NEW HEALTHY AND SCRUMPTIOUS DISHES FOR ALL THE FAMILY

QUICK E ASY

101
+
TASTY
RECIPES
IDEAS

DELICIOUS
DESSERTS
TEMPTING PUDDINGS
AND SWEET TREATS
Edition
Digital

R³³n0‫ٳ‬I«00ٍ

MAIN MEALS
PLUS SIMPLE BREAKFASTS,
APPETISERS, SNACKS AND SIDES
EDITION
FIRST
 DISCOVER JUST HOW EASY COOKING
CAN BE WITH THESE FAST, SIMPLE
RECIPES THAT WILL SATISFY
BOTH YOUR FAMILY AND GUESTS.
WE’VE GOT YOU COVERED FOR
BREAKFASTS, APPETISERS,
SNACKS, MAIN MEALS,
SIDE DISHES AND
DESSERTS, SO DELVE
IN AND ENJOY!

2
CONTENTS
4
AIR FRYER 101
Get to know your air fryer – and make the most
of it with tips and tricks for cooking success.
Plus, make all of your favourite foods in the air
fryer with our handy reference chart.

8 18
BREAKFASTS APPETISERS
Getting a hot breakfast on Begin your meal with quick
the table is easier than ever and easy starters that will
with your air fryer. Whether have guests thinking you’ve
you like savoury or sweet, been slaving away over a hot
we’ve got ideas to help you stove all day.
start your day off right.

32
SNACKS
Need ideas for afternoon
snacks or lazy-day
munchies? You can whip up
these tasty bites in minutes
– and they’ll be gone just
as fast!
44
SIDE DISHES
You might be surprised by all
the gourmet veggie dishes
you can create in your air
fryer. Get ready to impress
your family and guests!

58
MAIN DISHES
Use the air fryer to prepare
your dinner’s main attraction
and see how easy cooking
can be! We’ve got recipes
for chicken, fish and more.
There’s something to suit
everyone’s taste.
82
DESSERTS
Yes, you can make desserts
in the air fryer! Have fun
trying these easy recipes for
cakes, brownies, cupcakes
and more.

3
 AIR FRYER

GET TO KNOW YOUR

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MAKE THE MOST OF
IT WITH THESE SMART
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4
HOW IT WORKS
The air fryer is renowned for replicating
the crisp texture of deep-frying with
a fraction of the oil used in traditional
deep-frying methods. This amped-up
countertop convection oven works by
pushing hot air around food – the rapid
circulation of air makes food crisp, and
using a lot less oil makes it a healthier
way of cooking. For example, air-fried
chips have 4 to 6g of fat versus 17g for
the deep-fried version. There are many
sizes of air fryers; for the recipes in this
bookazine, you’ll need a 4.7- or 5.7-litre
model. If you have a larger or smaller
air fryer, increase or decrease food
quantities accordingly.
HACKS & TIPS
Avoid using seeds and loose
seasonings, as these will fly around
the appliance and burn. To assist with
cleaning, place foil under the basket
to catch drippings. To ensure even
browning, turn food halfway through
cooking time. To prevent overbrowning,
make sure there is sufficient distance
between the top of the food and the
heat element, or cover the food. Avoid
using baking paper as a cover for food,
as it will catch fire – use tin foil instead
(you may need to weigh it down with
metal spoons). Use oil sparingly or
it will burn. Aim for 1–2 tbsp (olive or
rapeseed oil). You don’t need additional
oil for naturally fatty foods like sausages
or meatballs. For battered, floured,
and breaded recipes, spray the basket
and the food lightly with oil. Some oil is
required to assist with browning.
SAFETY
Before starting any recipe, read the
manufacturer’s instructions for your
appliance. The machine can get hot, so
allow sufficient space on the counter
around it. Once the basket is pulled out
of the appliance, treat it like opening an
oven door – it will be hot! Additionally,
take care when adding and removing
items from the air-fryer basket.
ADAPTING
To convert a deep-fried, baked or
roasted recipe to the air fryer, reduce
the cooking temperature by 20°C
(70°F). You also can use the air fryer to
return leftover pizza, breaded items and
pastries to their former crisp glory. You
only need 5 minutes at 175°C (350°F) to
reheat a slice of pizza!
EXPLORE
There are absolutely
no excuses for boring
vegetables if you have
an air fryer. It crisps
and browns them to
delectable perfection!
See the recipe
for these Shishito
Peppers with Aioli on
page 20.
5
 MORE TRICKS FOR xXzX nÈ0 0««ç
xÈIIXz³ STREUSEL TOPPING
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A silicone mini-muffin pan 1 tbsp brown sugar
helps these streusel-topped 1 tbsp sugar
GET SUPER-EVEN CRISPING
muffins cook evenly – and 1 tbsp flour
For air-fryer foods that mimic your
makes cleanup a breeze 1 tbsp cold butter, cut into
deep-fried go-tos, it’s important to
ACTIVE TIME: 10 MINUTES
small pieces
shake the basket during cooking.
Skipping this step can lead to TOTAL TIME: 25 MINUTES
METHOD
uneven browning and a soggy SERVINGS: 12 MUFFINS
1 . Mix flour and next 7 ingredients in a
texture. Simply pull out the basket
125g | 4.5oz | 1 cup plain flour mixing bowl until well combined.
periodically during cooking and
1 tsp baking powder 2 . Spray a 12-cup silicone mini-cupcake
shake to gently toss the food,
2 tbsp sugar pan with cooking spray. Pour batter into
distributing it so each piece is
2 eggs prepared pan, filling each cup two-
exposed to optimal heat. When
2 tsp vanilla thirds full.
air frying foods that need flipping
– like burger patties or coconut 1 tbsp milk
prawns – reach for silicone tongs. 3 tbsp melted butter
Their slick surface lets the flavour 111g | 4oz | ¾ cup blueberries
stick to food, not the utensil. Vegetable oil cooking spray

SMOKE-PROOF YOUR COOKING

The ultra-crispiness of bacon
that comes out of the air fryer is
so satisfying, but the amount of
smoke that leaves the fryer can
be annoying. The save: pour a few
splashes of water into the bottom
of the air-fryer drawer before
adding the bacon or other foods
(like wings or burgers) that tend to
drip through the basket. As they
cook, the drippings will hit the
water instead of the hot drawer,
making for easier cleanup too.

REMOVE TIGHT-FITTING
PANS WITH EASE
It’s easy to whip up a casserole
in your air fryer, but the basket fit
can be snug, making it tricky to
remove your finished dish. The
save: create a tin foil ‘sling’. Start
with a folded sheet of tin foil that’s
long enough to create at least 7-8
centimetres (3 inches) of overhang
on each side of the dish; place the
dish on top and lift the foil edges
to create handles. Using the foil,
lower your baking dish into the air
fryer, then tuck the foil so it’s out of
the way while cooking. Once your
food is done, carefully lift, using
the foil overhangs.

CLEAN UP STICKY MESSES

IN A JIFFY
Forget stressing about foods
sticking to the basket – silicone
perforated liners act as a
nonstick surface for any air-fryer
foods. What’s more, their holes
allow the heat to surround the
food for quicker and more even
cooking. Another option: line the
bottom of the air fryer with tin foil
before cooking.

6
 xȳÁ‫ٳ‬Rà0
3 . To make streusel topping, in another GET MORE X«‫ٳ‬I«ç0«
BREAKFAST
bowl, combine sugars, flour and butter
until crumbly. IDEAS! ACCESSORIES
4 . Sprinkle streusel on top of muffins. On the following Turn your air fryer into a mini
5 . Place in air-fryer basket or racks and pages >>> oven! Don’t miss out on the
cook at 160°C (320°F) for 12–14 minutes endless possibilities, thanks to
these helpful baking tools.
or until wooden pick comes out clean.
6 . Remove muffins from air fryer and
serve warm.

FOR CUPCAKES + MORE

ç È«ªÈX!kJÈX(0Á xkXzJzç Whether you’re whipping up
I (Xzç È«X«I«ç0« muffins, cupcakes or egg bites,
It’s easy to give your favourite meals an air-fryer makeover! The these sturdy silicone baking
secret? When converting recipes, reduce the recommended cups are perfect for fuss-free
oven temperature by 25°C (50°F) and cut cook time by 20%. cooking – and since they come
For instance, if your recipe calls for baking in the oven at 175°C individually, they fit easily in any
(350°F) for 1 hour, set your air fryer to 150°C (300°F) and cook size fryer. What’s even better is
the dish for 48 minutes, checking halfway through cook time. that they’re nonstick, making it
Our handy reference chart below will get you started. a breeze to remove food.

FROZEN FOOD T E M P E R AT U R E TIME

Chicken nuggets 205°C | 400°F 8–14 min

Onion rings 205°C | 400°F 10–12 min

Veggie burgers 175°C | 350°F 10–12 min

Fish sticks 180°C | 360°F 8–12 min

Frozen pizza 205°C | 400°F 10–15 min FOR CHEESECAKES + MORE

Surprise! It’s so simple –
Hash browns 205°C | 400°F 8–10 min
and delicious – to cook
Chips 205°C | 400°F 12–20 min cheesecakes, tarts, cakes and
more in your air fryer. The trick:
Mozzarella sticks 205°C | 400°F 6–8 min use an 18-centimetre (7-inch)
springform pan. It’s slightly
smaller than the standard, so it
FRESH FOOD T E M P E R AT U R E TIME fits easily into the basket insert
Pork chops 205°C | 400°F 8–14 min of your fryer.

Burgers 175°C | 350°F 8–10 min

Bacon 205°C | 400°F 5–10 min
Meatloaf 160°C | 325°F 35–45 min
Steak 205°C | 400°F 7–14 min
Chicken breasts 195°C | 380°F 10–15 min
Prawns 205°C | 400°F 10–12 min FOR PIZZAS + MORE
No need for a special pizza
Baked potato 205°C | 400°F 25 min
oven – thanks to the circulating
Brussels sprouts 175°C | 350°F 15–18 min heat of an air fryer, it’s a breeze
to get the perfect balance of a
Cake 160°C | 325°F 15–25 min crispy crust and ooey-gooey
Muffins 175°C | 350°F 8–12 min cheesy topping. All you need
is an 18-centimetre (7-inch)
Biscuits 160°C | 325°F 8–10 min perforated pizza pan. The
holes are key to promote even
Brownies 160°C | 325°F 40–45 min
cooking. You can also air-fry
other treats such as pitta bread
and bread rolls.

7
8
 BREAKFASTS
GETTING A HOT BREAKFAST ON THE TABLE
IS EASIER THAN EVER WITH YOUR AIR
FRYER. WHETHER YOU LIKE SAVOURY OR
SWEET, WE’VE GOT YOU COVERED

CHOCOLATE CHIP
PANCAKES
Recipe, pg. 11

9
 BACON & METHOD
HERBED FETA 1 . Preheat a 4.7- or 5.7-litre air
SCRAMBLED EGGS fryer to 175˚C (350˚F) for 3 minutes.
ACTIVE TIME: 10 MINUTES Grease a 0.5-litre heatproof dish or
TOTAL TIME: 20 MINUTES bowl generously with the butter.
SERVINGS: 2 2 . Crack eggs into dish, add milk
and season with salt and pepper to
2 tbsp butter, softened taste. Beat with a fork to combine.
4 eggs 3 . Taking care, pull out the air-
4 tbsp milk fryer pan and basket; place dish
4 slices bacon in basket. Place bacon flat and
4 slices wholemeal bread bread beside it, propping it up
2 small tomatoes, halved against the dish, if necessary. Add
85g | 3oz feta, crumbled the tomatoes wherever they will
2 tsp thyme leaves fit. Slide pan and basket back into
the appliance. Keep temperature set
at 175˚C (350˚F) and set timer for 10
minutes; leave to cook.
4 . Stir in 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 longer.
5 . To serve, divide toast, bacon and
tomatoes between plates. Spoon
scrambled eggs on toast; top with
feta and thyme. Season to taste.
TI P: You can try herbed cream
cheese, soft goat’s cheese or cheddar
instead of the feta.

10
 B R E A K FA S T S

‫ב‬ªÈX!kX«‫ٳ‬I«ç0« «0kI³Á³
Start the day deliciously with these fast-prep morning marvels that
are big on flavour and make cleanup a breeze

CHOCOLATE
BANANA BREAD
Melty chocolate chips make this
tender treat feel like dessert

TO MAKE: Beat 6 tbsp butter

and 150g | 5oz | ¾ cup sugar
until fluffy; beat in 237ml | 8fl oz
| 1 cup milk, 3 eggs, 2 mashed
bananas and 1 tsp vanilla extract.
Fold in 281g | 10oz | 2¼ cups
self-raising flour and 168g | 6oz |
1 cup chocolate chips; pour into
(Photo, pg. 9) 2 7.5x6.5x6cm (3x2.5x2.25in)
CHOCOLATE CHIP silicone loaf pans. Air-fry at
PANCAKES 180°C (360°F) for 20 minutes.
Serves 6
Pancakes bake up super soft and
fluffy in an air fryer. Trust us – double MINI CHEESE FRITTATAS
the batch, as these go quickly! These protein-rich delights get
a tangy kick, thanks to creamy
ACTIVE TIME: 10 MINUTES Greek yoghurt
TOTAL TIME: 50 MINUTES TO MAKE: Coat 6 silicone
SERVINGS: 4 baking cups with cooking spray.
In bowl, combine 6 eggs, 95g |
125g | 4.5oz | 1 cup flour 3oz | ⅓ cup fat-free plain Greek
2 tsp baking powder yoghurt, 45g | 1.6oz | ½ cup
½ tsp salt grated Gruyère cheese, 25g | 1oz
2 tsp sugar | ¼ cup sliced spring onions,
158ml | 5fl oz | 2⁄3 cup milk ½ tsp salt and ¼ tsp pepper;
1 egg pour into cups. Place in basket;
2 tbsp melted butter air-fry at 175°C (350°F) for 5
84g | 3oz | ½ cup chocolate chips minutes. Serves 6
Vegetable oil cooking spray
Garnish: chocolate chips, butter pats
FUNFETTI
METHOD PANCAKE BITES
Convenient cake mix is the simple
1 . In a large bowl, stir together flour,
secret to these light-as-air treats
baking powder, salt and sugar.
2 . Stir in milk, egg and butter until TO MAKE: In bowl, combine
smooth. Fold in chocolate chips. 135g | 4.5oz | ½ cup pancake
3 . Spray a 15cm (6in) cake tin with mix, 147g | 5oz | ½ cup funfetti
cooking spray and place in air-fryer cake mix, 177ml | 6fl oz | ¾ cup
basket or rack. water and 1 tsp vanilla; spoon
4 . Pour in 1⁄3 cup batter (enough for a into 9-pc silicone doughnut hole
10cm/4in pancake). mould. Place in basket; air-fry
5 . Cook at 160°C (325°F) for 5–7 at 160°C (320°F) for 8 minutes.
minutes or until golden brown. Repeat Serve dusted with icing sugar.
with remaining batter. Serves 4
6 . Remove pan from air fryer. Serve with
butter and sprinkle with chocolate chips.

