeze of lime.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

655kcal

20g

3.6g

52.9g

64.4g

9.5g

1.8g

4.1g

Fragrant chicken in a bag

Big Up the Veg

▸Tomato & mozzarella tart

▸Broccoli soup & cheesy soldiers

▸Sicilian aubergine pasta

▸Sweet potato & black bean tacos

▸Lemon & chilli tenderstem

▸Creamy mustard cabbage

▸Spiced squash rice

▸Sticky aubergine noodles

▸Sage & pancetta sprouts

▸Harissa green beans

▸Sticky onion tart

▸Tomato tortilla soup

▸Kale crisps

▸Squashage rolls

▸Stuffed mushrooms

▸Gochujang cabbage

▸Dukkah spinach

▸Scruffy squash lasagne

▸Med veg & epic tomato dressing

▸Avocado chips

▸Stuffed squash & black beans

▸Spicy lime-spiked pak choi

▸Sesame mangetout

▸Really good roasties

Tomato & mozzarella tart

Serves 2 | Hands on 15 minutes | Cook 30 minutes | 1 Drawer

500g ripe tomatoes

½ x 320g sheet of ready-rolled puff pastry

6 black olives, stone in

½ a fresh red chilli

½ x 125g ball of mozzarella

2 sprigs of basil

1 Halve the tomatoes, then use your fingers to scrape out the seeds. Remove the shelf from the air-fryer drawer, then go in with the tomato halves, 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Toss together, arrange the tomatoes cut side down, and cook for 15 minutes at 200ºC, or until soft and golden.

2 Gently stretch or roll out the pastry to the size of the drawer. Lay the pastry on top of the tomatoes, carefully poking and tucking it in at the edges. Cook for 15 minutes at 200ºC, or until dark golden and puffed up.

3 Meanwhile, squash, destone and tear up the olives, and finely slice the chilli. Dress with 1 tablespoon of red wine vinegar and ½ a tablespoon of extra virgin olive oil, then season to perfection.

4 Carefully and confidently flip the tart out of the drawer on to a board, tear over the mozzarella and basil leaves, spoon over the olive mixture, and serve. Nice with a simple rocket salad on the side.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

302kcal

21g

9.9g

8.5g

19.9g

4.2g

1.3g

1.6g

Tomato & mozzarella tart

Broccoli soup & cheesy soldiers

Serves 2 | Hands on 8 minutes | Cook 20 minutes | 2 Drawer

400g frozen broccoli

4 spring onions

20g mixed seeds, such as sunflower, pumpkin, linseeds, poppy

1 large slice of bread (100g)

80g Cheddar cheese

1 veg stock cube

1 bunch of flat-leaf parsley (30g)

1 Remove the shelf from the large air-fryer drawer, chuck in the broccoli, then trim, roughly chop and add the spring onions, drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper and toss well. Cook for 15 minutes at 200°C, or until the broccoli is soft, shaking the drawer occasionally.

2 Use your fingertips to press the seeds into the surface of the bread, drizzle with 1 teaspoon of oil and grate over a layer of cheese. Cook in the small drawer for 7 minutes at 180°C, or until golden and crisp, then slice.

3 Once the broccoli is soft, remove the drawer from the air fryer, grate in the remaining cheese, crumble in the stock cube, tear in most of the bunch of parsley, stalks and all, and pour over 400ml of boiling kettle water.

4 Carefully blitz with a hand blender until smooth, adding an extra splash of water, if needed. Season to perfection, then gently return the drawer and cook for 5 minutes at 180°C, or until piping hot.

5 Divide between mugs or bowls, pick over the remaining parsley, and drizzle with a little extra virgin olive oil, if you like. Serve with the soldiers.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

487kcal

27.9g

10.9g

25.9g

33.4g

6.4g

1.8g

9.1g

Broccoli soup & cheesy soldiers

Sicilian aubergine pasta

Serves 2 | Hands on 7 minutes | Cook 30 minutes | 1 Drawer

2 aubergines (250g each)

2 cloves of garlic

8 green olives, stone in

½ a bunch of basil (15g)

1 tbsp baby capers in brine

2 tbsp pine nuts

1 x 400g tin of plum tomatoes

150g dried pasta

20g Parmesan cheese

1 Remove the shelf from the air-fryer drawer. Chop the aubergine into 3cm chunks, place in the drawer and toss with a pinch of sea salt and black pepper, then cook for 15 minutes at 200ºC, or until starting to soften, shaking halfway.

2 Peel and slice the garlic. Squash, destone and tear up the olives. Finely chop the basil stalks, reserving the leaves. When the time’s up, add it all to the drawer with the capers, pine nuts and 1 tablespoon of olive oil. Toss well and cook for 5 minutes at 200ºC.

3 Pour in the tinned tomatoes, crushing them through your hands, then half-fill the tin with water, give it a swirl, and pour into the drawer. Cook for a final 10 minutes at 200ºC, or until reduced and saucy, then tear in most of the basil leaves, saving the baby ones for garnish, add a splash of red wine vinegar and season to perfection.

4 Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

5 Tip the drained pasta into the drawer and toss well, loosening with a little reserved cooking water, if needed. Divide between bowls, finely grate over the Parmesan, scatter over the reserved baby basil leaves, and serve.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

493kcal

13.2g

3.5g

17.9g

82.7g

17.3g

1.4g

12.6g

Sicilian aubergine pasta

Sweet potato & black bean tacos

Serves 2 | Hands on 12 minutes | Cook 30 minutes | 1 Drawer

2 spring onions

1 x 400g tin of black beans

2 tsp Cajun seasoning

2 sweet potatoes (250g each)

4 regular flour tortillas

160g watermelon

½ a bunch of coriander (15g)

½ a fresh red chilli

1 lime

30g feta cheese

1 Trim and finely slice the spring onions, then remove the shelf from the air-fryer drawer and scatter them into the base. Add the beans, along with half their juice, mix in 1 teaspoon of Cajun seasoning, then replace the shelf.

2 Scrub the sweet potatoes, then chop into 3cm chunks and add to the drawer. Drizzle with 1 tablespoon each of red wine vinegar and olive oil, add 1 teaspoon of Cajun seasoning and a pinch of sea salt and black pepper, and rub together. Cook for 30 minutes at 180ºC, or until soft and golden, shaking halfway, and adding the tortillas to warm through for the last 2 minutes.

3 Meanwhile, peel and finely dice the watermelon, finely chop the coriander stalks, reserving the leaves, deseed and finely chop the chilli, then squeeze over half the lime juice, add ½ a tablespoon of extra virgin olive oil, gently toss together, and season to perfection.

4 Remove the tortillas and sweet potato chunks and carefully remove the shelf. Roughly chop the coriander leaves and add most of them to the beans, reserving a few for garnish. Roughly mash the beans to create a thick saucy consistency, season to perfection, then spoon over the tortillas.

5 Top with the sweet potato chunks and watermelon salsa, crumble over the feta, and sprinkle over the reserved coriander leaves. Serve with lime wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

614kcal

10.9g

3.3g

21.6g

102.5g

21.4g

1.8g

20.3g

Sweet potato & black bean tacos

Lemon & chilli tenderstem

Serves 2 | Hands on 5 minutes | Cook 7 minutes | 1 Drawer

Remove the shelf from the air-fryer drawer. Trim 200g of tenderstem broccoli, halving any thicker stalks lengthways, place in the drawer and toss with 1 teaspoon of olive oil. Cook for 7 minutes at 180ºC, or until softened and starting to char. Meanwhile, peel and finely grate ½ a clove of garlic into a large bowl, add 1 tablespoon of extra virgin olive oil, then finely grate in the zest of 1 lemon and squeeze in half the juice. Tip in the cooked tenderstem, toss to coat, season to perfection, and finish with a pinch of dried red chilli flakes. Delicious served with steamed fish or mozzarella.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

103kcal

8.1g

1.2g

4.5g

3.5g

2.1g

0.1g

4.4g

Creamy mustard cabbage

Serves 2 | Hands on 3 minutes | Cook 12 minutes | 1 Drawer

Remove the shelf from the air-fryer drawer. Finely slice 1 small Savoy cabbage (400g) and pack into the drawer. Massage with 1 heaped tablespoon each of wholegrain mustard and olive oil and 2 tablespoons of cream cheese, then cook for 12 minutes at 180ºC, or until the cabbage is soft and beginning to get gnarly, shaking halfway. Season to perfection, and serve. Lovely alongside golden chicken or a pork chop.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

195kcal

14.2g

5.4g

7.1g

9.8g

9.8g

0.6g

8.2g

Spiced squash rice

Serves 4 | Hands on 10 minutes | Cook 50 minutes | 1 Drawer

½ a butternut squash (600g)

2 heaped tbsp of your favourite curry paste

2 fresh red chillies

1 x 400g tin of chickpeas

1 x 250g packet of cooked basmati rice

2 tbsp desiccated coconut

2 eggs

120g paneer or halloumi cheese

4 spring onions

250g baby spinach

2 sprigs of coriander

1 Carefully slice the squash into ½cm thick slices (there’s no need to peel it), deseeding if necessary, then place in the air-fryer drawer and toss with half the curry paste and 1 tablespoon of olive oil. Prick and add the whole chillies and cook for 30 minutes at 180ºC, shaking halfway.

2 Drain the chickpeas and tip into a large bowl with the rice, coconut and the remaining curry paste. Crack in the eggs, and cube up and add the paneer. Trim, finely slice and mix in most of the spring onions, saving a few for garnish.

3 When the time’s up, tip the squash into the bowl, then slice and add the chillies (deseed, if you like). Mash a few bits of the squash and mix it all together.

4 Carefully remove the shelf from the drawer and tip the rice mixture back in. Cook for 20 minutes at 180ºC, stirring halfway to mix the nice gnarly bits back through, and adding the spinach to wilt for the last 5 minutes.

5 Give it one last stir, season to perfection, then plate up, scatter over the reserved spring onions, pick over the coriander leaves, and tuck in! Great with a bit of yoghurt, mango chutney and a couple of poppadoms on the side.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

413kcal

19.1g

7.5g

19.4g

43g

10.5g

1.1g

6.6g

Spiced squash rice

Sticky aubergine noodles

Serves 1 | Hands on 7 minutes | Cook 20 minutes | 1 Drawer

1 aubergine (250g)

1 clove of garlic

1 pak choi

1 tbsp unsalted roasted peanuts

1 tbsp sweet chilli sauce

150g straight-to-wok thick udon noodles

4 spring onions

½ a fresh red chilli

½ a little gem lettuce

2 sprigs of mint or coriander

1 tbsp crunchy peanut & sesame chilli oil

1 tbsp balsamic vinegar

1 Slice the aubergine lengthways 1cm thick, then into long 1cm-wide strips. Remove the air-fryer shelf, scatter the aubergine into the drawer and cook for 15 minutes at 200ºC, shaking halfway.

2 Peel and finely slice the garlic. Quarter the pak choi lengthways. When the time’s up, pull out the drawer, scatter in the garlic and peanuts, spoon over the sweet chilli sauce, then shake to coat. Add the pak choi alongside and cook for 5 minutes at 200ºC, or until the aubergine is soft and sticky.

3 In a bowl, cover the noodles with boiling water to soften them, and leave aside. Trim the spring onions, and finely slice with the chilli. Click apart the lettuce leaves. Pick the herb leaves.

4 Drain the noodles and add to the drawer with most of the chilli and spring onions, the chilli oil and balsamic. Toss together well, season to perfection, then tip into a serving bowl. Add the lettuce leaves on the side, scatter over the remaining chilli and spring onions, along with the herb leaves, then serve.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

461kcal

13.4g

1.8g

15.3g

69.9g

24.1g

1.2g

11.8g

Sticky aubergine noodles

Sage & pancetta sprouts

Serves 2 | Hands on 5 minutes | Cook 10 minutes | 1 Drawer

Trim and halve 200g of Brussels sprouts, place them in the air-fryer drawer and toss with 2 tablespoons of olive oil, a pinch of sea salt and the leaves from 2 sprigs of sage. Lay 4 rashers of smoked streaky pancetta on top or crumble over 1 handful of vac-packed chestnuts and cook for 10 minutes at 180ºC, or until the pancetta is crisp and the sprouts are soft. Finish with a drizzle of runny honey, to taste. Perfect in a festive spread.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

251kcal

19.4g

4.1g

6.9g

14.7g

3.2g

1.3g

3.8g

Harissa green beans

Serves 2 | Hands on 3 minutes | Cook 10 minutes | 1 Drawer

Trim 200g of green beans, place in the air-fryer drawer and toss with 1 tablespoon each of red wine vinegar and olive oil, 1 teaspoon of harissa paste, a pinch of sea salt and black pepper, and 20g of blanched hazelnuts. Cook for 10 minutes at 180ºC, or until the beans are soft and starting to char. On a serving plate, ripple 1 teaspoon of harissa paste through 2 tablespoons of Greek yoghurt, then pile the green beans and hazelnuts on top, drizzling with any nice juices from the drawer. Great as it is, as part of a salad spread or with seared steak.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

164kcal

14.7g

2.4g

5.8g

4.8g

3.6g

0.6g

4.7g

Sticky onion tart

Serves 2 | Hands on 9 minutes | Cook 35 minutes | 1 Drawer

4 small red onions

4 sprigs of fresh thyme

2 level tbsp good orange marmalade

20g unsalted butter

½ x 320g sheet of ready-rolled puff pastry

25g shelled unsalted walnut halves

50g goat’s cheese

1 Remove the shelf from the air-fryer drawer. Peel the onions, slice into rounds just under 1cm thick, and put in the drawer with the thyme. Loosen the marmalade with 2 tablespoons of water, pour over the top and toss to coat, then arrange the onions in an even layer. Dot over the butter and cook for 25 minutes at 200ºC, or until soft and sticky, shaking halfway.

2 Gently stretch or roll out the pastry to the size of the drawer. Lay the pastry on top of the onions, carefully poking and tucking it in at the edges. Cook for 10 minutes at 200ºC, or until dark golden and puffed up.

3 Carefully and confidently flip the tart out of the drawer on to a board, crumble over the walnuts and dot over the goat’s cheese. Delicious served with a simple green salad and a mustardy dressing.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

690kcal

41.4g

20g

13.1g

67.9g

32.5g

0.6g

5.7g

Sticky onion tart

Tomato tortilla soup

Serves 2 | Hands on 7 minutes | Cook 37 minutes | 1 Drawer

2 red peppers

300g ripe tomatoes

1 onion

1 tsp ground cinnamon

1 heaped tsp dried oregano

½ a bunch of coriander (15g)

1 tbsp jarred sliced jalapeños

1 regular flour tortilla

50g Cheddar cheese

½ a lime

1 Deseed and roughly chop the peppers. Halve the tomatoes. Peel the onion and slice into 1cm-thick rounds. Remove the shelf from the air-fryer drawer, place all the veg inside, and toss with the cinnamon, oregano, ½ a tablespoon of olive oil and a pinch of sea salt and black pepper. Cook for 30 minutes at 200ºC, or until soft, shaking halfway.

2 Remove the drawer and add most of the coriander, stalks and all, 1 tablespoon of liquor from the jalapeño jar, and 400ml of boiling kettle water. Use a stick blender to blitz the soup to your liking, then season to perfection.

3 Tear over the tortilla, grate over the cheese, add the jalapeños, then return the drawer to the air fryer and cook for 7 minutes at 200ºC, or until golden.

4 Divide the soup between bowls, top with the remaining coriander leaves, serve with lime wedges, and slurp away!

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

295kcal

13.4g

6g

12g

32.6g

14.9g

1.5g

6.3g

Tomato tortilla soup

Crazy for kale crisps

Crisping things up is what air fryers are known for, making them the perfect choice for a batch of kale crisps. Whether you choose to go neutral with good old sea salt, or to add a bit of spice, is up to you.

Hands on 2 minutes | Cook 10 minutes | 1 Drawer

Remove the shelf from the air-fryer drawer. Remove and discard any large stalks from 180g of kale, tear into bite-size pieces, then load it into the drawer and massage with a generous pinch of sea salt and 2 tablespoons of olive oil, until the leaves darken and soften slightly. Cook for 10 minutes at 180ºC, or until crispy, shaking every couple of minutes. Delicious just as it is, or you can try seasoning with a little smoked paprika or cayenne pepper for a bit of a kick, or any of your favourite spice blends.

Kale crisps

Squashage rolls

Makes 4 | Hands on 20 minutes | Cook 1 hours 10 minutes, plus cooling | 1 Drawer

½ a butternut squash (600g)

2 tablespoons dukkah

1 pinch of dried red chilli flakes

1 x 250g packet of cooked mixed grains

100g feta cheese

1 large egg

320g sheet of ready-rolled puff pastry

1 Cut the squash into 3cm chunks (there’s no need to peel it), deseeding if necessary, toss with 1 tablespoon each of dukkah and olive oil, the chilli flakes and a pinch of sea salt and black pepper. Place in the air-fryer drawer and cook for 30 minutes at 180ºC, or until soft and caramelized, shaking halfway.

2 Remove the squash to a large bowl and leave to cool, then mash it up with a fork or potato masher. Crumble in the grains and feta. Beat the egg in a small bowl, then pour three-quarters into the squash mixture, season, and mix well.

3 Unroll the pastry sheet on its paper. Pile the filling lengthways down the middle, slightly off-centre, shaping it into a nice, thick sausage shape. Lightly brush one of the long sides with some of the reserved eggwash, then use the paper to help you fold the pastry over the filling, pressing down to secure and sealing with a fork. Brush all over with the remaining eggwash, then score lightly at 2cm intervals. Sprinkle with the remaining dukkah.

4 Preheat the air fryer for 2 minutes to 200ºC. Cut the squashage roll into four equal-sized pieces on the paper, trimming any excess paper. Cook 2 at a time for 20 minutes at 200ºC, or until golden and puffed up. Delicious with piccalilli and a zingy fresh salad on the side, or as part of a bigger spread.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

606kcal

34g

14.6g

17.4g

72.4g

8.4g

2g

7.3g

Squashage rolls

Stuffed mushrooms

Serves 2 | Hands on 12 minutes | Cook 15 minutes | 1 Drawer

4 portobello mushrooms

1 x 300g tin of peeled new potatoes

50g Taleggio cheese

½ a bunch of rosemary (10g)

1 lemon

2 slices of sourdough bread (100g total)

1 little gem lettuce

1 chicory

2 handfuls of rocket

1 To make the stuffing, remove and finely chop the mushroom stalks, then place in a bowl. Drain and add the potatoes, then tear in the cheese in small bombs. Pick, finely chop and add most of the rosemary, finely grate in half the lemon zest, add a good pinch of sea salt and black pepper and mash well. Evenly divide the mixture between the mushroom cups, packing it in nicely.

