Food & Recipes

40 Best Air Fryer Recipes For Breakfast, Dinner, and Every Meal In Between

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What’s a good meal to cook in the air fryer? Well, pretty much all of them! The handy appliances open up a whole new world of meal options by making the cooking process faster and easier. Plus, you can use less oil with the air fryer, which makes typically unhealthy food (like fried chicken) a lot healthier than traditional frying or roasting methods. And we just happen to have some of the best air fryer recipes for you to try!

If you don’t already have an air fryer, these mouth-watering dishes will most definitely convince you to invest in one ASAP, and we rounded up the best air fryers on the market just in case. If you already have an air fryer, you’ll most likely want to tackle one of these recipes tonight — just don’t forget to give your appliance a good rinse (you can follow our guide on how to clean an air fryer) once you’re done chowing down. 

Whether you’re craving a hearty breakfast, nutritious snack, family-friendly dinner, or anything in between, you’ll find a quick, easy, and absolutely scrumptious answer with one of the best air fryer recipes below.

You can also find all of these recipes and more in our print magazine, Food to Love: Air Fryer (Buy from Magazine Shop, $12.99).

The Best Air Fryer Recipes

Breakfasts:

Dinners:

Veggies & Sides: 

Healthy Snacks: 

Desserts:

What can I cook in my air fryer for breakfast?

Bacon & Herbed Feta Scrambled Eggs

Food to Love

Active time: 10 minutes Start to finish: 20 minutes Serves: 2

Ingredients:

  • 2 tbsp. butter, softened
  • 4 eggs
  • 1/4 cup milk
  • 4 slices bacon
  • 4 slices whole grain bread
  • 2 small tomatoes, halved
  • 3 oz. feta, crumbled
  • 2 tsp. thyme leaves

Instructions: 

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes. Grease a 2-cup heatproof dish or bowl generously with the butter.
  2. Crack eggs into dish, add milk and season with salt and pepper to taste. Beat with a fork to combine.
  3. Taking care, pull out the air-fryer pan and basket; place dish in basket. Place bacon flat and bread beside it, propping it up against the dish, if necessary. Add the tomatoes wherever they will fit. Slide pan and basket back into the appliance. Keep temperature set at 350 degrees and set timer for 10 minutes; leave to cook.
  4. Stir eggs with a rubber spatula. Set timer for 3 minutes; cook until egg is almost set, bread is toasted and bacon is crisp. If necessary, cook for longer.
  5. To serve, divide toast, bacon and tomatoes between plates. Spoon scrambled eggs on toast; top with feta and thyme. Season.

Tip: You can try herbed cream cheese, soft goat cheese, or cheddar instead of the feta

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White Bean Shakshuka

Food to Love

Active time: 10 minutes Start to finish: 25 minutes Serves: 2

Ingredients:

  • 4 stalks cilantro
  • 2 tsp. extra virgin olive oil
  • 2 green onions, chopped finely
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 12 1/2 oz. arrabbiata pasta sauce
  • 1 can (15 1/2 oz.) cannellini beans, drained, rinsed
  • 8 oz. jarred roasted red peppers, drained and sliced
  • 3 eggs, at room temperature
  • 1 medium avocado, diced
  • Purple salad leaves and grilled split pita bread, to serve

Instructions:

  1. Grease a 3-cup, 8-inch ovenproof dish; ensure that it will fit into a 5- or 6-quart air fryer. You can also use two large ramekins and increase the number of eggs to four.
  2. Finely chop the stalks and leaves of the cilantro. Place chopped stalks, oil, green onions and spices in the dish. Pull out the air-fryer pan and basket. Place dish in basket. Slide pan and basket back into appliance. Set temperature to 350 degrees Fahrenheit and set timer for 3 minutes; cook until fragrant.
  3. Taking care, pull out the pan and basket; stir in pasta sauce, beans and peppers to dish until combined. Cover top of dish with foil. Set timer for 10 minutes; cook until mixture is hot.
  4. Make three indents in the bean mixture and break an egg into each; season. Set timer for 8 minutes; cook until eggs are just set or cooked to your liking.
  5. Serve shakshuka topped with avocado, salad leaves and the grilled pita bread.

Tip: While it is traditionally a breakfast, you can also serve this Middle Eastern dish as a light supper.

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Corn & Sweet Potato Hash Browns with Sausage

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Active time: 40 minutes Start to finish: 1 hour 15 minutes (+ refrigeration) Serves: 4

Ingredients:

  • 1 1/2 pounds chopped sweet potatoes
  • Cooking spray
  • 2 trimmed fresh corn cobs
  • 2 green onions, chopped finely
  • 4 thick breakfast sausages (aboout 1 lb.)
  • 1/2 cup rice flour
  • 2 eggs
  • 1 3/4 cups shredded unsweetened coconut
  • Baby spinach leaves and tomato chutney, to serve

Instructions: 

  1. Pull out the pan and basket of a 5- or 6-quart air fryer. Place sweet potatoes in basket and spray with oil. Slide pan and basket back into appliance. Set temperature to 350 degrees Fahrenheit and set timer for 20 minutes; cook, turning sweet potatoes half way through cooking time.
  2. Taking care, pull out the pan and basket; add corn to basket. Set timer for 5 minutes; leave to cook.
  3. Transfer sweet potatoes to a bowl and mash. Cut kernels from corn cob. Add kernels to mash with green onions; season and mix well.
  4. Place sausages in basket. Reset temperature to 350˚F and set timer for 15 minutes; cook sausages until browned and cooked through.
  5. Meanwhile, shape heaped 1⁄3 cups of sweet potato mixture into patties and place on a parchment-paper-lined tray. Place rice flour in a bowl. Lightly beat eggs in a shallow bowl. Place shredded coconut in a third bowl. Dust patties in flour, shaking off excess; dip in egg, then coat in the coconut. Place in the freezer for 10 minutes to set coating. If not cooking patties immediately, refrigerate.
  6. Transfer sausages to a plate; cover to keep warm. Spray patties with oil on both sides and place in basket. Reset temperature to 325˚F and set timer for 10 minutes; cook, turning halfway through cooking time, or until patties are golden brown.
  7. Serve sausages with sweet potato hash browns, baby spinach leaves and tomato chutney.

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Blueberry Pie Baked Oatmeal

Food to Love

Active time: 15 minutes Start to finish: 35 minutes Serves: 2

Ingredients:

  • 1/2 cup traditional rolled oats
  • 1/2 tsp. ground ginger
  • Pinch salt flakes
  • 1 tbsp. brown sugar
  • 2 tbsp. dry-roasted almonds, chopped coarsely
  • 1 cup milk
  • 1 tbsp. honey
  • 1 tsp. extra virgin olive oil
  • 4 oz. fresh blueberries, halved or whole
  • 2 pears, halved, cored, cut into wedges
  • 1 cup plain Greek yogurt
  • Ground cinnamon, to serve

Instructions: 

  1. Preheat a 5- or 6-quart air fryer to 325 degrees Fahrenheit for 3 minutes. Grease a 4-cup ovenproof dish; ensure that it will fit into the air fryer.
  2. Combine oats, ginger, salt flakes, sugar and half the almonds in the dish. Whisk milk, half the honey and the oil in a large bowl until combined; add to oat mixture, stirring until just combined. Fold in half the blueberries and two-thirds of the pear. Spread mixture evenly in dish. Cover dish tightly with foil.
  3. Taking care, pull out the air-fryer pan and basket; place dish in basket. Slide pan and basket back into appliance. Keep temperature set at 325˚F and set timer for 20 minutes; cook until oats are tender. Stand dish in appliance for a further 5 minutes.
  4. Serve oatmeal topped with yogurt and remaining blueberries and pear, drizzled with remaining honey and dusted with cinnamon.

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Not-So-Frenchy Toast

Food to Love

Active time: 20 minutes Start to finish: 30 minutes Serves: 4

Ingredients: 

  • 2 medium oranges
  • 1/4 cup maple syrup
  • 4 1/2 oz. cherries, pitted, halved
  • 16 whole cherries, extra
  • 3 eggs
  • 1/4 cup milk
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla bean paste
  • 8 thick slices sourdough bread, 3/4-inch thick each
  • Cooking spray
  • 1/3 cup plain Greek yogurt
  • 1/3 cup flaked natural almonds, toasted
  • Extra maple syrup and ground cinnamon, to serve

Instructions: 

  1. Peel a thin strip of rind from 1 orange and finely grate 1 tsp. of rind. Squeeze juice from both oranges; you will need 1/2 cup juice. Combine orange strip, orange juice, and maple syrup in a small heatproof bowl with halved and extra whole cherries. Pull out the pan and basket of a 5- or 6-quart air fryer. Place bowl in basket. Slide pan and basket back into appliance. Set temperature to 350 degrees F and set timer for 4 minutes, to preheat air fryer and warm the cherry mixture.
  2. Whisk grated orange rind, eggs, milk, cinnamon, and vanilla in a shallow dish until combined. Dip half the bread slices, one at a time, into egg mixture, turning until soaked; drain away excess. Taking care, pull out the air-fryer pan and basket; remove bowl with cherry mixture and cover to keep warm. Spray basket with cooking spray. Place the soaked bread slices in basket. Keep temperature set at 350 degrees and set timer for 10 minutes; cook, turning halfway through cooking time, or until bread is browned and cooked through. Transfer French toasts to a plate; cover to keep warm. Repeat dipping remaining bread slices in egg mixture, then repeat cooking with more cooking spray.
  3. Serve French toasts topped with yogurt, flaked almonds, and warm cherry mixture, drizzled with extra maple syrup and sprinkled with cinnamon.