11
 NOTE
These egg cups
freeze well and
make a pleasant
light lunch at the
office along with a
green salad.

12
 B R E A K FA S T S

EGG CUPS
Get your family’s day off to a protein-
packed start with these savoury egg
cups. They also make great fillings
for sandwiches
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
SERVINGS: 8

Vegetable oil cooking spray

6 eggs
2 tbsp cream
½ tsp salt
½ tsp ground black pepper
45g | 1.5oz | ¼ cup chopped
red peppers
45g | 1.5oz | ¼ cup chopped
green peppers
25g | 0.9oz | ¼ cup chopped
spring onions
60g | 2.1oz | ½ cup grated
cheddar cheese
56g | 2oz | ¼ cup grated mozzarella
56g | 2oz | ¼ cup cooked and
crumbled bacon
Garnishes: chopped spring onions,
parsley leaves (optional)

METHOD
1 . Spray 8 (175g/6oz) custard cups with
cooking spray.
2 . In a large bowl, beat the eggs. Add
cream, salt and black pepper, and whisk
to combine.
3 . Add peppers, spring onion, cheeses
and bacon.
4 . Pour even amounts of the egg
mixture into the custard cups. Place in
air-fryer basket or racks.
5 . Cook at 150°C (300°F) for 12–14
minutes or until the eggs have set.
METHOD
6 . Garnish with spring onions and edges in to create folds of eggs. Let any
parsley leaves, if desired. 1 . Preheat the oven to 175°C (350°F). excess liquid fall to the outside edges to
2 . Slice the white potato into 1cm (½in) finish cooking.
cubes. Place in bowl and toss with garlic, 4 . Add corn tortillas to the preheated
¨ ÁÁ ‫ٳ‬z(‫ٳ‬0JJ salt and pepper. Spray lightly with light oven and warm for 2–4 minutes so
oil spray, if needed to get the seasoning
BREAKFAST TACOS the tortillas are warm and easier to
to stick. Add the potatoes to an air fryer work with.
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 30 MINUTES
and cook at 200°C (390°F) for 8–12 5 . Cook the bacon in the air fryer,
minutes until potatoes are crispy. (Cook microwave or oven. (We recommend
SERVINGS: 3
an extra 2–3 minutes for larger cubes or dark and crispy. It’s easier to crumble
for extra crispiness.) that way!)
1 small white potato
3 . While potatoes are cooking, in a small 6 . Remove corn tortillas and set onto
1 tbsp minced garlic
bowl, combine the egg whites and eggs. a serving plate. Divide the eggs into 3
1 tsp salt
Beat together until fully combined. In equal sections. Add cooked eggs with
1 tsp pepper
a frying pan on medium heat, add the spinach on top of each tortilla. Top with
Light oil spray
fresh spinach and lightly spray with light crispy potatoes, salsa, diced tomatoes
2 egg whites + 2 whole eggs
oil spray. After approximately 3 minutes, and crumbled bacon.
15g | 0.5oz | ½ cup fresh spinach
the spinach should be fully cooked and Reprinted with permission from Easy
3 corn tortillas
wilted. Next, add the egg mixture, slowly Allergy-Free Cooking. Copyright © 2023 by
3 rashers bacon
coating the entire bottom of the frying Kayla Cappiello. Excerpted by permission of
75g | 2.5oz | ¼ cup diced tomatoes
pan. After 1–2 minutes, once eggs have Skyhorse Publishing, Inc.
130g | 4.5oz | ½ cup salsa
started cooking, use a spatula to pull the

13
14

SAUSAGE ROLLS
Your family will love this take on
pigs in blankets!
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 8
Cooking spray
225g | 8oz ready-rolled puff pastry
2 tbsp wholegrain mustard, plus more
for serving
8 cooked sausage links
Garnish: flat-leaf parsley, coriander or
cress (optional)
METHOD
1 . Heat air fryer to 190°C (375°F).
Coat air-fryer basket or tray with
cooking spray.
2 . On a clean work surface, roll out the
pastry to a rectangle about ½cm (1⁄4in)
thick and cut into 8 triangles. Spoon
mustard into the centre of each triangle.
Top with a sausage link and roll up.
3 . Place in basket and cook for 5-8
minutes or until golden.
4 . Let cool on wire rack. Garnish with
parsley, coriander or cress, if desired,
and serve with mustard on the side.
N OTE : You could use any sausage
links – pork, turkey, even vegetarian – to
suit everyone’s taste. Cook them in a
200°C (390°F) air fryer for 9 minutes, and
let them cool for a few minutes before
making these rolls.
B R E A K FA S T S
MINI FRITTATA MUFFINS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 55 MINUTES
SERVINGS: 8
8 eggs
158ml | 5fl oz | ⅔ cup single cream
75g | 2.5oz | ⅔ cup grated mature
cheddar cheese
2 spring onions, chopped
37g | 1.5oz | ¼ cup drained diced
roasted red peppers
1 tbsp chopped fresh parsley
METHOD
1 . Heat 6.7-litre air fryer for baking at
150°C (300°F). Coat 8 (118ml | 4fl oz |
½-cup capacity) ramekins with cooking
spray. In bowl, whisk together eggs,
cream, cheese, spring onions, peppers,
parsley, ¼ tsp salt and ¼ tsp pepper.
2 . Divide mixture among cups. In 2
batches, air-fry bake until no longer wet
in centres, 15-20 minutes. BRIOCHE FRENCH
H E A LTH BO N US: Feel sunnier with TOAST STICKS
peppers. They get their colour from ACTIVE TIME: 20 MINUTES
carotenoids, compounds that increase TOTAL TIME: 35 MINUTES
mood-lifting brain waves to boost joy SERVNGS: 4
by 45%.
250g | 9oz | 1 cup frozen unsweetened
raspberries, thawed, juices reserved
4 tbsp + 1 tbsp sugar
2 eggs
80ml | 2.5fl oz | ⅓ cup milk
½ tsp vanilla extract
4 slices brioche bread, cut into
4 pieces each
METHOD
1 . In blender, purée raspberries and
juices with 4 tbsp sugar; reserve. Heat
6.7-litre air fryer for baking at 175°C
(350°F). In shallow bowl, whisk together
eggs, milk and vanilla. In batches, dip
bread in egg mixture. Sprinkle with
remaining sugar.
2 . Coat air-fryer basket with cooking
spray. In 2 batches, bake bread pieces
until browned and crisp, 6-7 minutes.
Serve with raspberry sauce.
H E A LTH BO N US: Boost immunity
with eggs. They contain nutrients that
supercharge virus fighters in your body,
cutting the risk of winter illness by 60%.
15
 BLUEBERRY PIE
BAKED PORRIDGE
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 1-2

45g | 1.5oz | ½ cup rolled oats

½ tsp ground ginger
Pinch sea salt flakes
1 tbsp brown sugar
2 tbsp dry-roasted almonds,
coarsely chopped
237ml | 8fl oz | 1 cup milk
1 tbsp honey
1 tsp extra virgin olive oil
74g | 2.5oz | ½ cup fresh blueberries,
halved or whole
2 pears, halved, cored and cut
into wedges
285g | 10oz | 1 cup plain Greek yoghurt
Ground cinnamon, to serve

METHOD
1 . Preheat a 4.7- or 5.7-litre air fryer to
160˚C (325˚F) for 3 minutes. Grease a
1-litre ovenproof dish; ensure that it will
fit into the air fryer.
2 . Combine oats, ginger, sea 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 wedges. 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 160˚C (325˚F)
and set timer for 20 minutes; cook
until oats are tender. Let dish stand in
appliance for an additional 5 minutes.
4 . Serve porridge topped with yoghurt
and remaining blueberries and pear,
drizzled with remaining honey and
dusted with cinnamon.

16
 B R E A K FA S T S

NUTTY CRANBERRY
GRANOLA
Your air fryer is the easy secret to
this good-for-you granola
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 8

90g | 3oz | 1 cup rolled oats

43g | 1.5oz | ⅓ cup salted
cashews, chopped
2 tbsp shelled sunflower seeds
½ tsp ground cinnamon
2 tbsp maple syrup
1 tbsp oil
40g | 1.5oz | ⅓ cup dried cranberries
Yoghurt and mixed fruit (optional)

METHOD
1 . Heat 6.7-litre air fryer for baking at
150°C (300°F). Coat 20cm (8in) round
cake tin with cooking spray. In bowl,
combine oats, cashews, sunflower
seeds, cinnamon, syrup and oil. Spread
in pan.
2 . Bake in air fryer, stirring halfway, until
lightly browned, 15-18 minutes. Stir in
cranberries; cool. If desired, serve with
yoghurt and fruit.

X«‫ٳ‬I«ç0«¨¨n0‫ٳ‬
CINNAMON FRITTERS
These family-friendly favourites will
disappear fast!
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
SERVINGS: 4

125g | 4.5oz | 1 cup all-purpose flour

50g | 2oz | ¼ cup sugar
60ml | 2fl oz | ¼ cup milk
250g | 9oz | 2 cups grated apple
1 egg, beaten
1 tsp baking powder
1 tsp ground cinnamon
White sugar

METHOD
1 . Heat air fryer to 205°C (400°F). Line
basket with baking paper.
2 . In bowl, mix first 7 ingredients until
dough forms; divide into 4 sections. Drop
dough into basket. Air-fry until golden,
about 10 minutes, flipping halfway. While
hot, roll in sugar. Transfer to wire rack;
let cool.

17
18
APPETISERS
BEGIN YOUR MEAL WITH QUICK AND EASY
STARTERS THAT WILL FOOL YOUR
GUESTS INTO THINKING YOU’VE BEEN
SLAVING AWAY ALL DAY

FRIED SHISHITO
PEPPERS WITH AIOLI
Recipe, pg. 20

19
 (Photo, pg. 19)
FRIED SHISHITO PEPPERS
WITH AIOLI
If you’ve enjoyed these mild, slightly
smoky peppers at a restaurant, you’ll
love making them at home
ACTIVE TIME: 3 MINUTES
TOTAL TIME: 9 MINUTES
SERVINGS: 4

16 shishito peppers
2 tsp olive oil
1 tsp sea salt
1 tsp lemon juice
Garnish: sesame seeds
Garlic aioli, for serving

METHOD
1 . Heat air fryer to 205°C (400°F).
Coat air-fryer basket or tray with
cooking spray.
2 . In a large bowl, toss peppers with oil.
Place peppers in basket and cook for
6–7 minutes or until slightly charred.
3 . Transfer peppers to a serving bowl.
Season with salt and lemon juice and
garnish as desired. Serve with aioli or
desired dipping sauce.

Pair it with…
GARLIC AIOLI
For a simple garlic aioli, in
a bowl, mix together 232g
| 8oz | 1 cup mayonnaise,
3 tbsp fresh lemon juice,
4 minced garlic cloves, 1
tsp kosher salt, and 3⁄4 tsp
freshly ground black pepper.

20
 APPETISERS

LOBSTER MAC AND

CHEESE BITES
If you don’t have any leftover
macaroni and cheese, make a
batch and let cool
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 48 MINUTES
SERVINGS: 5

756g | 26.5oz | 4 cups leftover,

cold macaroni and cheese
145g | 5oz | 1 cup cooked,
chopped lobster
2 large eggs
2 tbsp whole milk
108g | 4oz | 1 cup breadcrumbs
with Italian herbs
1 tsp kosher salt
½ tsp granulated garlic
Cooking spray
Garnish: watercress (optional)

METHOD
1 . In a large bowl, mix together
macaroni and cheese and lobster.
Roll into 5cm (2in) balls and place on
a baking sheet. Line another baking
sheet with baking paper.
2 . In a shallow bowl, beat eggs and
milk. In another shallow bowl, mix
breadcrumbs, salt and garlic.
3 . Place balls in egg mixture, rolling
to coat, then roll in breadcrumb
mixture. Place on lined sheet; place
in freezer for 30 minutes.
4 . Heat air fryer to 180°C (360°F).
Coat air-fryer basket or tray with
cooking spray.
5 . Place balls in basket in a single
layer, making sure they don’t touch.
Cook 8–10 minutes until light
and golden.
6 . Garnish as desired to serve.
N OTE : You can buy precooked
chopped lobster (fresh or frozen).

21
22
 APPETISERS

COCONUT PRAWNS
Old Bay seasoning in the coating is
the secret to these crunchy bites that
prep in just 20 minutes
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 8

93g | 3.5oz | 1 cup sweetened flaked

coconut, chopped
72g | 2.5oz | ⅔ cup seasoned
panko breadcrumbs
½ tsp less-sodium Old Bay seasoning
125g | 4.5oz | 1 cup baking mix (or
substitute with scone mix)
1 egg
500g | 1lb peeled, deveined
large king prawns

METHOD
1 . Heat 6.7-litre air fryer to air-fry at
160°C (325°F). Coat basket with cooking
spray. Line baking sheet with baking
paper. In medium bowl, combine
coconut, panko breadcrumbs, and Old
Bay seasoning. In separate bowl, stir
together 83g | 3oz | ⅔ cup of the baking
mix, egg, and 80ml | 3fl oz | ⅓ cup water.
2 . Place remaining baking mix in
separate bowl; add prawns. Toss until
coated; dip in egg mixture, then coconut
mixture. Transfer to baking sheet. In
batches, place prawns in single layer in
air-fryer basket. Air-fry until crisp and
golden, 5–6 minutes per batch.

Pair it with…
SWEET CHILLI
SAUCE
This zingy accompaniment
is the ideal go-with for
succulent prawns. Bring
80ml | 3fl oz | ⅓ cup water,
60ml | 2fl oz | ¼ cup rice
vinegar, 2 tbsp each honey
and ketchup, 1 tsp each
minced garlic, grated
ginger and soy sauce, and
¾ tsp red pepper flakes
to a simmer. Whisk 1½ tsp
cornflour and 1 tbsp water;
stir in. Cook 2 minutes.

23
 ‫ב‬0³çX«‫ٳ‬I«ç0«¨¨0ÁX³0«³
Take the hectic out of your next gathering with these super-quick
starters that are guaranteed to wow a hungry crowd

FRIED RAVIOLI
These crispy, cheesy treats
are sure to impress

TO MAKE: Add 108g | 4oz

| 1 cup breadcrumbs with
Italian herbs, 2 beaten
eggs, and 63g | 2oz | ½
cup flour to 3 separate
bowls. Dip 1 (250g | 9oz)
pack ravioli in flour, then
eggs, then breadcrumbs. In
batches, lay ravioli in single
layer in basket; air-fry at
180°C (360°F) for 8 mins.
Flip halfway. Serves 4

BUFFALO
CAULIFLOWER
The perfect meatless swap
for wings

TO MAKE: Mix 63g | 2oz

| ½ cup flour and 240ml
| 8fl oz | 1 cup water and
1 tsp garlic salt; fold in 4
cups cauliflower florets. In
batches, lay florets in single
layer in basket; air-fry at
205°C (400°F) for 10 min.
Transfer to large bowl; add
137g | 5oz | ½ cup buffalo
sauce. Toss until coated;
air-fry 7 min. Serves 4

! z‫ٳ‬᫨¨0(
PRAWNS
Serve with a squeeze of
lemon and garlic aioli

TO MAKE: Cut 8 slices

thick-cut bacon into thirds;
wrap each around 24
peeled tail-on prawns.
Secure with toothpicks.
In batches, lay prawns in
single layer in basket; air-
fry at 200°C (390°F) for 10
min. Remove toothpicks.
Serves 4

24
 APPETISERS

ZESTY CRAB CAKES

ACTIVE TIME: 45 MINUTES
TOTAL TIME: 2 HOURS
SERVINGS: 6

60g | 2oz | 1 cup instant mashed

potato flakes
2 (170g | 6oz) cans lump
crabmeat, drained
144g | 5oz | 1⅓ cups seasoned
panko breadcrumbs
3 eggs
1 spring onion, chopped
1½ tsp grated lemon zest
2 tbsp chopped flat-leaf parsley

METHOD
1 . In large bowl, combine potato flakes
and 240ml | 8fl oz | 1 cup boiling water;
stir until smooth; cool. Stir in crabmeat,
36g | 1oz | ⅓ cup panko, 1 egg, spring
onion and lemon zest. Divide mixture
into 12 portions; shape into 6cm (2½in)
round cakes. In bowl, beat remaining
eggs. Dip cakes in egg, then remaining
breadcrumbs. Cover; chill 1 hour.
2 . Heat air fryer to air-fry at 175°C
(350°F). Coat basket and cakes with
cooking spray. In 2 batches, air-fry until
lightly browned, about 12 minutes per
batch. Garnish with flat-leaf parsley and
serve with lemon wedges.

Enjoy with…
SPICED CHIPS
Old Bay seasoning amps
up the flavour on this salty
side. To make: In bowl,
toss 170g | 6oz | 3 cups
frozen straight cut chips
or French fries with 1 tbsp
olive oil, 1½ tsp Old Bay
seasoning, and ¼ tsp
salt. In batches, lay fries
in single layer in air-fryer
basket; air-fry at 190°C
(375°F), 10–12 minutes
per batch, shaking basket
halfway through cooking.

25
 COURGETTE POTATO
LATKES
You can make these delights in
advance, then reheat when you’re
ready to serve
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 6
500g | 1lb Yukon Gold potatoes
1 (284g | 10oz) courgette
2 spring onions, chopped
3 tbsp chopped fresh dill +
additional sprigs
1 egg, beaten
3 tbsp all-purpose flour
½ tsp salt
½ tsp pepper
50g | 2oz sliced smoked salmon
77g | 2.5oz | ⅓ cup soured cream
METHOD
1 . Peel and grate potatoes and
courgette, squeezing out excess liquid.
In bowl, combine potatoes, courgette,
spring onions, 2 tbsp chopped dill,
egg, flour, 1⁄4 tsp salt, and 1⁄4 tsp pepper.
Transfer potato mixture to colander;
place over bowl.
26
2 . Place crisper plate in basket of
6.7-litre air fryer. Place basket in air fryer;
heat to 190°C (375°F). Tear sheet of
baking paper to fit in basket. In batches,
shape potato mixture into 7.5cm (3in)
patties on baking paper, spacing 2.5cm
(1in) apart; transfer to basket. Air-fry
until golden, 9 minutes; flip. Air-fry until
cooked through, 5–6 minutes.
3 . Slice salmon into strips. Mix soured
cream, remaining dill, salt and pepper.
Top pancakes with soured cream
mixture and salmon. Garnish with dill.
E A S Y VA R I AT I O N
Make ’em potato-beet latkes: Sub in
1 large beetroot for courgette. Sub in
parsley for dill. Continue with recipe.
PRO TRICK TO TENDER
C O U R G E T T E T R E AT S
Mixing grated courgette into latkes
and other treats makes them extra
tender and flavourful. Trouble is, it can
sometimes add too much water, making
the pancakes soggy. The solution: Place
the grated squash in a dish towel and
wring it out first. The towel will absorb
most of the water.
 APPETISERS

CORNY CRAB CAKES

Thanks to crushed-up cornflakes,
this spin on a go-to party favourite
stays moist inside

ACTIVE TIME: 30 MINUTES

TOTAL TIME: 2 HOURS, 30 MINUTES
SERVINGS: 12

3 (170g | 6oz) cans lump

crabmeat, drained
124g | 4.5oz | ¾ cup frozen corn,
thawed, drained
13g | 0.5oz | ½ cup cornflake crumbs
77g | 3oz | ⅓ cup mayonnaise
15g | 0.5oz | ⅓ cup chopped coriander
1 egg, beaten
2 spring onions, chopped
110g | 4oz pepper Jack cheese (or
Monterey Jack substitute), grated

METHOD
1 Line rimmed baking sheet with
waxed paper. In bowl, combine first
7 ingredients with ¼ tsp salt; mix in
cheese. Shape into 12 (6cm | 2½in wide)
patties. Transfer to baking sheet; cover
with plastic wrap. Chill until firm, at least
1 hour.
2 Heat 6.7-litre air fryer to air-fry at
175°C (350°F). Coat air-fryer basket with
cooking spray. In batches, place crab
cakes in single layer in basket; coat
with cooking spray. Air-fry until lightly
browned, about 8 minutes per batch.