2 In a food processor, blitz the bread into crumbs with the remaining rosemary and 1 tablespoon of olive oil, then sprinkle over the mushrooms.

3 Evenly space in the air-fryer drawer and cook for 15 minutes at 180°C, or until the crumb is golden and the mushrooms are soft.

4 Meanwhile, cut the little gem into thin wedges, trim and finely slice the chicory base and click apart the leaves, toss with the rocket, a good squeeze of lemon juice and ½ a tablespoon of extra virgin olive oil, then season to perfection. Serve alongside the stuffed mushrooms.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

389kcal

17.8g

6g

15.1g

42.3g

4g

1.8g

3.6g

Stuffed mushrooms

Gochujang cabbage

Serves 2 | Hands on 3 minutes | Cook 16 minutes | 1 Drawer

Pour 2 tablespoons of water into the air-fryer drawer. Cut 1 small sweetheart cabbage lengthways into 6 wedges, then, in a bowl, rub with ½ a tablespoon of olive oil and 1 tablespoon of red wine vinegar, a pinch of black pepper and 1 tablespoon of gochujang paste. Evenly space in the drawer, cut side down, cook for 10 minutes at 160ºC, or until softening, then flip and cook for a further 6 minutes at 180ºC, or until starting to char. Sprinkle with some mixed toasted seeds, and serve. Nice with noodles, tofu or chicken.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

128kcal

3.9g

0.6g

7.6g

16g

14.1g

0.6g

12.8g

Dukkah spinach

Serves 2 | Hands on 2 minutes | Cook 4 minutes | 1 Drawer

Remove the shelf from the air-fryer drawer and pack in 250g of baby spinach. Evenly scatter over 1 tablespoon of dukkah, and the finely grated zest of ½ a lemon, then cook for 4 minutes at 180ºC, or until the spinach has wilted, stirring halfway. Season to perfection with sea salt, black pepper and a squeeze of lemon juice, and finish with a drizzle of extra virgin olive oil. Brilliant with roasted veg, such as squash or cauli, or with golden chicken.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

67kcal

4.6g

0.6g

4.2g

1.7g

0.1g

0.2g

2.9g

Scruffy squash lasagne

Serves 3 | Hands on 20 minutes | Cook 1 hour, plus resting | 1 Drawer

½ a butternut squash (600g)

1 good pinch of ground cinnamon

1 pinch of dried red chilli flakes

300g cottage cheese

3 eggs

1 bunch of basil (30g)

50g Parmesan cheese

250g fresh lasagne sheets

2 tsp pesto

1 Cut the squash into 2cm chunks (there’s no need to peel it), deseeding if necessary. Place in the air-fryer drawer and toss with the cinnamon, dried chilli, 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Cook for 30 minutes at 180ºC, or until soft and caramelized.

2 Put the cottage cheese into a large bowl, crack in the eggs, pick, chop and add the basil leaves, grate in half the Parmesan, season, mix together, then tear in the lasagne sheets. Add the soft squash, roughly mashing it with a fork, then mix in 150ml of water.

3 Carefully line the shelf and the sides of the drawer with scrunched-up damp greaseproof paper, keeping the paper away from the heating element, then evenly pack in the mixture. Cook for 15 minutes at 180ºC.

4 Pull out the drawer, mix well, smooth it down, finely grate over the remaining Parmesan, drizzle with a little oil and cook for a final 15 minutes at 180ºC, or until golden and cooked through. Rest in the drawer for a few minutes.

5 Use the greaseproof paper to help you lift the lasagne out, dollop over the pesto, slice, and serve. Great with a rocket and Parmesan salad.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

530kcal

24.5g

9.8g

29.8g

48.5g

13.9g

1.6g

5.6g

Scruffy squash lasagne

Med veg & epic tomato dressing

Serves 2 | Hands on 12 minutes | Cook 40 minutes | 2 Drawer

2 small red onions

1 lemon

1 bulb of garlic

1 aubergine (250g)

1 courgette

1 large ripe tomato

1 pinch of dried red chilli flakes

6 black olives, stone in

100g natural yoghurt

3 sprigs of mint

3 sprigs of flat-leaf parsley

30g feta cheese

1 Peel the onions, then halve with the lemon. Remove the shelf from the small air-fryer drawer, place the onions and lemon inside with the whole unpeeled garlic bulb and cook for 40 minutes at 200ºC, or until soft and delicious, removing the lemon halves after 15 minutes.

2 Halve the aubergine and courgette lengthways, score the skin side of each in a criss-cross pattern at ½cm intervals, then place flesh side down in the large drawer and cook for 30 minutes at 200ºC, or until golden.

3 For the dressing, put 2 tablespoons of extra virgin olive oil into a shallow bowl. Use tongs to squeeze in the juice from one jammy lemon half. Halve the tomato and finely grate in the flesh, discarding the skin. Add the chilli flakes, squash, destone and tear in the olives, mix well, and season to perfection.

4 Use tongs to remove the garlic bulb from the small drawer, then squeeze the soft flesh into a small bowl, discarding the skin. Mash with the yoghurt, ½ tablespoon of extra virgin olive oil and a small squeeze of the other jammy lemon half, reserving it to serve, then season to perfection.

5 Tip the aubergine and courgette into the tomato dressing, pick in the mint and parsley leaves, and toss together. Remove the onions from the air fryer, pull apart into petals and scatter over the top. Crumble over the feta.

6 Serve with the reserved jammy lemon half, for squeezing over, and with the garlicky yoghurt. Great with flatbreads (see page 21), for dunking.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

331kcal

22.8g

5.9g

10.2g

24.1g

14g

0.7g

7.4g

Med veg & epic tomato dressing

Avocado chips are a revelation

And they’re totally Marmite – they’ll definitely get a conversation going! Give them a try, and cook them for your mates. There’s just one question: are you a lover or a hater?

Hands on 5 minutes | Cook 15 minutes | 1 Drawer

Halve, destone and peel ripe avocados, then cut into wedges. Gently toss with fine semolina, a little seasoning and a spice of your choice until coated – smoked paprika, ras el hanout, garam masala or baharat will all work a treat. Place the chips in a single layer in the air fryer and cook for 15 minutes at 200ºC, or until golden, shaking gently halfway. Serve with yoghurt rippled with harissa or chilli sauce, for dunking. Happy days!

Avocado chips

Stuffed squash & black beans

Serves 2 | Hands on 13 minutes | Cook 50 minutes | 1 Drawer

2 large butternut squash bulb ends (600g each)

1 small red onion

2 fresh green chillies

1 x 400g tin of black beans

1 egg

50g feta cheese

2 tbsp couscous

1 bunch of coriander (30g)

1 ripe avocado

1 lime

1 Cut the neck ends off the squash and keep for another day (see recipes, pages 75, 87, 93, 123). Use a spoon to scrape out and discard the seeds (there’s no need to peel them), then rub all over with olive oil, sea salt and black pepper. Sit them in the air-fryer drawer and cook for 20 minutes at 180ºC.

2 Peel and quarter the onion, and prick the chillies. When the time’s up, flip the squash, add the onion and chillies, and cook for another 10 minutes at 180ºC.

3 Now, carefully remove all the veg, and the shelf. Pour the beans and half their juice into the drawer with 1 tablespoon each of olive oil and red wine vinegar, and a pinch of seasoning. Slice the onion and chillies (deseed, if you like), stir into the beans, carefully replace the shelf, and cook for 10 minutes at 160ºC.

4 Meanwhile, in a bowl, whisk the egg until light and foamy, then crumble in the feta and add the couscous. Finely chop the coriander leaves, reserving a few nice ones, and add half to the mix. Pour into the squash bulbs, return them to the drawer and cook, with the beans, for a final 10 minutes at 160ºC.

5 Halve, destone, peel and chop the avocado, then dress with half the lime juice and a little drizzle of extra virgin olive oil, and season to perfection.

6 Remove the stuffed squash and shelf from the air fryer, then stir the rest of the chopped coriander through the beans, season to perfection, and divide between plates. Top with the squash, add the dressed avo and reserved coriander leaves, and serve with lime wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

571kcal

23g

6.7g

24.1g

65g

31.6g

1.8g

24g

Stuffed squash & black beans

Spicy lime-spiked pak choi

Serves 2 | Hands on 1 minute | Cook 15 minutes | 1 Drawer

Quarter 2 pak choi lengthways, halve 1 lime, place it all in the air-fryer drawer and toss with a drizzle of olive oil and a pinch of sea salt. Cook for 15 minutes at 180ºC, or until the leaves start to get gnarly and the base softens, shaking halfway. Transfer to your plates, use tongs to squeeze over the jammy lime juice, and serve drizzled with 1 tablespoon of crunchy peanut & sesame chilli oil. Great in a noodle salad, or teamed with tofu or prawns.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

81kcal

6.6g

1g

1.9g

2.3g

1.8g

0.7g

2.2g

Sesame mangetout

Serves 2 | Hands on 1 minute | Cook 8–10 minutes | 1 Drawer

Remove the shelf from the air-fryer drawer, go in with 180g of mangetout, then toss with 1 tablespoon of oyster sauce and 1 tablespoon of sesame oil. Scatter over 1 tablespoon of sesame seeds and cook for 8 to 10 minutes at 180ºC, or until the seeds have toasted and the mangetout are soft and starting to char. Nice with noodles, or salmon, or both!

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

121kcal

9g

1.3g

3.9g

6.3g

5g

0.4g

1.3g

Really good roasties

Serves 4 | Hands on 8 minutes | Cook 60 minutes | 1 Drawer

1kg medium Maris Piper potatoes

4 cloves of garlic

40g soft unsalted butter

2 sprigs of sage

1 Peel the potatoes, keeping them whole and ideally all about the same size (8cm). Parboil in a pan of boiling salted water for 15 minutes, then drain in a colander and leave to steam dry for 2 minutes. Give the colander a few light shakes to chuff up the edges of the spuds, then tip them back into the pan.

2 Preheat the air fryer to 180ºC for 2 minutes. Toss the potatoes with the unpeeled garlic cloves, butter, 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then evenly space them in the drawer and cook for 30 minutes, or until crisp and golden.

3 Now for the game-changer. Pull out the drawer and gently half-squash each potato with a fish slice or masher so they kind of push into each other. Pick the sage leaves, toss with a little oil, sprinkle over the potatoes and cook for a further 15 minutes, or until super golden and delicious. Squeeze the soft garlic cloves out of their skins and sprinkle with all the lovely crispy bits from the bottom of the drawer, before serving.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

297kcal

12g

5.8g

5.5g

44.3g

1.6g

0.6g

3.3g

Really good roasties

Super Salads

▸Roast carrot & goat’s cheese salad

▸Warm panzanella

▸Gnarly mushroom & noodle salad

▸Curried chicken salad

▸Warm salmon niçoise

▸Spiced potato & chickpea salad

▸Chicken Caesar

▸Duck & couscous salad

▸Squash, grain & mozzarella salad

Roast carrot & goat’s cheese salad

Serves 2 | Hands on 9 minutes | Cook 20 minutes | 2 Drawer

350g carrots

1 heaped tbsp harissa paste

2 flatbreads

85g rinded goat’s cheese

150g seedless red or black grapes

1 bunch of soft herbs (30g), such as coriander, tarragon, flat-leaf parsley

1 small ripe avocado

1 Wash the carrots and halve or quarter lengthways, depending on their size. Place in the large air-fryer drawer and toss with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Cook for 20 minutes at 180ºC, or until tender, shaking halfway. Add the flatbreads to warm through for the last couple of minutes.

2 Cut the goat’s cheese in half across the middle and place in the small drawer with the grapes alongside (leave them on the stalk, for ease). Drizzle with a little oil, season, and cook for 8 minutes at 180ºC, or until the grapes are starting to burst and the cheese is golden and melty.

3 Carefully pick the grapes into a bowl, lightly crush some of them with a fork, pick in the herb leaves, toss with 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection.

4 Put the warm flatbreads on your plates, halve and destone the avo then squash on to the breads with a fork. Spoon over the grape and herb salad, then top with the harissa carrots and oozy goat’s cheese, drizzling over any remaining dressing, to serve.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

657kcal

36.8g

10.1g

15.5g

66.8g

24.1g

2.4g

8.7g

Roast carrot & goat’s cheese salad

Warm panzanella

Serves 2 | Hands on 5 minutes | Cook 15 minutes | 1 Drawer

2 large slices of sourdough bread

500g ripe vine tomatoes

1 fat clove of garlic

½ a bunch of oregano (10g) or 1 tsp dried oregano

1 small red onion

2 tsp baby capers in brine

½ a bunch of basil (15g)

1 Remove the shelf from the air-fryer drawer, lay the bread in the base, then replace the shelf. Cook for 5 minutes at 200ºC.

2 Roughly chop the tomatoes, put into a serving bowl, peel and finely grate in the garlic, strip in the oregano, add ½ a tablespoon of olive oil and a small pinch of sea salt and black pepper, and toss well. Tip into the drawer, keeping the bowl for later, and cook for 10 minutes at 200ºC, or until softened.

3 Meanwhile, peel and very finely slice the red onion, then, in the serving bowl, massage it with a pinch of salt and 1 tablespoon of red wine vinegar and leave to lightly pickle. When the time’s up, tip the tomatoes into the bowl, then use tongs to carefully remove the shelf, and tear the bread into the mix.

4 Add the capers, tear in the basil leaves, add 1 tablespoon of extra virgin olive oil, mix together and season to perfection. If you can resist, let it sit for a few minutes so the flavours can develop, then enjoy.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

232kcal

10.4g

1.6g

5.8g

29.2g

11.6g

0.9g

4g

Warm panzanella

Gnarly mushroom & noodle salad

Serves 2 | Hands on 12 minutes | Cook 15 minutes | 1 Drawer

400g mixed mushrooms, such as shiitake, oyster

300g straight-to-wok thick udon noodles

4 spring onions

1 cucumber

½ a bunch of mint (15g)

1 clove of garlic

4cm piece of ginger

1 lime

1 fresh red chilli

2 tbsp low-salt soy sauce

1 tbsp fish sauce

1 tbsp toasted sesame seeds

1 Place the mushrooms in the large air-fryer drawer, tearing any larger ones, and cook for 10 minutes at 180ºC.

2 Separate the noodles, toss with a spritz of olive oil, then scatter over the mushrooms and cook for another 5 minutes at 180ºC, or until hot through.

3 Meanwhile, trim and finely slice the spring onions, roughly chop the cucumber and chop the mint leaves. Peel the garlic and ginger and finely grate into a large bowl with the lime zest, deseed, finely chop and add the chilli, mix in 2 tablespoons of olive oil, the soy and fish sauces and the lime juice, then season to perfection to make your dressing.

4 Tip the mushrooms and noodles into the dressing, add the spring onions, cucumber and mint, toss well, then plate up, finishing with the sesame seeds.

Go vegan

Simply omit the fish sauce, to make this vegan.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

448kcal

19.9g

2.9g

17.8g

48.6g

6g

1.8g

6.9g

Gnarly mushroom & noodle salad

Curried chicken salad

Serves 2 | Hands on 12 minutes | Cook 40 minutes | 1 Drawer

½ x 410g tin of peach slices in juice

2 red onions

2 large chicken legs

1 lemon

2 heaped tbsp of your favourite curry paste

30g flaked almonds

4 tbsp Greek yoghurt

2 little gem lettuces

1 bunch of coriander (30g)

1 fresh red chilli

1 Remove the shelf from the air-fryer drawer, spoon the peaches into the base, reserving the juice, and replace the shelf. Peel the onions, cut into 6 wedges and scatter into the drawer. Pat the chicken legs dry with kitchen paper, squeeze over half the lemon juice, then rub with the curry paste and 1 tablespoon of olive oil. Put into the drawer, skin side down, tucking the onions underneath, and cook for 40 minutes at 180ºC, or until golden and cooked through, turning halfway, and adding the almonds for the last 5 minutes.

2 Remove the almonds, chicken and onions to your board, and carefully remove the shelf. Stir the yoghurt and a splash of the reserved peach juice through the peaches to make the dressing, then shred and add the chicken and crispy skin, discarding the bones, along with the onions, separating into petals as you go. Toss together, then season to perfection.

3 Cut the lettuces into thin wedges and arrange on a platter, then roughly chop and sprinkle over most of the coriander leaves. Pile the dressed chicken and onions on top. Finely slice and add the chilli, sprinkle with the almonds and remaining coriander leaves, and serve. Nice with poppadoms on the side.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

572kcal

37.9g

7.7g

31.1g

29.8g

23.1g

1.3g

9.7g

Curried chicken salad

Warm salmon niçoise

Serves 2 | Hands on 10 minutes | Cook 12 minutes | 2 Drawer

200g green beans

200g asparagus

1 little gem lettuce

2 x 130g salmon fillets, skin on, scaled, pin-boned

2 medium eggs

50g French baguette

1 ripe tomato

8 black olives, stone in

1 tsp Dijon mustard

1 Trim the green beans, snap the woody ends off the asparagus and quarter the little gem lengthways. Place it all in the large air-fryer drawer with the salmon fillets, drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper and toss to coat. Pull the salmon to the top, skin side up, and cook for 12 minutes at 200ºC, or until the salmon is just cooked, the skin is crispy and the veg have softened.

2 Meanwhile, soft-boil the eggs in boiling salted water for 6 minutes, then cool in cold water. Peel and set aside. Finely slice the baguette, then place in the small drawer and cook for 4 minutes at 200ºC, or until golden and crisp.

3 To make the dressing, halve the tomato and finely grate into a large shallow bowl, discarding the skin. Squash and destone the olives, then finely chop and add to the bowl with the mustard, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil. Mix together, then season to perfection.

