Simpler, healthier food for when you're short on time| WELCOME In today’s busy world, when you've been running ‘round all day trying to get everything done, it can be ‘exhousting to come home or end the day having to put tagethera meal for yourself or your household ‘the last thing you want to do is cook ut you want to put togather c healthy meal to eave you feeling any \wors9, this book i for You, Mako the mast of your ait fryer by roasting, baking or griling delicious, halthiar ‘meals in just 20 minutes. Youll net only save time and energy. but itl cost you less to0,20-Minute Air Fryer Moos is packed with over 100 breakfasts, lunches, inners, snacks and sweet treats that you can have ready inno time, Dig in and enjoy! DISCLAIMER Cooking times and results may vary dopending on tho make and eopacity ‘of your a fryerCONTENTS F All-in-one breakfast rolls Blueberry oat muffins Buttermilk biscuits: ‘Mushroom eggs Benedict ‘American-style mega burger Crunchy nut and seed granola Poached egg pots Start-the-day toasties Breakfast berry breads Cinnamon French toast 27 Fennel, cheese and chestnut salad with honey dressing 29 Steak and tomato salad with basil oll dressing 30 Goat's cheese tartlets 3) Green goddess chicken salad 52 Harissa chicken nourish bow! 53 Halloumi-stutfed peppers 34 Mexican corn on the cob 36 Mozzarella risotto cakes 27 -Polenta chips with almond zaatar salt 38 Not-so-naughty late-night kebab 39 Bacon and broccoll frittata 4) Prawns with aioli 42 Roasted crunchy tomatoes 43 Broccoli, herb and Tomato and feta Tyanbledeaes fe Light Bites EB) 2 svocadoandcougtte chips 35 Chicken sprout and spring Ty ‘onion gyoza FEM 20 Easyeggs with bubble F4 and squeak ° oO Socetag Speledsnimen wien 55 ate toste a 3 Yonchwe nares sagt 3 hrerov age 4s Sento afer Stapp onion Sciecsociaumm Apia 7 Tennocchctontuget 55 Minmutngizas “Tranche wn 2 Cheey petted be chose 49 Ultimate garlic bread 57 Creamy bean gratin60 a 62 63 65 66 67 68 69 70 n nR B % 8 7 8 79 80 al 83 84 as Black bean quesadillas, with salsa Cheat's chicken satay Cheat's steak Béarnaise with rosemary chips Chicken peperonata Ciabatta pizzas Express pizza Fast fish supper Gourmet fish finger and tartare sarnie Healthier sausage and mash Herb-crusted cod ‘with petits pois Kebab-shop pizzas Lamb chops with italian bean salad Lemon lamb Peri-Peri chicken and chorizo burger Pork schnitzel with winter slaw ‘Salmon tacos Sea bream with vegetable couscous ‘Salmon with parmesan and fennel crust Spiced lamb flatbreads with herby yoghurt Spicy veggie tacos Stiracha vegan hot dogs Steak and egg sandwich Sticky chicken drumsticks 86 87 89 90 1 92 93 95 96 o7 98 99 101 102 103 104 105 Sticky glazed chicken with hoisin sauce Thal beef and noodles Ultimate burger Tikka salmon kebabs with minty yoghurt Turkey and chorizo burgers Warm halloum! and couscous salad Friday night mushroom burger Sesame tuna with noodles LAvegan burgers. Prawn filo parcels Chorizo mac 'n’ cheese Cauliflower and spinach gnocchi bake Gridaled Vietnamese-style pork patties Speedy fried chicken Speedy spiced salmon Harissa-spiced pork with Med veg, All-in-one sausage and squash roast Amaretti biscuits Scotch pancakes with banana, maple butterscotch and peanut sauce Baked nectarines with orange and honey Blueberry jam scones Cherry and amaretto souffiés with cherry and raspberry sauce Chocolate chip peanut butter cookies Coconut macaroons Filo plum and custard tart Hazelnut sandwich cookies Melting middle chocolate pots Orange cupcakes Quick cupcakes Roasted pears Blackened bananas with Ice cream and coconut, toffee sauce Sticky toffee