Pair it with…
REMOULADE
This twist on a Louisiana
favourite is the perfect
complement to our tender
morsels. To make: In small
bowl, combine 116g | 4oz
| ½ cup mayonnaise, 1
tbsp grainy Dijon mustard,
2 tsp cayenne pepper
sauce, 2 tsp fresh lemon
juice, 2 tsp drained capers
(chopped), and ½ tsp salt-
free Cajun seasoning.

27
 X«‫ٳ‬I«ç0«R ÁáXzJ³
A sprinkling of cayenne adds an
extra kick to these finger-lickin’-good
bites, but you can simply omit it if you
prefer less heat
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 4

91g | 3oz | ⅓ cup buffalo wing sauce

57g | 2oz | ¼ cup butter
1kg | 2lb chicken wings
2 tbsp olive oil
½ tsp salt
⅛ tsp cayenne pepper
Ranch dressing (optional)

28
 APPETISERS

METHOD
1 . Heat 6.7-litre air fryer according to
manufacturer’s directions for air-fry at
205°C (400°F.) In medium microwave-
safe bowl, microwave buffalo wing sauce
and butter on high in 15-second intervals,
stirring, until butter is melted; reserve.
2 . In bowl, toss wings, oil, salt and
cayenne. In batches, place 8 wings in air
fryer. Cook until no longer pink near bones,
25 minutes, shaking and coating with ‫(ב‬0nX!X ȳX«‫ٳ‬I«ç0«áXzJ³
cooking spray halfway through cooking
Once you taste these crispy bites, you’ll never go back to deep-frying.
time. Repeat with remaining chicken.
They’re perfect for any occasion!
3 . In large bowl, toss chicken with reserved
buffalo mixture; transfer to platter. If J«nX!‫«¨ٳ‬x0³z
desired, serve with ranch dressing. A squeeze of lemon juice
adds extra brightness

TO MAKE: In bowl, mix 1kg |

2lb chicken wings, 25g | 1oz
| ¼ cup grated Parmesan,
3 tbsp chopped parsley, 2
tbsp olive oil, 1 tbsp lemon
juice, 4 cloves minced
garlic, and ¼ tsp salt; toss.
In batches, lay wings in
single layer in basket;
air-fry at 190°C (375°F) for
25 min per batch, flipping
halfway through. Serves 4

STICKY SESAME
A hint of honey adds just the
right amount of sweetness

TO MAKE: Simmer 113g |

4oz | ⅓ cup honey, 60ml |
2fl oz | ¼ cup soy sauce, 1
tbsp grated ginger, 1 tbsp
butter, 1 tsp sesame oil,
and 3 cloves minced garlic
until thickened. In batches,
lay 1kg | 2lb wings in single
layer in basket; air-fry at
205°C (400°F) for 20 min,
flipping halfway through.
Coat in glaze; sprinkle with
sesame seeds. Serves 4

!XnzÁ« ‫ٳ‬nXx0
For extra tang, serve
these smoky treats with
lime wedges

TO MAKE: Marinate 1kg

| 2lb wings in 60ml | 2fl
oz | ¼ cup lime juice, 3
tbsp chopped coriander,
2 cloves minced garlic, 2
tbsp olive oil, 1 tsp chilli
powder, and ½ tsp salt, 30
min. In batches, air-fry at
205°C (400°F) for 20 min,
flipping halfway through.
Serves 4

29

FRIED AVOCADO WEDGES
A bit of Parmesan in the coating is
the secret to an irresistible nutty
flavour in these heart-healthy ‘chips’
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 8
54g | 2oz | ½ cup seasoned panko
breadcrumbs
25g | 1oz | ¼ cup grated
Parmesan cheese
¼ tsp salt
31g | 1oz | ¼ cup all-purpose flour
1 egg, beaten
2 firm-ripe avocados
1 lemon
116g | 4oz | ½ cup mayonnaise
143g | 5oz | ½ cup plain fat free
Greek yoghurt
¼ tsp garlic powder
30
METHOD
1 . In small bowl, combine bread
crumbs, Parmesan and salt. In separate
bowls, add flour and egg. Cut avocados
in half; remove pits. Scoop avocado
flesh out of skins. Cut each half into
thin wedges (about 8 wedges per half).
Working with one piece at a time,
coat avocado pieces with flour, then
egg, then panko mixture, gently pressing
to adhere. Transfer to baking sheet.
2 . Place crisper plate in basket of
4.7-litre air fryer; coat with cooking spray.
Place basket in air fryer; heat to
air-fry at 205°C (400°F). In batches, air-
fry avocado wedges in single layer until
golden brown, 7–8 minutes per batch.
3 . Grate 2 tsp zest and squeeze 1 tsp
juice from lemon. In small bowl, stir
together mayonnaise, yoghurt, lemon
juice, zest and garlic powder until
combined. Serve with avocado chips.
ÁÈ«k0çx0Á nn‫ٲ‬
STUFFED POTATO SKINS
Barbecue sauce guarantees these
bites cook up extra moist
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1 HOUR, 30 MINUTES
SERVINGS: 4
4 (225g | 8oz) baking potatoes
173g | 6oz | ¾ cup soured cream
¼ tsp pepper
⅛ tsp salt
350g | 12.5oz ground turkey
113g | 4oz | 1 cup grated mature
cheddar cheese
68g | 2.5oz | ¼ cup barbecue sauce
27g | 1oz | ¼ cup plain
dry breadcrumbs
1 egg
2 tbsp chopped chives
Hot sauce (optional)
METHOD
1 . Place crisper plate in basket of
6.7-litre air fryer; coat with cooking
spray. Place basket in air fryer; heat
to air-fry bake at 175°C (350°F). Prick
potatoes; air-fry until tender, 40 minutes.
2 . Let potatoes cool slightly, then
halve lengthwise; scoop out flesh,
leaving 5mm- (¼in-) thick shell.
Transfer flesh to bowl; add 58g | 2oz
| ¼ cup soured cream, pepper and
salt; mash. Spoon back into skins.
3 . In medium bowl, combine turkey,
half the cheddar, barbecue sauce,
breadcrumbs and egg. Divide mixture
into 24 portions; shape into balls.
Transfer to potato skins. Air-fry bake
until meatballs are cooked through, 7–8
minutes. Top with remaining cheddar.
Air-fry until cheese is melted, about
2 minutes. Top with 115g | 4oz | ½
cup soured cream and 2 tbsp chives.
Drizzle with hot sauce to serve.
 APPETISERS

Your meatballs earn rave reviews, but prep takes a bit longer than
PRO TIP TO you’d like because it takes time to shape the balls into the same size
³R¨XzJ so they cook evenly. To cut prep time in half: Roll the uncooked meat
mixture into logs, cut each log into equal pieces, then roll each piece
MEATBALLS into a ball. Cook as desired.

31
 SPINACH &
FETA TWISTS
Recipe, pg. 35

32
 SNACKS
NEED IDEAS FOR AFTERNOON SNACKS
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ÁR0ç‫ټ‬nn 0J z0hȳÁ³ªÈX!knçٍ

33
34
 SNACKS

CRISP CHEESY (Photo, pg. 33)

POLENTA CHIPS
ACTIVE TIME: 30 MINUTES
SPINACH & FETA TWISTS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES + REFRIGERATION
TOTAL TIME: 30 MINUTES
SERVINGS: 20
SERVINGS: 24

710ml | 24fl oz | 3 cups chicken or

225g | 8oz frozen spinach, thawed
vegetable stock
2 sheets frozen puff pastry, just thawed
160g | 5.5oz | 1 cup instant polenta
75g | 2.5oz feta, crumbled
2 tbsp butter, chopped
50g | 2oz | ½ cup finely
125g | 4.5oz | 1¼ cups finely
grated Parmesan
grated Parmesan
Cooking spray
Cooking spray
Sea salt flakes
METHOD

METHOD
1 . Place spinach in a fine sieve; squeeze
out excess liquid. Coarsely chop
1 . Bring stock to a boil in a large, deep
spinach, then pat dry between sheets of
saucepan. Add polenta in a thin, steady
paper towel.
stream and whisk until the mixture
2 . Place a pastry sheet on a baking-
comes to a boil. Reduce heat to low.
paper-lined tray. Top with half the
Cook, stirring with a long-handled
spinach, half the combined cheeses,
wooden spoon or whisk, for 10 minutes
then the remaining sheet of pastry;
until soft and thick. Stir in butter and
scatter over remaining spinach and
50g | 2oz | ½ cup of the Parmesan.
cheeses. Cut pastry stack in half; place
2 . Grease a deep 20cm (8in) square
one half on top of the other half and
cake tin; line base and sides with baking
press down firmly. Place pastry stack in
paper. Pour polenta mixture into the pan.
the freezer for 5 minutes to firm before
Cover; refrigerate for 3 hours to firm.
cutting crossways into 24 strips. Pinch
3 . Preheat a 4.7- or 5.7-litre air fryer to
one end of a strip, then twist from one
205˚C (400˚F) for 3 minutes.
end to the other end until 20cm (8in)
4 . Turn polenta out from the tin; cut into
long; pinch other end to seal. Repeat
20 chips. Place chips on a tray; scatter
twisting with remaining strips.
with remaining grated Parmesan, turning
3 . Preheat a 4.7- or 5.7-litre air fryer to
to coat all sides, then spray generously
205˚C (400˚F) for 3 minutes.
with cooking spray.
4 . Taking care, pull out the air-fryer
5 . Taking care, pull out the air-fryer
pan and basket; spray basket with
pan and basket; spray basket with oil,
cooking spray, then place half the twists
then place chips in basket. Slide pan
in basket. Slide pan and basket back
and basket back into appliance. Keep
into appliance. Keep temperature set
temperature set at 205˚C (400˚F) and
at 205˚C (400˚F) and set timer for 5
set timer for 15 minutes; cook, turning
minutes; cook until twists are golden
halfway through cooking time, or until
brown and cooked through. Transfer
chips are golden brown and crisp.
cooked twists to a wire rack to cool.
Serve sprinkled with sea salt flakes.
Repeat cooking with remaining twists.
TI P: Serve polenta chips with heated
TI P: Twists will keep in an airtight
pasta sauce of your choice.
container for up to 3 days.

35
 PARTY MIX
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
MAKES 3 CUPS
1 tbsp honey
1 tbsp sriracha chilli sauce
1 tsp smoked paprika
1 tsp fine salt
1 tbsp extra-virgin olive oil
72g | 2.5oz | ½ cup natural almonds
137g | 5oz | 1 cup cashews
32g | 1oz | ½ cup pumpkin
seed kernels
32g | 1oz | ¼ cup sunflower seeds
47g | 1.5oz | ½ cup flaked coconut
36
METHOD
1 . Preheat a 4.7- or 5.7-litre air fryer to
160˚C (325˚F) for 3 minutes.
2 . Combine honey, sriracha, paprika,
salt and oil in a large bowl. Add nuts and
seeds; mix until well coated.
3 . Taking care, pull out the air-fryer
pan and basket; line basket with baking
paper, then place nut mixture in basket,
spreading out in a single layer. Slide pan
and basket back into appliance. Keep
the temperature set at 160˚C (325˚F) and
set timer for 10 minutes; cook, stirring
halfway through cooking time, or until
nuts are roasted.
4 . Add coconut to basket. Set timer for
2 minutes; cook until coconut is golden.
5 . Pull out the pan and basket; remove
the basket from the pan. Cool nut
mixture in basket. Separate into
small clusters.
TI P: Party mix will keep in an airtight
container for up to 3 weeks.
 SNACKS

BEAN & CHORIZO

EMPANADAS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 1 HOUR, 15 MINUTES
SERVINGS: 10

1 (400g | 15oz) tin mixed beans,

rinsed, drained
1 (100g | 3.5oz) pack air-dried chorizo
sausage, chopped
113g | 4oz | 1 cup grated Monterey Jack
2 spring onions, chopped
83g | 3oz | ½ cup sweetcorn
2 chipotles in adobo sauce, chopped
1 tsp chopped fresh coriander
2 eggs
1 (300g | 10.5oz) pack shortcrust
pastry mix

1 . In bowl, mash 175g | 6oz | ⅔ cup beans.

Stir in chorizo, cheese, spring onions, corn,
chipotles, coriander and remaining beans;
reserve. In separate bowl, whisk 60ml | 2fl
oz | ¼ cup water and 1 egg until combined.
Add pastry mix; prepare according to
package directions for 2 pie crusts. Wrap
dough; chill 30 minutes. Working with
half of dough at a time, on lightly floured
surface, roll out to 3mm (⅛in) thick. Using
15cm (6in) round cookie cutter, cut out 5
shapes, rerolling scraps as needed. Repeat
with remaining dough.
2 . Beat remaining egg; brush borders of
rounds. Place reserved filling on one side
of dough rounds, leaving 1cm (½in) border.
Fold dough over filling, pressing ends to
seal. Using fork, decoratively press edges.
Place crisper plate in basket of 5.2-litre
air fryer; coat with cooking spray. Place
basket in air fryer; heat to 205°C (400°F). In
batches, air-fry empanadas in single layer
until golden, 10–12 minutes per batch.

Serve it with...
! «Xz(0«‫ٳ‬
LIME CREMA
In blender, purée 230g |
8oz | 1 cup soured cream,
2 tsp coriander leaves, 2
tbsp mayonnaise, 2 tbsp
lime juice, 2 tsp lime zest,
1 clove garlic and ¼ tsp
salt until smooth.

37
 FRIED GHERKIN CHIPS
Serve these with chipotle ranch
for a kicked-up dip
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 18 MINUTES
SERVINGS: 10

125g | 4.5oz | 1 cup flour

1 tsp garlic powder
½ tsp salt
⅛ tsp cayenne pepper
310g | 11oz | 2 cups gherkin slices

METHOD
1 . In bowl, mix flour, garlic powder,
salt and cayenne pepper. Add
gherkin slices; toss to coat.
2 . In batches, lay in single layer in
basket; coat with cooking spray.
Air-fry at 205°C (400°F) for 8 min,
flipping once.

(0nX!X ȳX«‫ٳ‬I«ç0«³z!k³
Forget heating up the kitchen (and a big vat of oil) – these perfect-for-
anytime snacks cook up easy in your air fryer

AVOCADO FRIES
Eat alone or nestle into
tortillas for meatless tacos

TO MAKE: In bowl, beat 1

egg. In separate bowl, mix
40g | 1.5oz | ¼ cup polenta
and ½ tsp each salt and
garlic powder. Dredge 24
(1cm | ½in-thick) avocado
slices in egg, then polenta
mix. In batches, lay in
single layer; air-fry at 205°C
(400°F) for 8 min. Flip
halfway. Serves 12

ARANCINI FRITTERS
Ready-to-serve risotto helps
these bites hold their shape

TO MAKE: Chill 600g | 1lb

5oz | 3 cups risotto; roll into
4cm (1½in) balls. Freeze.
In bowl, beat 2 eggs. Mix
108g | 4oz | 1 cup Italian
herb breadcrumbs and 50g
| 2oz | ½ cup Parmesan.
Dredge balls in egg, then
crumb mixture. In batches,
lay in single layer; air-fry at
205°C (400°F) for 12 min.
Serves 8

38
SNACKS

39
 ¨«x‫«!ٳ‬ȳÁ0(«àX nX combine breadcrumbs and cheese.
We used regular ravioli for these Working with 2 or 3 at a time, dip ravioli
tender-crisp bites, but you can feel in egg, allowing excess to drip off; coat
free to customise with your favourite with crumb mixture.
variety – or even tortellini 2 . Heat air fryer to air-fry at 175°C
(350°F). Coat air-fryer basket with
ACTIVE TIME: 25 MINUTES
cooking spray. In 2 batches, place
TOTAL TIME: 45 MINUTES
ravioli in single layer in basket; coat
SERVINGS: 4
with cooking spray. Air-fry until lightly
browned, 7–8 minutes per batch. Place
1 egg
sauce in bowl; top with basil. Serve
36g | 1oz | ⅓ cup dry breadcrumbs
with ravioli.
with Italian herbs
3 tbsp grated Parmesan
1 (340g | 12oz) pack frozen meat or
cheese ravioli
386g | 13.5 | 1½ cups marinara
sauce, warmed
2 tbsp chopped basil

METHOD
1 . In bowl, beat egg. In separate bowl,

40
 SNACKS

x «00³çX«‫ٳ‬I«ç0« XÁ0³
Speed past the snack aisle and turn fresh ingredients into crunchy
sensations, thanks to your handy air fryer

CINNAMON APPLE
CRISPS
Air-frying ensures these
cinnamon-kissed chips come
out crispy and delicious

TO MAKE: With a
mandoline or V-slicer, slice
2 apples 3mm (⅛in) thick.
Coat slices with cooking
spray; sprinkle with 2 tsp
cinnamon. In batches, lay
apple slices in single layer
in basket; air-fry at 190°C
(375°F), 10 min per batch,
flipping halfway through.
Let cool. Serves 4

X«‫ٳ‬I«ç0«!«X³¨³
Sometimes the best recipes
just keep things simple

TO MAKE: Slice potatoes;

soak in cold water 20
minutes. Drain and pat dry.
Mist with olive oil (optional);
air-fry at 95ºC (200ºF) for
20 minutes. Season
to taste.