4 Use tongs to transfer the veg and toasts to the bowl of dressing and toss to coat. Flake over the salmon and crispy skin, halve and add the eggs, and drizzle over any remaining dressing, then serve.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

565kcal

25.2g

6g

41.4g

21.1g

7.4g

1.5g

5.6g

Warm salmon niçoise

Spiced potato & chickpea salad

Serves 2 | Hands on 11 minutes | Cook 20 minutes | 1 Drawer

1 x 567g tin of peeled new potatoes

2 cloves of garlic

2 tsp cumin seeds

1 x 400g tin of chickpeas

½ a cucumber

½ a bunch of mint (15g)

75g natural yoghurt

1 lime

2 tbsp mango chutney

1 handful of Bombay mix

1 Line the air-fryer shelf with greaseproof paper. Drain the potatoes, tip into the drawer and squash with a potato masher. Peel, finely slice and add the garlic, add the cumin seeds, 2 tablespoons of olive oil and a good pinch of sea salt and black pepper, then toss to coat. Cook for 10 minutes at 200ºC.

2 Drain and add the chickpeas, give it all a good shake, and cook for another 10 minutes at 200ºC, or until everything is golden and crisp.

3 Quarter the cucumber lengthways, remove the seedy core, then finely chop. Pick the mint leaves, reserving a few nice baby ones, and finely chop the rest. Put the cucumber and chopped mint into a bowl with the yoghurt, finely grate in the lime zest, squeeze in the juice, add 1 tablespoon of extra virgin olive oil, mix well, and season to perfection.

4 Divide the crispy potatoes and chickpeas between your plates, then spoon over the cucumber yoghurt. Add little bombs of mango chutney, then scatter over the Bombay mix and reserved baby mint leaves. Delicious!

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

597kcal

40g

4.8g

17g

66.2g

16.8g

1.4g

9.5g

Spiced potato & chickpea salad

Chicken Caesar

Serves 2 | Hands on 11 minutes | Cook 30 minutes | 2 Drawer

2 large chicken thighs, skin on, bone in

1 bulb of fennel

1 slice of sourdough bread (50g)

4 cloves of garlic

20g Parmesan cheese, plus extra to serve

4 rashers of smoked streaky bacon

2 tsp Dijon mustard

2 tsp Worcestershire sauce

2 tbsp Greek yoghurt

½ a lemon

2 little gem or 1 Romaine lettuce

1 Rub the chicken with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then cook skin side up in the large air-fryer drawer for 30 minutes at 200ºC, or until golden and cooked through. Trim and finely slice the fennel, reserving any leafy tops, and scatter in for the last 10 minutes.

2 Remove the shelf from the small drawer. Tear in the bread in small chunks, add the whole unpeeled garlic cloves, finely grate over half the Parmesan, add 1 tablespoon of oil, season with pepper, toss well, tuck in the bacon and cook for 20 minutes at 200ºC, or until golden and crispy, shaking halfway.

3 To make the dressing, finely grate the remaining Parmesan into a large bowl. Squeeze and mash in the soft garlic, discarding the skins. Add the mustard, Worcestershire sauce and yoghurt, squeeze in the lemon juice, add 2 tablespoons of extra virgin olive oil and mix well, then season to perfection, loosening with a splash of water, if needed.

4 On your board, remove and reserve the crispy chicken skin, then shred the meat into the dressing, discarding the bones. Click apart the lettuce leaves, tear into the bowl, add the fennel, toss gently to coat, then divide between plates. Snap over the chicken skin and crispy bacon, and scatter over the croutons. Finish with any reserved leafy fennel tops.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

488kcal

32.4g

8.8g

28.1g

21.2g

8.4g

1.7g

6g

Chicken Caesar

Duck & couscous salad

Serves 2 | Hands on 12 minutes | Cook 10 minutes, plus resting | 1 Drawer

150g wholewheat couscous

1 large carrot (150g)

2 tbsp dried cranberries

1 large orange

2 x 150g duck breast fillets, skin on

2 tsp ras el hanout

1 red onion

1 clove of garlic

3 tbsp Greek yoghurt

4 sprigs of mint

1 tbsp shelled unsalted pistachio nuts

1 Place the couscous in a large bowl, peel and grate in the carrot, then finely chop and add the cranberries. Finely grate in the orange zest, squeeze in the juice, add 1 tablespoon of red wine vinegar, 2 tablespoons of extra virgin olive oil and enough boiling kettle water to just cover the couscous. Stir, cover and leave to rehydrate.

2 Pat the duck breasts dry with kitchen paper and score the skin a few times with a sharp knife, then rub with a little olive oil, sea salt and black pepper and the ras el hanout. Peel the onion and slice into ½cm-thick rounds.

3 Use a heatproof ramekin or two metal cookie cutters to raise the air-fryer shelf up (meaning you’ll get crispier duck skin), then arrange the onion rounds on top in a single layer. Sit the duck on top, skin side up, and cook for 10 minutes at 200ºC, or until crispy on the outside but still pink in the middle. Remove to rest for 5 minutes, leaving the onions in the drawer to keep warm.

4 Peel the garlic and finely grate into the yoghurt. Pick and finely chop the mint leaves, stir half into the yoghurt with a drizzle of extra virgin olive oil, and season to perfection. Mix the rest of the mint into the couscous, season to perfection, then divide between plates with the yoghurt. Add the soft onions, then slice and add the duck. Chop and scatter over the pistachios, to finish.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

879kcal

36g

8g

54.5g

85.5g

26.4g

2g

13.1g

Duck & couscous salad

Squash, grain & mozzarella salad

Serves 2 | Hands on 8 minutes | Cook 38 minutes | 1 Drawer

½ a butternut squash (600g)

1 good pinch of ground cinnamon

1 pinch of dried red chilli flakes

1 x 250g packet of cooked mixed grains

1 chicory

1 little gem lettuce

½ a bunch of mint (15g)

½ a lemon

1 x 125g ball of mozzarella

2 tbsp thick balsamic vinegar

1 Cut the squash into 3cm chunks (there’s no need to peel it), deseeding if necessary. Place in the air-fryer drawer and toss with the cinnamon, dried chilli, 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Cook for 30 minutes at 180ºC, or until soft and caramelized, shaking halfway.

2 Carefully remove the shelf, tipping the squash into the drawer. Sprinkle in the grains and cook for 8 minutes at 180ºC, so the grains get crisp and toasty.

3 Finely slice the chicory base, then separate the leaves. Click apart the little gem, finely slicing any larger leaves, then arrange both on a nice serving platter. Pick over the mint leaves and squeeze over the lemon juice.

4 Spoon the crispy grains and soft squash over the top, then tear over the mozzarella. Drizzle with the balsamic and 1 tablespoon of extra virgin olive oil, season to perfection, and serve.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

693kcal

36.3g

12.1g

27g

66g

22g

1.2g

10.4g

Squash, grain & mozzarella salad

A Little Bit Fancy

▸Kerala roast chicken & curry sauce

▸Posh fish & chips

▸Oozy Camembert & rainbow dippers

▸Piccalilli, pork & apple pies

▸Golden duck & sweet onion gnocchi

▸Chicken & mushroom pastry parcels

▸Gnarly pork & pineapple noodles

▸Herb-stuffed salmon & red pepper salsa

▸Harissa roasted cauli

▸Lemon fish, spuds & spinach sauce

▸Sweet pepper lentils & sausages

Kerala roast chicken & curry sauce

Serves 6 | Hands on 13 minutes | Cook 50 minutes | 2 Drawer

1 x 1.5kg whole chicken

1 small head of cauliflower (600g)

4 tbsp Kerala-style curry paste

1 x 700g jar of chickpeas

1 onion

2 cloves of garlic

5cm piece of ginger

1 fresh red chilli

1 bunch of coriander (30g)

1 heaped tsp mustard seeds

1 tsp ground turmeric

1 small handful of curry leaves

300g ripe cherry tomatoes

1 x 400g tin of light coconut milk

1 lemon

1 Press down firmly on the chicken breasts to break the backbone, squashing the bird slightly, then slash each thigh a few times with a sharp knife. Cut the cauli into 6 wedges, discarding any tatty outer leaves. Rub the chicken and cauli all over with 2 tablespoons each of curry paste and olive oil, a little red wine vinegar and a pinch of sea salt and black pepper.

2 Place the chicken, breast side down, in the large air-fryer drawer and press down. Cook for 50 minutes at 200ºC, or until cooked through, turning halfway.

3 Place the cauliflower in the small drawer and cook for 50 minutes at 200ºC, draining and adding the chickpeas halfway.

4 Meanwhile, for the sauce, peel the onion, garlic and ginger, deseed the chilli, then finely slice it all. Finely chop the coriander stalks, reserving the leaves.

5 Put a large non-stick pan on a medium heat on the hob with 1 tablespoon of oil, the spices and the curry leaves. Fry for 2 minutes, then add the onion, garlic, ginger, chilli, a pinch of black pepper, the coriander stalks and the tomatoes. Stir in the remaining 2 tablespoons of curry paste and cook for 15 minutes, or until softened, stirring occasionally.

6 Stir in the coconut milk, then simmer on a medium-low heat until reduced to a saucy consistency. Season to perfection with salt, pepper and lemon juice.

7 Transfer the cooked chicken to a platter with the cauli and chickpeas, pour over the curry sauce, and finish with the coriander leaves. Great with fluffy lemon rice, pomegranate-spiked mango chutney, raita and poppadoms.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

494kcal

24.8g

7.5g

45.3g

24.2g

8.5g

1.1g

7.8g

Kerala roast chicken & curry sauce

Posh fish & chips

Serves 2 | Hands on 22 minutes | Cook 30 minutes | 2 Drawer

500g potatoes

1 egg

½ tsp smoked paprika

10g Parmesan cheese

1 thick slice of seeded wholemeal bread (40g)

2 x 130g salmon fillets, skin off, scaled, pin-boned

1 tbsp plain flour

1 x 340g jar of baby cornichons

160g frozen peas

2 sprigs of mint

1 Scrub the potatoes, chop lengthways into 2cm wedges, place in the large air-fryer drawer, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper and arrange in a single layer. Cook for 30 minutes at 200ºC, or until golden and cooked through, shaking halfway.

2 Beat the egg, paprika and a little seasoning in a shallow bowl. Finely grate the Parmesan into a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate.

3 Dust the salmon with the flour, then dip into the egg mixture, letting any excess drip off. Coat in the breadcrumbs, spending a bit of time really patting them on. Evenly space in the small drawer and cook for 10 minutes at 200ºC, or until golden and just cooked through.

4 Meanwhile, to make a gherkin ketchup, empty the jar of cornichons, and half their juice, into the food processor and blitz until smooth. Spoon out two portions, then pour the rest back into the jar and pop it in the fridge for future meals, where it will keep happily for up to 2 weeks.

5 Cook the peas for 4 minutes in boiling salted water, then drain, reserving a little cooking water. Tip them into the food processor (there’s no need to clean it), pick in the mint leaves and blitz, loosening with splashes of reserved water, if needed, then season to perfection and cover to keep warm.

6 Serve up the fish and chips with the minty peas and gherkin ketchup.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

725kcal

22.4g

4.4g

64.6g

69.8g

5.4g

0.9g

8.9g

Posh fish & chips

Oozy Camembert & rainbow dippers

Serves 4 | Hands on 10 minutes | Cook 12 minutes | 1 Drawer

1 x 250g Camembert

½–1 fresh red chilli

2 sprigs of thyme

2 large slices of sourdough bread

1 tbsp runny honey

640g crunchy veg, such as mangetout, celery, chicory, cucumber, radishes, peppers, fennel

1 clove of garlic

1 Leaving it in the box but removing any paper, cut the rind off the top of the Camembert, leaving a 1cm rim around the edge. Finely slice the chilli (deseed if you like), then poke the slices into the top of the cheese. Strip over the thyme leaves, spritz with a little olive oil, then season with a little pinch of sea salt and black pepper, and sit the box of cheese in the air-fryer drawer.

2 Cut the bread into chunky soldiers, arrange around the cheese, spritz with oil and cook for 10 minutes at 180ºC. Drizzle the honey over the cheese and cook for a final 2 minutes, or until oozy, and the soldiers are golden.

3 Meanwhile, trim your crunchy veg as needed, and cut it all into nice-sized pieces perfect for dipping. Pile up on a platter or board.

4 Halve the garlic clove and rub the cut side across the hot toast soldiers, add to the platter with the baked cheese, and get dunking!

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

264kcal

13g

8.6g

16.5g

20.4g

10g

1.2g

1.3g

Oozy Camembert & rainbow dippers

Piccalilli, pork & apple pies

Serves 4 | Hands on 25 minutes, plus chilling | Cook 25 minutes | 1 Drawer

250g strong flour, plus extra for dusting

125g cold unsalted butter

1 onion

2 small eating apples

1 jar of piccalilli

250g pork mince

1 egg

4 tsp sesame seeds

20g Cheddar or Red Leicester cheese

1 Put the flour into a bowl with a pinch of sea salt, then chop and add the butter, rubbing it in with your thumbs and fingertips. Make a well in the middle, gradually mix in 75ml of cold water, then pat and bring it together into a slightly tacky dough. Wrap and chill in the fridge for 1 hour.

2 Peel the onion, quarter and core the apples, then finely slice both. Remove the shelf from the air-fryer drawer, add the onion and apple, cook for 10 minutes at 200ºC to dehydrate, then tip out to cool. Replace the shelf.

3 Spoon the piccalilli into a blender and blitz until fairly smooth. Put 2 tablespoons into a bowl with the mince and a pinch of salt and black pepper, pop some into a cute dipping bowl for later, then pour the rest back into the jar and keep in the fridge for up to 3 weeks, for future meals.

4 Once cool, chop the apple and onion, then add to the bowl of mince and scrunch it all together really well. Divide and flatten into 4 equal-sized rounds. Cut the dough into 4 equal-sized pieces, then, one by one, roll out between two sheets of greaseproof paper until just under ½cm thick and about 15cm wide. Sit one of the rounds of filling in the centre of each piece of pastry, then bring it up at the edges to hug the filling, folding and tucking it around in waves and crimps, and leaving some of the filling exposed.

5 Beat the egg, eggwash the exposed pastry, and sprinkle the sesame seeds on to the pastry only. Grate the cheese and sprinkle over the exposed filling, then lift the pies into the air-fryer drawer and cook for 15 minutes at 200ºC, or until the pastry is golden and the filling is cooked through.

6 Serve with the blitzed piccalilli. Great with a carrot, apple and walnut salad.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

633kcal

35.3g

19.6g

23.7g

58.9g

9.6g

1.6g

3.3g

Piccalilli, pork & apple pies

Golden duck & sweet onion gnocchi

Serves 2 | Hands on 8 minutes | Cook 1 hour 15 minutes | 1 Drawer

1 bulb of garlic

2 small red onions

2 duck legs

½ a bunch of thyme (10g)

½ a bunch of mint (15g)

½ a fresh red chilli

400g potato gnocchi

250g ripe cherry tomatoes, on the vine

1 Remove the shelf from the air-fryer drawer. Halve the unpeeled garlic bulb through the middle. Peel the onions and slice into 1cm-thick rounds. Pat the duck dry with kitchen paper, then place it all in the drawer. Strip in the thyme, and toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Arrange the garlic cut side down, pull the duck legs to the top, skin side down, tucking the onions underneath, and cook for 45 minutes at 150ºC.

2 Pick the mint leaves and finely chop with the chilli, then, in a small bowl, dress with 1 tablespoon each of red wine vinegar and extra virgin olive oil, loosening with a splash of water. Season to perfection.

3 When the time’s up on the duck, sprinkle in the gnocchi. Pull the duck legs to the top, skin side up, and cook for 30 minutes at 180ºC, adding the vines of tomatoes for the last 15 minutes.

4 Plate up the duck and tomatoes, then mix the gnocchi and onions in the drawer to soak up the cooking juices, squeezing the soft garlic cloves out of their skins. Pile alongside the duck, and serve with the chilli mint sauce.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

684kcal

24.2g

6g

43.3g

72.7g

10.7g

1.8g

8.7g

Golden duck & sweet onion gnocchi

Chicken & mushroom pastry parcels

Serves 2 | Hands on 14 minutes | Cook 35 minutes | 1 Drawer

125g mixed mushrooms

1 clove of garlic

4 sprigs of flat-leaf parsley

1 small knob of soft unsalted butter

½ a lemon

2 x 150g skinless chicken breasts

½ x 320g sheet of ready-rolled puff pastry

1 egg

2 tsp wholegrain mustard

75ml white wine

75ml single cream

1 Tear up any larger mushrooms, then place them all in the air-fryer drawer and toss with 1 tablespoon of olive oil and the unpeeled garlic clove. Cook for 15 minutes at 200ºC, or until golden.

2 Tip the golden mushrooms on to a chopping board, squeeze out the soft garlic flesh, discarding the skin, then finely chop it all together. Finely chop the parsley, stalks and all, then add to the mixture with the butter and a squeeze of lemon juice. Season to perfection and leave to cool completely.

3 Use the tip of a sharp knife to carefully slice into the thickest part of the chicken breasts horizontally, then open each one out like a book. Divide and stuff in the cooled mushroom mixture, then shape the breasts back into their original form, sealing the mixture inside.

4 Halve the pastry lengthways. Stretching each piece slightly, wrap around the chicken. Beat the egg and brush it all over, then place the parcels in the drawer. Cook for 20 minutes at 200ºC, or until golden and cooked through.

5 For the sauce, place a non-stick frying pan on a medium-high heat and add the mustard and white wine. Allow it to bubble and reduce by half, then pour in the cream and simmer until the sauce coats the back of a spoon. Season to perfection and divide between your plates.

6 Slice each chicken parcel and sit it on the sauce, drizzling over any juices from the bottom of the drawer and finishing with a drizzle of extra virgin olive oil, if you like. Delicious with roasted carrots and watercress.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

725kcal

42.4g

19.1g

45.7g

34.4g

2.3g

0.7g

1.9g

Chicken & mushroom pastry parcels

Gnarly pork & pineapple noodles

Serves 4 | Hands on 20 minutes | Cook 35 minutes | 2 Drawer

1 small pineapple (600g)

Chinese five-spice powder

500g thin pork belly slices

1 red pepper

200g flat rice noodles

1 fresh red chilli

6cm piece of ginger

1 clove of garlic

1 lime

2 tbsp low-salt soy sauce

2 tsp sesame oil

2 tsp fish sauce
runny honey

800g crunchy veg, such as cucumber, radishes, sugar snap peas, carrots, asparagus

1 bunch of mint and coriander (30g total)

1 tbsp sesame seeds

1 Trim, peel and core the pineapple, then cut into 8 pieces. Sprinkle with a pinch of five-spice, drizzle with a little olive oil, then place in the small air-fryer drawer and cook for 30 minutes at 200ºC, or until caramelized.