Tip: For dairy- and gluten-free options, substitute with your preferred non-dairy milk and yogurt and/or gluten-free bread.

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What can I make for dinner in my air fryer?

Fish & Chips

Food to Love

Active time: 30 minutes Start to finish: 40 minutes Serves: 4

Ingredients: 

  • 2 lbs. small sweet potatoes
  • 1 tbsp. extra virgin olive oil
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1 tbsp ground cumin
  • 1 tbsp. ground coriander
  • 1 tsp. ground turmeric
  • 2 tsp. coarse cooking salt
  • 1/4 cup sesame seeds
  • 2⁄3 cup panko (Japanese) bread
  • crumbs
  • 1 1/2 pounds skinless white fish fillets
  • Cooking spray
  • Lime wedges, to serve

For yogurt sauce:

  • 1/2 cup plain Greek yogurt
  • 2 tsp. lime juice
  • 2 baby gherkins, chopped finely
  • 2 green onions, chopped finely
  • 1 tbsp. finely chopped dill 

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  2. Scrub sweet potatoes, pat dry, then cut into chips. Place chips in a large bowl with oil and season; mix well to coat.
  3. Taking care, pull out the air-fryer pan and basket; place chips in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 15 minutes; cook, turning halfway through cooking time, until chips are golden. Transfer chips to a plate; cover to keep warm.
  4. Meanwhile, place flour in a shallow bowl. Lightly beat egg in a second shallow bowl. Combine spices, salt, sesame seeds, and bread crumbs in a third shallow bowl. Dust fish in flour, shaking off excess, dip in egg, then coat in breadcrumb mixture. Spray crumbed fish generously on both sides with oil.
  5. Place crumbed fish in basket. Keep temperature set at 350 degrees and set timer for 13 minutes; cook until fish is golden and cooked through.
  6. Meanwhile, to make yogurt sauce, combine ingredients in a small bowl; season to taste.
  7. Serve fish & chips with yogurt sauce and lime wedges.

Tip: We used a mixture of orange and white sweet potatoes. You could also use purple sweet potatoes or a single color if you prefer. • You can use any firm white fish fillet you like. Tilapia, cod, bass, grouper, haddock, catfish and snapper fillets work well.

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Gluten-Free Chicken Nuggets

Food to Love

Active time: 30 minutes Start to finish: 35 minutes Serves: 4

Ingredients:

  • 2 boneless skinless chicken breasts (9 1/2 oz. each)
  • 2 cups cornflakes
  • 2/3 cup gluten-free all-purpose flour
  • 2 tsp. ground paprika
  • 1 tsp. onion salt
  • 1/3 cup finely grated
  • Parmesan
  • 2 eggs
  • Olive oil cooking spray
  • 2/3 cup mayonnaise
  • 2 tsp. sriracha sauce 
  • Lemon wedges, to serve

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  2. Cut chicken into nugget-sized pieces. Crush the cornflakes by hand in a medium bowl until coarsely crushed. Add 1/3 cup of the flour, the paprika, onion salt and Parmesan to bowl; season with salt and freshly ground black pepper. Lightly beat eggs in another medium bowl. Place remaining flour in a third bowl. Dust a few of the chicken pieces at a time in flour, shaking off excess, dip into egg, then coat in the spiced cornflake mixture. Spray nuggets generously with cooking spray.
  3. Taking care, pull out the air-fryer pan and basket; place half the nuggets in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 8 minutes; cook, turning halfway through cooking time, or until nuggets are golden and cooked through. Transfer cooked nuggets to a platter; cover to keep warm. Repeat cooking with remaining nuggets.
  4. Serve chicken nuggets with mayo swirled with sriracha, and lemon wedges.

Tip: For extra flavorful nuggets, dissolve 2 tbsp salt in 2 cups cold water; add the chicken. Refrigerate for 1 hour 15 minutes; drain. Continue with recipe.

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Roast Beef Dinner with Gravy

Food to Love

Active time: 15 minutes Start to finish: 1 hour 15 minutes Serves: 6

Ingredients:

  • 3 pound beef top sirloin roast
  • 1 tbsp. extra virgin olive oil
  • 12 1/2 oz. pearl onions, unpeeled, halved
  • 2 tbsp. whole-grain mustard
  • 2 lbs. butternut squash, unpeeled, cut into wedges
  • 1 tbsp. thyme leaves
  • Prepared gravy, to serve

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 5 minutes.
  2. Tie beef at 3/4-inch intervals with kitchen string to form a compact shape; brush with 2 tsp. of the oil and season.
  3. Taking care, pull out the air-fryer pan and basket; place beef and onions in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 45 minutes; cook, turning halfway through cooking time, for medium or until beef is cooked to your liking see air fryer cooking times (below).
  4. Transfer beef to a tray and brush with mustard. Cover beef loosely with foil and rest for 20 minutes.
  5. Meanwhile, brush squash with remaining oil; scatter with thyme and season well. Place squash in basket. Keep temperature set at 350 degrees and set timer for 20 minutes; cook until squash is tender.
  6. Serve sliced beef with onions, squash and gravy.

Air-Fryer cooking times for beef: Per 1 pound, cook at 350°F for: rare 15–20 minutes, medium 20–25 minutes, and well-done 25–30 minutes.

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Roast Chicken Goodness with Secret Herbs & Spices

Food to Love

Active time: 10 minutes Start to finish: 1 hour 20 minutes Serves: 4

Ingredients:

  • 1/4 cup butter, softened
  • 1 clove garlic, crushed
  • 1 tsp. sweet paprika
  • 2 tsp. chopped rosemary
  • 1 tsp. chopped thyme
  • 1 whole chicken (about 2 1/2 pounds)
  • 1/2 medium lemon, halved
  • 8 sprigs lemon thyme
  • Cooking spray
  • 1 bulb garlic, halved
  • 4 sprigs bay leaves
  • 1 cup prepared gravy

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 325 degrees Fahrenheit for 3 minutes.
  2. Combine butter, garlic, paprika and chopped herbs in a small bowl.
  3. Remove and discard any fat from cavity of chicken. Pat the cavity and skin dry with paper towel. Tuck wings under body. Run your fingers carefully between the skin and the breast meat. Push butter mixture under skin to cover breast. Fill cavity of chicken with lemon pieces and half the thyme sprigs. Tie legs together with kitchen string. Taking care, pull out the air-fryer pan and basket; spray basket with oil, then place chicken in basket. Cover chicken loosely with foil. Slide pan and basket back into appliance. Keep temperature set at 325 degrees and set timer for 30 minutes; leave to cook.
  4. Uncover chicken and place garlic bulb halves and bay leaves beside it. Set timer for 30 minutes; cook until juices run clear when a skewer is inserted into the thickest part of a thigh. Transfer chicken, garlic and bay leaves to a dish; stand for 10 minutes.
  5. Serve chicken with remaining thyme sprigs, the bay leaves, garlic, and gravy

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Breaded Ravioli with Two Sauces

Food to Love

Active time: 20 minutes Start to finish: 45 minutes Serves: 4

Ingredients:

  • 1 lb. package mixed ravioli of your choice
  • 3 eggs
  • 1 1/4 cups finely grated Parmesan
  • 2 cups panko (Japanese) bread crumbs
  • 1/2 tsp. salt flakes
  • Cooking spray
  • 12 1/2 oz. jar pasta sauce of your choice, heated

For salsa verde:

  • 1 cup flat-leaf parsley
  • 1/2 cup baby spinach leaves
  • 2 gherkin pickles
  • 1/2 cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 1 clove garlic, crushed

Instructions:

  1. Cook ravioli in a large saucepan of boiling water following package directions; drain, then cool under cold running water. Spread out over a tray to air dry.
  2. Meanwhile, to make salsa verde, process ingredients until smooth; season to taste.
  3. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  4. Lightly beat eggs in a medium bowl. Combine Parmesan, bread crumbs, and salt flakes in a  scooping up and allowing excess egg to drain away, then coat in bread crumb mixture; transfer to a tray. Repeat until half the ravioli are coated. Spray coated ravioli are generously with oil.
  5. Taking care, pull out the air-fryer pan and basket; place coated ravioli in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees nd set timer for 12 minutes; cook, turning halfway through cooking time, or until ravioli are crisp and golden. Transfer cooked ravioli to a platter; cover to keep warm. Meanwhile, repeat coating remaining ravioli, then repeat cooking.
  6. Serve crumbed ravioli with heated pasta sauce and Salsa Verde.

Tip: For veggie diets, choose spinach-, mushroom-, ricotta- or cheese-filled ravioli.