ªÈX!kX0¨« Á0Xz
BAGELS
Easy, delicious and packed
with healing protein
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 4

285g | 10oz | 1 cup Greek yoghurt

30g | 1oz | ¼ cup unflavoured
protein powder, optional
125g | 4.5oz | 1 cup self-raising
flour
1 egg, whisked

METHOD
1 . Mix yoghurt, protein and flour;
separate dough into four balls.
On floured surface, roll each ball
into a rope; press ends together
to make bagel shape. Brush with
egg; add desired toppings. Air-fry
at 175ºC (350ºF) for 10 mins.

41
 GARLICKY KALE CHIPS
These made-in-minutes crisps are
the perfect swap for regular crisps
(0nX!X ȳX«‫ٳ‬I«ç0«!RX!k¨0³ ACTIVE TIME: 10 MINUTES
You can add these simple snacks to a salad for a crunchy ‘crouton’ TOTAL TIME: 15-20 MINUTES
upgrade. Try them with different seasonings for different tastes SERVINGS: 4

CRISPY CHICKPEAS 1 bunch of kale

A mix of seasonings creates
a tasty and nutritious treat
TO MAKE: In bowl,
combine 2 tsp paprika,
2 tsp garlic powder, 1 tsp
oregano and 1 tsp salt;
reserve. Drain 1 (400g |
15oz) tin chickpeas; add
to basket. Air-fry at 205°C
(400°F), 9 min; coat with
cooking spray and spice
mix. Shake. Fry until crisp,
about 9 min. Transfer to
baking sheet; let cool.
Serves 4
2 tbsp olive oil
1 tsp garlic powder
½ tsp salt
METHOD
1 . Remove stems from kale; tear leaves
into bite-size pieces. Rinse and dry. In
bowl, massage leaves with olive oil,
garlic powder, and salt.
2 . In batches, lay kale in single layer
in basket; air-fry at 190°C (375°F), 5
minutes per batch, shaking halfway.

!ÈxXz‫ٳ‬nXx0
CHICKPEAS
Spices deliver plenty of
flavour, so you don’t have to
rely on salt

TO MAKE: In bowl,
combine 1 (400g | 15oz) tin
chickpeas (drained), 2 tsp
cumin, 1 tsp lime juice,
½ tsp each garlic powder,
paprika and salt; add to
basket. Air-fry at 205°C
(400°F) for 9 min. Shake.
Fry until crisp, about 9
min. Let cool completely.
Serves 4

42
SNACKS

43
 ROAST VEGGIES DELUXE
Recipe, pg. 46

44
SIDE DISHES
YOU MIGHT BE SURPRISED BY ALL THE
GOURMET VEGGIE DISHES YOU CAN
CREATE IN YOUR AIR FRYER. GET READY
TO IMPRESS YOUR FAMILY AND GUESTS!

45
 MEXICAN FRIED
STREET CORN
This corn is a great way to enjoy
fresh corn on the cob. Serve it with
additional Cotija cheese on the side
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 4

Vegetable oil cooking spray

4 corn on the cobs
2 tbsp butter
2 tsp minced garlic
1 tbsp lime juice
½ tsp salt NOTE
½ tsp ground black pepper Cotija cheese adds a
2 tbsp chopped coriander savoury salty finish
2 tbsp crumbled Cotija or feta cheese similar to feta to this
street corn.
METHOD
1 . Spray corn with cooking spray.
2 . Place corn inside air-fryer basket
or racks. Cook at 205°C (400°F) for 14
minutes or until slightly charred.
3 . Transfer corn to platter.
4 . Stir butter, garlic and lime juice in a
microwaveable bowl. Microwave for 30
seconds or until melted.
5 . Pour mixture over corn. Sprinkle
with salt, pepper, coriander and Cotija
cheese. Serve immediately.

(Photo, pg. 45)

ROAST VEGGIES DELUXE

ACTIVE TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 4

1kg | 2½lb new potatoes

1 bunch baby orange carrots
1 bunch baby purple carrots
1 bunch baby white carrots
1 whole bulb garlic
1 tbsp fennel seeds
2 tsp smoked paprika
6 bay leaves
2 tbsp extra-virgin olive oil

METHOD
1 . Preheat a 4.7- or 5.7-litre air fryer to
205°C (400°F) for 3 minutes.
2 . Halve potatoes. Trim and scrub
unpeeled carrots; cut any larger carrots
in half lengthways. Separate unpeeled
garlic into cloves. Place potatoes, carrots,
and garlic in a large bowl with remaining
ingredients; season and toss to combine.
3 . Taking care, pull out the air-fryer pan
and basket; place vegetables in basket.
Slide pan and basket back into appliance.
Keep temperature set at 205°C (400°F)
and set timer for 20 minutes; cook,
turning halfway through cooking time, or
until vegetables are golden and tender.

46
SIDE DISHES

47
 BROCCOLI AU GRATIN
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 4

113g | 4oz | ½ cup butter

31g | 1oz | ¼ cup all-purpose flour
473ml | 16fl oz | 2 cups milk
184g | 6½oz grated Gruyère cheese
1 tbsp white shiro miso
500g | 1lb broccoli, cut into
large florets
108g | 4oz | 1 cup panko
(Japanese) breadcrumbs
31g | 1oz | ⅓ cup natural flaked
almonds, toasted

METHOD
1 . Melt half the butter in a heavy-base
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 19.5cm
(7¼in) oval dishes; ensure the dishes
will fit into a 4.7- or 5.7-litre 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 175°C (350°F) 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 175°C (350°F) 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.
ZESTY 6 . Serve au gratins topped with
CRAB CAKES f laked almonds.

48
 SIDE DISHES

GREEK SALAD WITH

QUICK + HEALTHY
TZATZIKI
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 1 HOUR 15 MINUTES
SERVINGS: 1

2–4 gluten-free chicken fingers

50g | 2oz | 2 cups rocket, butterhead
lettuce, romaine or any other
leafy green
186g | 6.5oz | 1 cup cooked white rice
OR 195g | 7oz | 1 cup brown rice OR ½
cup brown rice mixed with 54g | 2oz |
½ cup cauliflower rice
60g | 2oz | ½ cup cucumbers, diced
2 tbsp olives
2 tbsp sun-dried tomatoes
50g | 2oz | 1⁄3 cup roasted red
peppers, diced (jarred or sautéed
at home)
2 tbsp feta cheese
Salt and pepper, to taste

F O R T Z AT Z I K I
285g | 10oz | 1 cup yoghurt
60g | 2oz | ½ cup grated cucumber
½ tsp lemon juice
½ tsp olive oil
½ tsp minced garlic
½ tsp salt
½ tsp pepper
¼ tsp dried dill

METHOD
1 . Air-fry the chicken fingers on 200°C
(390°F) until the edges are browned and
crispy. Make sure they are fully cooked
inside. Once they are fully cooked and
crispy, remove from the air fryer, cut into
2.5cm (1in) cubes, and set aside.
2 . Combine all Tzatziki ingredients in a
bowl. Refrigerate for 1 hour.
3 . Add 94g | 3.5oz | 2 cups of your
chosen green to your salad bowl. Add
the rice, cucumbers, olives, sun-dried
tomatoes, roasted red peppers and
feta to the salad bowl. Add the crispy
chicken fingers.
4 . Dress salad with 71g | 2.5oz | ¼ cup
tzatziki. Drizzle more olive oil on top, if
desired. Add salt and pepper, to taste.
Toss and serve.
Reprinted with permission from Easy
Allergy-Free Cooking. Copyright © 2023 by
Kayla Cappiello. Excerpted by permission of
Skyhorse Publishing, Inc.

49
 CHILLI CHEESE CHIPS
We topped crispy air-fried potatoes
with cocoa-kissed turkey chilli for
this stick-to-your-ribs treat
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 6

2 tbsp olive oil

1 onion, chopped
500g | 1lb turkey mince
1 tbsp chilli powder
1 tsp ground cumin
2 (400g | 15.5oz) tins kidney beans,
rinsed, drained
1 (400g | 15 oz) tin tomato sauce
1 (300g | 10oz) tin chopped tomatoes
with green chilies
2 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa powder
1kg | 2lb russet potatoes, cut into
5mm (¼in-) thick chips
½ tsp salt
¼ tsp pepper
175g | 6oz lighter mature
cheddar cheese, grated
Chopped fresh chives (optional)

METHOD
1 . In large pot, heat 1 tbsp oil over
medium-high heat. Add onion; cook,
stirring often, until starting to soften,
about 3 minutes. Add turkey, chilli
powder and cumin; cook, stirring
occasionally and breaking up meat
w i th spoon, until no longer pink,
8 –10 minutes.
2 . Add beans, tomato sauce, diced
tomatoes, Worcestershire sauce, cocoa
powder and 60ml | 2fl oz | ½ cup water.
Bring to a boil; reduce heat to medium-
low. Partially cover; cook until flavours
blend, about 25 minutes, uncovering
during last 10 minutes of cooking time.
3 . Meanwhile, place crisper plate in
basket of 6.7-litre air fryer; lightly coat
with cooking spray. Place basket in air
fryer; heat to air-fry at 190°C (375°F).
4 . In large bowl, toss potatoes with
remaining 1 tbsp oil, salt and pepper. In
batches, if necessary, transfer to basket.
Air-fry until tender, 15 minutes, shaking
basket halfway through cooking time.
Top chips with chilli and cheese. If
desired, sprinkle with chopped chives.

50
 SIDE DISHES

POTATO WEDGES
These potatoes are a good go-to
side for everything from steaks
and seafood to sandwiches
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 4

2 medium russet potatoes, cut

into wedges
2 tbsp olive oil
½ tsp paprika
½ tsp chilli powder
½ tsp salt
½ tsp ground black pepper
Garnish: sea salt, chopped parsley,
grated Parmesan cheese

METHOD
1 . In a large bowl, place potato
wedges. Sprinkle with oil, paprika,
chilli powder, salt and pepper, and
toss to coat.
2 . Place wedges in air-fryer basket
or racks (you may need to work
in batches).
3 . Cook at 205°C (400°F) for 15
minutes, turning once halfway
through cooking.
4 . Remove from air fryer and
sprinkle with sea salt, grated
Parmesan cheese and
chopped parsley.

51
 !«X³¨çX«‫ٳ‬I«ç0«
SWEET POTATO CHIPS
Sweet potatoes are packed with
beneficial beta carotene
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 17-29 MINUTES
SERVINGS: 4

1 tbsp olive oil

1 tsp garlic powder
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp salt
4 sweet potatoes, peeled, cut into
5mm (¼in-) thick sticks

METHOD
1 . Heat 6.7-litre air fryer according
to manufacturer’s directions for air
fry at 205°C (400°F).
2 . In large bowl, whisk together
olive oil, garlic powder, paprika,
oregano and salt. Add sweet
potatoes; toss until fully coated.
Transfer half to fryer basket; cook 12
minutes, shaking halfway through.
Repeat with second batch.

52
 SIDE DISHES

!R0((«‫ ! ٳ‬z
ÁáX!0‫ ٳ‬k0(¨ ÁÁ 0³
Cheese inside and on top combine
for double ooey-gooey goodness
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR, 30 MINUTES
SERVINGS: 6

6 (227g | 8oz) baking potatoes

80ml | 3fl oz | ⅓ cup milk, heated
3 tbsp butter, melted
113g | 4oz | 1 cup grated
mature cheddar
173g | 6oz | ¾ cup soured cream
3 slices crumbled cooked bacon
2 tbsp chopped fresh chives

METHOD
1 . Heat 6.7-litre air fryer to air-fry
bake at 175°C (350°F). Prick potatoes;
air-fry until tender, about 40 minutes. Let
cool slightly.
2 . Cut slice from tops of potatoes;
scoop out flesh from tops and bottoms
into bowl. Discard tops. Add milk, butter
and ¼ tsp salt to potato mixture; mash.
Reserve 2 tbsp cheese. Stir remaining
cheese into potato mixture; spoon into
skins. Air-fry until golden, 7–8 minutes.
Top with reserved cheese. Add soured
cream, bacon and chives.

STUFFED HASSELBACK
POTATOES
Thin prosciutto and melty cheese
make these hearty spuds irresistible
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 8

8 (170g | 6oz) baking potatoes

4 tbsp olive oil
1 clove garlic, minced
8 thin slices prosciutto, 85g | 3oz
227g | 8oz fontina cheese, sliced,
cut into 2.5cm (1in) pieces
Fresh oregano sprigs (optional)

METHOD
1 . Heat 6.7-litre air fryer according to
manufacturer’s directions for air-fry at
160°C (325°F). Coat air-fryer basket with
cooking spray. Cut thin slits diagonally
into potatoes, making sure not to cut all
the way through. In bowl, combine olive
oil, garlic, ¼ tsp pepper and ⅛ tsp salt;
brush over potatoes and in slits.
2 . Place potatoes in air-fryer basket.
Place basket in air fryer. Air-fry until
potatoes are tender, about 35 minutes.
3 . Using fork, tuck prosciutto into
alternating slits in potatoes. Air-fry until
prosciutto is crisp, about 5 minutes,
adding cheese in remaining slits during
last 2 minutes. Garnish with oregano.

53
 SPICED LENTIL SOUP WITH
SPICED CHICKPEAS
ACTIVE TIME: 9 MINUTES
TOTAL TIME: 33 MINUTES
SERVINGS: 4–6

2 tbsp extra-virgin olive oil

1 large onion, sliced thinly
2 cloves garlic, crushed
½ tsp ground turmeric
3 tsp ground cumin
384g | 13.5oz | 2 cups dried red
lentils, rinsed
1 medium potato, peeled, chopped coarsely
2 litres | 68fl oz | 8.5 cups vegetable stock
1 tin (400g | 15oz) chickpeas, drained,
rinsed
1 tbsp za’atar
2 tbsp lemon juice

TO SERVE
Greek yoghurt, extra za’atar, extra-virgin
olive oil, and toasted flatbread

METHOD
1 . Select ‘Sauté’ high heat and preheat for
5 minutes. When the inner pot is hot, add
1 tbsp oil, then add onion. Sauté, stirring
occasionally, for 3 minutes or until softened
slightly. Add garlic, turmeric and 2 tsp cumin;
sauté for an additional 1 minute or until
fragrant. Add lentils, potato and stock. Turn
off sauté.
2 . Cover with the pressure cooker lid; lock
the lid, ensuring steam-release valve and
quick-release button are up. Select ‘Pressure
Cook’ high heat and set time for 12 minutes.
3 . Meanwhile, combine chickpeas, za’atar,
remaining cumin and oil in a medium bowl;
season. Place half the chickpea mixture
in the air-fryer basket, then place the
perforated tray on top. Place remaining
chickpeas on the tray. Set aside.
4 . Taking care, quick-release the pressure.
Using a hand-held or high-speed blender,
purée soup until smooth. Stir in lemon juice;
season. Transfer to a heatproof bowl and
cover to keep warm.
5 . Rinse the inner pot and return to the
appliance. Place the air-fryer basket in the
inner pot. Cover with the air-fryer lid. Select
‘Air Fry’ and set temperature to 205°C
(400°F) and time for 12 minutes. Air-fry until
chickpeas are crisp.
6 . Divide soup among bowls; top with
yoghurt, chickpeas and extra za’atar. Drizzle
with olive oil. Serve with flatbread. Soup will
thicken on standing; thin with a little boiling
water if needed.
TIP: If you can’t find za’atar, you can make
your own. To make it, combine 1 tsp dried
thyme, ½ tsp crushed sesame seeds and
¼ tsp each sumac and salt.

54
 SIDE DISHES

«0(ç‫ٳ‬Xz‫ٳٳ‬In³RX«‫ٳ‬I«ç0«³ Ȩ³
It’s never been easier to add a boost of flavour to every bowl, and with your
air fryer, you’ll shave off calories and fat, too!