2 Toss the pork belly with 1 tablespoon of oil, 1 teaspoon of five-spice and a generous pinch of sea salt and black pepper. Tear the pepper into quarters, discarding the seeds, then place it all in the large drawer. Cook for 25 minutes at 200ºC, or until golden and gnarly.

3 In a bowl, cover the noodles with boiling kettle water and leave to rehydrate, then drain and refresh under cold running water.

4 To make the dressing, drizzle 2 tablespoons of olive oil on to a serving platter. Finely chop and add the chilli. Peel the ginger and garlic, then finely grate over with the lime zest. Squeeze over the lime juice, add the soy, sesame oil, fish sauce and 2 teaspoons of honey, then mix together.

5 Trim and prep the crunchy veg – chop cucumber, radishes and sugar snaps, and speed-peel carrots and asparagus into ribbons. Pile it all on to the platter with the noodles, and tear over the herb leaves, ready to dress later.

6 When the time’s up, remove the pepper pieces from the large drawer and toss into the salad. Add 1 tablespoon of honey and the sesame seeds to the pork, toss to coat, and cook for a final 10 minutes at 200ºC, turning halfway.

7 Clank up the pork and pineapple into chunks, scatter over the salad, toss everything together, coating in the dressing, season to perfection and serve.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

771kcal

40.6g

11.3g

32.6g

69g

26.6g

1.7g

2.2g

Gnarly pork & pineapple noodles

Herb-stuffed salmon & red pepper salsa

Serves 2 | Hands on 8 minutes | Cook 20 minutes | 2 Drawer

1 x 567g tin of peeled new potatoes

1 lemon

200g asparagus

100g green beans

200g tenderstem broccoli

2 x 130g salmon fillets, skin on, scaled, pin-boned

½ a bunch of mixed soft herbs (15g), such as dill, basil, flat-leaf parsley, mint

2 large jarred roasted peppers

2 tsp baby capers in brine

½ a small clove of garlic

½ tsp Dijon mustard

1 Drain the tinned potatoes, halving any larger ones. Slice half the lemon into thin rounds, then place it all in the small air-fryer drawer, tucking the lemon slices underneath. Spritz with olive oil, season, and cook for 20 minutes at 200ºC, or until golden and crisp, shaking halfway.

2 Snap the woody ends off the asparagus, place the spears in the large drawer, then trim and add the green beans. Trim the broccoli, halving any thicker stalks lengthways, and scatter into the drawer, then add a splash of water (or white wine, if you have some open!) and cook for 4 minutes at 200ºC.

3 While your veg get a head start, pinch the salmon fillets and – with a sharp knife – carefully slice down into the skin lengthways, about 1cm deep. Season with sea salt and black pepper, then pick and stuff in half the herb leaves, as well as a few gratings of lemon zest. Place on top of the green veg, skin side up, spritz everything with oil, then cook for 8 minutes at 200ºC, or until the salmon and veg are cooked through.

4 To make the salsa, place the peppers and capers on a board. Peel and finely grate over the garlic, then very finely chop it all, mixing as you go. Dress with the mustard and a squeeze of lemon juice, and season to perfection.

5 Divide the lemony potatoes between plates, then add the green veg and salmon, drizzling over any juices from the large drawer. Pick over the remaining herb leaves, and finish with the salsa.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

453kcal

17g

2.9g

38.2g

36g

9.4g

1.7g

7.8g

Herb-stuffed salmon & red pepper salsa

Harissa roasted cauli

Serves 2 | Hands on 9 minutes | Cook 40 minutes | 2 Drawer

1 head of cauliflower (800g)

2 tbsp harissa paste

2 tbsp flaked almonds

2 tbsp sesame seeds

1 tbsp cumin seeds

1 tsp coriander seeds

100g wholewheat couscous

1 lemon

½ a bunch of mint (15g)

½ a bunch of flat-leaf parsley (15g)

1 pomegranate

4 heaped tbsp Greek yoghurt

1 Remove the shelf from each air-fryer drawer. Trim the cauli, click off and discard only the tatty outer leaves, then cut into 6 wedges and place in the large drawer. Toss with the harissa, 1 tablespoon of olive oil and a good pinch of sea salt and black pepper. Cook for 40 minutes at 180°C, turning halfway.

2 In the small drawer, cook the almonds with the sesame, cumin and coriander seeds for 7 minutes at 180°C, or until nicely toasted. Tip into a pestle and mortar with a small pinch of salt, and pound until fairly fine to make dukkah.

3 Put the couscous into a bowl, finely grate over the lemon zest, season, just cover with boiling kettle water, cover, and put aside. Pick and finely chop most of the herb leaves.

4 After a few minutes, fluff up the couscous with a fork, add the chopped herbs, and squeeze in the lemon juice. Halve the pomegranate, then, holding one half cut side down in your palm, bash the back of it with a spoon so all the seeds tumble through your fingers into the bowl. Mix it all together.

5 Spread the yoghurt across two serving plates, load the couscous on top, then add the cauli wedges and drizzle over any harissa oil from the bottom of the drawer. Sprinkle over some of the dukkah (saving any excess for another day or to use in my Squashage rolls, page 87) and the reserved herb leaves. Holding the remaining pomegranate half cut side down in your palm, bash the back of it with a spoon so all the seeds tumble over the cauli, to finish.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

549kcal

25.2g

4.9g

23.1g

61.9g

18.4g

0.6g

13.4g

Harissa roasted cauli

Lemon fish, spuds & spinach sauce

Serves 2 | Hands on 10 minutes | Cook 22 minutes | 2 Drawer

400g potatoes

20g Cheddar cheese

1 tsp creamed horseradish

2 tbsp soured cream

250g baby spinach

½ a bunch of dill (10g)

1 lemon

2 x 130g chunky white fish fillets, skin off, pin-boned

1 Scrub the potatoes, chop into 1cm cubes, place in the large air-fryer drawer and toss with 1½ tablespoons of olive oil and a pinch of sea salt and black pepper. Cook for 20 minutes at 200ºC, or until golden, shaking halfway.

2 Place the cheese, horseradish, soured cream, half the spinach and most of the dill, stalks and all, in a blender with 50ml of water. Squeeze in a quarter of the lemon juice and blitz until smooth, then season to perfection. Remove the shelf from the small drawer, then pour in the sauce and replace the shelf.

3 Season the fish fillets and place in the small drawer. Finely slice 4 rounds of lemon, place on top of the fish, spritz with oil, and cook for 12 to 15 minutes at 170ºC, or until the fish is just cooked through and the sauce is hot.

4 Tip the potatoes out of the large drawer and pack in the remaining spinach. Cook for 2 minutes at 200ºC, or until just wilted, while you remove the fish from the small drawer so you can divide the sauce between plates. Arrange the fish, spuds and wilted spinach on top. Pick over the reserved dill and finish with a drizzle of extra virgin olive oil, if you like.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

451kcal

18.8g

5.7g

34.5g

37.9g

4.3g

1.5g

2.8g

Lemon fish, spuds & spinach sauce

Sweet pepper lentils & sausages

Serves 2 | Hands on 10 minutes | Cook 30 minutes, plus steaming | 2 Drawer

3 mixed-colour peppers

1–2 fresh red chillies

4 fat cloves of garlic

4 sausages

½ a bunch of flat-leaf parsley (15g)

1 x 250g packet of cooked Puy lentils

1 Prick the peppers and chillies a few times with a sharp knife, place in the large air-fryer drawer, spritz with olive oil, and cook for 30 minutes at 200ºC, or until soft and starting to char, turning halfway and adding the unpeeled garlic cloves. Leave it all to steam in the drawer for 5 minutes.

2 Hasselback the sausages by cutting deep slits crossways down their length. Spritz with oil and cook in the small drawer for 20 minutes at 200ºC, or until golden and cooked through, shaking halfway.

3 Squeeze the soft garlic on to a large board, discarding the skins. Once cool enough to handle, remove the skin and seeds from the peppers and chillies, adding the flesh to the board. Finely chop with the parsley, stalks and all, reserving a few nice leaves, mixing as you go. Reheat the lentils according to the packet instructions, then fold through the veg. Dress with 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, and season to perfection, then divide between your plates.

4 Serve with the hasselback sausages, sprinkled with the reserved parsley leaves. Nice with steamed greens or a salad.

Easy swaps

Feel free to use a tin of lentils, if you prefer. Once the large drawer is empty, remove the shelf, then simply drain and add the lentils. Cook for 5 minutes at 200ºC, or until piping hot.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

580kcal

36.5g

12g

24.4g

39.9g

14.9g

1.4g

15.8g

Sweet pepper lentils & sausages

Cute Canapés

▸Sesame prawn toasts

▸Mushroom swirls

▸Toasty spiced nuts

▸Prawn party skewers

▸Baked hot honey cheese

▸Miso chicken wings

▸Smoked haddock pakoras

▸Sticky sausage skewers

▸Stuffed olives

▸Spring rolls & soy dipping sauce

Sesame prawn toasts

Makes 8 | Hands on 11 minutes | Cook 15 minutes | 1 Drawer

2 slices of white bread

2 spring onions

2cm piece of ginger

165g raw peeled king prawns

1 tbsp low-salt soy sauce

1 medium egg

2 tbsp toasted sesame seeds

1 Pop the bread into the air-fryer drawer and cook for 3 minutes at 200ºC, or until one side is golden. You might need to do this in batches.

2 Trim and finely slice the spring onions, putting the green tops aside for garnish. Peel and finely chop the ginger. Add the prawns to the party, drizzle over the soy, then chop it all together until fairly fine. Crack over the egg and mix to combine (or blitz everything in a food processor, if you prefer).

3 Spread the prawn mixture on the untoasted side of the bread right to the edges, then cut each piece into four triangles and sprinkle over the sesame seeds. Evenly space in the drawer, in batches if needed, spritz with olive oil, and cook for 12 minutes at 180ºC, or until golden and cooked through.

4 Transfer to a serving platter and sprinkle over the reserved spring onions. Great with sweet chilli sauce, or your favourite condiment, for dunking.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

61kcal

2.2g

0.5g

5.6g

4.7g

0.5g

0.4g

0.5g

Sesame prawn toasts

Mushroom swirls

Makes 8 | Hands on 10 minutes | Cook 20 minutes | 2 Drawer

150g chestnut mushrooms

1 clove of garlic

½ x 320g sheet of ready-rolled puff pastry

1 egg
smoked paprika

25g Cheddar cheese

½ a bunch of chives (10g)

2 tbsp soured cream

1 Trim the mushrooms, quartering any larger ones, place in the small air-fryer drawer, spritz with olive oil, toss to coat, and cook for 10 minutes at 180ºC. Peel and finely slice the garlic, add to the drawer and cook for another 10 minutes at 180ºC, or until soft and golden.

2 Unroll the pastry sheet on its paper. Beat the egg and brush all over the surface, sprinkle with a light dusting of paprika and a pinch of sea salt and black pepper, and finely grate over the cheese. Use the paper to help you roll the pastry up from one of the shorter ends into a log.

3 Cut into 8 equal-sized rounds, turn them on to their cut sides and use the palm of your hand to flatten them into 6cm-wide discs, then eggwash the tops. Spritz the shelf in the large drawer with oil, evenly space in the pastry swirls and cook for 10 minutes at 200ºC, or until beautifully golden.

4 Finely chop the chives. Remove the cooked mushrooms and garlic to your board, add most of the chives, then finely chop it all together, mixing as you go. Stir in the soured cream, then season to perfection. Spoon the mushroom mixture on to the pastry swirls, and serve sprinkled with the remaining chives.

Easy swaps

Drizzle Marmite over the pastry instead of dusting with paprika, for a classic cheese and Marmite combo – it works surprisingly well with the mushrooms.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

110kcal

7.1g

3.7g

3.1g

8.4g

0.3g

0.1g

0.4g

Mushroom swirls

Nuts for toasty spiced nuts

Nuts go to another flavour dimension when toasted and tossed with nice things – nail that balance between sweet, salty and spicy, and you’ll be in a great place. Happy snacking!

Hands on 2 minutes | Cook 8 minutes | 1 Drawer

Toss 150g of shelled unsalted mixed nuts in 1 tablespoon of olive oil, 1 tablespoon of runny honey or maple syrup, ½ a tablespoon of smoked paprika and a generous pinch each of cayenne and black pepper. Remove the shelf from the air-fryer drawer, tip in the dressed nuts, shake into an even layer, and cook for 8 minutes at 165ºC, or until toasted and caramelized, shaking halfway. Tip on to a sheet of greaseproof paper, sprinkle with a good pinch of sea salt and leave to cool, then either serve right away or pop into an airtight container for future snacking wins.

Toasty spiced nuts

Prawn party skewers

Makes 8 | Hands on 10 minutes | Cook 8 minutes | 1 Drawer

2 thick slices of sourdough bread

165g raw peeled king prawns

100g chorizo

2 large jarred roasted peppers

4 sprigs of flat-leaf parsley

1 clove of garlic
smoked paprika

1 lemon

1 Cut 4 wooden skewers in half, or use little wooden skewers if you’ve got them, and soak in cold water to prevent them burning.

2 Cut the bread into 2cm cubes and place in a bowl with the prawns. Finely slice the chorizo into rounds and add to the bowl, then cut the peppers into long 2cm-thick strips and add to the mix. Pick and finely chop the parsley, stalks and all, add most to the bowl, reserving some of the chopped leaves, then peel and finely grate in the garlic. Add a pinch each of paprika and black pepper and 1 tablespoon of olive oil, and toss gently to coat.

3 Skewer up the prawns, bread and chorizo, weaving with the pepper strips across 8 skewers. Place in the air-fryer drawer and cook for 8 minutes at 200ºC, or until golden and the prawns are cooked through, turning halfway.

4 Scatter over the remaining parsley and serve with lemon wedges.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

115kcal

6.8g

2.2g

7.8g

5.4g

1.1g

0.6g

0.4g

Prawn party skewers

Baked hot honey cheese

Salty cheese, the hum of chilli or paprika and sweet honey are a match made in heaven – the contrast and flavour combo is phenomenal. Don’t take my word for it, have a go and see for yourself. You won’t look back.

Hands on 3 minutes | Cook 15 minutes | 1 Drawer

Cut criss-cross slits in a 200g block of halloumi or feta cheese, going halfway through. In a small heatproof dish that will snugly fit the cheese, mix together 2 tablespoons of runny honey and ½ a teaspoon of Aleppo pepper or 1 heaped teaspoon of smoked paprika, then rub it all over the cheese, making sure you get into all the slits. Place the dish in the air-fryer drawer and cook for 15 minutes at 180ºC, or until soft and gnarly, basting halfway. Allow to cool just a little, then serve. Great as it is with nibbles, served on toast, or chopped into chunks and teamed with a tomato, red onion and mint salad.

Baked hot honey cheese

Miso chicken wings

Makes 8 | Hands on 6 minutes | Cook 29 minutes | 1 Drawer

8 small chicken wings

1 tbsp miso paste

1 tbsp runny honey

1 tsp rice wine vinegar

2 spring onions

1 tbsp toasted sesame seeds

1 Place the chicken wings in the air-fryer drawer and toss with 2 tablespoons of olive oil and a pinch of sea salt and black pepper. Cook for 25 minutes at 200ºC, or until cooked through, shaking halfway.

2 In a small bowl, mix the miso, honey and vinegar together to make a glaze. Trim and finely slice the spring onions.

3 Brush the chicken wings with half of the glaze and cook for another 4 minutes at 180ºC, or until golden and gnarly, turning halfway and brushing with the remaining glaze when you turn them.

4 Load the wings on to a board or serving platter, sprinkle over the sesame seeds and spring onions, and get stuck in. Sticky fingers await!

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

132kcal

8.3g

2.3g

12.8g

2.6g

2.1g

0.3g

0.1g

Miso chicken wings

Smoked haddock pakoras

Serves 8 | Hands on 17 minutes | Cook 15 minutes | 1 Drawer

1 x 567g tin of peeled new potatoes

3 tsp curry powder

5 tbsp gram flour

1 small red onion

1 fresh green chilli

½ a bunch of coriander (15g)

2 x 140g fillets of boneless smoked haddock

½ a bunch of mint (15g)

100g natural yoghurt

1 lemon

1 Drain the potatoes, pat dry with kitchen paper, then crush in a large bowl with the curry powder and gram flour. Adding to the bowl as you go, peel and finely dice the onion, finely slice the chilli, finely chop most of the coriander, stalks and all, reserving a few nice leaves, and finely dice the haddock.

2 Season with sea salt and black pepper, mix together well, then use clean wet hands to divide and shape into 16 even-sized balls. Evenly space the pakoras in the air-fryer drawer, working in batches if needed, spritz well with olive oil, then cook for 15 minutes at 200ºC, or until golden and cooked through.

3 Meanwhile, pick most of the mint leaves into a pestle and mortar, reserving a few baby ones, and pound into a paste with a pinch of salt. Muddle in the yoghurt and a good squeeze of lemon juice, and season to perfection. Decant into a small dipping bowl.

4 Sprinkle the reserved herb leaves over the pakoras, then serve with lemon wedges, and the minty yoghurt dip, for dunking.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

133kcal

1.8g

0.4g

13.3g

15.8g

2g

1g

1.8g

Smoked haddock pakoras

Sticky sausage skewers

Cocktail sausages are one of those things that just love to be cooked in the air fryer – they get lovely and golden and are perfect for a quick canapé or bite to share with friends.

Hands on 6 minutes | Cook 17 minutes | 1 Drawer

Simply use the side of your knife to stretch and flatten rashers of smoked pancetta, then cut them in half. Use a cocktail stick (soak them first in cold water to prevent them burning) to skewer up a couple of raw cocktail sausages or small chipolatas with ½ a rasher of pancetta, interspersing with picked sage leaves. Evenly space in the air-fryer drawer and cook for 15 minutes at 180ºC, or until golden and cooked through, shaking halfway. Give the sausages another good shake, drizzle with runny honey and cook for a final 2 minutes at 180ºC, then serve.