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Super Crackling Pork Belly

Food to Love

Active time: 30 minutes Start to finish: 1 hour 15 minutes (+ cooling & standing) Serves: 4

Ingredients: 

  • 1 piece boneless pork belly (2 lbs.), rind scored
  • 1 tbsp. sea salt flakes
  • 1/2 tsp. Chinese five spice powder
  • Olive oil cooking spray
  • 1 English cucumber, sliced thinly lengthways
  • 1 small red onion, sliced thinly
  • 1/4 medium Napa cabbage, shredded
  • 1 cup basil leaves
  • 1 cup cilantro leaves
  • 2 cups baby spinach
  • 2 long red chiles, seeded, sliced thinly
  • 1 green onion, sliced thinly
  • 1 lime, cut into wedges

For ginger dressing:

  • 1 stalk lemongrass, chopped finely
  • 1 tbsp. finely grated ginger
  • 1 1/2 tbsp. soy sauce
  • 1 1/2 tbsp. lime juice
  • 1 tbsp. sesame oil
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. white sugar 

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees F for 3 minutes.
  2. Pat pork dry with paper towel. Combine half the salt flakes with five spice; rub into pork rind.
  3. Taking care, pull out the air-fryer pan and basket; place pork in basket and spray with cooking spray. Slide pan and basket back into appliance. Reset temperature to 400 degrees Fahrenheit and set timer for 25 minutes; cook until skin crackles.
  4. Reset temperature to 325 degrees Fahrenheit and set timer for 30 minutes; cook until pork is tender or an internal temperature of 158–167 degrees Fahrenheit is reached on a meat thermometer. Cover pork with foil if overbrowning.
  5. Meanwhile, to make ginger dressing, whisk ingredients in a small bowl.
  6. Layer cucumber, red onion, Napa cabbage, herbs, spinach, and chiles on a platter.
  7. Thickly slice pork and place on top of salad. Scatter with green onion and drizzle with the dressing. Serve with lime wedges.

Tip: Ask the butcher to score the pork rind for you. As soon as you get home, place the pork on a tray, uncovered, in the fridge for up to 2 days to dry the rind out — this will assist with crackling the rind.

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Ridiculously Good Ribs

Food to Love

Active time: 35 minutes Start to finish: 1 hour 30 minutes Serves: 4

Ingredients: 

  • 4 pounds pork spare ribs
  • Olive oil cooking spray
  • 1 cup barbecue sauce of your choice
  • 12 1/2 oz. packaged coleslaw mix
  • 1 medium green apple, sliced thinly
  • 1/2 cup prepared coleslaw dressing

For rib marinade:

  • 1/3 cup apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. honey
  • 2 cloves garlic, crushed
  • 1 tbsp. extra virgin olive oil

For rib dry rub:

  • 1 tbsp. smoked paprika
  • 1/4 tsp. chili powder
  • 1 tsp. crushed red pepper flakes
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 2 tbsp. brown sugar

Instructions:

  1. Using a small sharp knife, remove the layer of membrane from the back of the ribs (or ask the butcher to do it for you). Place ribs in a large saucepan; cover well with water. Bring to a boil over medium heat. Reduce heat to a simmer; cook for 45 minutes or until ribs are almost tender.
  2. Meanwhile, combine marinade ingredients in a large bowl and dry rub ingredients in a small bowl. Drain ribs, add to marinade and turn to coat well. Remove ribs from marinade and sprinkle with dry rub. Using your hands, massage dry rub all over ribs. Spray ribs with oil.
  3. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  4. Taking care, pull out the air-fryer pan and basket; arrange ribs in basket, standing up and leaning against the side of the basket and one another. Slide pan and basket back into appliance. Reset temperature to 325 degrees Fahrenheit and set timer for 20 minutes; leave to cook.
  5. Brush ribs with three-quarters of the barbecue sauce. Set timer for 10 minutes; cook until tender and glazed.
  6. Meanwhile, combine coleslaw mix, apple and dressing in a medium bowl.
  7. Serve ribs cut into serving-sized pieces, brushed with remaining barbecue sauce, and with the coleslaw.

Tip: You can prepare the ribs to the end of step 2 a day ahead; refrigerate until needed. As the ribs will be chilled, you may need to add an extra 5 minutes to the cooking time.

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Pizza Scrolls

Food to Love

Active time: 25 minutes Start to finish: 40 minutes Makes: 12

Ingredients: 

  • 2 cups self-rising flour 
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3 tbsp. cold butter, chopped coarsely
  • 3/4 cup buttermilk, approximately
  • 2 tbsp. pizza sauce
  • 2 tbsp. barbecue sauce
  • 1/2 small red onion, sliced thinly
  • 2 1/2 oz. jarred roasted red peppers, sliced thinly
  • 1 tbsp. chopped rosemary
  • 2 1/2 oz. sliced pepperoni, chopped coarsely
  • 1/3 cup drained sliced Kalamata olives
  • 1 cup mozzarella cheese 

Instructions:

  1. Sift flour, baking soda, and salt into a medium bowl; using fingertips, rub in the butter. Add enough buttermilk to mix to a soft, sticky dough. Turn dough onto a floured surface; knead lightly until smooth. Roll dough out on a floured sheet of parchment paper into a 12-inch x 16-inch rectangle. 
  2. Spread dough with combined sauces; top with onion, peppers, rosemary, pepperoni, olives, and half the cheese. Roll dough up tightly from a long side. Place roll in the freezer for 10 minutes to firm. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 10 minutes.
  3. Using a serrated knife, trim the ends off the roll, then cut into 12 slices.
  4. Taking care, pull out the air-fryer pan and basket; line basket with parchment paper, then place scrolls, cut-side up, in basket. Cover with foil. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 10 minutes; leave to cook. Remove foil. Set timer for a further 10 minutes; leave to cook. Scatter scrolls with remaining cheese. Set timer for another 5 minutes; cook until scrolls are cooked through and cheese is melted and browned.
  5. Serve scrolls warm or cold.

Tip: For a ham and pineapple variation, swap ham for the pepperoni and add 1/2 cup well-drained chopped pineapple pieces in step 2. Pat the pineapple pieces with paper towel before chopping.

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Chicken & Leek Pie

Food to Love

Active time: 25 minutes Start to finish: 45 minutes Serves: 6

Ingredients: 

  • 2 cups chicken stock
  • 1 1/4 lbs. boneless skinless chicken breasts
  • 2 sheets frozen puff pastry, just thawed
  • 1 egg, beaten lightly
  • Cooking spray
  • 1/4 cup butter
  • 1 large leek, sliced thinly
  • 2 stalks celery, trimmed, chopped finely
  • 2 tbsp. all-purpose flour
  • 2 tsp. thyme leaves
  • 1/2 cup milk
  • 1 cup heavy whipping cream
  • 2 tsp. whole-grain mustard 

Instructions:

  1. Bring stock to a boil in a medium saucepan. Add chicken; return to a boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked through. Remove pan from heat. Stand chicken in poaching liquid for 10 minutes.
  2. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  3. Stack pastry sheets on top of one another. Place a 6-inch x 8 3/4-inch, 6-cup rectangular dish over pastry stack; cut around it to cut out a rectangle the same size, then cut four slits crossways in the center of the pastry. Alternatively, use another sized dish, but make sure it is no larger than the pastry sheet.
  4. Brush pastry with egg. Taking care, pull out the air-fryer pan and basket; spray basket with cooking spray and place pastry in basket. Slide pan and basket back into appliance. Keep temperature set at 325 degrees and set timer for 15–18 minutes; cook until pastry is puffed and deep golden.
  5. Meanwhile, remove chicken from liquid; chop coarsely. Reserve 1 cup of the poaching liquid keep remaining liquid for another use or discard. Heat butter in a medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, for 1 minute. Gradually stir in reserved poaching liquid, the milk and cream; cook, stirring, until mixture boils and thickens. Stir in chopped chicken and mustard. Season to taste.
  6. Spoon hot chicken mixture into dish; carefully place cooked puff pastry on top.
  7. Serve pie scattered with extra thyme, if you like.

Tip: Pie filling can be made a day ahead; refrigerate until needed.

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Chicken Parmi

Food to Love

Active time: 35 minutes Start to finish: 1 hour Makes: 6

Ingredients:

  • 3 boneless skinless chicken breasts (1 1/3 lbs.)
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 clove garlic, crushed
  • 1 1/2 cups panko (Japanese) bread crumbs
  • 1 tsp. sweet paprika
  • 2 tsp. lemon zest
  • 1 tbsp. finely chopped flat-leaf parsley
  • Cooking spray
  • 1 cup pasta sauce of your choice
  • 5 oz. mozzarella, sliced
  • 1/4 cup finely grated Parmesan

Instructions:

  1. Cut chicken breasts in half horizontally to make six pieces. Place chicken between two sheets of plastic wrap; pound gently with a rolling pin until even in thickness.
  2. Place flour in a small bowl and season. Lightly beat eggs, garlic and 1 tbsp water in a second bowl. Place bread crumbs, paprika, lemon zest and parsley in a third bowl. Dust chicken in flour, shaking off excess, dip in egg, then coat in bread crumb mixture. Spray schnitzels generously on both sides with oil.
  3. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  4. Taking care, pull out the air-fryer pan and basket; place three schnitzels in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 12 minutes; cook until schnitzels are golden brown and cooked through. Transfer schnitzels to a tray; cover to keep warm. Repeat cooking with remaining schnitzels.
  5. Return three schnitzels to the basket. Top each with 2 tbsp pasta sauce; scatter with half the mozzarella and Parmesan. Keep temperature set at 350 degrees and set timer for 8 minutes; cook until cheeses are bubbling and melted. Repeat with remaining schnitzels, pasta sauce, mozzarella, and Parmesan.
  6. Serve chicken parmi with baby arugula, roasted tomatoes and lemon wedges.