MAPLE BUTTERNUT
A hint of sweetness makes
this squash soup irresistible

TO MAKE: Add 275g | 10oz

frozen butternut squash
cubes, 1 chopped onion
and 3 cloves garlic to
air-fryer basket; air-fry at
205°C (400°F) for 20 min.
Blend with 473ml | 16fl oz
| 2 cups chicken stock, 2
tbsp butter, 4 tbsp maple
syrup, and ½ tsp salt. Top
with cream and toasted
sunflower seeds. Serves 4

CREAM OF MUSHROOM
This savoury sensation is
comfort-food delight

TO MAKE: Add 454g |

16oz chestnut mushrooms,
1 chopped onion and 2
cloves garlic to air-fryer
basket; air-fry at 190°C
(375°F) for 10 min. Blend
with 473ml | 16fl oz | 2 cups
beef stock, 115g | 4oz | ½
cup soured cream, and 2
tbsp soy sauce. Serves 4

POTATO BEET
This bright-pink blend is
tasty served hot or cold

TO MAKE: Add 272g

| 9.5oz | 2 cups diced
beetroot, 300g | 10.5oz | 2
cups baby potatoes and 1
chopped onion to air-fryer
basket; air-fry at 175°C
(350°F) for 25 min. Blend
473ml | 16fl oz | 2 cups
chicken stock, 118ml | 4fl
oz | ½ cup single cream,
18g | 0.5oz | 1⁄2 cup Swiss
chard, and 1 tsp garlic salt.
Serves 4

55
56

STUFFED CHESTNUT
MUSHROOMS
Panko breadcrumbs make for an
exceptionally crispy filling. These are
so good, you may want to double
the recipe
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 6–8
500g | 1lb chestnut mushrooms
Cooking spray
2 tbsp unsalted butter
2 garlic cloves, minced
1 tsp finely chopped fresh sage, plus
more for garnish
1 tbsp finely chopped fresh parsley,
plus more for garnish
36g | 1.5oz | ⅓ cup panko breadcrumbs
¼ tsp kosher salt
½ tsp ground black pepper
25g | 1oz | ¼ cup grated
Parmesan cheese
METHOD
1 . Gently clean mushrooms with a
d amp cloth. Remove stems, dice and
set aside.
2 . In a frying pan over medium heat,
warm the butter. Add 35g | 1oz | ½ cup
diced stems (reserve the rest for another
use), garlic, sage and parsley; sauté
for 4–6 minutes, or until mushrooms
have softened and most of their water
has evaporated. Stir in panko, salt and
pepper, and sauté 2 minutes more. Set
aside to cool. Stir in cheese, then stuff
each cap with panko mixture.
3 . Heat 6.7-litre air fryer to air-fry at
160°C (325°F). In 2 batches, add stuffed
mushrooms to basket; air-fry until
golden and cooked through, about 15
minutes. Garnish with sage and parsley.
SIDE DISHES
¨«x0³z‫«!ٳ‬ȳÁ0(
LEEKS
No one will guess this 4-ingredient
side is a breeze to whip up, thanks to
a quick stint in your air fryer
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 8
8 small leeks, white and green
part only, halved lengthwise
4 tbsp olive oil
50g | 2oz | ½ cup grated
Parmesan cheese
2 tbsp chopped fresh parsley
METHOD
1 . Heat 6.7-litre air fryer according to
manufacturer’s directions for air-fry at
150°C (300°F). Coat air-fryer basket with
cooking spray. Brush cut side of leeks
with 3 tbsp oil; sprinkle with ¼ tsp salt,
¼ tsp pepper, then Parmesan.
2 . In batches, place leeks in air-fryer
basket; place basket in air fryer.
A ir-fry until leeks are tender and
browned, about 15 minutes. Transfer to
plate; drizzle with remaining oil. Top
w i th parsley.
57
58
MAIN DISHES
YOUR AIR FRYER CAN DO MORE THAN JUST
SIDES. USE IT TO PREPARE YOUR DINNER’S
MAIN ATTRACTION AND SEE HOW EASY
COOKING CAN BE!

ROAST BEEF
DINNER
WITH GRAVY
Recipe, pg. 60

59
 (Photo, pg. 59)
ROAST BEEF DINNER
WITH GRAVY
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR, 15 MINUTES
SERVINGS: 6

1.5kg | 3lb beef top sirloin roast

1 tbsp extra-virgin olive oil
354g | 12.5oz pearl onions,
unpeeled, halved
2 tbsp whole-grain mustard
1kg | 2lb butternut squash,
unpeeled, cut into wedges
1 tbsp thyme leaves
Prepared gravy, to serve

METHOD
1 . Preheat a 4.7- or 5.7-litre air fryer to
175˚C (350˚F) for 5 minutes.
2 . Tie beef at 2cm (¾in) intervals with
kitchen string to form a compact shape;
brush with 2 tsp of the oil; 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 175˚C (350˚F) 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 let 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 175˚C (350˚F)
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 500g | 1lb, cook at 175˚C (350˚F)
for: rare 15–20 minutes, medium
20–25 minutes, and well-done
25–30 minutes.

TO TEST FOR DONENESS:

Insert a meat thermometer into the
thickest part of the meat. For beef,
the internal temperature should
reach: rare 55-60°C (130–140°F),
medium–rare 60-65°C (140–150°F),
medium 65-70°C (150–160°F),
medium-well 70-75°C (160–170°F).
and well-done 75°C (170°F).

60
 MAIN DISHES

CHICKEN SCALLOPINI
WITH MUSHROOM
& SPINACH
ACTIVE TIME: 22 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 4

1 pack (500g | 1lb) refrigerated

potato gnocchi
5 tbsp olive oil
2 tbsp rosemary leaves
25g | 1oz | ¼ cup finely
grated Parmesan cheese
4 boneless, skinless chicken breasts
(200g | 7oz each), cut in
half horizontally
3 tsp coarsely chopped thyme leaves
275g | 10oz mixed mushrooms,
sliced thickly
3 tbsp butter, chopped
1 tbsp lemon juice
1 clove garlic, crushed
30g | 1oz | ½ cup coarsely chopped
flat-leaf parsley
100g | 3.5oz baby spinach leaves

METHOD
1 . Place gnocchi in a bowl and season.
Add 1 tbsp oil, the rosemary and
Parmesan; toss well to combine.
2 . Place the air-fryer basket with the
basket base in the inner pot. Add
gnocchi mixture to the air-fryer basket.
Cover with the air-fryer lid. Select ‘Air
Fry’ and set temperature to 205°C
(400°F) and time for 13 minutes. Air-fry
until gnocchi is warmed and crisp.
Taking care, remove the air-fryer basket
with gnocchi, cover and set aside.
3 . Scatter chicken with thyme and
season. Select ‘Sauté’ high heat. Add
11⁄2 tbsp oil to the inner pot. When the
inner pot is hot, add chicken and sauté
in two batches for 2 minutes each side,
or until golden and cooked through.
Transfer chicken to a plate and cover to
keep warm.
4 . Add remaining oil to the inner pot,
then add mushrooms and season;
Sauté, stirring occasionally, for
4 minutes until golden and tender. Turn
off the appliance. Add butter, lemon
juice, garlic, parsley and spinach to the
inner pot; stir until butter melts and
spinach is lightly wilted.
5 . Serve chicken with mushroom
mixture and gnocchi.

61
 GLAZED MEATLOAF
Chilli sauce stirred into the meat
mixture and brushed on top makes
this dish extra irresistible
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR, 30 MINUTES
SERVINGS: 6
680g | 1½lb ground beef
2 eggs, beaten
54g | 2oz | ½ cup plain
dry breadcrumbs
182g | 6.5oz | ⅔ cup sweet chilli sauce
1 small onion, grated
1 tbsp Worcestershire sauce
⅛–¼ tsp cayenne pepper
62
METHOD
1 . Cut 25.5cm (10in) square piece of
baking paper. Gently mix beef, eggs,
breadcrumbs, 91g | 3oz | 1⁄3 cup chilli
sauce, onion, Worcestershire sauce and
cayenne; on baking paper, shape into
23x10cm (9x4in) loaf.
2 . Heat air fryer to bake at 150°C
(300°F). Transfer meatloaf with baking
paper to air-fryer basket. Cook until
meat thermometer inserted into centre
registers 70°C (160°F), 55 minutes,
brushing with remaining chilli sauce
during last 10 minutes of baking. Let
stand 15 minutes before slicing.

GLAZED DRUMSTICKS
AND WINGS
Barbecue sauce with a splash of
orange juice creates a tasty glaze
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 4
137g | 5oz | ½ cup barbecue sauce
½ tsp grated orange zest
2 tbsp orange juice
⅛ tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp ground cumin
1⁄4 tsp salt
¼ tsp pepper
4 chicken drumsticks, about
566g | 11⁄4lb.
4 chicken wings, about 500g | 1lb.
Assorted cooked vegetables, such as
courgette, multicolour peppers, red
onion and tomatoes (optional)
METHOD
1 . Heat 6.7-litre air fryer according to
manufacturer’s directions for air fry at
175°C (350°F). Line bottom of air-fryer
basket with baking paper. In small bowl,
combine barbecue sauce, orange zest,
orange juice and red pepper flakes;
reserve. In separate bowl, combine
garlic powder, cumin, salt and pepper;
rub all over chicken.
2 . Place chicken in air-fryer basket in
single layer; place in air fryer. Cook
until no longer pink near bone, 25–30
minutes, brushing with half of reserved
sauce mixture during last 5 minutes
of cooking time. Brush with remaining
sauce mixture. If desired, serve with
assorted vegetables.
MAIN DISHES
KETO FRIED CHICKEN to coat in buttermilk mixture. Cover;
ACTIVE TIME: 25 MINUTES refrigerate for 4 hours or overnight.
TOTAL TIME: 8 HOURS, 40 MINUTES Drain; discard marinade.
SERVINGS: 4 2 . Preheat a 6.7-litre air fryer to 205°C
(400°F) and set timer for 3 minutes.
237ml | 8fl oz | 1 cup buttermilk Spray basket with oil.
1 egg, beaten lightly 3 . Combine cornflour, all-purpose flour,
1kg | 2lb chicken wings, tips removed salt, pepper, herbs and spices in a large
Olive oil cooking spray bowl. Toss wings, in batches, in spice
2 tbsp cornflour mixture to coat.
1 tbsp all-purpose flour 4 . Taking care, pull out the air-fryer
pan and basket; place half the wings
3 tsp sea salt flakes
1 tbsp freshly ground black pepper in a single layer in basket. Slide pan
2 tsp dried thyme and basket back into appliance. Keep
2 tsp dried oregano temperature set at 205°C (400°F) and
1 tsp celery salt set timer for 15 minutes; cook wings,
1 tbsp sweet paprika turning halfway through cooking time,
2 tsp onion powder until golden, crispy and cooked through.
2 tsp garlic powder Transfer to an oven tray; cover to keep
1 tsp mustard powder warm. Repeat with remaining wings.
1 tsp ground ginger 5 . Meanwhile, finely grate rind and
1 medium lemon squeeze juice from lemon. You will need
77g | 3oz | ⅓ cup mayonnaise 1 tsp rind and 1 tbsp juice. Combine
Finely chopped flat-leaf parsley mayonnaise and juice in a small bowl;
season to taste. Sprinkle over rind.
METHOD Serve wings with mayonnaise and
1 . Combine buttermilk and egg in a parsley, if you like.
large bowl; season. Add wings; toss well
63
 DELICIOUS FISH TACOS
Make them your way – whether you want a little spice or a bit of tropical flavour
SPICY FISH TACOS
Coated in cumin-scented flour
and a quick-prep batter, these
fillets are sure to satisfy
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 6
2 eggs
188g | 7oz | 1½ cups all-purpose flour
1 tsp ground cumin
12 (75g | 3oz) codfish fillets
12 stand ’n’ stuff taco shells, warmed
4 cups prepared coleslaw
Radishes, jalapeños, soured cream
and lime wedges (optional)
METHOD
1 . In bowl, whisk eggs, 177ml | 6fl oz
| ¾ cup cold water and 125g | 4.5oz | 1
cup flour. In separate bowl, combine
remaining 63g | 2oz | ½ cup flour,
cumin, ¼ tsp salt and ¼ tsp pepper.
Coat fish in flour mixture, then egg
batter, letting excess drip off.
2 . Heat air fryer to air-fry at 205°C
(400°F). Coat air-fryer basket with
cooking spray. In 2–3 batches, air-fry
fish until golden and cooked through,
4 minutes per batch. Fill taco shells
with coleslaw and fish. If desired,
top with radishes, jalapeños and
soured cream, and serve with lime.
NOTE:
If you’re looking for a quick
week-night dinner idea, use
frozen fish fillets instead of
breading your own. Bake
them according to pack
instructions, or cook them
in the air fryer to make them
extra crispy.
64
TROPICAL FISH TACOS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
SERVINGS: 5
1 (567g | 20oz) tin crushed pineapple
in juice, drained
40g | 1.5oz | ¼ cup thinly sliced
red onion
½ small jalapeño pepper,
seeded, minced
1 tsp grated lime zest
2 tbsp lime juice
½ tsp salt
72g | 2.5oz | ⅔ cup
panko breadcrumbs
8g | ½oz | ⅓ cup cornflake crumbs
42g | 1.5oz | ⅓ cup all-purpose flour
1 tsp garlic powder
¼ tsp pepper
2 eggs
567g | 1lb 4oz codfish, cut into
10 pieces
1 (135g | 5oz) pack stand ’n’ stuff
crisp taco shells (10 shells)
282g | 10oz | 6 cups shredded
romaine or iceberg lettuce
METHOD
1 . Mix pineapple, onion, jalapeño, lime
zest, lime juice and 1⁄4 tsp salt; reserve.
In bowl, combine panko and cornflake
crumbs. In separate bowl, combine
flour, garlic powder, remaining salt and
pepper. In shallow bowl, lightly beat
eggs. Dip fish in flour mixture. Dip in
eggs and then crumb mixture.
2 . Place crisper plate in basket of
6.7-litre air fryer; coat with cooking
spray. Place basket in air fryer; heat to
205°C (400°F). In 2 batches, place fish
in air-fryer basket; coat with cooking
spray. Cook until opaque, 3–4 min. Fill
each taco shell with lettuce and fish.
Top with 1 tbsp pineapple salsa. Serve
with remaining salsa.
 MAIN DISHES

CRISPY BEACH
FISH TACOS
TOTAL TIME: 30 MINUTES
SERVINGS: 4

GUACAMOLE
1 medium avocado
2 tbsp chopped tomato
2 tbsp chopped fresh coriander
Juice of ½ lime
¼ tsp kosher salt

FISH STRIPS
500g | 1lb cod or halibut fillets,
cut diagonally into 16 (5cm | 2in
long) strips
1 tsp kosher salt
1 large egg, beaten
108g | 4oz | 1 cup
panko breadcrumbs
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp cayenne pepper
Olive oil spray

TAC O S
8 (15cm | 6in) corn
tortillas, warmed
89g | 3oz | 1 cup shredded
red cabbage
1 radish, thinly sliced
1 tbsp chopped fresh coriander
8 lime wedges

METHOD
1 . In bowl, gently mash avocado
with fork. Add tomato, coriander,
lime juice and salt. Stir well, cover
and set aside.
2 . Heat air fryer to 205°C (400°F).
Line baking tray with baking paper
or waxed paper. Season fish with
½ tsp salt. Place egg in shallow
bowl. On plate, combine panko,
cumin, garlic powder, cayenne and
remaining ½ tsp salt. Dip fish in egg,
then in panko mixture, shaking off
excess. Place on prepared baking
tray. Spray both sides of fish with
oil. Add enough fish strips to air-
fryer basket to make single layer;
cook 4 minutes. Turn fish; cook 2
minutes more, until golden and
crisp. Repeat with remaining fish.
3 . Place 2 strips of fish on each
tortilla. Top with 2 tbsp cabbage,
2 tbsp guacamole, radish slices
and ⅛ tsp coriander. Serve with
lime wedges.

65
 NOTE:
This is a wonderfully
flexible dish, so if you’ve
got leftovers (veggie
and/or protein), add
them in. And if you’re
watching your salt, try
low-sodium soy sauce.
66
CHICKEN
FRIED RICE
AC TIVE TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 4
Vegetable oil cooking spray
140g | 5oz | 1 cup
cooked chicken
740g | 26oz | 4 cups cooked
white rice
40g | 1.5oz | ¼ cup
chopped onion
32g | 1oz | ¼ cup
chopped carrots
34g | 1oz | ¼ cup
green peas
60ml | 2fl oz | ¼ cup
soy sauce
Sriracha sauce
METHOD
1 . Place tin foil in air-fryer
basket, or put a pan on rack.
2 . Mix chicken and next 5
ingredients. Add to air fryer.
3 . Cook at 205°C (400°F).
Stir halfway. Add soy sauce,
if needed.
4 . Serve with Sriracha.