Veggie love

Simply ditch the pancetta and swap in veggie cocktail sausages for a veggie twist.

Sticky sausage skewers

Stuffed olives

Makes 16 | Hands on 14 minutes | Cook 12 minutes | 1 Drawer

6 anchovy fillets in oil

2 cloves of garlic

½ a lemon

4 sprigs of flat-leaf parsley

16 large Spanish pitted queen green olives, such as Gordal

2 tbsp plain flour

1 egg

75g white bread
smoked paprika

1 Place the anchovies on your board, reserving the oil. Peel and add the garlic cloves, finely grate over the lemon zest, add half the parsley leaves and all the stalks, then finely chop it all together, mixing as you go (you could use a small food processor here, if you prefer).

2 Spoon the filling into a sandwich bag, cut off the corner and squeeze into the olives, then coat them in the flour. Beat the egg in a shallow bowl. In a food processor, blitz the bread with 1 tablespoon of the reserved anchovy oil into super-fine crumbs and tip on to a plate. Coat the floured olives in the egg, letting any excess drip off, then turn in the breadcrumbs until evenly coated.

3 Evenly space the olives in the air-fryer drawer and cook for 12 minutes at 180ºC, or until golden and crisp, shaking halfway and spritzing with oil, if needed. Finely chop the remaining parsley leaves and sprinkle them over with the paprika. Serve with lemon wedges.

Veggie love

Sub out the anchovy mixture for 50g of sun-dried tomatoes, split between the olives, and use the oil from the sun-dried tomato jar with the breadcrumbs.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

43kcal

2.6g

0.4g

1.4g

3.8g

0.2g

0.6g

0.1g

Stuffed olives

Spring rolls & soy dipping sauce

Makes 8 | Hands on 16 minutes | Cook 20 minutes | 1 Drawer

20g dried mushrooms

1 medium carrot

2 spring onions

1 clove of garlic

2cm piece of ginger

150g straight-to-wok medium noodles

1 tbsp crunchy peanut & sesame chilli oil

4 sheets of filo pastry
sesame oil

1 tbsp low-salt soy sauce

1 tsp runny honey

1 tbsp rice wine vinegar

1 Cover the dried mushrooms with 250ml of boiling kettle water and leave to rehydrate. Wash and coarsely grate the carrot, trim and finely slice the spring onions, reserving the green tops, then peel and finely grate the garlic and ginger. Place it all in a bowl with the noodles.

2 Reserving the liquor, scoop out the mushrooms, squeeze out excess moisture, finely chop, then stir into the mix with the chilli oil and a pinch of sea salt.

3 Working fairly quickly, cut each filo sheet in half widthways, brush with a little sesame oil, then evenly divide up the noodle mixture at the bottom of each pastry strip. Tuck in the ends, then roll up and brush again with sesame oil.

4 Evenly space the rolls in the air-fryer drawer and cook for 20 minutes at 180ºC, or until golden and crisp, cooking in batches if needed.

5 Meanwhile, pour 100ml of the mushroom soaking liquor into a small non-stick frying pan, discarding the rest. Add the soy and honey and reduce over a high heat on the hob to a dipping sauce consistency – the mushroom liquor will give incredible depth of flavour. Stir in the rice wine vinegar and reserved spring onion tops, then pour into a little bowl. Serve with the spring rolls.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

108kcal

4.4g

0.6g

3.1g

14.4g

2g

0.4g

1.6g

Spring rolls & soy dipping sauce

Get Your Bake On

▸Cheddar cheese & chive scones

▸Herby cheese soda bread

▸Freezer-stash muffins

▸Delicious doughnuts

▸Mint choc chip whoopie pies

▸Whoopie pies

▸Stem ginger shortbread

Cheddar cheese & chive scones

Serves 6 | Hands on 16 minutes | Cook 12 minutes | 1 Drawer

200g self-raising flour, plus extra for dusting

1 tsp baking powder

1 tsp English mustard powder
cayenne pepper

75g cold unsalted butter

120g mature Cheddar cheese

1 bunch of chives (20g)

70ml milk, plus extra for brushing

200g light cream cheese

½ a lemon

1 Sift the flour into a bowl with the baking and mustard powders, then add a generous pinch each of cayenne pepper and sea salt. Cube up the butter, then use your thumbs and fingertips to rub it into the flour mixture until you have little cornflake-sized pieces.

2 Coarsely grate in 100g of the Cheddar, finely chop and add the chives, then mix everything together. Make a well in the middle, pour in the milk, and bring together into a soft, dry dough, adding a tiny extra splash of milk, if needed – use your hands, if necessary, but don’t be tempted to over-mix.

3 Turn out on to a flour-dusted surface and quickly work the dough into a 3cm-thick round, then cut into 6 triangular wedges. Lightly brush the tops with milk, grate over the remaining cheese, and sprinkle with a little cayenne.

4 Rub the air-fryer shelf with a little olive oil, then preheat the air fryer to 180ºC for 2 minutes. Evenly space in the scones and cook for 12 minutes, or until golden – you may need to work in batches.

5 Mix the cream cheese with a good few gratings of lemon zest, season with black pepper, and add a drizzle of extra virgin olive oil, if you like. Serve with the warm scones. Great with a watercress, chicory, apple and walnut salad.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

368kcal

24g

13.7g

11.4g

28.3g

2.9g

1.1g

1.3g

Cheddar cheese & chive scones

Herby cheese soda bread

Serves 8–10 | Hands on 16 minutes | Cook 30 minutes | 1 Drawer

250g plain wholemeal flour

200g plain flour, plus extra for dusting

50g porridge oats, plus extra for sprinkling

1 heaped tsp bicarbonate of soda

4 sprigs of rosemary

1 large egg

300g buttermilk or natural yoghurt

100g Red Leicester or Cheddar cheese

1 In a large bowl, mix together both flours, the oats, bicarb and 1 level teaspoon of sea salt. Pick and finely chop the rosemary leaves and stir most of them into the mixture, reserving the remainder.

2 Make a well in the middle, crack in the egg and add the buttermilk, then mix thoroughly with a fork. Gradually bring in the flour from the outside, then use your clean lightly floured hands to pat and bring the dough together.

3 Chop the cheese into chunks, mix in, then shape the dough into a ball, using your clean oiled hands to flatten it into a disc, roughly 3cm deep. Sprinkle over a few extra oats and a little sea salt, patting them on to the dough. Score a deep criss-cross pattern into the top, then carefully place in the air-fryer drawer and cook for 20 minutes at 180ºC.

4 Rub the reserved chopped rosemary with 1 teaspoon of olive oil, sprinkle over the bread and cook for another 10 minutes at 180ºC, or until a firm crust has formed and the bread sounds hollow when tapped on the bottom.

5 Transfer to a wire cooling rack and serve warm.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

286kcal

7.3g

3.3g

12.3g

45.9g

3g

1.5g

4.1g

Herby cheese soda bread

Freezer-stash muffins

Serves 12 | Hands on 10 minutes, plus freezing | Cook 22 minutes | 1 Drawer

300g self-raising flour

100g light brown sugar

175ml semi-skimmed milk

175ml olive oil

1 egg

1 tsp ground cardamom or mixed spice

175g carrots

100g white chocolate

100g porridge oats

1 Line a 12-hole muffin tin with muffin cases, ready to freeze your muffins – the idea here is that we make a whole batch, then freeze them so you can bake them to order, as and when you desire.

2 In a food processor, blitz the flour, sugar, milk, oil, egg, cardamom and a small pinch of sea salt together until smooth. Peel and coarsely grate in the carrots, snap in the chocolate and add the oats. Briefly pulse until the chocolate has broken down into chip-sized chunks, so you retain some texture.

3 Divide the batter between the muffin cases, cover, and pop the whole tray into the freezer, where they’ll keep, covered, for up to 3 months. Once they’re frozen, I recommend transferring them to a bag for easy storage.

4 To cook a muffin, simply transfer directly from freezer to air fryer and cook for 22 minutes at 165ºC, or until golden and an inserted skewer comes out clean. Cool on a wire rack, then tuck in.

Hungry?

If you want to cook any muffins straight off, simply sit each filled case in a heatproof teacup or ramekin to help it hold its shape, and cook in the air fryer for 14 minutes at 165ºC.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

337kcal

18.8g

4g

4.9g

40g

15.1g

0.3g

1.9g

Freezer-stash muffins

Delicious doughnuts

Serves 4 | Hands on 15 minutes, plus chilling & proving | Cook 14 minutes | 1 Drawer

2 large eggs

200g plain flour, plus extra for dusting

50g golden caster sugar

½ x 7g sachet of dried yeast

90g soft unsalted butter

1 pinch of ground cinnamon

4 tbsp of your favourite jam, such as strawberry, raspberry, apricot, blackberry

1 Crack the eggs into a food processor, add the flour, ½ a tablespoon of sugar, the yeast and a pinch of sea salt, then pulse into a sticky ball of dough. A spoonful at a time, pulse in 50g of the butter into the mixture, waiting until each spoonful is combined before adding more – this helps to enrich the dough. Lightly dust it with flour, pat into a round, place in a clean bowl, then cover and rest in the fridge for at least 2 hours, or overnight.

2 Divide the dough into 4 equal-sized pieces on a clean work surface and roll into balls. Transfer to a greaseproof paper-lined baking sheet, cover, then leave in a warm place for 1 hour, or until doubled in size.

3 Gently transfer the doughnuts to the air-fryer drawer and cook for 10 minutes at 180ºC, or until beautifully golden and fluffy, then remove.

4 For the coating, melt the remaining butter in a heatproof bowl in the air fryer for 4 minutes at 180ºC. Mix the remaining sugar with the cinnamon in a shallow bowl. One at a time, turn the warm doughnuts in the butter to coat, then dip straight into the sugar. Leave to cool, then slice open and spread a tablespoon of jam in the centre of each. Heaven.

Feed a crowd

It’s easy to double up on this one if you’re feeding more people – simply cook the doughnuts in two batches for the best results.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

465kcal

22.3g

12.6g

8.7g

60.8g

20.9g

0.1g

1.8g

Delicious doughnuts

Mint choc chip whoopie pies

Serves 8 | Hands on 10 minutes, plus chilling | Cook 37 minutes | 1 Drawer

1 x 145g bar of mint Aero

150g full-fat cream cheese

85g unsalted butter

200g self-raising flour

100g caster sugar

3 tbsp cocoa powder

½ tsp bicarbonate of soda

100g milk or dark chocolate chips

2 medium eggs

1 To make the filling, snap 120g of Aero into a heatproof bowl and melt in the air fryer for 3 minutes at 170°C, then stir until smooth and mix in the cream cheese. Cover and leave to firm up in the fridge for at least 1 hour.

2 Melt the butter in a heatproof bowl for 4 minutes at 170°C. In a large bowl, whisk together the flour, sugar, cocoa and bicarb, then stir through the chocolate chips, mix in the melted butter, then the eggs, until the mixture is well combined. With wet hands, roll into 16 balls and place on a lined baking sheet, pushing them down slightly to flatten.

3 Line the air-fryer shelf with greaseproof paper. Transfer 4 to 6 cookies into the drawer, making sure there’s a 1cm gap between them. Cook for 10 minutes at 170°C (12 minutes from chilled or 15 minutes from frozen), then, using the paper to help you, transfer the cookies to a wire rack to cool, and repeat.

4 Once the cookies are completely cool, sandwich them with the filling, crumbling up the leftover Aero to sprinkle into each one, before sandwiching.

Get ahead

If not cooking straight away, cover the raw cookies and keep in the fridge for up to 2 days, or the freezer for up to 3 months, ready to cook to order! Or, once cooked, keep them in an airtight container at room temperature for up to 3 days, stashing the filling in the fridge, ready to assemble.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

451kcal

25g

15.1g

6.7g

52.2g

32.6g

0.6g

1.9g

Mint choc chip whoopie pies

The wonderful world of whoopie pies

Mint choc chip is an undeniably great combo (see page 181), but really the world of whoopie pies is your oyster, so go to town and see what you come up with. How do you like yours?

Here are some mouthwatering thought starters for you …

- Swap the Aero for white chocolate and a grating of orange zest

- Sandwich a scoop of your favourite ice cream in the middle

- Crush frozen raspberries into Greek yoghurt for a bit of contrast

- Spread with your favourite toast topping – try marmalade, jam, Biscoff or chocolate hazlenut spread.

Whoopie pies

Stem ginger shortbread

Serves 12 | Hands on 10 minutes, plus chilling | Cook 16 minutes | 1 Drawer

150g soft unsalted butter

200g plain flour

50g golden caster sugar

50g stem ginger balls in syrup

50g of your favourite chocolate

1 In a bowl, use your thumbs and fingertips to rub together the soft butter, flour, sugar and a pinch of sea salt, then finely chop and add the ginger.

2 Squash and pat into a dough, shape into a large log, wrap in greaseproof paper and twist the ends to seal. Firm up in the fridge for at least 20 minutes.

3 Once firm, slice the log into 12 even-sized rounds. At this point, you can bake however many biscuits you like, working in batches, if necessary, and simply freeze the rest to cook another day – wrap the biscuits in greaseproof to prevent them sticking together.

4 To cook, line the air-fryer drawer with a sheet of greaseproof, evenly space however many biscuits you want on top, then bake for 14 minutes at 170°C (17 minutes from frozen), or until golden. Remove to a wire rack, sprinkle with a little extra sugar, if you like, then leave to cool completely.

5 Snap the chocolate into a heatproof bowl and melt in the air fryer for 2 minutes at 170°C, stir until smooth, then drizzle over the cooled shortbread.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

207kcal

13.4g

8.4g

2.3g

19.8g

6.8g

0g

1.2g

Stem ginger shortbread

Proper Puds

▸Cherry chocolate pots

▸Sweet dressed peaches

▸Pineapple tarte Tatin

▸Sensational s’mores

▸Stuffed apples & custard

▸Pear & blackberry crumble

▸Eton mess trifle

▸Peach Alaska

▸Apricot Alaska

▸Mandarin Alaska

▸Layered vanilla cheesecake

Cherry chocolate pots

Serves 6 | Hands on 10 minutes | Cook 14 minutes, plus cooling | 1 Drawer

150g dark chocolate (70%)

100g unsalted butter

150g golden caster sugar

3 large eggs

1 small jar of cherries in kirsch

6 tsp crème fraîche, to serve

1 Snap the chocolate into a heatproof bowl, cube up and add the butter, along with a pinch of sea salt, then melt in the air fryer for 2 to 3 minutes at 160ºC. Carefully remove (the bowl will be hot!), and stir to combine.

2 In a separate bowl, whisk the sugar and eggs together until fluffy, then, whisking constantly, pour in the chocolate mixture until combined. Divide between 6 small heatproof tea cups or ramekins, then gently push a few cherries into each, pouring the rest, syrup and all, into a small pan for later.

3 Sit the cups in the air fryer – in batches if needed – and cook for 12 minutes at 160ºC, then carefully remove and let them sit for at least 15 minutes before serving. For maximum pleasure, let them cool to room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Before serving, put the cherry pan over a medium heat on the hob, and reduce the cherry syrup till thick enough for drizzling, then remove. Serve the choc pots with the extra cherries and the reduced syrup, a spoonful of crème fraîche, and an extra grating of chocolate, if you like.

Love your freezer

Cover and freeze any uncooked choc pots for another day – they’ll keep happily for up to 3 months. Simply cook from frozen for 18 minutes at 160ºC, then rest as per step 3 before serving.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

449kcal

31.3g

18.3g

6.3g

36.3g

33.8g

0.1g

3.3g

Cherry chocolate pots

Sweet dressed peaches

Serves 4 | Hands on 7 minutes | Cook 10 minutes | 1 Drawer

4 ripe peaches

50g raspberries

½ a lime

1 large sprig of basil

1 heaped tbsp golden caster sugar

1 Halve and destone the peaches, then place them cut side down in the air-fryer drawer to cook for 10 minutes at 200ºC, or until soft. As soon as they’re cool enough to handle, pinch off and discard the skins.

2 In a bowl, roughly mash the raspberries with a fork, mix in the lime juice, then stir the peaches into the bowl to coat. You can eat them warm, like this, or cover and pop into the fridge to chill for up to 3 days.

3 Pick the basil leaves, then use your thumbs and fingertips to rub the leaves into the sugar, making a rough basil sugar to sprinkle over the peaches, to serve. Great with ice cream, meringues and yoghurt, or sweetened ricotta.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

51kcal

0.1g

0g

0.9g

12.6g

11.8g

0g

1g

Sweet dressed peaches

Pineapple tarte Tatin

Serves 4 | Hands on 7 minutes | Cook 39 minutes | 1 Drawer

20g flaked almonds

1 x 425g tin of pineapple slices in juice

1 ball of stem ginger, plus 4 tbsp stem ginger syrup

½ x 320g sheet of ready-rolled puff pastry

20g desiccated coconut

4 scoops of vanilla ice cream

1 Remove the shelf from the air-fryer drawer, scatter in the almonds and cook for 4 minutes at 190°C, or until lightly golden, then remove.

2 Drain the pineapple (save the juice for dressings or marinades) and carefully arrange the slices across the base of the drawer, overlapping and cutting to fit as needed. Drizzle over 2 tablespoons of stem ginger syrup, then matchstick and scatter over the stem ginger ball. Cook for 20 minutes at 200°C.

3 Gently stretch or roll out the pastry to the size of the drawer. Use tongs to flip the pineapple, then lay the pastry on top, carefully poking and tucking it in at the edges. Cook for 15 minutes at 200ºC, or until golden and puffed up.