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What side dishes can I make in my air fryer?

Broccoli Au Gratin

Food to Love

Active time: 25 minutes Start to finish: 1 hour Serves: 4

Ingredients:

  • 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 6 1/2 oz. grated Gruyère cheese
  • 1 tbsp. white shiro miso
  • 1 lb. broccoli, cut into large florets
  • 1 cup panko (Japanese) bread crumbs
  • 1/3 cup natural flaked almonds, toasted

Instructions: 

  1. Melt half the butter in a heavy-based saucepan over medium heat, then stir in flour; cook, stirring, until mixture bubbles. Gradually add milk; cook, stirring continuously, for 4 minutes or until mixture boils and thickens. Remove from heat; stir in half the Gruyère and the miso. Season to taste. Divide cheese sauce between two 7 1/4-inch oval dishes; ensure the dishes will fit into a 5- or 6-quart air fryer.
  2. Bring a large saucepan of water to a boil. Cook broccoli for 1 minute or just until bright green; drain well. Divide broccoli between the dishes.
  3. Preheat air fryer to 350 degrees Fahrenheit for 3 minutes.
  4. Melt remaining butter. Place bread crumbs, butter and remaining Gruyère in a small bowl; mix to combine. Scatter crumb mixture evenly over broccoli.
  5. Cover each dish with a piece of greased foil. Taking care, pull out the air-fryer pan and basket; place one of the dishes in the basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 20 minutes; leave to cook. Remove foil from dish and reserve. Set timer for 5 minutes; cook until broccoli is tender and crumb topping is golden. Transfer dish to a wire rack; cover with reserved foil to keep warm. Repeat cooking with remaining dish.
  6. Serve au gratins topped with flaked almonds.

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Hasselback Sweet Potatoes

Food to Love

Active time: 40 minutes Start to finish: 1 hour Serves: 6

Ingredients:

  • 6 mini orange sweet potatoes (about 2 1/2 lbs.)
  • 1/4 cup butter, melted
  • 2 cloves garlic, crushed
  • 1/2 tsp ground cinnamon
  • 2 tsp salt flakes
  • 3 oz. round mild sliced pancetta
  • 1 tbsp. chopped chives

For whipped chive butter:

  • 5 tablespoons butter, softened
  • 1 tsp. maple syrup
  • 2 tbsp. chopped chives 

Instructions: 

  1. Wash unpeeled sweet potatoes. Place on a cutting board; trim a little piece lengthways from one side so they sit flat. Place a chopstick on the board along each side of a sweet potato. Slice 1/2-inch intervals, cutting through to the chopsticks (the chopsticks will prevent you from cutting all the way through). Repeat with remaining sweet potatoes. Place on a tray.
  2. Preheat a 5- or 6-quart air fryer to 400 degrees Fahrenheit and set timer for 3 minutes.
  3. Combine butter, garlic, cinnamon and salt flakes in a small bowl. Brush butter mixture over sweet potatoes.
  4. Taking care, pull out the air-fryer pan and basket; place sweet potatoes in the basket. Slide pan and basket back into appliance. Keep temperature set at 400 degrees and set timer for 15 minutes; leave to cook.
  5. Place pancetta on top of sweet potatoes. Set timer for 5 minutes; cook until sweet potatoes are tender when pierced with the tip of a knife and the pancetta is crisp.
  6. Meanwhile, to make whipped chive butter, beat butter in a small bowl with an electric mixer until light and fluffy. Beat in maple syrup, then stir in chives.
  7. Serve sweet potatoes spread with whipped chive butter and topped with chopped chives and crisp pancetta.

Tips: You can use any type of sweet potato or even regular potatoes. If using regular potatoes, omit the cinnamon and use paprika instead. Regular potatoes will discolor when cut, so prepare right before serving. Sweet potatoes can be prepared to the end of step 3 up to 6 hours ahead; refrigerate until needed. Preheat the air fryer just before cooking.

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Stuffed Peppers with Basil & Arugula Yogurt

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Active time: 35 minutes Start to finish: 1 hour 15 minutes Makes: 4

Ingredients:

  • 3/4 cup vegetable broth, boiling
  • 2 tbsp. extra virgin olive oil
  • 1 cup couscous
  • 1 large red onion, chopped finely
  • 2 tsp. dried oregano
  •  8 oz. cherry tomatoes, halved
  • 4 large mixed bell peppers
  • 4 oz. sun-dried tomatoes, (no-added oil), halved
  • 1/3 cup Kalamata olives, halved
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/3 cup pepitas (pumpkin seed kernels), toasted
  • 1/2 cup oregano leaves, optional

For basil & arugula yogurt:

  • 2 cups basil leaves
  • 1 cup baby arugula leaves
  • 3/4 cup plain Greek yogurt 

Instructions: 

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  2. Place boiling broth and 1 tbsp of the oil in a heatproof bowl; stir in couscous. Stand, covered, for 5 minutes, then fluff with a fork.
  3. Meanwhile, taking care, pull out the air-fryer pan and basket; line basket with foil, then layer the onion, dried oregano and cherry tomatoes on top. Drizzle with remaining oil. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 5 minutes; cook until tomatoes are softened.
  4. Meanwhile, cut the top off each pepper and remove the seeds and membrane; reserve the tops. Combine couscous, tomato mixture, sun-dried tomatoes and olives in a bowl. Add lemon zest and juice; mix to combine. Season to taste. Fill pepper bases with couscous mixture.
  5. Wrap stuffed pepper bases individually in foil. Place in basket. Keep temperature set at 350 degrees and set timer for 20 minutes; leave to cook. Remove pepper bases from basket and unwrap; place pepper tops on bases, then wrap again in the foil. Place stuffed peppers
  6. back in basket. Set timer for 20 minutes; cook until peppers are cooked through.
  7. Meanwhile, to make basil & arugula yogurt, place basil and arugula in a heatproof bowl; cover with boiling water. Stand for 1 minute; drain. Cool under cold running water. Squeeze out excess liquid. Blend with yogurt until smooth. Season to taste.
  8. Serve stuffed peppers topped with basil & arugula yogurt, toasted pepitas and oregano.

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Blooming Onion with Warm Cider Cheese Sauce

Food to Love

Active time: 35 minutes Start to finish: 45 minutes Makes: 3

Ingredients: 

  • 3 large red onions
  • 1 cup milk
  • 1 egg
  • 1 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. dried oregano
  • Olive oil, to drizzle
  • Olive oil cooking spray

For cider cheese sauce:

  • 3 tbsp. butter
  • 1 tbsp. all-purpose flour
  • 3/4 cup milk
  • 1/3 cup apple cider
  • 1 1/2 oz. cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tsp. whole-grain mustard 

Instructions:

  1. Slice 1/2 inch off the pointed end of the onions; peel, keeping the root ends intact. Using a sharp knife, cut the onions into quarters, almost all the way down to the root end, then make three more cuts in each quarter, being careful not to cut through the root, so you end up with 16 evenly spaced cuts in the onions. Using your fingers, separate the sections into “petals” so the onions resemble open blooming flowers.
  2. Whisk milk and egg in a medium bowl. Combine flour, garlic powder, cumin, cayenne and oregano in a second medium bowl; season. Dip onions in milk mixture, then coat well in flour mixture.
  3. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  4. Drizzle coated onions with olive oil, then spray with oil spray. Taking care, pull out the air-fryer pan and basket; place coated onions in the basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 10 minutes; cook, rotating halfway through cooking time, or until onions are golden.
  5. Meanwhile, to make cider cheese sauce, melt butter in a medium saucepan
  6. over medium heat. Add flour; cook, stirring, for 1 minute. Gradually add milk; cook, stirring continuously, for 3 minutes or until mixture boils and thickens. Add cider; cook, stirring, for 1 minute. Remove from heat; whisk in cheeses and mustard until smooth. Season to taste.
  7. Serve blooming onions drizzled with warm cider cheese sauce.

Tip: You can use white or brown onions instead of red onions, if you prefer.