³ȳJ0‫ٳ‬³ÁÈII0(
PEPPERS
Convenient tinned tomatoes
seasoned with mixed herbs and
garlic ensure these colourful
beauties cook up full of flavour
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR, 40 MINUTES
SERVINGS: 8
1 tbsp olive oil
1 onion, chopped
4 links Italian sausage,
casings removed
740g | 26oz | 4 cups cooked rice
2 (400g | 14.5oz) tins Italian
chopped tomatoes
1 (225g | 8oz) pack grated
mozzarella cheese
1 large carrot, grated
5 tbsp chopped fresh parsley
8 red, yellow or green peppers
METHOD
1 . In nonstick frying pan, heat oil over
medium heat. Add onion; cook, stirring,
until soft, 7–8 minutes. Crumble in
sausage; cook, stirring, until no longer
pink, 10 minutes. Transfer to bowl. Stir in
rice, tomatoes with juices, 113g | 4oz |
1 cup cheese, carrot and parsley.
2 . Heat air fryer for baking at 150°C
(300°F). Trim 2cm (¾in) from tops
of peppers; scoop out seeds. Fill
peppers with sausage mixture. Top with
remaining cheese, then pepper tops; in
2 batches, cook until tender,
30 minutes.
MAIN DISHES
BOOST IMMUNIT Y
WITH CARROTS
This versatile veggie gets its colour
from beta-carotene, a nutrient that
tamps down the spread of viruses
and bacteria. The effect is so
powerful that enjoying these veggies
can cut the risk of getting a cold in
half, plus help you recover 45% faster
if you do get sick. Bonus: Grating
them into our meaty stuffing locks in
moisture and adds a surprising hint
of sweetness.
67
 HERBED SALMON FILLETS
Heart-healthy salmon’s rich flavour is
enhanced by this slightly spicy herb
topping. Look for wild-caught if it’s
available at your market
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 2
2 (175g | 6oz) skinless salmon fillets
½ tsp salt
½ tsp ground black pepper
2 tsp olive oil
1 tsp paprika
1 tsp chilli powder
1 tsp chopped parsley
1 tsp thyme leaves
Garnish: thyme leaves, chopped parsley
68
METHOD
1 . Season salmon fillets with salt
a n d pepper.
2 . In a small bowl, whisk together
oi l, paprika, chilli powder, parsley
a n d thyme.
3 . Spread on top of fillets.
4 . Place fish in air-fryer basket or rack.
5 . Cook at 205°C (400°F) for 10 minutes.
6 . Remove from air fryer and garnish
with additional chopped parsley and
thyme, if desired.
 MAIN DISHES

TARRAGON CHICKEN
& GNOCCHI POT PIE
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 4

4 tbsp extra-virgin olive oil

1kg | 2lb boneless skinless chicken
thighs, cut into pieces
1½ tbsp butter
3 shallots, sliced thinly
2 cloves garlic, chopped finely
125ml | 4fl oz | ½ cup dry white wine
1½ tbsp Dijon mustard
178ml | 6fl oz | ¾ cup chicken stock
148ml | 5fl oz | ⅔ cup double cream
1 tbsp finely chopped tarragon
1 pack (500g | 1lb) baby or
regular gnocchi
Garnish: extra chopped tarragon

METHOD
1 . Select ‘Sauté’ high heat and preheat
for 5 minutes.
2 . Season the chicken. When the inner
pot is hot, add 1 tbsp oil and half the
chicken; sauté for 5 minutes or until
browned. Transfer chicken to a plate.
Repeat with another 1 tbsp oil and
remaining chicken; transfer to plate.
3 . Add butter, shallots and garlic to the
inner pot; sauté, stirring, for 3 minutes
or until softened. Add wine and sauté
for an additional 2 minutes or until
reduced. Add mustard, stock, cream
and tarragon; stir to combine and bring mixture. Place pie dish in the inner Blanc because they are high in
to a simmer. Return chicken to the inner pot. Cover with the air-fryer lid. Select acid and will contribute to the
pot and sauté for 10 minutes or until ‘Air Fry’ and set temperature to 205°C brightness of the dish. Avoid white
chicken is just cooked through. Turn off (400°F) and time for 10 minutes; air-fry, wines with oaky flavours as they can
sauté. Transfer mixture to a 1-litre pie turning halfway through cooking, until turn bitter when heated, and avoid
dish, ensuring the dish fits in the inner gnocchi is golden. ‘cooking wines’ as they are generally
pot. Rinse the inner pot and return to 5 . Serve pot pie scattered with extra not drinkable and contain additives.
the appliance. chopped tarragon.
4 . Combine gnocchi and remaining TI P: When a recipe calls for dry white
oil in a medium bowl; season. Scatter wine, choose a drinkable Sauvignon
gnocchi evenly over the chicken Blanc, Pinot Grigio, Pinot Gris or Pinot

69
 CARAMELISED ONION &
PROSCIUTTO BURGERS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 4

680g | 1lb 8oz ground pork

1 egg, beaten lightly
50g | 2oz | ½ cup finely
grated Parmesan cheese
61g | 2oz | ¼ cup onion relish
50g | 2oz | ¼ cup sage-and-onion
stuffing mix
8 slices prosciutto
1 romaine lettuce, shredded
4 brioche hamburger buns,
split, toasted
4 slices mozzarella
Extra onion relish and oven chips

METHOD
1 . Combine ground pork, egg,
Parmesan, relish and stuffing mix in
a large bowl; season with salt and
pepper. Shape into four patties.
Wrap 2 slices prosciutto around
each patty.
2 . Place the air-fryer basket in the
inner pot. Arrange patties in a single
layer in the basket. Cover with the
air-fryer lid. Select ‘Air Fry’ and set
temperature to 205°C (400°F) and
time for 10 minutes. Air-fry,
turning halfway through cooking,
until patties are browned and
cooked through.
3 . Place shredded lettuce and a
patty on the base of each brioche
bun; top with a slice of mozzarella
and extra onion relish, then
sandwich together with brioche
tops. Serve burgers with chips.
TI P: You can air-fry the brioche buns
for 4 minutes to toast. You can also
air-fry the chips, following the
pack directions.

70

TORTILLA
!RX¨‫ !ٳ‬Á0(
CHICKEN WITH
RANCH SAUCE
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
SERVINGS: 4
200g | 7oz tortilla chips
1 tsp dried oregano
1 tsp smoked paprika
1 tsp sea salt flakes
½ tsp mustard powder
31g | 1oz | ¼ cup flour
2 eggs
1kg | 2½lb chicken mini fillets
Olive oil cooking spray
RANCH SAUCE
115g | 4oz | ½ cup soured cream
116g | 4oz | ½ cup mayonnaise
118ml | 4fl oz | ½ cup buttermilk
4 tbsp finely chopped dill
1 green onion, sliced
1 tbsp lemon juice
METHOD
1 . Place tortilla chips in a large zip-seal
sandwich bag and seal. Use your hands
or a rolling pin to crush the tortilla
chips, then transfer to a shallow bowl
and stir in oregano, paprika, salt flakes
and mustard powder. Place flour in a
second shallow bowl. Lightly beat eggs
in a third shallow bowl. Dust chicken in
flour mixture, shaking off excess, then
dip in eggs and coat in tortilla chips.
Spray generously all over with oil.
2 . Place the air-fryer basket in the
inner pot. Cover with the air-fryer lid.
Select ‘Air Fry’ and set temperature to
175°C (350°F) and time for 3 minutes
to preheat.
MAIN DISHES
3 . To make the ranch sauce, combine
ingredients in a medium bowl. Transfer to
a serving bowl.
4 . Spray the air-fryer basket with oil.
Place half the coated chicken in the
basket, then place the perforated tray on
top and spray with oil. Place remaining
coated chicken on the tray. Cover with
the air-fryer lid. Select ‘Air Fry’ and set
temperature to 175°C (350°F) and time
for 15 minutes. Air-fry, turning halfway
through cooking, until chicken is golden
and cooked through.
5 . Serve tortilla chip-coated chicken with
ranch sauce.
TI P: You could also serve the chicken with
mayonnaise swirled with sriracha sauce.
71
 CHICKPEA BURGERS
Sink your teeth into this burger that
contains loads of hunger-fighting
protein and fibre, plus 25% of your
daily iron needs
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 4
2 tsp olive oil, plus more
½ white onion, diced
2 tsp kosher salt, divided
1 tsp freshly ground black pepper
1 (400g | 15oz) tin chickpeas, drained,
liquid reserved
55g | 2oz | ½ cup grated carrots
8 tbsp fresh parsley leaves, chopped
1 garlic clove, chopped
¾ tsp ground cumin
1 tsp Dijon mustard
1 tbsp tahini
31g | 1oz | ¼ cup all-purpose flour,
plus more
FOR THE PICKLED ONIONS
2 tbsp rice vinegar
1 tbsp granulated sugar
1 tsp kosher salt
½ red onion, thinly sliced
TO SERVE
Rocket, sliced tomatoes, vegan
wholemeal buns
72
METHOD
1 . Set air-fryer temp to 190°C (380°F).
2 . In a small saucepan on the stovetop
over medium heat, make the pickled
onions by combining rice vinegar, sugar,
salt and 60ml | 2fl oz | ¼ cup water.
Bring to a boil. Add the red onion and
turn off the heat. Set aside.
3 . In a medium frying pan on the
stovetop over medium heat, warm
the olive oil. Add the white onion and
season with 1 tsp salt and pepper. Sauté
until softened, about 2–3 minutes.
4 . In a food processor, combine the
white onion, chickpeas, carrots, parsley,
garlic, cumin, mustard, tahini, flour and
the remaining 1 tsp of salt. Pulse until
just combined. (If the mixture seems too
dry, add the reserved chickpea liquid
1 tbsp at a time.)
5 . Form the mixture into 4 equal-size
burgers. Transfer them to a plate that’s
been dusted with flour. Brush the
burgers with olive oil.
6 . Place the burgers in the fryer basket
and cook until golden brown, about 15
minutes. (Or you can sauté in a nonstick
frying pan over medium heat with 2 tsp
olive oil for 7–8 minutes per side.)
7. Remove the burgers from the air
fryer or frying pan. Toast the buns, top
with burgers and desired toppings.
TI P: You can store the pickled red
onions in the fridge for up to a week.
Excerpted from Healthy Vegan Air Fryer
Cookbook. Reprinted by permission of
Alpha, a division of Penguin Random
House LLC. Copyright © 2020 by Dana
Angelo White
 MAIN DISHES

TANGY BABY BACK RIBS

Our barbecue sauce comes together
fast, but if you’re short on time, sub
in a cup of your favourite brand
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 2 HOURS
SERVINGS: 4

1.5kg | 3lb baby back ribs

2 tsp smoked paprika
2 tsp onion powder
1 tsp mustard powder
½ tsp salt
205g | 7oz | ¾ cup ketchup
3 tbsp maple syrup
3 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp Worcestershire sauce
1 tsp cayenne pepper sauce

METHOD
1 . Cut ribs into 4 sections. In small
bowl, combine smoked paprika, onion
powder, dry mustard and salt. Rub
over both sides of rib sections. In pot,
combine ketchup, syrup, vinegar, garlic,
Worcestershire sauce and cayenne
pepper sauce; over medium heat, bring
to a boil. Reduce heat to low; cook until
thickened, about 5 minutes. Reserve.
2 . Place crisper plate in basket of
6.7-litre air fryer. Coat crisper plate with
cooking spray. Place basket in air fryer.
Heat air fryer for air-fry at 150°C (300°F).
In batches, place ribs, meat side down,
in single layer in basket. Cook, flipping
halfway through, until tender, about 40
minutes per batch. Brush 69g | 2.5oz |
¼ cup reserved sauce over ribs; air-fry
until glazed, about 2 minutes. Serve with
remaining sauce.

73
 CHICKEN GOUJONS
Store-bought buffalo sauce
guarantees plenty of flavour
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 6

91g | 3oz | ⅓ cup buffalo wing sauce

1 egg
54g | 2oz | ½ cup dry breadcrumbs
with Italian herbs
25g | 1oz | ¼ cup grated
Parmesan cheese
31g | 1oz | ¼ cup all-purpose flour
500g | 1lb chicken mini fillets, cut
into chunks
4 x 6cm (2½in x 1½in) pieces

METHOD
1 .In bowl, combine wing sauce and
egg. In separate bowl, combine
breadcrumbs, Parmesan, and ¼ tsp
pepper. Place flour in third bowl; add
chicken. Toss until coated. Dip in egg
mixture then breadcrumbs.
2 .Heat 6.7-litre air fryer to air-fry at
190°C (375°F). Coat air-fryer basket and
chicken with cooking spray. In batches,
place chicken in single layer in air-fryer
basket. Air-fry until cooked through,
8–10 minutes per batch.

Pair it with…
BLUE CHEESE
DIP
This creamy condiment gets
a touch of extra tang, thanks
to a dash of Worcestershire
sauce and a squeeze of
lemon. To make: In medium
bowl, combine 77g | 3oz |
1⁄3 cup mayonnaise, 80ml
| 3fl oz | 1⁄3 cup buttermilk,
50g | 2oz | 1⁄3 cup blue
cheese crumbled, 1 tsp
Worcestershire sauce,
1 tsp lemon juice and 1⁄4 tsp
garlic powder.

74
 MAIN DISHES

! «zInk0‫«!ٳ‬ȳÁ0(
DRUMSTICKS
Our smoky marinade and
crunchy coating transform ‘fried’
chicken into a tasty treat
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 55 MINUTES
SERVINGS: 4

177ml | 6 fl oz | ¾ cup buttermilk

1 tsp smoked paprika
1 tsp garlic powder
8 chicken drumsticks, about
1.5kg | 3lb
38g | 1.5oz | 1½ cups
crushed cornflakes
31g | 1oz | ¼ cup all-purpose flour

METHOD
1 . In large bowl, combine paprika,
buttermilk, garlic powder and ¼
tsp salt. Add drumsticks; toss until
coated. Let stand 1 hour. In separate
bowl, mix cornflakes and flour.
2 .Working with one piece at a time,
coat drumsticks with crumb mixture.
Heat air fryer to air-fry at 160°C
(325°F). Coat air-fryer basket and
chicken with cooking spray. Place
chicken in basket. Place basket in
air fryer. Air-fry until golden and
chicken is no longer pink near bone,
25–30 minutes.

75
 KARAAGE JAPANESE
‘FRIED’ CHICKEN
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 34 MINUTES + REFRIGERATION
SERVINGS: 4

1 tsp finely grated ginger, including

ginger juice
2 cloves garlic, crushed
1½ tbsp soy sauce
1 tbsp sake
1 tbsp mirin
680g | 1lb 8oz chicken thigh fillets, trimmed,
cut into pieces
150g | 5.5oz | 1 cup potato starch
(or cornflour)
2 tbsp sesame seeds
Cooking oil spray

TO SERVE
Mayonnaise, Japanese seasoning and
finely shredded cabbage salad with a
sesame dressing

METHOD
1 . Combine ginger, garlic, soy sauce, sake
and mirin in a large bowl; add chicken and mix
until well coated. Cover and refrigerate for 30
minutes to marinate.
2 . Meanwhile, combine potato starch and
sesame seeds in a bowl. Toss drained chicken
in the mixture to coat. Spray chicken with
cooking oil until well coated.
3 . Place the air-fryer basket in the inner pot.
Place a quarter of the chicken, evenly spaced,
in the basket, then place the perforated tray
on top. Place another quarter of the chicken,
evenly spaced, on the tray. Cover with the air-
fryer lid. Select ‘Air Fry’ and set temperature to
205°C (400°F) and time for 12 minutes. Air-fry,
turning halfway, until chicken is lightly golden.
Repeat with remaining chicken.
4 . Serve with mayonnaise, sprinkled with
Japanese seasoning and cabbage salad.

76
 MAIN DISHES

SPICED GARLIC
PRAWN PO’ BOYS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 16 MINUTES
SERVINGS: 4

3 eggs
135g | 5oz | 1¼ cups panko
(Japanese) breadcrumbs
1½ tbsp Cajun seasoning
24 uncooked medium prawns,
peeled, deveined
Olive oil cooking spray
4 long bread rolls
77g | 3oz | ⅓ cup mayonnaise
1 romaine lettuce, shredded
2 medium tomatoes, sliced thinly
3 gherkins, cut into rounds

TO SERVE
Extra mayonnaise, hot sauce, chopped
chives, extra gherkins and chips

METHOD
1 . Lightly beat eggs and 1 tbsp
water in a shallow bowl. Combine
breadcrumbs and seasoning in a
second shallow bowl. Dip prawns in
egg, then coat in breadcrumb mixture.
Spray generously all over with oil.
2 . Place the air-fryer basket in the
inner pot. Cover with the air-fryer lid.
Select ‘Air Fry’ and set temperature to
175°C (350°F) and time for 3 minutes
to preheat.
3 . Taking care, place coated prawns
in a single layer in the air-fryer basket.
Cover with the air-fryer lid. Select
‘Air Fry’ and set temperature to 175°C
(350°F) and time for 6 minutes. Air-fry,
turning halfway through cooking, until
prawns are golden brown and
cooked through.
4 . Split bread rolls horizontally, being
careful not to cut all the way through.
Spread bases with mayonnaise, then
fill with lettuce, tomatoes, prawns
and gherkins. Drizzle with extra
mayonnaise and hot sauce; sprinkle
with chopped chives. Serve with extra
gherkins and chips.