4 Just before the time is up, place the coconut in a shallow bowl and roll each scoop of ice cream in it to coat. Carefully and confidently flip the tarte Tatin out of the drawer on to a board. Drizzle over the remaining 2 tablespoons of stem ginger syrup, scatter over the toasted almonds, cut the tarte into 4, and top each slice with a scoop of coconut-covered ice cream.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

390kcal

20.5g

11.1g

6.2g

45.2g

27.4g

0.2g

2.5g

Pineapple tarte Tatin

Sensational s’mores

For the ultimate sweet treat, without having to light a fire! My River goes mad for these – if I tell him how easy they are to make in the air fryer, we’d have a problem! Make only if you can operate with self-restraint …

Hands on 1 minute | Cook 3 minutes | 1 Drawer

For one single s’more, cut a circle of greaseproof paper, or if making multiple you can simply line the air-fryer drawer. Place your favourite plain biscuits inside – digestives, rich tea, ginger nuts and Hobnobs all give great results – and sit 2 regular or 1 giant marshmallow on top of each one. Cook for 2 minutes at 180ºC, then pull out the drawer and place a square of dark (70%) or milk chocolate on top of each gooey marshmallow. Shut the drawer and let the chocolate melt in the residual heat for 15 seconds, then top each stack with another biscuit, flip, leave for 1 minute, and devour!

Sensational s’mores

Stuffed apples & custard

Serves 4 | Hands on 13 minutes | Cook 25 minutes | 1 Drawer

4 small eating apples

25g mixed dried fruit

25g stem ginger balls in syrup

25g flaked almonds

25g demerara sugar

1 pinch of ground cinnamon

50g soft unsalted butter

4 small slices of fruit bread or brioche

1 x 400g tin of custard

1 Keeping them whole, use an apple corer or a small sharp knife to remove and discard the core of each apple, then use the knife to carefully score around the middle a couple of times, going almost as deep as the core.

2 Finely chop the dried fruit and ginger, scrape into a bowl, add the almonds, sugar, cinnamon and butter, then use your clean hands to scrunch and mix it all together really well. Poke into the apple cores, reserving the excess.

3 Evenly space the slices of fruit bread in the air-fryer drawer and sit one filled apple on each. Cook for 15 minutes at 160ºC.

4 Spoon any extra filling on top of the apples and cook for another 10 minutes at 160ºC, or until soft and golden. Serve with hot or cold custard, and enjoy!

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

399kcal

17.1g

8.5g

7.3g

55.4g

37.8g

0.4g

3.8g

Stuffed apples & custard

Pear & blackberry crumble

Serves 6 | Hands on 12 minutes | Cook 50 minutes | 1 Drawer

4 ripe pears

2 eating apples

2 balls of stem ginger in syrup

300g blackberries

100g cold unsalted butter

1 large orange

100g porridge oats

60g demerara sugar

1 pinch of ground cinnamon

100g cornflakes

1 Cut the pears and apples into sixths, removing the core. Finely chop the stem ginger. Remove the shelf from the air fryer, then place the pears, apples, blackberries and ginger inside with a knob of the butter, the orange zest and juice, and 2 tablespoons of stem ginger syrup. Mix together and cook for 40 minutes at 180ºC, or until the fruit has softened, stirring halfway.

2 Meanwhile, place the oats in a bowl, cube up and add the remaining butter, then rub together with your thumbs and fingertips. Add the sugar and cinnamon, scrunch in the cornflakes, and mix well.

3 Scatter the crumble mixture over the fruit and cook for another 10 minutes at 180ºC, or until golden and bubbling, then dish up straight from the drawer. Great with custard, crème fraîche or ice cream.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

378kcal

15.6g

9g

4.3g

58.7g

32.1g

0.2g

5.3g

Pear & blackberry crumble

Eton mess trifle

Serves 6 | Hands on 9 minutes | Cook 15 minutes, plus resting | 1 Drawer

unsalted butter, for greasing

150g sliced panettone or brioche

1 tbsp sweet sherry or elderflower cordial

500g ripe strawberries

125g caster sugar

25g flaked almonds

50g dark chocolate

2 large eggs

1 Remove the shelf from the air-fryer drawer, rub the inside of the drawer with butter, then line with scrunched-up damp greaseproof paper, keeping the paper away from the heating element. Cover the base with the panettone, and drizzle over the sherry.

2 Hull and slice the strawberries, toss with 25g of sugar and layer on top. Scatter in the almonds, snap in the chocolate, and cook for 10 minutes at 180ºC.

3 Separate the eggs. Put the whites into a bowl (save the yolks in the fridge for another meal), add a pinch of sea salt and whisk until the mixture forms stiff peaks – use an electric whisk, if you’ve got one. With the whisk still running, gradually add the remaining 100g of sugar until glossy and combined, then spoon into the drawer, making peaks with the back of the spoon.

4 Cook for 5 minutes at 190ºC, or until golden, then remove the drawer and let it sit for 15 minutes to 1 hour (depending on whether you want it warm).

5 Use the greaseproof to help you lift out the trifle, then slice, divide between bowls and devour! Perfect with hot or cold custard – the choice is yours.

Easy swap

I’ve used strawberries here, but raspberries, blueberries, blackberries or any other seasonal berries would also work a treat.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

277kcal

9.6g

4.6g

5.1g

43.4g

34.5g

0.2g

5.3g

Eton mess trifle

Peach Alaska

Serves 4 | Hands on 12 minutes, plus freezing | Cook 14 minutes, plus resting | 1 Drawer

2 large scoops of good vanilla ice cream

1 handful of unsalted hazelnuts

2 large eggs

100g caster sugar

1 hot cross bun
sherry or elderflower cordial, for drizzling

2 tbsp hazelnut chocolate spread

½ x 415g tin of sliced peaches in juice

1 Ball up 2 nice round scoops of ice cream and place back in the freezer until frozen solid. Put the hazelnuts into the air-fryer drawer and cook for 4 minutes at 190°C, or until lightly golden, then remove.

2 Separate the eggs, putting the whites into a bowl or the bowl of a free-standing mixer (save the yolks in the fridge for another meal). Add a little pinch of sea salt and whisk until the mixture forms stiff peaks, then, with the mixer still running, gradually add the sugar until glossy and combined.

3 Halve the hot cross bun and place on two circles of greaseproof paper. Drizzle a little sherry over the cut sides, then top with the chocolate spread. Drain the peaches, pat dry well on kitchen paper, and arrange half on top of each.

4 For the first Alaska, top one of the hot cross bun stacks with a scoop of ice cream, then spoon or pipe on half the meringue mixture, making a few pretty peaks and making sure the ice cream and bun are completely covered.

5 Carefully transfer the Alaska to the drawer, on its paper, and cook for 5 minutes at 190°C, or until the meringue is golden all over.

6 Remove and let it sit for 1 to 2 minutes, so the meringue can crisp up slightly. Bash or roughly chop the hazelnuts and sprinkle over, then slice and serve straight away, for sharing. Repeat steps 4 to 6 to make your second Alaska.

Thought that was good? Turn here for two more delicious combos you can try …

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

312kcal

9.8g

3.1g

5.5g

47.5g

42.5g

0.2g

1.7g

Peach Alaska

Apricot Alaska

Berry ripple ice cream, chopped fruit and nut mix, fruit bread, brandy, raspberry jam and tinned apricots

Mandarin Alaska

Chocolate ice cream, toasted pine nuts, panettone, Cointreau, marmalade and tinned mandarins

Layered vanilla cheesecake

Serves 8 | Hands on 9 minutes | Cook 24 minutes, plus cooling | 1 Drawer

unsalted butter, for greasing

600g full-fat cream cheese

150g icing sugar, plus extra for dusting

3 tsp vanilla bean paste

3 large eggs

35g plain flour

100g dark chocolate (70%)

½ a blood or regular orange

1 tbsp runny honey

200g raspberries

1 Check that an 18cm loose-bottomed cake tin fits in your air fryer, then lightly grease it and line the base with greaseproof paper.

2 Beat the cream cheese in a large bowl to soften slightly, then sift in the icing sugar, add the vanilla and beat until smooth. One by one, add the eggs, whisking well after each addition. Sift in the flour and beat once more.

3 Pour one-third of the mixture into the lined tin, shake gently to even it out, then place the tin in the drawer and cook for 10 minutes at 200ºC.

4 Now, snap over half the chocolate, then pour over half the remaining mixture, smoothing it out to the edges with a spatula. Cook for 7 minutes at 200ºC.

5 Next, snap over the rest of the chocolate and pour over the remaining mixture, again smoothing to the edges. Cook for a final 7 minutes at 200ºC, then remove and cool to room temperature, or enjoy cold from the fridge.

6 To make the sauce, squeeze the orange juice into a bowl, add the honey, then mash well with half the raspberries, stirring through the remaining whole raspberries just before serving. Loosen the edges of the cheesecake with a knife, then remove, slice, and serve with the raspberry sauce.

ENERGY

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

413kcal

26.5g

17g

7.6g

37.6g

33.3g

0.5g

2.3g

Layered vanilla cheesecake

Cooking sustainably & kitchen notes

Celebrate quality & seasonality

As is often the case in cooking, using quality ingredients really does make a difference to the success of the recipes. I’ve tried to keep the number of ingredients under control, so I’m hoping that will give you the excuse to trade up where you can, buying the best veggies, fish or meat you can find. Also, remember that shopping in season always allows your food to be more delicious and more affordable. When it comes to veg and fruit, remember to give everything a nice wash before you start cooking, especially if you’re using stuff raw. Ingredients that are noticeably more delicious when you choose the best quality are: tinned tomatoes, sausages, cheese, beans and chickpeas, crunchy peanut & sesame chilli oil, sea salt, honey and chocolate.

Focusing on fish & seafood

Fish and seafood are an incredibly delicious source of protein, but literally the minute they’re caught they start to deteriorate in freshness, so you want to buy them as close to the day of your meal as you can – I wouldn’t endorse them being stored in the fridge for days, you’re better off with frozen if that’s the case. I recommend planning your fish and seafood dinners around your shopping days. Make sure you choose responsibly sourced fish and seafood – look for the MSC logo, or talk to your fishmonger and take their advice. Try to mix up your choices, choosing seasonal, sustainable options as they’re available. If you can only find farmed fish, make sure you look for the RSPCA assured or ASC logo to ensure your fish is responsibly sourced.

Meat & eggs

When it comes to meat, of course I’m going to endorse higher-welfare farming practices, like organic or free-range. Animals should be raised well, free to roam, display natural behaviours and live a stress-free healthy life. Like most things, you pay more for quality. I’m always a believer that if you take a couple of minutes to plan your weekly menus you can be clever about using cheaper cuts of meat, or you could try cooking some of my meat-reduced and vegetarian dishes, which should give you the opportunity to trade up to quality proteins when you do choose them. For a few of the cuts of meat in this book, you might like to go to a butcher, and I cannot recommend this enough – they can be so helpful: they can order stuff in especially for you and can ensure you have the exact weights you need. Unless essential to a recipe we don’t specify egg sizes. Hens naturally lay a variety of sizes of egg, so look for mixed-size boxes when shopping to support the best possible welfare standards. When it comes to eggs and anything containing egg, such as pasta or mayo – always choose free-range or organic.

Dial up your dairy

With staple dairy products, like milk, yoghurt and butter, please trade up to organic if you can. Unlike meat, it is only slightly more expensive and I couldn’t recommend it enough, if it’s available to you. Every time you buy organic, you vote for a better food system that supports the highest standards of animal welfare, where both cows and land are well looked after.

Maximizing flavour

In this book I use a lot of what I like to call ‘flavour bombs’: widely available ingredients that allow you to add big bonus flavour, fast. Much-loved pastes include harissa, miso, gochujang, pesto, tahini and many curry pastes. Useful things in brine include jarred roasted red peppers, olives and capers. Helpful things in oil: anchovies and sun-dried tomatoes. These all really bolster the flavour of a dish in just one supercharged ingredient. I love spices and blends like dukkah, curry powder, dried red chilli flakes and smoked paprika, to name a few, as well as nuts, seeds and dried fruit; cracking condiments, such as mustards, chilli oils and sauces, and mango chutney, as well as super sauces like BBQ, hoisin, soy and fish sauce. They all work so hard on the flavour front. These items guarantee flavour and consistency, educate your palate and save hours of time in preparation. Most are non-perishable, which means you’re not under pressure to use them up super-quickly.

Bigging up fresh herbs

Fresh herbs are a gift to any cook. Instead of buying them, why not grow them yourself in the garden or in a pot on your windowsill? Herbs allow you to add single-minded flavour to a dish, without the need to over-season, which is good for everyone. They’re also packed with all sorts of incredible qualities on the nutritional front – we like that. And don’t forget dried herbs – they’re not a compromise for fresh, they’re just different. Wonderfully, they still retain a huge amount of nutritional value, but it’s the dramatic change in flavour that is useful to us cooks. Plus, they’re non-perishable and super-convenient to have ready and raring to go.

Fridge organization

When juggling space in the fridge, remember that raw meat and fish should be well wrapped and placed on the bottom shelf to avoid cross-contamination. Any food that is ready to eat, whether it’s cooked or it doesn’t need to be cooked, should be stored on a higher shelf.

The freezer is your best friend

For busy people, without doubt your freezer, if stocked correctly, is your closest ally. There are just a few basic rules when it comes to really utilizing it well. If you’re batch cooking, remember to let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. Make sure everything is well wrapped, and labelled for future reference. Thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating or defrosting it. Nutritionally speaking, freezing veg and fruit quickly after harvesting retains the nutritional value very efficiently, often trumping fresh equivalents that have been stuck in the supply chain for a while. You will see me using frozen veg and fruit (which I love!) in these recipes – it’s super-convenient and widely available.

Air fryer lovin’

All recipes were tested at least twice in a Tefal single (4.2 litres) or dual (8.3 litres) air fryer, as well as in a range of air fryers by my team of office testers at home. All air fryers are different, so results may vary – please follow the recipe instructions for guidance, and use your instincts to adjust times accordingly if your machine runs a little hotter or colder than average.

A note from Jamie’s nutrition team

Our job is to make sure that Jamie can be super-creative, while also ensuring that all recipes meet our guidelines. Every book has a different brief, and Easy Air Fryer is about recipes for every day of the week that can be cooked in an air fryer. With the exception of the Proper Puds chapter and the hacks, 70% of the recipes fit into our everyday food guidelines. In some cases, recipes aren’t complete meals, so you’ll need to balance out your mealtimes with what’s lacking – the info that follows will help you with this. For clarity and so that you can make informed choices, we’ve presented easy-to-read nutrition info for each dish on the recipe page (displayed per serving). We also want to inspire a more sustainable way of eating, so 72% of the recipes are either meat-free or meat-reduced (meaning they contain at least 30% less meat than a regular portion size). Food is fun, joyful and creative – it gives us energy and plays a crucial role in keeping our bodies healthy. Remember, a nutritious, varied and balanced diet and regular exercise are the keys to a healthier lifestyle. We don’t label foods as ‘good’ or ‘bad’ – there’s a place for everything. We encourage an understanding of the difference between nutritious foods for everyday consumption and those to be enjoyed occasionally. For more info about our guidelines and how we analyse recipes, please visit jamieoliver.com/nutrition.

Rozzie Batchelar – Senior Nutritionist, RNutr (food)

A bit about balance

Balance is key when it comes to eating well. Balance your plate right and keep your portion control in check, and you can be confident that you’re giving yourself a great start on the path to good health. It’s important to consume a variety of foods to ensure we get the nutrients our bodies need to stay healthy. You don’t have to be spot-on every day – just try to get your balance right across the week. If you eat meat and fish, as a general guide for main meals you want at least two portions of fish a week, one of which should be oily. Split the rest of the week’s main meals between brilliant plant-based meals, some poultry and a little red meat. An all-vegetarian diet can be perfectly healthy, too.

What’s the balance

The UK government’s Eatwell Guide shows us what a healthy balance of food looks like. The figures below indicate the proportion of each food group that’s recommended across the day.

THE FIVE FOOD GROUPS (UK)

PROPORTION

Vegetables & fruit | 40%
Starchy carbohydrates (bread, rice, potatoes, pasta) | 38%
Protein (lean meat, fish, eggs, beans, other non-dairy sources) | 12%
Dairy foods, milk & dairy alternatives | 8%
Unsaturated fats (such as oils) | 1%

AND DON’T FORGET TO DRINK PLENTY OF WATER, TOO

Try to only consume foods and drinks high in fat, salt or sugar occasionally.

Vegetables & fruit

To live a good, healthy life, vegetables and fruit should sit right at the heart of your diet. Veg and fruit come in all kinds of colours, shapes, sizes, flavours and textures, and contain different vitamins and minerals, which each play a part in keeping our bodies healthy and optimal, so variety is key. Eat the rainbow, mixing up your choices as much as you can and embracing the seasons so you’re getting produce at its best and its most nutritious. As an absolute minimum, aim for at least 5 portions of fresh, frozen or tinned veg and fruit every day of the week, enjoying more wherever possible. 80g (or a large handful) counts as one portion. You can also count one 30g portion of dried fruit, one 80g portion of beans or pulses, and 150ml of unsweetened veg or fruit juice per day.

Starchy carbohydrates

Carbs provide us with a large proportion of the energy needed to make our bodies move, and to ensure our organs have the fuel they need to function. When you can, choose fibre-rich wholegrain and wholewheat varieties. 260g is the recommended daily amount of carbohydrates for the average adult, with up to 90g coming from total sugars, which includes natural sugars found in whole fruit, milk and milk products, and no more than 30g of free sugars. Free sugars are those added to food and drink, including sugar found in honey, syrups, fruit juice and smoothies. Fibre is classified as a carbohydrate and is mainly found in plant-based foods such as wholegrains, veg and fruit. It helps to keep our digestive systems healthy, control our blood-sugar levels and maintain healthy cholesterol levels. Adults should be aiming for at least 30g of fibre each day.

Protein

Think of protein as the building blocks of our bodies – it’s used for everything that’s important to how we grow and repair. Try to vary your proteins to include more beans and pulses, two sources of sustainably sourced fish per week (one of which is oily) and reduce red and processed meat if your diet is high in these. Choose lean cuts of animal-based protein where you can. Beans, peas and lentils are great alternatives to meat because they’re naturally low in fat and, as well as protein, they contain fibre and some vitamins and minerals. Other nutritious protein sources include tofu, eggs, nuts and seeds. Variety is key! The requirement for an average woman aged 19 to 50 is 45g per day, with 55g for men in the same age bracket.