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Loaded Corn

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Active time: 25 minutes Start to finish: 35 minutes Makes: 6

Ingredients: 

  • 6 corn cobs (about 3 lbs.), in husks
  • 3 oz. goat cheese, crumbled
  • Zest of 1 lime
  • 1/4 cup cilantro leaves
  • 1/4 cup fried shallots
  • Lime wedges, to serve

For sriracha & lime butter:

  • 1/2 cup chopped butter, softened
  • 1/4 cup sriracha sauce
  • 2 tsp. lime juice

Instructions: 

  1. Cook corn in their husks in a large saucepan of boiling salted water for 3 minutes or until almost tender; drain. Cool. Peel back husks; remove and discard silks. Tie the husks back with kitchen string. 
  2. Preheat a 5- or 6-quart air fryer to 400 degrees Fahrenheit for 3 minutes. 
  3. Bend husks back so corn will fit in the air-fryer basket; wrap just the husks in foil to prevent burning. 
  4. Taking care, pull out the air-fryer pan and basket; place half the corn cobs in basket. Keep temperature set at 400 degrees and set timer for 10 minutes; leave to cook. Transfer cooked corn to a plate. Repeat cooking with remaining corn cobs. 
  5. Meanwhile, to make sriracha & lime butter, process butter in a small food processor until whipped. Add sriracha and lime juice; process until smooth. 
  6. Spread sriracha & lime butter on hot corn; top with goat cheese, lime zest, cilantro and fried shallots. Serve with lime wedges.

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Brussels Sprouts Revolution

Food to Love

Active time: 15 minutes Start to finish: 40 minutes Serves: 4

Ingredients:

  • 9 1/2 oz. broccoli
  • 9 1/2 oz. baby Brussels sprouts
  • 7 1/2 oz. kale, stems removed and discarded
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • Cooking spray
  • 2 cloves garlic, sliced thinly
  • 2 1/2 oz. prosciutto
  • 1/3 cup roasted chopped almonds

For green tahini:

  • 2 tbsp. tahini 
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/3 cup baby spinach leaves 

Instructions: 

  1. Preheat a 5- or 6-quart air fryer to 400 degrees Fahrenheit for 3 minutes.
  2. Cut broccoli into florets. Trim bases and remove tough outer leaves from Brussels sprouts. Tear leaves from kale into smaller pieces.
  3. Combine olive oil and honey in a medium bowl. Add broccoli and Brussels sprouts to bowl; toss well to coat. Season to taste.
  4. Taking care, pull out the air-fryer pan and basket; place broccoli mixture in basket. Slide pan and basket back into appliance. Keep temperature set at 400 degrees and set timer for 8 minutes; cook, stirring halfway through cooking time, or until vegetables are beginning to crisp at the edges.
  5. Place the kale leaves in the basket; spray with cooking spray. Set timer for 4 minutes; leave to cook.
  6. Place garlic and prosciutto on top of vegetables. Set timer for 5 minutes; cook until prosciutto is crisp.
  7. Meanwhile, to make green tahini, process ingredients with 2 tbsp cold
  8. water until smooth; season to taste. Add a little more water, if necessary, to achieve a drizzling consistency.
  9. Serve sprouts mixture with crumbled prosciutto, drizzled with treen tahini and topped with almonds.

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Crisp Tofu with Brown Sugar Dressing

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Active time: 25 minutes Start to finish: 45 minutes Serves: 4

Ingredients:

  • 1 pound medium tofu
  • 2 bunches broccolini, trimmed, thich stem halved lengthways
  • 5 1/2 oz. Chinese broccoli, trimmed, cut into 2-inch lengths
  • 3 egg whites
  • 1 cup rice flour
  • 2 tbsp. ground white pepper
  • 2 tsp. freshly ground black pepper
  • 2 tsp. salt 
  • Olive oil cooking spray
  • Sliced green onions, sliced red chile, extra sesame seeds, and lime cheeks to serve

For brown sugar dressing:

  • 1 tbsp. finely grated ginger
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. lime juice
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 tbsp. packed brown sugar
  • 1 small red chile, chopped finely

Instructions: 

  1. Cut tofu horizontally into four slices. Cut each slice in half to make eight pieces total. Line a cutting board with paper towel. Place tofu slices on paper towel; lay more paper towel on top of tofu, then top with a heavy tray or small cutting board to weigh the tofu down. Leave for 10 minutes to drain. 
  2. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes. 
  3. Rinse broccolini and Chinese broccoli. Taking care, pull out the air-fryer pan and basket; place damp vegetables in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 5 minutes; cook until vegetables are just tender. Transfer vegetables to a platter; cover to keep warm. 
  4. Meanwhile, to make Brown Sugar Dressing, place ingredients in a screw-top jar; shake well to combine. 
  5. Beat egg whites in a shallow bowl. Combine rice flour, sesame seeds, white and black pepper and salt in a second shallow bowl. Dip tofu slices in egg white, then coat in rice flour mixture; spray generously with oil spray. 
  6. Place half the coated tofu in basket. Keep temperature set at 350 degrees and set timer for 15 minutes; cook, turning halfway through cooking time, or until tofu is crisp and golden. Transfer crisp tofu to a wire rack. Repeat cooking with remaining coated tofu. 
  7. Top vegetables with crisp tofu, sliced green onions, sliced chile and extra sesame seeds; drizzle with dressing. Serve with lime cheeks.

Tip: Mirin is a Japanese sweet rice wine. It is available in the Asian food aisle at larger supermarkets, sometimes called anji-mirin. If you can’t find it, you can use dry sherry or sweet marsala wine.

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Hot and Spicy Popcorn Cauliflower

Food to Love

Active time: 35 minutes Start to finish: 45 minutes Serves: 4

Ingredients:

  • 2 tbsp. flaxseed meal
  • 1/4 cup Dijon mustard
  • 2 tbsp. hot sauce, such as sriracha, Mecican hot sauce, or Tabasco
  • 1 2/3 cups all-purpose flour
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. smoked paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ground white pepper
  • 1 medium cauliflower (about 3 lbs.)
  • Olive oil cooking spray
  • Additional hot sauce and lemon wedges, to serve

Instructions:

  1. Combine flaxseed meal with 2/3 cup water in a large bowl; let stand for 5 minutes or until thickened. Add mustard and hot sauce; stir to combine. Combine flour, onion powder, garlic powder, and spices in a second large bowl; season with salt.
  2. Cut cauliflower into 1-inch florets.
  3. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  4. Add cauliflower to flaxseed mixture; stir to coat. Working in batches, toss cauliflower in flour mixture to coat; spray generously with oil spray.
  5. Taking care, pull out the air-fryer pan and basket; place half the coated cauliflower in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 10 minutes; cook until cauliflower is golden. Transfer popcorn cauliflower to a bowl and season with salt; cover to keep warm. Repeat cooking with remaining coated cauliflower. 
  6. Serve popcorn cauliflower with hot sauce and lemon wedges. 

Tip: You can also serve the popcorn cauliflower with 12 1/2 ounces heated pasta sauce.

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Eggplant Parmigiana “Meatball” Subs

Food to Love

Active time: 20 minutes Start to finish: 1 hour Serves: 6

Ingredients: 

  • 1 medium eggplant, peeled, cut into 1 1/2-inch pieces 
  • Olive oil cooking spray
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
  • 1 small red onion, chopped finely
  • 2 cloves garlic, crushed
  • 1 tbsp. finely chopped rosemary leaves
  • 1 3/4 cups finely grated Parmesan
  • 1 1/2 cups packaged bread crumbs
  • 6 long soft bread rolls
  • 1 cup pasta sauce of your choice, heated
  • 1 1/2 oz. baby arugula leaves
  • 2 tsp. balsamic vinegar

Instructions:

  1. Preheat a 5- or 6-inch air fryer to 400 degrees Fahrenheit  for 3 minutes. Line an oven tray with parchment paper.
  2. Taking care, pull out the air-fryer pan and basket; place eggplant in basket and spray with oil spray. Slide pan and basket back into appliance. Keep temperature set at 400 degrees and set timer for 15 minutes; cook until eggplant is golden and tender.
  3. Transfer eggplant to a food processor with chickpeas, onion, garlic, rosemary, and 1 cup of the Parmesan; process until combined. Season. Add 1 cup of the bread crumbs to the processor; pulse until combined. Roll level tablespoons of eggplant mixture into 24 balls, coat in remaining bread crumbs, then spray generously with oil.
  4. Place crumbled eggplant balls in basket. Keep temperature at 400 degrees and set timer for 20 minutes; cook, turning halfway through cooking time, or until eggplant balls are golden and heated though.
  5. Split rolls lengthways along the top without cutting all the way through; spread sides with pasta sauce. Fill each roll with four eggplant “meatballs.” Place rolls in basket. Keep temperature set at 400 degrees and set timer for 5 minutes; leave to cook.
  6. Meanwhile, combine arugula and balsamic vinegar in a small bowl.
  7. To serve, top “meatball” subs with remaining Parmesan arugula salad.

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Salt & Vinegar Smashed Potatoes

Food to Love

Active time: 10 minutes Start to finish: 1 hour 5 minutes Serves: 6

Ingredients: 

  • 2 1/2 pounds red potatoes, halved if large
  • 3 cups white vinegar
  • 1 tbsp. cooking salt
  • 1/4 cup extra virgin olive oil
  • 1 bulb garlic, cloves separated
  • 1 bunch rosemary sprigs

Instructions:

  1. Place potatoes in a large saucepan. Add vinegar, salt, and enough water to just cover; bring to a boil. Boil partially covered for 15-20 minutes (the time will vary depending on the size of the potatoes) or until potatoes are tender; drain.
  2. Preheat a 5- or 6-quart air fryer to 400 degrees Fahrenheit for 3 minutes.
  3. Transfer potatoes to a large oven tray. Using a potato masher or the back of a spoon, press down on potatoes until flattened slightly and skins split. Brush potatoes with oil.
  4. Taking care, pull out the air-fryer pan and basket; place potatoes in basket. Slide pan and basket back into appliance. Keep temperature set at 400 degrees and set timer for 30 minutes; cook, turning twice during cooking time, and adding garlic after 10 minutes and rosemary in the last 5 minutes, or until potatoes are golden.
  5. To serve, season smashed potatoes generously with salt.