77

CRISPY FISH & CHIPS
Cornflakes are the secret to the
crunchy coating on this flaky cod
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES
SERVINGS: 4
116g | 4oz | ½ cup low-fat
mayonnaise
2 tbsp sweet relish
1 tsp lemon juice
17g | 1⁄2oz | ⅔ cup cornflake crumbs
½ tsp smoked paprika
31g | 1oz | ¼ cup all-purpose flour
2 eggs
4 (175g | 6oz) cod fillets
½ tsp salt
½ tsp pepper
500g | 1lb red potatoes, cut
into wedges
78
METHOD
1 . Heat 6.7-litre air fryer for air-fry at
160°C (325°F). Coat air-fryer basket
w i th cooking spray. In small bowl,
combine mayonnaise, relish and lemon
juice; reserve.
2 . In bowl, mix crumbs and paprika.
Place flour in pie dish. In shallow bowl,
beat eggs. Sprinkle fillets with ¼ tsp salt
and ¼ tsp pepper; dip in flour, then egg
and crumbs. Transfer to air-fryer basket.
Coat fish with cooking spray; insert
basket into air fryer. Cook fish until
thickest part is opaque, 7–10 minutes.
Serve fish with reserved tartar sauce.
FOR CHIPS
Coat air-fryer crisper plate with cooking
spray. Place in basket in air fryer. Heat
air fryer for air-fry at 175°C (350°F). Coat
potato wedges with cooking spray; toss
with remaining 1⁄4 tsp salt and 1⁄4 tsp
pepper. Transfer to crisper plate.
Cook until golden and tender, shaking
basket halfway through cooking,
15–20 minutes.
 MAIN DISHES

PORK ROAST WITH basket with baking paper. Lightly coat

BLOOD ORANGE GLAZE
Citrus juice, zingy mustard,
wine and fresh herbs reduce
into a stunning glaze for a pork
centerpiece that’s perfect for a
special gathering
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 2 HOURS
SERVINGS: 8
1 (1.5kg | 3lb) boneless pork loin roast
4 blood oranges, juiced, OR 237ml |
8fl oz | 1 cup tangerine juice
237ml | 8fl oz | 1 cup dry white wine
67g | 2.5oz | ⅓ cup sugar
xȳÁ«(‫ٳ‬ÁRçx0 113g | 4oz | ⅓ cup honey
WHOLE CHICKEN 1 tbsp white wine vinegar
A tangy rub and a sprinkling of 1 tbsp chopped fresh rosemary
paprika transform ordinary chicken 2 tsp Dijon mustard
into a golden, crispy centrepiece
that’s simply impossible to resist METHOD
ACTIVE TIME: 10 MINUTES 1 . Heat 6.7-litre air fryer according to
TOTAL TIME: 1 HOUR manufacturer’s directions for air-fry at
SERVINGS: 6 180°C (360°F). Line bottom of air-fryer
pork with cooking spray; season with ¼
tsp salt and ¼ tsp pepper.
2 . Place pork in air-fryer basket; place
basket in air fryer. Cook, flipping
halfway through cooking, until meat
thermometer inserted into thickest part
registers 65°C (145°F), about 45 minutes.
Let stand 5 minutes.
3 . Meanwhile, in small pot, combine
remaining ingredients with 237ml |
8 f l oz | 1 cup water; heat over medium-
high heat, bring to boil; reduce heat to
medium-low. Simmer until thickened,
30–35 minutes. Brush pork with enough
glaze to coat. Carve pork into 1cm- ( ½in)
thick slices. Serve with remaining glaze.
E A S Y VA R I AT I O N
Pomegranate-Thyme: Sub in 237ml |
8fl oz | 1 cup pomegranate juice for the
blood orange juice. Sub in chopped fresh
thyme for the rosemary. Continue with
recipe as directed.

2 tbsp Dijon mustard

2 tsp chopped fresh thyme
1 clove garlic, minced
1 (2-3kg | 5-6lb) chicken
¾ tsp paprika

METHOD
1 . Place crisper plate in basket of
6.7-litre air fryer; coat plate with cooking
spray. Place basket in air fryer. Heat
according to manufacturer’s directions
for air-fry roast at 150°C (300°F).
2 . In small bowl, combine mustard,
thyme and garlic; rub all over chicken. In
separate small bowl, combine paprika,
½ tsp salt and ¼ tsp pepper; sprinkle
into chicken cavity and over top of
chicken. If desired, truss. Place chicken,
breast side down, in fryer basket.
3 . Roast with timer set to 50 minutes;
cook 35 minutes. Flip. Roast until meat
thermometer inserted into thickest part
of thigh away from bone registers 75°C
(170°F), about 15 minutes.

E A S Y VA R I AT I O N
Apricot Dijon Chicken: Add 2 tbsp
apricot jam to mustard mixture; reserve.
Continue with recipe, brushing with glaze
during last 15 minutes of cooking time.

79
 TWISTED ALFREDO PASTA
WITH CRISPY CHICKEN
ACTIVE TIME: 25-30 MINUTES
TOTAL TIME: 25-30 MINUTES
SERVINGS: 2

INGREDIENTS FOR CHICKEN

1 (225g | 8oz) boneless,
skinless chicken breast
¼ tsp salt
1 tsp garlic powder
¾ tsp ground black pepper
½ tsp paprika
27g | 1oz | ¼ cup panko breadcrumbs
25g | 1oz | ¼ cup finely grated
Parmesan cheese
1 egg, beaten

F O R PA S TA
175g | 6 oz fettuccine
4 tbsp salted butter (½ stick)
2 large cloves garlic, minced
296ml | 10 fl oz | 1¼ cups double cream
125g | 4.5oz | 1½ cups grated
Parmesan cheese
½ tsp salt
½ tsp ground black pepper, plus extra
Fresh parsley leaves, for garnish

METHOD
1 . Place the chicken on a chopping
board. Use one hand to press it down
while you cut horizontally all the way
through the chicken to get two evenly
thick fillets (about 1cm | ½in).
2 . In a small bowl, mix the salt, garlic
powder, pepper and paprika together.
Spread the spice mixture all over the
chicken until both sides of the fillets
are covered.
3 . On a small plate, mix the panko and
Parmesan. Beat the egg in a shallow
bowl. Dip chicken fillet in the beaten
egg, then the panko mixture; repeat
with other fillet. Spray both sides of the
chicken with cooking spray. Place the
chicken in the air fryer, and cook on
180°C (355°F) for 14–15 minutes (or in an
oven preheated to 180°C (355°F).
4 . While the chicken breasts are
cooking, bring a pot of salted water to
boil, and cook the pasta according to
package instructions; drain.
5 . In a medium-size pan with high sides,
place the butter, and heat over medium
heat. Once it starts to sizzle, add the
garlic, and cook, stirring for about
1 minute. Add the double cream,
and allow it to heat through. Add the
Parmesan, salt and pepper. Mix well.
6 . Toss the pasta with the sauce, and
divide it between two plates. Add more
black pepper to taste, and top each plate
with one crispy chicken fillet. Garnish
with the fresh parsley and serve.

Reprinted with permission from Simple Food

4 You by Alexandra Johnsson. Page Street
Publishing Co., Jan. 10, 2023.

80
 MAIN DISHES

MUSHROOM TURKEY ROLL

Stuff and roll this tender centrepiece
ahead so all that’s left to do before dinner
is pop it in the fryer
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR, 30 MINUTES
SERVINGS: 4

1 (225g | 8oz) pack mushrooms, chopped

2 tbsp butter, melted
50g | 2oz | ½ cup chopped spring onions
27g | 1oz | ¼ cup dry breadcrumbs with
Italian seasoning
1.5kg | 3lb boneless turkey breast, skin intact
4 (30cm | 12in) pieces kitchen string
80g | 3oz | ¼ cup apple jam, melted

METHOD
1 . In a pan cook mushrooms in butter, stirring,
until browned, 10 minutes. Stir in spring onions
and breadcrumbs. Let cool.
2 .Remove tenderloin sections from turkey
breast; cover with cling film. Pound to 1cm
(1⁄2in) thick. Cover turkey breast with cling film;
pound to 8mm (5⁄8in) thick. Remove cling film.
Arrange tenderloins over breast; sprinkle with
1⁄4 tsp salt. Spread mushroom mixture over. Roll
up; tie. Heat air fryer to roast at 160°C (325°F).
Grease basket. Place roast in basket. Roast
until meat thermometer registers 70°C (160°F),
50–55 minutes, brushing with jam during last
10 minutes.

81
82
 DESSERTS

DESSERTS
YES, YOU CAN MAKE DESSERTS IN THE
AIR FRYER! HAVE FUN TRYING THESE
EASY RECIPES FOR CAKES, CUPCAKES,
BROWNIES AND MORE

STRAWBERRY APPLE CRUMBLE

Recipe, pg. 84

83
 (Photo, pg. 83)
STRAWBERRY
APPLE CRUMBLE
Serve these treats warm
with vanilla ice cream
ACTIVE TIME: 35 MINUTES
TOTAL TIME: 55 MINUTES
SERVINGS: 8

2 Granny Smith or Honeycrunch

apples, peeled, cored, thinly sliced
63g | 2oz | ½ cup + 67g | 2.5oz |
1⁄3 cup sugar
1 tsp lemon juice
1kg | 2lb | 4 cups strawberries,
hulled, sliced
4 tbsp butter, at room temp
83g | 3oz | ²⁄3 cup all-purpose flour
¼ tsp ground cinnamon
23g | 1oz | ¼ cup blanched almonds,
finely chopped
460ml | 1pt vanilla ice cream
Halved strawberries and mint

METHOD
1 . In pot, combine apples, 100g |
3.5oz | 1⁄2 cup sugar and lemon juice;
over medium-low heat, cook, stirring
occasionally, until apples are tender
and juices have reduced, 10–12 minutes.
Add strawberries. Cook, stirring
occasionally, until strawberries begin to
break down, 6–8 minutes.
2 . Combine butter, flour, remaining
sugar and cinnamon; stir until evenly
combined. Stir in almonds. Divide fruit
mixture evenly among 8 ramekins.
Sprinkle evenly with crumble mixture.
3 . Heat 4.7-litre air fryer to air-fry at
180°C (360°F). In batches, in air-fryer
basket, air-fry crumbles until golden
brown and fruit is bubbling, 8–9
minutes. Let cool slightly; top with ice
cream. Serve warm with strawberries
and mint.

84

NOTE
If you prefer your brownies
to be more cake-like than
fudgy, add more flour.
DESSERTS
BROWNIES
Top these brownies with
a scoop of vanilla ice cream
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 4
Vegetable oil cooking spray
63g | 2oz | ½ cup flour
6 tbsp cocoa powder
150g | 5oz | ¾ cup sugar
57g | 2oz | ¼ cup melted butter
2 eggs, beaten
1 tbsp canola oil
1 tbsp vanilla
1 tsp espresso powder
1/8 tsp salt
¼ tsp baking powder
84g | 3oz | ½ cup dark chocolate chips
METHOD
1 . Coat a 15cm- (6in-) square cake tin
with cooking spray.
2 . In a large bowl, combine flour, cocoa,
sugar, butter, eggs, oil, vanilla, espresso
powder, salt and baking powder. Stir
until combined. Fold in chocolate chips.
3 . Add batter to prepared pan.
4 . Place in air-fryer basket or rack. Cook
at 160°C (325°F) for 15 minutes or until a
toothpick inserted in the centre comes
out clean.
5 . Remove from air fryer and cool on
wire rack before slicing.
N OTE : Espresso powder, aka instant
espresso, has a smoother but more
intense flavour than instant coffee. If
you can’t find it in your grocery store,
you can substitute about 1.5 times as
much instant coffee.
85
 ORANGE CUPCAKES
These delectable treats are an
air-fryer surprise, flavoured with zest
and topped with a sweet cream
cheese frosting
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 3 HOURS, 30 MINUTES
SERVINGS: 10
188g | 7oz | 1½ cups all-purpose flour
¾ tsp baking powder
218g | 7.5oz | 1 cup 45% vegetable oil
spread, at room temp
200g | 7oz | 1 cup granulated sugar
2 egg whites
1 tsp grated orange zest
158ml | 5.5fl oz | ²⁄3 cup
semi-skimmed milk
½ (225g | 8oz) pack cream cheese
42g | 1.5oz | 1⁄3 cup icing sugar
177ml | 6fl oz | ¾ cup double cream
Orange wedges and orange zest curls
(optional)
86
METHOD
1 . Line 10 (7cm | 2¾in) round ramekins
or ovenproof baking cups with cupcake
liners. In medium bowl, combine
flour and baking powder; reserve. On
medium speed, beat vegetable oil
spread and granulated sugar until fluffy;
stir in egg whites and zest. On low,
alternately beat in flour mixture and milk Pro tip to…
until just combined. Divide batter evenly GRATE
among ramekins.
2 . Heat 6.7-litre air fryer to air-fry bake
CITRUS ZEST
at 160°C (325°F); air-fry cupcakes until You love the zing orange
toothpick inserted in centre comes out and lemon zest add to your
baked goods, but what if the
clean, about 18 minutes. Let cool in pans
fruit’s soft? Oily skin can slip
10 minutes. Transfer from pans to rack;
in your hands, especially if
let cool completely.
your zester is dull. The easy
3 . On medium, beat cream cheese and solution: Freeze the fruit for
icing sugar until smooth. Gradually beat 15 minutes. The firmed-up
in cream. On medium-high, beat until surface will be easier to
stiff, 1–2 minutes; spread over cupcakes. grate, plus the peels will
If desired, top with wedges and retain more of their natural
zest curls. oils to deliver an even bigger
flavour punch.
 DESSERTS

CLASSIC CARROT CAKE ginger, allspice, cloves, nutmeg) Keep temperature set at 160°C (325°F)
ACTIVE TIME: 20 MINUTES 225g | 8oz cream cheese, softened and set timer for 1 hour, 15 minutes;
TOTAL TIME: 1 HOUR, 40 MINUTES + 195g | 7oz | ¾ cup lemon curd cook until a skewer inserted into the
COOLING Thin strips of lemon rind, to serve centre of the cake comes out clean.
SERVINGS: 12 4 . Remove cake tin from basket. Leave
METHOD cake in tin for 10 minutes before turning,
3 eggs 1 . Preheat a 4.7- or 5.7-litre air fryer to top-side up, onto a wire rack to cool.
266g | 9.5oz | 11⁄3 cups firmly packed 160°C (325°F) for 5 minutes. Grease 5 . Meanwhile, beat cream cheese in a
brown sugar a deep 20cm (8in) round springform small bowl with an electric mixer until
215g | 7.5oz | 1 cup extra-virgin olive oil cake tin; line base and side with baking softened. Add 130g | 4.5oz | ½ cup
330g | 11.5oz | 3 cups coarsely paper; ensure the tin will fit into the lemon curd; beat until just combined.
grated carrots air fryer. 6 . Spread top of cake with lemon curd
117g | 4oz | 1 cup coarsely 2 . Beat eggs, sugar and oil in a bowl cream cheese; drizzle with remaining
chopped walnuts with an electric mixer until thick and lemon curd. Scatter with lemon strips.
312g | 11oz | 2½ cups all-purpose flour creamy. Stir in carrot and walnuts, then N OTE : Use a zester to create thin
11⁄4 tsp baking powder sifted dry ingredients. Spoon mixture strips of lemon rind; if you don’t have
3⁄4 tsp salt into tin; cover tin with foil. one, peel large pieces of rind, avoiding
½ tsp baking soda 3 . Taking care, pull out the air-fryer pan the pith, then cut into thin strips.
2 tsp pumpkin pie spice (cinnamon, and basket; place cake tin in basket.

87
 !R ! nÁ0‫«ٳ‬³¨ 0««ç
CUPCAKES
These from-scratch treats are sure
to delight from first sight to last bite
ACTIVE TIME: 1 HOUR
TOTAL TIME: 2 HOURS, 30 MINUTES
SERVINGS: 9

94g | 3.5oz | ¾ cup all-purpose flour

59g | 2oz | ½ cup unsweetened
cocoa powder
¾ tsp baking powder
340g | 12oz | 1½ cups butter, at
room temp
150g | 5oz | ¾ cup packed brown sugar
2 eggs
177ml | 6fl oz | ¾ cup milk
1 tsp vanilla extract
92g | 3oz | ¾ cup raspberries
+ additional
2 tbsp + 250g | 9oz | 2 cups icing sugar
10 drops liquid red food colouring
White nonpareils (optional)

METHOD
1 . Heat 6.7-litre air fryer to air-fry bake
at 160°C (325°F). Line 9 (7cm | 23⁄4in)
ramekins with cupcake liners. Combine
flour, cocoa powder, baking powder and
1⁄4 tsp salt. On medium speed, beat 113g
| 4oz | 1⁄2 cup butter and brown sugar
until fluffy, 2 minutes. On low, beat in
eggs then flour mixture, milk and vanilla.
Divide among liners. In 2 batches, bake
until toothpick comes out clean, about
14 minutes per batch. Cool.
2 . In food processor, purée raspberries
and 2 tbsp icing sugar; strain. Beat
remaining butter until fluffy, 2 minutes.
On low, beat in remaining icing sugar,
then berry mixture and food colouring.
On medium-high, beat until fluffy, 2–3
minutes. Transfer to pastry bag with
star tip. Pipe on cupcakes. Top with
additional berries. If desired, garnish
with nonpareils.