Dairy foods, milk & dairy alternatives

This food group offers an amazing array of nutrients when eaten in the right amounts. Favour organic dairy milk and yoghurt, and small amounts of cheese, in this category; the lower-fat varieties (with no added sugar) are equally brilliant and worth embracing. If opting for plant-based versions, I think it’s great that we have choice, but it’s really important to look for unsweetened fortified options that have added calcium, iodine and vitamin B12 in the ingredients list, to avoid missing out on the key nutrients provided by dairy milk.

Unsaturated fats

While we only need small amounts, we do require healthier fats. Choose unsaturated sources where you can, such as olive and liquid vegetable oils, nuts, seeds, avocado and omega-3 rich oily fish. Generally speaking, it’s recommended that the average woman has no more than 70g of fat per day, with less than 20g of that from saturated fat, and the average man no more than 90g, with less than 30g from saturated fat.

Drink plenty of water

To be the best you can be, stay hydrated. Water is essential to life, and to every function of the human body! In general, women aged 14 and over need at least 2 litres per day, and men in the same age bracket need at least 2.5 litres per day.

Energy & nutrition info

The average woman needs 2,000 calories per day, while the average man needs roughly 2,500. These figures are a rough guide, and what we eat needs to be considered in relation to factors like your age, build, lifestyle and activity levels.

Big thanks

Ah, the thanks page. Tucked away at the back of every book, this little double-page spread is actually really rather important, as it contains the names of all those wonderfully talented and committed people that support me in the creation of my books. From the very inception of an idea, to the physical book you hold in your hands right now, a multitude of clever brains help me to shape and hone the content, to physically create it, and of course, to get it out to all of you. Inevitably I’ll forget someone here, so please forgive me if that’s you, and know that I appreciate you endlessly.

First up, the mighty food team, who help me develop the recipes and identify any gaps, who test, test, test the recipes to make sure they really work, and who support me in the photo shoots that fill these pages with visual joy and inspiration. Led with gusto by the formidable and divine Ginny Rolfe, the team also includes lovely and talented Joss Herd, Ben Slater, Anna Helm Baxter and Rachel Young, as well as the amazing Sharon Sharpe. Big respect to Laura McLeish for keeping us organized, as well as wonderful Helen Martin (I hope you have your feet up with a glass of something delicious when you read this – happy retirement!). Huge admiration for my right-hand foodie friends, Pete Begg and Bobby Sebire, you know I love you. I’m also lucky to have some incredibly loyal and talented freelance food teamers. Thank you to top testers Isla Murray and Maddie Rix, and to Sophie Mackinnon, Fran Paling and Eliot Burke on this one.

Doing her thing with patience and grace on the nutrition front is my Senior Nutritionist Rozzie Batchelar. And keeping us in check when it comes to food safety, standards, farming and ethics is Lucinda Cobb.

Steering the ship and taking care of the words is my wonderful Editor-in-Chief Rebecca Verity, supported by brilliant Jade Melling and the queen of air-fryer testing, Ruth Tebby, as well as Polly Mackintosh and the rest of my ace editorial team.

Over on design and all things creative, much respect to my main man, Creative Director James Verity, and to lovely Davina Mistry and the rest of the brilliant design team.

I’m really in love with the fresh, clean look of the photography in this one, and that is down to my dear friend and respected photographer, Mr David Loftus, supported buoyantly by Richard Bowyer.

On to my publishers, the powerhouse that is Penguin Random House. Many of the team have been part of this wonderful world of publishing with me for a lot of years now, and I’m ever so grateful for that constancy. To my great friend Tom Weldon, and the always stylish Louise Moore. To Elizabeth Smith, Clare Parker, Tom Troughton, Ella Watkins, Rebecca Ogden, Juliette Butler, Katherine Tibbals, Lee Motley, Sarah Fraser, Nick Lowndes, Christina Ellicott, Emily Harvey, Kelly Mason, Eleanor Rhodes Davies, Emma Carter, Hannah Padgham, Chris Wyatt, Tracy Orchard, Chantal Noel, Anjali Nathani, Kate Reiners, Tyra Burr, Joanna Whitehead, Jessica DUnn, Koko Ekong, Christopher Liew, Agnes Watters, Lee-Anne Williams, Jessica Meredeen, Danielle Appleton, Grace Dellar, Sally Hargrave, Stuart Anderson, Anna Curvis, Akua Akowuah, Samantha Waide, Richard Rowlands, Carrie Anderson.

And love as always for dear Annie Lee, for Emma Horton, Jill Cole and Catherine Hookway.

My team at JO HQ are a wonderful bunch of passionate, talented people that I’m lucky enough to work with on a daily basis. They all throw their enthusiasm and creativity at every book. Calling out some key players here, thank you to marketing maestros Rosalind Godber and Clare Duffy, and the queens of PR Tamsyn Zeitsman and Lydia Waller. To the social crew led by Letitia Becher, to Rich Herd and the rest of the VPU. To very important Pamela Lovelock, Therese MacDermott and dear John Dewar, and to Timiko Cranwell and the legal gang. Of course there are many other brilliant teams, including personnel, operations, IT, P&D and facilities.

Extra special mention to my CEO, Mr Kevin Styles, to my long-standing deputy Louise Holland, to my mighty Media MD Zoe Collins, and the very best EA I could wish for, Ali Solway.

And a big, big thank you to my incredible team of office testers who willingly volunteer to cook up the recipes at home in their own time and give lots of useful and insightful feedback to help me make the recipes as reliable as possible.

Over on the TV front, there’s always a lot of wonderful people to shout about, but here I’m focusing on the long-standing team. To the trio of dreams, Sean Moxhay, Sam Beddoes and Katie Millard, thank you for your commitment and determination. Thank you also to Amanda Doig-Moore, Renzo Luzardo, Prarthana Peterarulthas, and to the rest of the amazing crew from the TV show. Big love for my brother Tobie Tripp on the tunes. And respect as always for Tim Hancock and all the team at Channel 4, and to the wonderful gang over at Fremantle.

Julia Bell, you know what you mean to me, thank you for what you do.

And saving the best for last, all the love for my ever-supportive, funny, chaotic, brilliant family. To my darling Jools, to my beautiful girls Pops, Daisy and Petal, and my little mates Buddy and River. You all make me so proud. To Mum and Dad, my guiding lights, to the rest of the fam, and to the don, the one and only Gennaro Contaldo, one day, my friend, I’ll show you how an air fryer works …

Easy Air Fryer

SPECIAL DIET-FRIENDLY RECIPES

DAIRY-FREE

For a quick reference list of all the dairy-free recipes in this book, please see below:

Quick fixes

Black bean & veg tofu

Spiced fish & rice bake (use dairy-free yoghurt, to serve)

New classics

Chicken schnitzel

Chilli con carne meatballs

Sesame chicken balls

Teriyaki pork ribs

Hoisin duck cups

BBQ chicken lollipops (use dairy-free BBQ sauce)

Fragrant chicken in a bag

Big up the veg

Lemon & chilli tenderstem

Sticky aubergine noodles

Sage & pancetta sprouts

Kale crisps

Gochujang cabbage

Dukkah spinach

Spicy lime-spiked pak choi

Sesame mangetout

Super salads

Warm salmon niçoise

Warm panzanella

Gnarly mushroom & noodle salad

A little bit fancy

Kerala roast chicken & curry sauce

Gnarly pork & pineapple noodles

Herb-stuffed salmon & red pepper salsa

Sweet pepper lentils & sausages (use dairy-free sausages)

Cute canapés

Sesame prawn toasts

Toasty spiced nuts

Prawn party skewers

Miso chicken wings

Sticky sausage skewers (use dairy-free sausages)

Stuffed olives

Spring rolls & soy dipping sauce

Proper puds

Sweet dressed peaches

GLUTEN-FREE

For a quick reference list of all the gluten-free recipes in this book, please see below:

Quick fixes

Spiced fish & rice bake

New classics

Chilli con carne meatballs

Loaded BBQ bean potato skins

Prosciutto baked fish & garlicky beans

Big up the veg

Lemon & chilli tenderstem

Creamy mustard cabbage (use gluten-free wholegrain mustard)

Spiced squash rice

Sage & pancetta sprouts

Harissa green beans

Kale crisps

Dukkah spinach

Med veg & epic tomato dressing (serve with gluten-free flatbreads)

Spicy lime-spiked pak choi

Really good roasties

Super salads

Curried chicken salad

Spiced potato & chickpea salad

A little bit fancy

Kerala roast chicken & curry sauce

Lemon fish, spuds & spinach sauce

Sweet pepper lentils & sausages (use gluten-free sausages)

Cute canapés

Toasty spiced nuts

Baked hot honey cheese

Miso chicken wings (use a gluten-free miso)

Smoked haddock pakoras

Proper puds

Cherry chocolate pots

Sweet dressed peaches

VEGETARIAN

For a quick reference list of all the vegetarian recipes in this book, please see below:

Please note, this list includes recipes that contain Parmesan, Camembert and Taleggio. Vegetarians should use a vegetarian hard or soft cheese alternative, as appropriate to the recipe.

Quick fixes

Feta & tomato pasta

Yoghurt flatbread

Black bean & veg tofu

Tasty toast toppers

New classics

Loaded BBQ bean potato skins

Falafel burgers

Cauliflower cheese pasta

Big up the veg

Tomato & mozzarella tart

Broccoli soup & cheesy soldiers

Sicilian aubergine pasta

Sweet potato & black bean tacos

Lemon & chilli tenderstem

Creamy mustard cabbage

Spiced squash rice

Sticky aubergine noodles

Sage & pancetta sprouts (use vac-packed chestnuts instead of smoked streaky bacon)

Harissa green beans

Sticky onion tart

Tomato tortilla soup

Kale crisps

Squashage rolls

Stuffed mushrooms

Gochujang cabbage

Dukkah spinach

Scruffy squash lasagne

Med veg & epic tomato dressing

Avocado chips

Stuffed squash & black beans

Spicy lime-spiked pak choi

Really good roasties

Super salads

Roast carrot & goat’s cheese salad

Warm panzanella

Gnarly mushroom & noodle salad

Spiced potato & chickpea salad

Squash, grain & mozzarella salad

A little bit fancy

Oozy Camembert & rainbow dippers

Harissa roasted cauli

Cute canapés

Mushroom swirls

Toasty spiced nuts

Baked hot honey cheese

Spring rolls & soy dipping sauce

Get your bake on

Cheddar cheese & chive scones

Herby cheese soda bread

Freezer-stash muffins

Delicious doughnuts

Mint choc chip whoopie pies

Whoopie pies

Stem ginger shortbread

Proper puds

Cherry chocolate pots

Sweet dressed peaches

Pineapple tarte Tatin

Sensational s’mores (use vegetarian marshmallows)

Stuffed apples & custard

Pear & blackberry crumble

Eton mess trifle

Peach Alaska

Apricot Alaska

Mandarin Alaska

Layered vanilla cheesecake

VEGGIE LOVE SWAP-INS

The following recipes have a VEGGIE LOVE swap-in tip, giving instructions on how to make a vegetarian alternative to the main recipe:

Super salads

Gnarly mushroom & noodle salad

Cute canapés

Sticky sausage skewers

Stuffed olives

VEGAN

For a quick reference list of all the vegan recipes in this book, please see below:

Big up the veg

Lemon & chilli tenderstem

Sticky aubergine noodles (use plant-based thick udon noodles)

Kale crisps

Gochujang cabbage

Dukkah spinach

Spicy lime-spiked pak choi

Super salads

Warm panzanella

Cute canapés

Toasty spiced nuts

Proper puds

Sweet dressed peaches

VEGAN LOVE SWAP-INS

The following recipes have a VEGAN LOVE swap-in tip, giving instructions on how to make a vegan alternative to the main recipe:

New classics

Falafel burgers

Super salads

Gnarly mushroom & noodle salad

DAIRY-FREE SWAP-INS

The following recipe can easily be made dairy-free by swapping in plant-based crème fraîche:

Quick fixes

Springtime salmon in a bag

The following recipes can easily be made dairy-free by swapping in plant-based natural-style yoghurt:

Quick fixes

Smoked mackerel on toast

Cute canapés

Smoked haddock pakoras

The following recipe can easily be made dairy-free by swapping in olive oil and plant-based crème fraîche:

Quick fixes

Creamy garlic mussels

The following recipe can easily be made dairy-free by swapping in plant-based Greek-style yoghurt:

New classics

Sweet chilli prawn burgers

Super salads

Curried chicken salad

Duck & couscous salad

The following recipe can easily be made dairy-free by swapping in dairy-free burger buns and plant-based Greek-style yoghurt:

New classics

Gochujang chicken burgers

The following recipe can easily be made dairy-free by swapping in dairy-free puff pastry:

New classics

Smoky pepper fish pie

The following recipe can easily be made dairy-free by swapping in plant-based milk:

New classics

Roast chicken dinner for one

The following recipes can easily be made dairy-free by swapping in a hard vegan cheese:

New classics

Prosciutto baked fish & garlicky beans

A little bit fancy

Posh fish & chips

The following recipe can easily be made dairy-free by swapping in hard vegan cheese and plant-based Greek-style yoghurt:

Super salads

Chicken Caesar

The following recipe can easily be made dairy-free by swapping in hard vegan cheese, vegan jarred horseradish and plant-based soured cream:

A little bit fancy

Lemon fish, spuds & spinach sauce

GLUTEN-FREE SWAP-INS

The following recipes can easily be made gluten-free by swapping in gluten-free pasta:

Quick fixes

Feta & tomato pasta

Big up the veg

Sicilian aubergine pasta

The following recipe can easily be made gluten-free by swapping in gluten-free bread and gluten-free English mustard:

Quick fixes

Smoked mackerel on toast

The following recipes can easily be made gluten-free by swapping in gluten-free baguette:

Quick fixes

Creamy garlic mussels

Super salads

Warm salmon niçoise

The following recipes can easily be made gluten-free by swapping in gluten-free bread:

Big up the veg

Stuffed mushrooms

Super salads

Warm panzanella

A little bit fancy

Oozy Camembert & rainbow dippers

Cute canapés

Prawn party skewers

The following recipe can easily be made gluten-free by swapping in gluten-free bread and using gluten-free cheese and onion crisps:

Quick fixes

Tasty toast toppers

The following recipes can easily be made gluten-free by swapping in gluten-free plain flour and gluten-free bread:

New classics

Chicken schnitzel

A little bit fancy

Posh fish & chips

Cute canapés

Stuffed olives

The following recipes can easily be made gluten-free by swapping in gluten-free couscous:

New classics

Lamb kofta

Big up the veg

Stuffed squash & black beans

Super salads

Duck & couscous salad

A little bit fancy

Harissa roasted cauli

The following recipes can easily be made gluten-free by swapping in gluten-free bread buns:

New classics

Sweet chilli prawn burgers

Falafel burgers

The following recipe can easily be made gluten-free by swapping in tamari:

New classics

Sesame chicken balls

New classics

Teriyaki pork ribs

New classics

Fragrant chicken in a bag

A little bit fancy

Gnarly pork & pineapple noodles

The following recipe can easily be made gluten-free by swapping in gluten-free plain flour, gluten-free gochujang paste, gluten-free bread and gluten-free burger buns:

New classics

Gochujang chicken burgers

The following recipe can easily be made gluten-free by swapping in gluten-free puff pastry and gluten-free couscous:

New classics

Smoky pepper fish pie

The following recipe can easily be made gluten-free by swapping in gluten-free panko breadcrumbs:

New classics

BBQ chicken lollipops

The following recipe can easily be made gluten-free by swapping in gluten-free English mustard, gluten-free pasta and gluten-free garlic bread:

New classics

Cauliflower cheese pasta

The following recipes can easily be made gluten-free by swapping in gluten-free puff pastry:

Big up the veg

Tomato & mozzarella tart

Sticky onion tart

Squashage rolls

Cute canapés

Mushroom swirls

The following recipe can easily be made gluten-free by swapping in gluten-free bread and a gluten-free veggie stock cube:

Big up the veg

Broccoli soup & cheesy soldiers

The following recipes can easily be made gluten-free by swapping in gluten-free tortillas:

Big up the veg

Sweet potato & black bean tacos

Tomato tortilla soup

The following recipe can easily be made gluten-free by swapping in gluten-free thick udon noodles:

Big up the veg

Sticky aubergine noodles

The following recipe can easily be made gluten-free by swapping in gluten-free gochujang paste:

Big up the veg

Gochujang cabbage

The following recipe can easily be made gluten-free by swapping in gluten-free oyster sauce:

Big up the veg

Sesame mangetout

The following recipe can easily be made gluten-free by swapping in gluten-free flatbreads:

Super salads

Roast carrot & goat’s cheese salad

The following recipe can easily be made gluten-free by swapping in gluten-free thick udon noodles and tamari:

Super salads

Gnarly mushroom & noodle salad

The following recipe can easily be made gluten-free by swapping in gluten-free bread, gluten-free mustard and gluten-free Worcester-style sauce:

Quick fixes

Punchy Welsh rarebit

Super salads

Chicken Caesar

The following recipe can easily be made gluten-free by swapping in gluten-free gnocchi:

A little bit fancy

Golden duck & sweet onion gnocchi

The following recipe can easily be made gluten-free by swapping in gluten-free puff pastry and gluten-free wholegrain mustard:

A little bit fancy

Chicken & mushroom pastry parcels

The following recipe can easily be made gluten-free by swapping in gluten-free bread and tamari:

Cute canapés

Sesame prawn toasts

VEGGIE SWAP-INS

The following recipes can easily be made vegetarian by swapping in a vegetarian Worcester-style sauce:

Quick fixes

Punchy Welsh rarebit

The following recipe can easily be made vegetarian by swapping in vegetarian sausages:

A little bit fancy

Sweet pepper lentils & sausages

VEGAN SWAP-INS

The following recipes can easily be made vegan by swapping in a hard vegan cheese:

Big up the veg

Sicilian aubergine pasta

Tomato tortilla soup

The following recipes can easily be made vegan by swapping in a soft, crumbly vegan cheese:

Quick fixes

Feta & tomato pasta

Big up the veg

Sweet potato & black bean tacos

The following recipes can easily be made vegan by swapping in a soft vegan cheese:

Big up the veg

Stuffed mushrooms

Super salads

Roast carrot & goat’s cheese salad

The following recipes can easily be made vegan by swapping in a plant-based natural-style yoghurt:

Quick fixes

Yoghurt flatbread

Big up the veg

Avocado chips

Super salads

Spiced potato & chickpea salad

The following recipes can easily be made vegan by swapping in a plant-based Greek-style yoghurt:

Big up the veg

Harissa green beans

A little bit fancy

Harissa roasted cauli

The following recipe can easily be made vegan by swapping in a soft, crumbly vegan cheese and a plant-based natural-style yoghurt:

Big up the veg

Med veg & epic tomato dressing

The following recipe can easily be made vegan by swapping in maple syrup:

Quick fixes

Black bean & veg tofu

Big up the veg

Sage & pancetta sprouts (use vac-packed chestnuts instead of smoked streaky bacon)

Cute canapés

Spring rolls & soy dipping sauce

The following recipe can easily be made vegan by swapping in a melty vegan cheese and maple syrup:

New classics

Loaded BBQ bean potato skins

The following recipe can easily be made vegan by swapping in a hard vegan cheese, plant-based milk and vegan garlic bread, rustic baguette or ciabatta:

Cauliflower cheese pasta

The following recipe can easily be made vegan by using plant-based puff pastry and a mild, melty vegan cheese:

Big up the veg

Tomato & mozzarella tart

The following recipe can easily be made vegan by using plant-based puff pastry and a soft, crumbly vegan cheese:

Big up the veg

Sticky onion tart

The following recipe can easily be made vegan by swapping in a hard vegan cheese and a vegan stock cube:

Big up the veg

Broccoli soup & cheesy soldiers

The following recipe can easily be made vegan by swapping in a plant-based cream cheese:

Big up the veg

Creamy mustard cabbage

The following recipe can easily be made vegan by swapping in a mild, melty vegan cheese:

Super salads

Squash, grain & mozzarella salad

The following recipe can easily be made vegan by swapping in a Camembert-style vegan cheese and maple syrup:

A little bit fancy

Oozy Camembert & rainbow dippers

The following recipe can easily be made vegan by swapping in plant-based sausages:

A little bit fancy

Sweet pepper lentils & sausages

The following recipe can easily be made vegan by swapping in a block of soft, crumbly or halloumi-style vegan cheese and maple syrup:

Cute canapés

Baked hot honey cheese

The following recipe can easily be made vegan by swapping in olive oil:

Big up the veg

Really good roasties

The following recipe can easily be made vegan by removing the fish sauce:

Super salads

Gnarly mushroom & noodle salad

The following recipe can easily be made vegan by swapping in plant-based puff pastry and plant-based ice cream:

Proper puds

Pineapple tarte Tatin

The following recipe can easily be made vegan by swapping in plant-based marshmallows, and using plant-based biscuits and chocolate:

Proper puds

Sensational s’mores

The following recipe can easily be made vegan by swapping in plant-based butter and vegan cornflakes:

Proper puds

Pear & blackberry crumble

Index

The page references in this index correspond to the print edition from which this ebook was created, and clicking on them will take you to the location in the ebook where the equivalent print page would begin. To find a specific word or phrase from the index, please use the search feature of your ebook reader.

Recipes marked V are suitable for vegetarians; in some instances you’ll need to swap in a vegetarian alternative to cheese such as Parmesan.

A
apples
pear & blackberry crumble V
piccalilli, pork & apple pies
punchy Welsh rarebit V
stuffed apples & custard V
apricot Alaska V
asparagus
herb-stuffed salmon & red pepper salsa
smoky pepper fish pie
springtime salmon in a bag
warm salmon niçoise
aubergines

Med veg & epic tomato dressing V

Sicilian aubergine pasta V
sticky aubergine noodles V
avocados
avocado chips V
roast carrot & goat’s cheese salad V
stuffed squash & black beans V
tasty toast toppers V

B
baked hot honey cheese V

BBQ

BBQ chicken lollipops
loaded BBQ bean potato skins V
beans
chilli con carne meatballs
harissa green beans V
herb-stuffed salmon & red pepper salsa
loaded BBQ bean potato skins V
prosciutto baked fish & garlicky beans
stuffed squash & black beans V
sweet potato & black bean tacos V
warm salmon niçoise
beef: chilli con carne meatballs
biscuits see cakes and biscuits
black bean veg & tofu V
blackberries: pear & blackberry crumble V
bread
broccoli soup & cheesy soldiers V
chicken Caesar
herby cheese soda bread V
prawn party skewers
punchy Welsh rarebit V
roast carrot & goat’s cheese salad V
sesame prawn toasts
smoked mackerel on toast
stuffed mushrooms V
tasty toast toppers V
warm panzanella V
yoghurt flatbread V
broccoli
black bean veg & tofu V
broccoli soup & cheesy soldiers V
herb-stuffed salmon & red pepper salsa
lemon & chilli tenderstem V

Brussels sprouts: sage & pancetta sprouts
burgers
falafel burgers V
gochujang chicken burgers
sweet chilli prawn burgers

C
cabbage
creamy mustard cabbage V
gochujang cabbage V
cakes and biscuits
delicious doughnuts V
freezer-stash muffins V
mint choc chip whoopie pies V
s’mores V
stem ginger shortbread V

Camembert & rainbow dippers V
cannellini beans: loaded BBQ bean potato skins V
capers
herb–stuffed salmon & red pepper salsa

Sicilian aubergine pasta V
smoked mackerel on toast
warm panzanella V
carrots
black bean veg & tofu V
duck & couscous salad
falafel burgers V
freezer–stash muffins V
roast carrot & goat’s cheese salad V
cauliflower
cauliflower cheese pasta V
harissa roasted cauli V

Kerala roast chicken & curry sauce
cheddar cheese chive scones V
cheese
baked hot honey cheese V
broccoli soup cheesy soldiers V
cauliflower cheese pasta V
cheddar cheese & chive scones V
creamy mustard cabbage V
dukkah spinach V
feta tomato pasta V
herby cheese soda bread V
layered vanilla cheesecake V
loaded BBQ bean potato skins V
mint choc chip whoopie pies V
oozy Camembert & rainbow dippers V
punchy Welsh rarebit V
roast carrot & goat’s cheese salad V
scruffy squash lasagne V
spiced squash rice V
squash, grain & mozzarella salad V
squashage rolls V
sticky onion tart V
stuffed mushrooms V
tasty toast toppers V
tomato & mozzarella tart V
tomato tortilla soup V
cheesecake: layered vanilla V
cherry chocolate pots V
chestnuts: sage & pancetta sprouts
chicken

BBQ chicken lollipops
chicken Caesar
chicken schnitzel
chicken & mushroom pastry parcels
curried chicken salad
fragrant chicken in a bag
gochujang chicken burgers

Kerala roast chicken & curry sauce
miso chicken wings
roast chicken dinner for one
sesame chicken balls
chickpeas
falafel burgers V

Kerala roast chicken & curry sauce
lamb kofta
spiced potato & chickpea salad V
spiced squash rice V
chilli con carne meatballs
chips
avocado chips V
posh fish & chips
chocolate
cherry chocolate pots V

Eton mess trifle V
freezer-stash muffins V
layered vanilla cheesecake V
mint choc chip whoopie pies V
sensational s’mores V
stem ginger shortbread V
chorizo: prawn party skewers
courgettes: Med veg & epic tomato dressing V
couscous
duck & couscous salad
harissa roasted cauli V
lamb kofta
creamy garlic mussels
creamy mustard cabbage V
crumble: pear & blackberry crumble V
cucumber
curried chicken salad

BBQ chicken lollipops
gnarly mushroom & noodle salad V
smoked mackerel on toast
spiced potato & chickpea salad V
curry
curried chicken salad

Kerala roast chicken & curry sauce

D
delicious doughnuts V
desserts
apricot Alaska V
cherry chocolate pots V

Eton mess trifle V
layered vanilla cheesecake V
mandarin Alaska V
peach Alaska V
pear & blackberry crumble V
pineapple tarte Tatin V
stuffed apples & custard V
sweet dressed peaches V
duck
duck & couscous salad
golden duck & sweet onion gnocchi
hoisin duck cups
dukkah spinach V

E
eggs
chicken schnitzel
spiced squash rice V
warm salmon niçoise

Eton mess trifle V

F
falafel burgers V
fennel: chicken Caesar
feta
baked hot honey cheese V
feta & tomato pasta V

Med veg & epic tomato dressing V
squashage rolls V
stuffed squash & black beans V
sweet potato & black bean tacos V
filo pastry: spring rolls & soy dipping sauce V
fish
herb-stuffed salmon & red pepper salsa
lemon fish, spuds & spinach sauce
posh fish & chips
prosciutto baked fish & garlicky beans
smoked haddock pakoras
smoked mackerel on toast
smoky pepper fish pie
spiced fish & rice bake
springtime salmon in a bag
warm salmon niçoise
see also shellfish
fragrant chicken in a bag
freezer-stash muffins V
fruit
cherry chocolate pots V

Eton mess trifle V
peach Alaska V
pear & blackberry crumble V
pineapple tarte Tatin V
sweet dressed peaches V

G
garlic bread: cauliflower cheese pasta V
gnarly mushroom & noodle salad V
gnarly pork & pineapple noodles
gnocchi: golden duck & sweet onion gnocchi
gochujang cabbage V
gochujang chicken burgers
gochujang paste
gochujang cabbage V
gochujang chicken burgers
golden duck & sweet onion gnocchi
grapes: roast carrot & goat’s cheese salad V

H
haddock: smoked haddock pakoras
halloumi
baked hot honey cheese V
spiced squash rice V
harissa
harissa green beans V
harissa roasted cauli V
lamb kofta
roast carrot & goat’s cheese salad V
tasty toast toppers V
hazelnuts
harissa green beans V
peach Alaska V
herb-stuffed salmon & red pepper salsa
herby cheese soda bread V
hoisin duck cups

K
kale crisps V

Kerala roast chicken & curry sauce

L
lamb kofta
lasagne: scruffy squash lasagne V
layered vanilla cheesecake V
lemon & chilli tenderstem V
lemon fish, spuds & spinach sauce
lentils: sweet pepper lentils & sausages
loaded BBQ bean potato skins V

M
mackerel: smoked mackerel on toast
mandarin Alaska V
mangetout: sesame mangetout V
meatballs: chilli con carne meatballs

Med veg & epic tomato dressing V
mint choc chip whoopie pies V
miso chicken wings
mozzarella
squash, grain & mozzarella salad V
tasty toast toppers V
tomato & mozzarella tart V
muffins: freezer-stash muffins V
mushrooms
chicken & mushroom pastry parcels
gnarly mushroom & noodle salad V
mushroom swirls V
spring rolls & soy dipping sauce V
stuffed mushrooms V
mussels: creamy garlic mussels

N
noodles
black bean veg & tofu V
fragrant chicken in a bag
gnarly mushroom & noodle salad V
gnarly pork & pineapple noodles
hoisin duck cups
sesame chicken balls
spring rolls & soy dipping sauce V
sticky aubergine noodles V
nuts
black bean veg & tofu V
duck & couscous salad
fragrant chicken in a bag
harissa green beans V
peach Alaska V

Sicilian aubergine pasta V
sticky aubergine noodles V
sticky onion tart V
toasty spiced nuts V

O
olives
feta & tomato pasta V

Med veg & epic tomato dressing V

Sicilian aubergine pasta V
stuffed olives V
tomato & mozzarella tart V
warm salmon niçoise
onions
duck & couscous salad
golden duck & sweet onion gnocchi

Kerala roast chicken & curry sauce
lamb kofta

Med veg & epic tomato dressing V
sticky onion tart V
warm panzanella V
oozy Camembert & rainbow dippers V

P
pak choi
fragrant chicken in a bag
spicy lime-spiked pak choi V
sticky aubergine noodles V
pancetta
sage & pancetta sprouts
sticky sausage skewers
paneer: spiced squash rice V
panzanella V
pasta
cauliflower cheese pasta V
feta & tomato pasta V
scruffy squash lasagne V

Sicilian aubergine pasta V
pastry
chicken & mushroom pastry parcels
mushroom swirls V
piccalilli, pork & apple pies
pineapple tarte Tatin V
smoky pepper fish pie
squashage rolls V
sticky onion tart V
tomato & mozzarella tart V
see also filo pastry
peaches
curried chicken salad
peach Alaska V
sweet dressed peaches V
pear & blackberry crumble V
peas
posh fish & chips
springtime salmon in a bag
peppers
herb-stuffed salmon & red pepper salsa
prawn party skewers
smoky pepper fish pie
sweet pepper lentils & sausages
tomato tortilla soup V
piccalilli, pork & apple pies
pies
piccalilli, pork & apple pies
smoky pepper fish pie
pineapple tarte Tatin V
pomegranate: harissa roasted cauli V
pork
gnarly pork & pineapple noodles
piccalilli, pork & apple pies
teriyaki pork ribs
posh fish & chips
potatoes
herb-stuffed salmon & red pepper salsa
lemon fish, spuds & spinach sauce
loaded BBQ bean potato skins V
posh fish & chips
really good roasties V
roast chicken dinner for one
smoked haddock pakoras
smoked mackerel on toast
spiced potato & chickpea salad V
stuffed mushrooms V
prawns
prawn party skewers
sesame prawn toasts
sweet chilli prawn burgers
prosciutto baked fish & garlicky beans
punchy Welsh rarebit V

R
really good roasties V
rice
spiced fish & rice bake
spiced squash rice V
springtime salmon in a bag
roast carrot & goat’s cheese salad V
roast chicken dinner for one
roasties V

S
sage & pancetta sprouts
salads
chicken Caesar
curried chicken salad
duck & couscous salad
gnarly mushroom & noodle salad V

Med veg & epic tomato dressing V
roast carrot & goat’s cheese salad V
spiced potato & chickpea salad V
squash, grain & mozzarella salad V
warm panzanella V
warm salmon niçoise
salmon
herb-stuffed salmon & red pepper salsa
posh fish & chips
springtime salmon in a bag
warm salmon niçoise
sausages
sticky sausage skewers
sweet pepper lentils & sausages
scones: cheddar cheese & chive scones V
scruffy squash lasagne V
sensational s’mores V
sesame chicken balls
sesame mangetout V
sesame prawn toasts
sesame seeds

BBQ chicken lollipops
falafel burgers V
gnarly mushroom & noodle salad V
gnarly pork & pineapple noodles
gochujang chicken burgers
harissa roasted cauli V
miso chicken wings
piccalilli, pork & apple pies
sesame chicken balls
sesame mangetout V
sesame prawn toasts
shellfish
creamy garlic mussels
prawn party skewers
sesame prawn toasts
sweet chilli prawn burgers
shortbread: stem ginger shortbread V

Sicilian aubergine pasta V
smoked haddock pakoras
smoked mackerel on toast
smoky pepper fish pie
s’mores: sensational s’mores V
soda bread: herby cheese soda bread V
soups
broccoli soup & cheesy soldiers V
tomato tortilla soup V
spiced fish & rice bake
spiced squash rice V
spiced potato & chickpea salad V
spicy lime-spiked pak choi V
spinach
dukkah spinach V
lemon fish, spuds & spinach sauce
prosciutto baked fish & garlicky beans
roast chicken dinner for one
smoky pepper fish pie
spiced squash rice V
spring onions
black bean veg & tofu V
gnarly mushroom & noodle salad V
miso chicken wings
sesame prawn toast
spiced squash rice V
sticky aubergine noodles V
spring rolls & soy dipping sauce V
springtime salmon in a bag
squash
scruffy squash lasagne V
spiced squash rice V
squash, grain & mozzarella salad V
squashage rolls V
stuffed squash & black beans V
squashage rolls V
stem ginger shortbread V
sticky aubergine noodles V
sticky onion tart V
sticky sausage skewers
strawberries: Eton mess trifle V
stuffed apples & custard V
stuffed mushrooms V
stuffed olives V
stuffed squash & black beans V
swede: roast chicken dinner for one
sweet chilli prawn burgers
sweet dressed peaches V
sweet pepper lentils & sausages
sweet potato & black bean tacos V
sweetcorn: sweet chilli prawn burgers

T
tarts
pineapple tarte Tatin V
sticky onion tart V
tomato & mozzarella tart V
teriyaki pork ribs
toast toppers V
tofu: black bean veg & tofu V
tomatoes
chilli con carne meatballs
feta & tomato pasta V
golden duck & sweet onion gnocchi

Kerala roast chicken & curry sauce

Med veg & epic tomato dressing V

Sicilian aubergine pasta V
smoked mackerel on toast
spiced fish & rice bake
tomato & mozzarella tart V
tomato tortilla soup V
warm panzanella V
warm salmon niçoise
tomato & mozzarella tart V
tomato tortilla soup V
tortillas
sweet potato and black bean tacos V
tomato tortilla soup V
trifle: Eton mess trifle V

W
walnuts: sticky onion tart V
warm panzanella V
warm salmon niçoise
watermelon: sweet potato & black bean tacos V

Welsh rarebit V
whoopie pies V

Y
yoghurt
falafel burgers V
gochujang chicken burgers
harissa green beans V
harissa roasted cauli V
lamb kofta

Med veg & epic tomato dressing V
smoked haddock pakoras
smoked mackerel on toast
spiced potato & chickpea salad V
sweet chilli prawn burgers
yoghurt flatbread V

The Jamie Oliver collection

1   The Naked Chef 1999

2   The Return of the Naked Chef 2000

3   Happy Days with the Naked Chef 2001

4   Jamie’s Kitchen 2002

5   Jamie’s Dinners 2004

6   Jamie’s Italy 2005

7   Cook with Jamie 2006

8   Jamie at Home 2007

9   Jamie’s Ministry of Food 2008

10   Jamie’s America 2009

11   Jamie Does … 2010

12   Jamie’s 30-Minute Meals 2010

13   Jamie’s Great Britain 2011

14   Jamie’s 15-Minute Meals 2012

15   Save with Jamie 2013

16   Jamie’s Comfort Food 2014

17   Everyday Super Food 2015

18   Super Food Family Classics 2016

19   Jamie Oliver’s Christmas Cookbook 2016

20   5 Ingredients – Quick & Easy Food 2017

21   Jamie Cooks Italy 2018

22   Jamie’s Friday Night Feast Cookbook 2018

23   Veg 2019

24   7 Ways 2020

25   Together 2021

26   ONE 2022

27   5 Ingredients Mediterranean 2023

28   Simply Jamie 2024

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