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What healthy things can I make in an air fryer?

Spinach & Feta Twists

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Active time: 20 minutes Start to finish: 20 minutes Makes: 24

Ingredients:

  • 8 oz. frozen spinach, thawed
  • 2 sheets frozen puff pastry, just thawed
  • 3 oz. feta, crumbled
  • 1/2 cup finely grated Parmesan
  • Cooking spray

Instructions:

  1. Place spinach in a fine sieve; squeeze out excess liquid. Coarsely chop spinach, then pat dry between sheets of paper towel.
  2. Place a pastry sheet on a parchment paper-lined tray. Top with half the spinach, half the combined cheeses, then the remaining sheet of pastry; scatter over remaining spinach cheeses. Cut pastry stack in half; place one half on top of the other half and press down firmly. Place pastry stack in the freezer for 5 minutes to firm before cutting crossways into 24 strips. Pinch one end of a strip then twist from one end to the other end until 8 inches long; pinch other end to seal. Repeat twisting with remaining strips.
  3. Preheat a 5- or 6-quart air fryer to 400 degrees Fahrenheit for 3 minutes.
  4. Taking care, pull out the air-fryer pan and basket; spray basket with cooking spray, then place half the twists in basket. Slide pan and basket back into appliance. Keep temperature set at 400 degrees and set timer for 5 minutes; cook until twists are golden brown and cooked through. Transfer cooked twists to a wire rack to cool. Repeat cooking with remaining twist.

Tip: Twists will keep in an airtight container for up to 3 days.

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Vegetable Meatzza

Food to Love

Active time: 15 minutes Start to finish: 30 minutes Serves: 2

Ingredients: 

  • 1 pound ground beef
  • 1/2 cup grated Parmesan 
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 tsp. fennel seeds, crushed
  • 1/4 tsp. dried thyme
  • 1 egg, beaten lightly
  • 1 clove garlic, crushed
  • 1/3 cup pasta sauce
  • 2 1/2 oz. fresh mozzarella, sliced thinly
  • 1/2 medium zucchini, sliced
  • 1/2 bunch asparagus, halved lengthways and crossways
  • 3 oz. button mushrooms, sliced thinly 
  • 1/4 cup basil leaves

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 400 degrees Fahrenheit for 3 minutes.
  2. Combine beef, Parmesan, bread crumbs, fennel, thyme, egg, and garlic in a bowl; season.
  3. Cut out a 9-inch round from a piece of parchment paper. Press beef mixture over parchment paper round to form a 7 1/4-inch round. 
  4. Taking care, pull out the air-fryer pan and basket; lower meatzza base, on the paper, into the basket. Slide pan and basket back into appliance. Keep temperature set at 400 degrees and set timer for 8 minutes; cook until base is cooked through.
  5. Carefully lift cooked meatzza base, on the paper, from basket; drain off liquid.
  6. Spread meatzza base with pasta sauce; top with mozzarella, zucchini, asparagus, mushrooms, and chorizo. Lower meatzza, on the paper, back into the basket. Keep temperature set at 400 degrees and set timer for 10 minutes; cook until vegetables and chorizo are cooked through.
  7. Serve meatzza immediately, topped with basil.

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Rosemary Bagel Dippers

Food to Love

Active time: 15 minutes Start to finish: 20 minutes Makes: 16-20

Ingredients:

  • 4 plain, poppy seed, sesame seed, or everything bagels
  • 3 cloves garlic, crushed
  • 2 tbsp. finely chopped rosemary
  • 1/2 cup extra virgin olive oil
  • 1 tbsp. rosemary leaves, extra
  • 2 tsp. salt flakes
  • Freshly ground balck pepper

Instructions:

  1. Preheat bagels, a 5- or 6-quart air fryer to 340 degrees Fahrenheit for 3 minutes. Line a tray with parchment paper.
  2. Using a serrated knife, cut each bagel horizontally into slices; if using pre-cut bagels, cut into four slices, if using uncut bagels, cut into five slices.
  3. Place bagel slices on tray. Combine garlic, chopped rosemary, and oil in a small bowl. Brush mixture over bagel slices. Scatter with rosemary leaves; season with salt and pepper. 
  4. Taking care, pull out the air-fryer pan and basket; lean half the bagel slices up against one another in basket. Slide pan and basket back into appliance. Keep temperature set at 340 degrees and set timer for 5 minutes; cook until bagel slices are gold and crisp. Transfer crisp bagel slices to a tray to cool. Repeat cooking with remaining bagel slices.

Dipper variations:

Smoky tomato & red pepper: Whisk 2 tbsp. tomato paste, 1 tsp. smoked paprika, 1/2 tsp. crushed red pepper flakes, and 2 cloves crushed garlic in a small bowl. Whisk in 1/2 cup extra virgin olive oil. Brush mixture over bagel slices. Sprinkle with 2 tsp. salt flakes. 

Salt & vinegar: Place 2 tbsp. white wine vinegar and 2 tsp. salt flakes in a small screw-top jar; shake well to dissolve salt. Add 1/2 cup extra virgin olive oil; shake well to combine. Brush mixture over bagel slices. 

Tips: Serve bagel dippers as a snack or with your favorite dips, soups, stews, or casseroles. Bagel dippers will keep in an airtight container for up to 2 weeks. 

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Cauliflower Filo Triangles

Food to Love

Active time: 15 minutes Start to finish: 1 hour (+ cooling) Makes: 18

Ingredients: 

  • 1 small onion, cut into thin wedges
  • 8 oz. cauliflower, chopped finely
  • 2 cloves garlic, crushed
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon, plus extra to dust
  • Extra virgin olive oil cooking spray
  • 2 1/2 oz. feta, crumbled
  • 2 tbsp. roasted chopped almonds
  • 2 tbsp. coarsely chopped cilantro
  • 2 tbsp. coarsely chopped flat-leaf parsley
  • 12 sheets filo pastry
  • Lemon wedges and cilantro leaves, to serve

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  2. Combine onion, cauliflower, and garlic in a medium bowl; sprinkle with combined spices, then spray with cooking spray.
  3. Taking care, pull out the air-fryer pan and basket; line basket with parchment paper, then place cauliflower mixture in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 5 minutes; cook until cauliflower is tender.
  4. Transfer cooked cauliflower mixture to a bowl. Add fet, almonds, and herbs to bowl; stir to combine. Cool. Alternatively, spread mixture out on a tray and place in the freezer to chill for 5 minutes.
  5. Stack 2 sheets of pastry together, spraying in between layers with cooking spray. Cut stacked pastry lengthwise into three strips. Place a heaped tablespoon cauliflower mixture in the corner of one pastry strip, leaving a 1/2-inch border. Fold opposite corner of pastry diagonally across filling to form a triangle; continue folding to the of the pastry strip, retaining the triangular shape. Place filo triangle, seam-side down, on a tray. Repeat with remaining pastry sheets, cooking spray, and cauliflower mixture to make 18 filo triangles. Spray triangles with oil; dust with extra cinnamon.
  6. Place half the filo triangles in the basket. Keep temperature set at 350 degrees and set timer for 10 minutes; leave to cook. Turn triangles over. Set timer for a further 10 m minutes; cook until triangles are golden. Transfer cooked filo triangles to a wire rack. Repeat cooking with remaining filo triangles. 
  7. Serve cauliflower triangles with lemon wedges and cilantro leaves. 

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Wonton Crisps with Pineapple & Peanut Salad

Food to Love

Active time: 35 minutes Start to finish: 40 minutes Serves: 4

Ingredients:

  • 1 package (8 1/2 oz.) small wonton wrappers
  • Olive oil cooking spray
  • 1 small red onion
  • 1/4 cup lime juice
  • 1 fresh pineapple (1 3/4 lbs.)
  • 4 baby cucumbers 
  • 1 long red chile
  • 2 tbsp. brown sugar
  • 1 tbsp. soy sauce
  • 2 tbsp. mint leaves
  • 2 tbsp. cilantro leaves
  • 2 tbsp. fried shallots
  • 1/4 cup roasted peanuts
  • Lime wedges, to serve

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  2. Working with 10 wonton wrappers at a time, spray both sides with oil. Taking care, pull out the air-fryer pan and basket, then remove the basket from the pan. Carefully place the wonton wrappers in the base of the pan, then insert the basket back into the pan to cover the skins doing this will prevent the wonton wrappers from flying around inside the appliance. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 4 minutes; cook until wonton wrappers are golden, blistered and crisp. Repeat cooking with remaining wonton wrappers and oil spray.
  3. Meanwhile to make salad, thinly slice onion and toss with a little salt and the lime juice in a small bowl. Peel, core, and thinly slice pineapple; place in a medium bowl. Thinly slice cucumbers into rounds. Halve chile; remove seeds and chop finely. Add cucumber and chile to pineapple. Add pickled onion to pineapple, reserving any lime juice in the bowl. Stir sugar, soy sauce, and 1 tbsp. water into reserved lime juice to make a dressing. Add dressing and herbs to the pineapple salad; toss gently to combine.
  4. Top crisp wonton wrappers with pineapple salad, fried shallots, and peanuts. Serve with lime wedges. 