88
 DESSERTS

COOKIE PIE
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR
SERVINGS: 6

2 frozen deep-dish pie crust

(or make your own with frozen
shortcrust pastry (175g | 6oz)
5 tbsp butter, softened
133g | 4.5oz | ²⁄3 cup firmly packed
brown sugar
1 egg
1 tsp vanilla extract
125g | 4.5oz | 1 cup self-raising flour
Pinch of salt
42g | 1.5oz | ¼ cup semisweet
chocolate chips
152g | 5oz | ¾ cup assorted chocolates
Icing sugar, to serve

METHOD
1 . Preheat a 4.7- or 5.7-litre air fryer to
170°C (340°F) 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 170°C (340°F)
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 stir in chocolate chips.
4 . Fill pastry case with the filling;
smooth surface. Press chocolates into
top of pie. Place pie in basket; cover
with foil. Reset temperature to 160°C
(325°F) and set timer for 30 minutes;
cook until a skewer inserted into centre
comes out with a few crumbs attached
and top is browned and puffed.
5 . Dust pie with icing sugar; serve warm
or cool, with vanilla ice cream, if desired.

89
 BANANA CAKE WITH
CREAM CHEESE FROSTING
& MISO CARAMEL
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR, 50 MINUTES
SERVINGS: 8

113g | 4oz | ½ cup unsalted

butter, melted
100g | 3.5oz | ½ cup firmly packed
dark brown sugar
60ml | 2fl oz | ¼ cup corn syrup
69g | 2.5oz | ¼ cup white miso paste
2 eggs
225g | 8oz | 1 cup mashed ripe bananas
188g | 6.5oz | 1½ cups self-raising flour
63g | 2oz | ½ cup plain flour
1½ tsp ground cinnamon
59g | 2oz | ½ cup coarsely
chopped walnuts
118ml | 4fl oz | ½ cup buttermilk

MISO CARAMEL
340g | 12oz | 1 cup honey
237ml | 8fl oz | 1 cup double cream
1½ tbsp white miso paste

CREAM CHEESE FROSTING

368g | 13oz cream cheese
63g | 2oz | ½ cup icing sugar mixture

METHOD
1 . Grease a round cake tin; line base
and side with baking paper.
2 . Whisk butter, sugar, corn syrup,
miso and eggs in a medium bowl until
well combined; stir in banana. Fold in
combined sifted flours and cinnamon,
walnuts and buttermilk until well
combined. Pour mixture into tin and
smooth the surface. Cover loosely
with foil.
3 . Place the air-fryer base in the inner
pot, then place the tin on top. Cover
with the air-fryer lid. Select ‘Bake’ and
set temperature to 175°C (350°F) and
time for 1 hour, 10 minutes.
4 . Remove the foil, then re-cover with
the air-fryer lid. Select ‘Bake’ and set
temperature to 175°C (350°F) and time
for 20 minutes. Bake until a skewer
inserted in the centre comes out clean.
5 . Remove the pan from the inner pot.
Leave cake in tin for 10 minutes before
turning top-side up onto a wire rack to
cool completely.
6 . Meanwhile, to make the Miso
Caramel, select ‘Sauté’ high heat.
Add honey to the inner pot. Sauté for
3 minutes or until darkened. Taking
care, as mixture will splatter, stir in
cream, then miso until smooth. Cool.
7. To make the cream cheese frosting,
process ingredients until smooth.
Refrigerate until needed.
8 . Spread top of cake with cream
cheese frosting, then drizzle with
miso caramel.

90
 DESSERTS

NOTE
To make your own self-
raising flour, whisk together
125g | 4.5oz | 1 cup all-
purpose flour plus 11⁄2 tsp
baking powder and 1⁄4 tsp
fine salt for each cup called
for in the recipe.

RASPBERRY CREAM TART

ACTIVE TIME: 1 HOUR
TOTAL TIME: 3 HOURS, 30 MINUTES
SERVINGS: 10

26 Marie or Rich tea biscuits

finely ground
2 tbsp + 100g | 3.5oz | ½ cup sugar
7 tbsp butter, melted
2 eggs
38g | 1.5oz | ¼ cup cornflour
473ml | 16fl oz | 2 cups milk
2 tbsp butter, at room temp
1 tsp vanilla extract Pro tip to…
2 (175g | 6oz) punnets raspberries
2 tbsp seedless raspberry jam, melted
REMOVE
A TART
METHOD
WITH EASE
1 . Coat 23cm (9in) tart pan with
removable bottom with cooking spray. In Your berry tart turned
bowl, combine biscuit crumbs and 2 tbsp out fabulous – but
sugar; stir in 7 tbsp melted butter. Press in unmoulding the treat
bottom and up side of pan. Place rack in without losing a chunk
air-fryer toaster oven. Heat to air-fry bake of it can be tricky. Skip
at 175°C (350°F). Air-fry bake crust until the stress by setting the
set, about 10 minutes. Let cool. centre of the pan on an
2 . In bowl, whisk together eggs and overturned flat-bottom
cornflour. In pot, whisk together milk bowl. The bowl acts as a
and remaining sugar. Bring to a boil over third hand, helping hold
medium-high heat, stirring. the tart in place so all
3 . Gradually stir hot milk mixture into egg you have to do is gently
mixture. Return to pot; over medium-low wiggle the rim and let it
heat, cook, stirring, until thickened, 1–2 fall away cleanly.
minutes. Stir in 2 tbsp butter and extract.
Transfer to bowl. Cover with plastic wrap;
let cool. Whisk until smooth. Spread in
tart shell. Cover; chill 1 hour. Remove side
of pan. Transfer tart to serving plate. Top
with raspberries. Brush with jam.

91
 NOTE
Tart will keep
in an airtight
container in
the fridge for
up to 3 days.

92
 DESSERTS

TANGY LEMON TART

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 8

113g | 4oz | ½ cup butter,

chopped coarsely
31g | 1oz | ¼ cup icing sugar
156g | 5.5oz | 1¼ cups all-purpose flour
3 eggs
200g | 7oz | 1 cup white sugar
2 tsp finely grated lemon rind
118ml | 4oz | ½ cup lemon juice
Cooking spray
1 medium lemon, sliced thinly
2 tbsp white sugar, plus extra
Extra icing sugar, to dust

METHOD
1 . Preheat a 4.7- or 5.7-litre air fryer to
175°C (350°F) for 3 minutes. Grease a
20cm (8in) loose-based tart pan.
2 . Beat butter and icing sugar in a
small bowl with an electric mixer until
smooth. Stir in 125g | 4.5oz | 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 190°C (350°F) 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 PEANUT BUTTER BISCUITS medium speed, beat butter and brown
lightly golden. Dark brown sugar whipped into the sugar until combined, about 1 minute.
5 . Meanwhile, to make filling, place batter ensures these nutty delights Beat in peanut butter until smooth. Beat
eggs, white sugar, remaining flour, bake up with rich caramel goodness in egg and vanilla. Add reserved flour
lemon rind and juice in a medium ACTIVE TIME: 20 MINUTES mixture; beat until dough forms, 1–2
saucepan; whisk continuously over TOTAL TIME: 45 MINUTES minutes. Scoop out tablespoonfuls of
medium heat until mixture boils and SERVINGS: 30 dough and roll into balls. Using floured
thickens. Pour hot filling mixture into fork, make indentations in cross pattern
a bowl, then pour over hot tart base 188g | 6.5oz | 1½ cups all-purpose flour on tops of dough balls, flattening to
in basket. Reset temperature to 160°C ½ tsp baking soda about 4cm (11⁄2in) rounds.
(325°F) and set timer for 3–5 minutes; ¼ tsp salt 2 . Heat 4.7-litre air fryer to air-fry at
cook until filling is set. 113g | 4oz | ½ cup butter, at 160°C (320°F). Line basket with baking
6 . Remove tart pan from basket. Leave room temp paper; place in air fryer. In batches,
tart in pan on a wire rack to cool. 133g | 4.5oz | ²⁄3 cup packed dark place dough rounds 2.5cm (1in) apart on
7. Meanwhile, spray basket with brown sugar baking paper; air-fry until golden, 6–7
cooking spray. Sprinkle lemon slices 172g | 6oz | ²⁄3 cup creamy peanut butter minutes. Transfer to racks to cool.
with extra white sugar; place in basket. 1 egg
Keep temperature set at 160°C (325°F) 1 tsp vanilla extract E A S Y VA R I AT I O N
and set timer for 6 minutes; cook until Try PB&J biscuits: Make dough and
lemon slices are caramelised. METHOD bake as directed. In bowl, spread jam
8 . To serve, top tart with caramelised 1 . In medium bowl, whisk together over flat side of half of biscuits. Top with
lemon slices and dust with extra flour, baking soda and salt; reserve. On remaining biscuits flat side down.
icing sugar.

93
 Separating egg yolks and whites can be a messy task that
PRO TIP TO often results in broken yolks. Next time, try this no-stress
EASILY secret: Crack the egg into a funnel placed over a glass. The
white will slip through, leaving the yolk behind. Transfer the
SEPARATE EGGS yolk to a separate container before cracking another egg.

94
 DESSERTS

CHOCOLATE CHIFFON
LAYER CAKE
Impress everyone with this easy
from-scratch layered delight
ACTIVE TIME: 1 HOUR
TOTAL TIME: 3 HOURS
SERVINGS: 12

83g | 3oz | ²⁄3 cup all-purpose flour

30g | 1oz | ¼ cup cocoa powder
2 tbsp cornflour
1½ tsp baking powder
¼ tsp salt
4 eggs, separated
150g | 5oz | ¾ cup + 2 tbsp sugar
4 tbsp oil
2 tsp vanilla extract
126g | 4.5oz | ¾ cup dark
chocolate chips
177ml | 6fl oz | ¾ cup double cream
61g | 2oz | ½ cup raspberries

METHOD
1 . Grease 2 (20cm | 8in) round cake
tins. Line with baking paper; grease. Mix CHURROS ’N’ METHOD

CHOCOLATE SAUCE 1 . Mix sugar and cinnamon. Cut 3 sheets

flour, cocoa, cornflour, baking powder
and salt. On low speed, beat yolks,
150g | 5oz | ¾ cup sugar, oil, 1 tsp vanilla
and 118ml | 4oz | ¼ cup water. Beat in
flour mixture until fluffy, 2 minutes. In
separate bowl, beat egg whites until
stiff. Fold 1⁄3 of whites into chocolate
mixture; fold in remaining. Divide batter
between tins.
2 . Place rack in air-fryer toaster oven;
heat to air-fry bake at 160°C (325°F). In
batches, bake cakes until pick inserted
comes out clean, 18–20 minutes. Cool
10 minutes. Transfer from pans to rack.
Microwave chips and 118ml | 4oz | ¼ cup
water in 15-second intervals, stirring,
until smooth. On medium-high, beat
cream, remaining sugar and vanilla to
soft peaks. Reserve 1 tbsp chocolate
sauce. Transfer 1 cake to plate; top
with half of remaining sauce. Repeat
layering. Top with whipped cream,
berries and reserved sauce.
These cinnamon–sugar–coated
pastry sticks also make the perfect
complement to morning coffee or
afternoon tea
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 2 HOURS
SERVINGS: 12
100g | 3.5oz | ½ cup sugar
2 tsp ground cinnamon
6 tbsp butter, cut into pieces
¼ tsp salt
125g | 4.5oz | 1 cup all-purpose flour
4 eggs, at room temp
126g | 4.5oz | ¾ cup dark
chocolate chips
118ml | 4fl oz | ½ cup double cream
1 tsp coffee extract
baking paper to fit size of toaster oven
baking pan. Over medium-high heat, boil
118ml | 4oz | 1 cup water, butter and salt,
stirring, until butter melts. Add flour; stir
until smooth. Reduce heat to low. Cook,
stirring, until mixture comes together and
pulls away from pot, about 2 minutes.
Transfer to bowl. On low speed, beat until
cooled, 1–2 minutes. Beat in eggs one
at a time until smooth, about 2 minutes.
Transfer to pastry bag fitted with star tip.
Pipe logs (about 9x2cm | 3½inx¾in) on
baking paper, placing 5cm (2in) apart.
2 . Place rack in air-fryer toaster oven;
heat to air-fry bake at 220°C (425°F).
Transfer 1 sheet baking paper with piped
batter to toaster oven baking pan. Bake
until golden, about 20 minutes. Roll in
cinnamon-sugar. Repeat with remaining
piped batter. Microwave chocolate and
cream in 15-second intervals, stirring,
until smooth; stir in extract. Serve
with churros.

95

X«‫ٳ‬I«ç0«!R ! nÁ0
CHIP BROWNIES
These make the perfect base for a
brownie sundae!
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 8
Vegetable cooking spray
3 tbsp butter
100g | 3.5oz | ½ cup sugar
2 tbsp water
336g | 12oz | 2 cups dark chocolate
chips, divided
2 large eggs
1 tsp vanilla extract
83g | 3oz | ⅔ cup all-purpose flour
1 tsp baking powder
96
METHOD
1 . Preheat air fryer to 160°C (325°F).
Spray a 20cm (8in) square pan with
vegetable cooking spray.
2 . In a large saucepan over
medium-high heat, add butter,
sugar and water; cook for 1 minute,
then stir in half the chocolate chips,
stirring until melted. Remove from
heat; stir in eggs and vanilla.
3 . In a large mixing bowl, mix flour
and baking powder. Stir in chocolate
mixture, then fold in remaining
chocolate chips. Spread batter in pan.
4 . Bake 20–25 minutes.
TO FREEZE
1 . Let brownies cool completely in pan.
Wrap entire pan or individual brownies
in cling film, then foil; freeze for up to 3
months. Let thaw and serve.
FLOURLESS
CHOCOLATE CAKE
٨JnÈÁ0z‫ٳ‬I«00٩
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 4 HOURS
SERVES: 16
252g | 9oz | 1½ cups + 112g | 4oz |
2⁄3 cup dark chocolate chips
113g | 4oz | ½ cup butter, cut
into pieces
6 eggs, separated
150g | 5oz | ¾ cup granulated
sugar replacement
1½ tsp vanilla extract
144g | 5oz | 1½ cups super-fine
blanched almond flour
Whipped cream and raspberries
METHOD
1 . Coat bottom of 20x7.5cm (8x3in)
springform pan with cooking spray.
Line bottom with baking paper; coat
with cooking spray. Heat 6.7-litre air
fryer according for air-fry bake at 135°C
(275°F). In large microwave-safe bowl,
microwave 252g | 9oz | 11⁄2 cups chips
and butter in 15-second intervals,
stirring, until smooth.
2 . In clean bowl on medium-high speed,
beat egg whites until stiff, 2–3 minutes.
Stir sugar substitute, yolks, vanilla,
1⁄4 tsp salt and 80ml | 3fl oz | 1⁄3 cup
water into chocolate mixture; stir in
almond flour. Gently fold in egg whites.
Spread in pan. Set air-fry timer for 55
minutes. Transfer pan to air fryer. Bake
until set along edge and pick inserted
in centre comes out slightly wet, about
55 minutes. Cool on rack. Remove side
of pan. Invert cake onto serving plate.
In microwave-safe bowl, mix remaining
chocolate chips and 3 tbsp water;
microwave in 15-second intervals,
stirring, until smooth; cool slightly.
Spread over cake. Top with whipped
cream and raspberries.
 DESSERTS

LEMON & BLUEBERRY

CHEESECAKE
ACTIVE TIME: 18 MINUTES
TOTAL TIME: 48 MINUTES + 6 HOURS
CHILLING
SERVINGS: 8

5 tbsp unsalted butter, melted

110g | 4oz graham crackers or
digestive biscuits
680g | 1lb 8oz cream cheese, at
room temp
3 eggs
1 tin (400g | 14oz) sweetened
condensed milk
2 tsp grated lemon rind
½ tsp sea salt flakes
280g | 10oz | 2 cups frozen
blueberries, thawed
2 tbsp lemon juice
67g | 2.5oz | ⅓ cup sugar

METHOD
1 . Grease a 18cm (7in) springform
cake tin with a little of the melted
butter; line base with baking paper.
2 . Process biscuits to fine crumbs.
Add remaining melted butter and
process until combined. Press
mixture over the base of the tin.
Freeze for 10 minutes.
3 . Meanwhile, beat cream cheese in
a large bowl with an electric mixer
for 2 minutes or until smooth. Add
eggs one at a time, beating well
after each addition. Add condensed
milk, lemon rind and salt; beat for
2 minutes or until creamy and
smooth. Transfer mixture to a bowl.
4 . Place the air-fryer base in the
inner pot. Lower tin into the pot.
Carefully pour cheesecake mixture
into the pan. Cover with the air-
fryer lid. Select ‘Air Fry’ and set
temperature to 150°C (300°F) and
time for 30 minutes. Air fry until
cheesecake is firm around the edge
with a slight wobble in the centre.
Remove the air-fryer lid. Leave to
cool in the inner pot for 1 hour, then
transfer tin to the fridge for at least
6 hours to chill.
5 . Meanwhile, to make the blueberry NOTE
syrup, place blueberries, lemon If you don’t have a food
juice and sugar in the inner pot. processor, crush crackers/
Select ‘Sauté’ high heat. Sauté for biscuits in a sandwich bag with
8 minutes until syrup is thickened a rolling pin. Place in a bowl
and stir in the melted butter.
slightly. Transfer to a bowl and
refrigerate until needed.
6 . Release cheesecake from the
pan and transfer to a plate. Serve
drizzled with blueberry syrup.

97
 ªÈX!k & E A S Y
AIR FRYER
CVTZaV3Ē\
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Quick & Easy Air Fryer Recipe Book First Edition (LBZ5752)
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 The content in this book was
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 QUICK & E A SY
AIR FRYER
CVTZaV3Ē\

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