Tip: Fried shallots provide an extra crunchy finish to any dish. They can be purchased at Asian markets; once opened they will keep for months if stored in a tightly sealed glass jar. To make your own, thinly slice shallots, then fry in a little canola oil until crisp.

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Baked Vegetable Crisps

Food to Love

Active time: 20 minutes Start to finish: 1 hour Serves: 6

Ingredients:

  • 3 large orange carrots
  • 3 medium purple carrots
  • 3 medium parsnips
  • 1 medium beet
  • Cooking spray
  • Sea salt flakes, to serve

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 250 degrees Fahrenheit for 3 minutes.
  2. Cut carrots, parsnips, and beet in half lengthways. Using a mandoline or V-slicer, slice veggies, cut-side down, into very thin (2 mm-thick) slices.
  3. Taking care, pull out the air-fryer pan and basket; place purple carrot and beetroot slices in basket. Slide pan and basket back into appliance. Keep temperature set at 250 degrees and set timer for 30 minutes; cook, stirring halfway through cooking time and separating the slices, or until veggies are crisp. Transfer purple carrot crisps to a tray; cover to keep warm. Cook beet crisps for another 5 minutes; transfer to tray with purple carrot crisps. Spray crisps with cooking spray and sprinkle with salt flakes. Cool. Repeat cooking with parsnip slices, then orange carrot slices, cooking at the same temperature for 25 minutes each. Add to tray with purple carrot and beet crisps; spray with cooking spray and sprinkle with more salt flakes or one of the seasoning variations below.

Other seasonings:

Fennel & red pepper: Crush 2 tsp. fennel seeds in a mortar and pestle until coarsely ground; stir in 1 tsp. Crushed red pepper flakes.

Sumac & thyme: Combine 1 tsp. sumac and 2 tsp. chopped thyme.

Smoked paprika: Combine 1 tsp. smoked paprika and 1 tsp. onion powder.

Tips: Vegetable crisps will keep in an airtight container for up to 4 days. You can crisp other veggies, like sweet potatoes, too.

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Tortilla Chips & Guacamole

Food to Love

Active time: 25 minutes Start to finish: 30 minutes Serves: 4

Ingredients: 

  • 10 oz. white corn tortillas
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. salt flakes
  • Extra virgin olive oil cooking spray
  • Tabasco chipotle sauce, cilantro sprigs, and lime wedges

For guacamole:

  • 2 medium avocados
  • 1 small red chile, chopped finely
  • 1/4 tsp. ground cumin
  • 1 small clove garlic, crushed
  • 2 tbsp. lime juice
  • 1/2 cup finely chopped cilantro

Instructions:

  1. Preheat 5- or 6-quart air fryer to 400 degrees Fahrenheit for 3 minutes.
  2. Stack three tortillas on top of each other, then cut the stack into six wedges. Repeat with remaining tortillas.
  3. Combine cumin, paprika, and salt flakes in a small bowl.
  4. Taking care, pull out the air-fryer pan and basket; place a third of the tortilla wedges in basket. Slide pan and basket back into appliance. Keep temperature set at 400 degrees and set timer for 7 minutes; cook, turning halfway through cooking time, until tortilla wedges are crisp. Transfer tortilla chips to a platter; spray with oil and sprinkle with a third of the spice mix. Repeat with remaining tortilla wedges, oil spray, and spice mix.
  5. Meanwhile, to make guacamole, scoop the flesh from avocados into a bowl. Add half the chile and remaining ingredients; mash together using a potato masher or fork to form a chunky texture. Season to taste.
  6. Serve tortilla chips with guacamole topped with remaining chile, chipotle sauce, cilantro sprigs, and with the lime wedges.

Tips: Tortilla chips will keep in an airtight container for up to 1 week. Guacamole can be made a day ahead; cover directly with plastic wrap to prevent browning and refrigerate. 

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Green Falafel & Tahini Sauce

Food to Love

Active time: 20 minutes Start to finish: 40 minutes (+ refrigeration) Serves: 4

Ingredients:

  • 2 1/2 cups frozen edamame (soybeans)
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped mint
  • 1 cup coarsely chopped cilantro
  • 1/2 cup plain all-purpose flour
  • 1 tsp. fine salt 
  • 2 tsp. ground cumin
  • 1 tsp. Moroccan spice mix
  • Extra virgin olive oil cooking spray
  • Grilled pita breads, extra herbs, and lemon wedges, to serve

For tahini sauce:

  • 1/2 cup plain Greek yogurt
  • 1 1/2 tbsp. tahini 
  • 1 clove garlic, crushed
  • 2 tsp. lemon juice

Instructions:

  1. Place frozen edamame in a bowl; pour boiling water over edamame. Let stand for 1 minute; drain. Cool under cold running water. Process 2 cups edamame, chickpeas, onion, garlic, herbs, flour, salt, and spices until finely chopped. Shape heaped tablespoons of mixture into approximately 26 oval falafel. Place on a tray lined with plastic wrap. Refrigerate for 1 hour to firm.
  2. Meanwhile, to make tahini sauce, whisk ingredients in a small bowl until smooth; season to taste.
  3. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  4. Spray falafel generously with oil. Taking care, pull out the air-fryer pan and basket; place half the falafel in basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 12 minutes; cook, turning halfway through cooking time, or until falafel are golden. Transfer cooked falafel to a tray; cover to keep warm. Repeat cooking with remaining falafel. 
  5. Fill grilled pita breads with falafel, remaining edamame, and extra herbs; drizzle with tahini sauce. Serve with lemon wedges.

Tips: Tahini is made from toasted ground hulled sesame. It is a major ingredient in hummus. You can find it at any large supermarket. Sprinkle the tahini sauce with a little Moroccan spice mix, if you like.

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Pepperoni-Flavored Crisp Peas & Beans

Food to Love

Active time: 15 minutes Start to finish: 40 minutes Makes: 3 cups

Ingredients:

  • 2 cans (15 oz. each) chickpeas (garbanzo beans), drained, rinsed
  • 6 1/2 oz. frozen edamame (soybeans), thawed
  • 1/3 cup extra virgin olive oil
  • 2 tsp. granulated garlic
  • 2 tsp. fennel seeds
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. onion powder
  • 2 tsp. smoked paprika
  • 1 tsp. sea salt flakes
  • 1/4 cup pepitas (pumpkin seed kernels), optional

Instructions:

  1. Preheat a 5 or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes.
  2. Place chickpeas on a paper towel-lined tray; pat with more paper towel until well dried. Repeat with edamame on fresh paper towel.
  3. Toss chickpeas with 2tbsp. of the oil in a large bowl. Combine garlic granules, fennel seeds, crushed red pepper flakes, onion powder, paprika, and salt flakes in a small powl. Sprinkle half the spice mix over chickpeas.
  4. Taking care, pull out the air-fryer pan and basket; place chickpeas in basket. Slide pan and basket back into appliance. Keep temperature set to 350 degrees Fahrenheit an set timer for 15 minutes; cook, turning twice during cooking time, or until chickpeas are crisp and golden. Add the pepitas, if using, 2 minutes before the end of cooking time. Transfer crisp chickpeas to a clean bowl to cool.
  5. Combine edamame, remaining oil, and spice mix in a bowl. Place edamame in basket. Keep temperature set at 350 degrees Fahrenheit and set timer for 12 minutes; cook, turning twice during cooking time, or until edamame are crisp and darkened. Transfer edamame to bowl with chickpeas to cool.

Tip: Crisp peas and beans mixture will keep in an airtight container for up to 1 week.

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Tahini Kale Chips

Food to Love

Active time: 10 minutes Start to finish: 30 minutes Serves: 4

Ingredients:

  • 1/4 cup tahini 
  • 2 tsp. ground coriander
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. sesame seeds
  • 1 tsp. sea salt flakes
  • 1 bunch green kale, stems removed and discarded
  • Crushed red pepper flakes and sea salt flakes, to serve

Instructions:

  1. Combine tahini, ground coriander, oil, sesame seeds, and salt flakes in a large bowl. Tear kale into bite-sized pieces. Using your fingers, rub tahini mixture into kale leaves to coat.
  2. Taking care, pull out the air-fryer pan and basket; place half the kale leaves in basket. Slide pan and basket back into appliance. Set temperature to 325 degrees Fahrenheit and set timer for 5 minutes; leave to cook.
  3. Gently turn kale leaves over. Set timer for 5 minutes; cook until kale leaves are crisp. Transfer kale chips to a tray to cool. Repeat cooking with remaining kale leaves. 
  4. Sprinkle kale chips with red pepper flakes and salt flakes.

Tip: Kale chips will keep in an airtight container for up to 2 weeks.

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What can I bake in my air fryer?

Food to Love

Active time: 30 minutes Start to finish: 1 hour Serves: 6

Ingredients:

  • 2 frozen deep-dish pie crust (6 oz.)
  • 5 tbsp. butter, softened 
  • 2/3 cup firmly packed brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup self-rising flour
  • Pinch of salt
  • 1/4 cup semi-sweet chocolate chips
  • 3/4 cup assorted chocolates of your choice
  • Confectioners’ sugar, to serve

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 340 degrees Fahrenheit for 3 minutes.
  2. Cover frozen pie crust with foil, then weigh foil down with two metal spoons. Taking care, pull out the air-fryer pan and basket; place crust in basket. Slide pan and basket back into appliance. Keep temperature set at 340 degrees and set timer for 10 minutes; cook until pastry is lightly golden and dry. Transfer cooked pastry base to a board to cool.
  3. Meanwhile, to make chocolate chip cookie filling, beat butter, sugar, egg, and vanilla in a small bowl with an electric mixer for 6 minutes or until light and creamy. Stir in sifted flour and salt, then chocolate chips.
  4. Fill pastry case with the filling; smooth the surface. Press assorted chocolates into top of pie. Place pie in basket; cover with foil. Reset temperature to 325 degrees Fahrenheit and set timer for 30 minutes; cook until a skewer inserted into the center of pie comes out with a few crumbs attached and top is browned and puffed.
  5. Dust pie with confectioners’ sugar; serve warm or cool.

Tips: Serve with scoops of vanilla ice cream. You can make your own self-rising flour. For each cup of self-rising flour called for in a recipe, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

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5-Ingredient Celebration Cake

Food to Love

Active time: 40 minutes Start to finish: 1 hour 40 minutes (+ cooling) Serves: 12

Ingredients: 

  • 8 eggs, at room temperature
  • 14 oz. Nutella
  • 1/2 cup self-rising flour 
  • 3 1/2 oz. Nutella, extra
  • 1 cup heavy whipping cream, whipped
  • 4 oz. fresh raspberries
  • Cocoa powder, to serve

Instructions:

  1. Grease a 7 3/4-inch round nonstick springform cake pan; line base only with parchment paper.
  2. Beat 4 eggs with an electric mixer on high speed for 10 minutes or until tripled in volume.
  3. Place 7 ounces Nutella and 2 tbsp. boiling water in a microwave-safe bowl. Microwave on high for 20 seconds. Whisk until smooth.
  4. Preheat a 5- 6-quart air fryer to 325 degrees Fahrenheit for 3 minutes.
  5. Whisk a quarter of the beaten egg into melted Nutella until combined, then fold in 1/4 cup flour. Gently fold in remaining beaten egg in two batches. Pour mixture into pan. Cover pan with a piece of greased foil, then pierce foil.
  6. Taking care, pull out the air-fryer pan and basket; place cake pan in basket. Slide pan and basket back into appliance. Keep temperature set at 325 degrees and set timer for 30 minutes; cook until a skewer inserted into the center comes out clean.
  7. Remove cake pan from basket. Remove foil and reserve for the second cake. Leave cake in pan for 15 minutes before turning out onto a parchment paper-covered wire rack to cool completely. Peel away the lining paper.
  8. Repeat steps 1-7 to make a second cake.
  9. Place extra Nutella in a small bowl; stir in 1 1/2 tbsp. boiling water to loosen. Spread half the thinned Nutella over top of one cake; top with the second cake. Spread top of cake with cream and scatter with raspberries; drizzle with remaining thinned Nutella. Dust with cocoa.

Tip: Undecorated cake will keep in an airtight container at room temperature for up to 3 days

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Tangy Lemon Tart

Food to Love

Active time: 25 minutes Start to finish: 45 minutes Serves: 8

Ingredients: 

  • 1/2 cup butter, chopped coarsely
  • 1/4 cup confectioners’ sugar
  • 1 1/4 cups all-purpose flour
  • 3 eggs
  • 1 cup white sugar
  • 2 tsp. finely grated lemon rind
  • 1/2 cup lemon juice
  • Cooking spray
  • 1 medium lemon, sliced thinly
  • 2 tbsp. white sugar, extra
  • Extra confectioners’ sugar, to dust 

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees Fahrenheit for 3 minutes. Grease a 8-inch loose-based tart pan.
  2. Beat butter and confectioners’ sugar in a small bowl with an electric mixer until smooth. Stir in 1 cup of the flour until a dough forms. Press mixture evenly over base and up side of pan. Fold a length of foil into a long strip; place under tart pan to act as a sling.
  3. Taking care, pull out the air-fryer pan and basket; lower tart pan, on sling, into basket. Slide pan and basket back into the appliance. Keep temperature set at 350 degrees and set timer for 10 minutes; leave to cook.
  4. Using the back of a spoon, press crust back down over the base and up the side of pan. Set timer for 8 minutes; cook until tart base is dry and lightly golden.
  5. Meanwhile, to make filling, place eggs, white sugar, remaining flour, the lemon rind, and juice in a medium saucepan; whisk continuously over medium heat until mixture boils and thickens. Pour hot filling mixture into a bowl, then pour over hot tart base in basket. Reset temperature to 325 degrees Fahrenheit and set timer for 3–5 minutes; cook until filling is set.
  6. Remove tart pan from basket. Leave tart in pan on a wire rack to cool.
  7. Meanwhile, spray basket with cooking spray. Sprinkle lemon slices with extra white sugar; place in basket. Keep temperature set at 325 degrees and set timer for 6 minutes; cook until lemon slices are caramelized.
  8. To serve, top tart with caramelized lemon slices and dust with extra confectioners’ sugar.

Tips: Tart will keep in an airtight container in the fridge for up to 3 days.

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Rhubarb Galette

Food to Love

Active time: 10 minutes Start to finish: 30 minutes Serves: 4

Ingredients:

  • 1 1/2 tbsp butter, melted
  • 9 oz. trimmed rhubarb, cut into 2-inch lengths
  • 1/3 cup firmly packed brown sugar
  • 1 tsp. grated orange rind
  • 1 sheet frozen puff pastry, just thawed
  • 2 tbsp. almond meal
  • 1 tbsp. butter, melted, extra
  • 2 tsp. confectioners’ sugar
  • Thin orange rind strips and whipped cream, to serve 

Instructions:

  1. Preheat a 5- or 6-quart air fryer to 350 degrees F for 3 minutes. Line an oven tray with parchment paper.
  2. Place butter, rhubarb, sugar and orange rind in a medium bowl; toss until well coated.
  3. Cut a x 10 1/2-inch x 10 3/4-inch oval from a sheet of parchment paper. Cut a 9 1/2-inch round from pastry sheet; place on paper cutout. Sprinkle almond meal evenly over pastry, leaving a 1 1/2-inch border, then top with rhubarb mixture. Fold pastry border up and around filling, pleating as you go. Brush pastry border with extra melted butter.
  4. Taking care, pull out the air-fryer pan and basket; using the paper as an aid, lower galette into basket. Slide pan and basket back into appliance. Keep temperature set at 350 degrees and set timer for 20 minutes; cook until pastry is golden and rhubarb is tender.
  5. Just before serving, dust galette with confectioners’ sugar. Scatter with zested orange rind. Serve with whipped cream.

Tips: You will need 1 bunch of rhubarb for this recipe. Use a zester to create thin strips of orange rind; if you don’t have one, peel large pieces of rind, avoiding the pith, then cut into thin strips.

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Banana Bread

Food to Love

Active time: 25 minutes Start to finish: 1 hour 15 minutes Serves: 8

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cups mashed ripe banana
  • 1/4 cup maple syrup
  • 1 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. sea salt flakes
  • 1/2 cup coarsely chopped roasted walnuts
  • 2 small bananas, halved lengthways
  • 2 tbsp brown sugar, for tipping
  • Ricotta and honey, to serve

Instructions: 

  1. Grease a 4-inch x 8-inch loaf pan; line base and sides with parchment paper, ensuring paper sits flush with the rim.
  2. Beat butter, brown sugar and vanilla in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined, then mashed banana and maple syrup. Sift over flour, baking powder, baking soda, cinnamon and salt; add walnuts and stir with a large spoon until combined. Spoon mixture into pan; smooth the surface.
  3. Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.
  4. Taking care, pull out the air-fryer pan and basket; place loaf pan in basket. Slide pan and basket back into appliance. Keep temperature set at 325°F and set timer for 10 minutes; leave to cook.
  5. Place banana halves, cut-side up, on top of bread. Cover pan with foil, then pierce foil. Set timer for 40 minutes; leave to cook. Uncover bread. Set timer for 5 minutes; cook until a skewer inserted into the center of bread comes out clean.
  6. Remove loaf pan from basket. Leave bread in pan for 10 minutes before turning, top-side up, onto a wire rack to cool. Scatter with the brown sugar while hot.
  7. Serve slices of banana bread topped with ricotta and drizzled with honey

Tip: You will need 3 large bananas to make 1 1/2 cups mashed banana.

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