apple tarts Quick upside-down cheesecake Mars bar cookies, Friands with gooseberries and hazelnuts Dulee de leche and nutella overload biscuits Jamtarts Q ° Fe GF ul be 7BREAKFASTS 10 cy ry ry rr oo rT Fy Fy POO Py Cee Dag PO ea aed Perro ULny Cena Ceo Nace Doe ag ted CU Noon BOUT PattA proper fry-up, encased in crusty bread rolls 4 Sminutes ‘Tminutes 4 crusty bread rolls 100g (3/402) chestnut mushrooms, sliced Olive oil spray Brashers streaky bacon 78g (2¥%.02) spinach, lightly rinsed eggs 78g (2%02) baked beans Parsley, to garnish Cutoff the tops ofthe bread rolls and hollow out the insides, leaving lem (kin) of bread on the crusts. Use the bread that youive removed to make bbreadiorurmbs Hea the air fryerta 1B0"C/350°F. For the filing, spray the mushrooms with ot place in a small dish and cook the bacon on the side with the ‘mushrooms in the ole fryor for 2-3 mine ‘side. Microwave the spinach for 2 ‘mins on high to wit Divide the filing between eaich roll Crack an egg into ‘each, season and cook for 8 mins, ‘spoon over the boans and cook for @ further 8 mins. Add the parsley and serve with the rol ids,Perfect as a morning snack or breakfast on-the-go 2 Jominutes 5 minutes, perbatch 100g (3102) sett. white flour 100g (3/402) setf-raising brown flour tsp bicarbonate of soda p baking powder (oz) oats, pus itosp {609 (202) goldan caster sugar 180g (602) blueberries 2eggs 280mi (8fi oz) soured cream ‘tbsp runny honey ‘tbsp suntiower oll ing Heat tne air tryer to 160°C (325°. Sift the white ond brown fours into ‘a bowl. tipping in tho bran fftin tho siovo, Add the bicarbonate of sodo, baking powder. oats and sugar ‘and stir together to mix Sprinkte in the blueberries. Boat tho oggsin a largo jug. thon ‘add the soured cream, honoy and olland pect togothr with fork. Tip the egg mixture into the ary ingredients and gently fold together, stirring until ust combined, Avoid ‘ovor-mixing, «few lumps are fine. Spoon the mixture into the muffin cases. Sprinkle with oats and bake {or 15 mins until wolrrisen and palo golden, You may need te cookin ‘hwo batches, Check thoy are cooked ‘through with @ small skewer. ft ddoasnt come out clean, ade a ‘couple of mins. Serve warm or coldThese are quite scone-like ~ soft, fluffy and delicious split and served warm with butter. You'll need to bake them in two batches. They also freeze well (1b) plain flour tbsp baking powder Yétsp bicarbonate of soda ‘tsp ground black pepper tsp caster sugar 175g (602) chilled butter, cubed 378m (13102) buttermilk, plus Wbsp ‘extra for glazing 10g (oz) chopped chives 25-804 (1-207) Cheddor cheese, grated THEM (2%in) cutter Sit together the four baking powder. bicarbonate of soda, Itsp salt, the popper and sugar into alarge mixing bowl Using 2flat- bladed knives, oF your fingers, cut o ub the butter into the ary ingrocionts unt the mic resembles coarse crumbs Make a win the centre and pour in the buttormilk Str with o fork unt it forme a sot ‘doughy mass, but don't over mix the dough sooms alitle dry, odd an extra splash ot buttermik Heat the air ryer to 180°C /375°r. at the dough aut on atloured surface toa shape of around 25¢m (9kin) across and 2em (Kin) thick Using the cutter, cut out 2 rounds re-roling the dough as necessary. Mix the oxtra buttoerik with tbsp water to ‘make @ glazo and brush on top of each round, ‘Scattor on the chives and cheese, pushing ‘thorinto the dough « lite 20 they dont fy off in the or tryar. Bake for 14 minutes until hot. ‘rusty and fairy brown, They dont spread vory mich so you should be able to bake them in ‘wo batches allow to co0l for @ few minutos on ‘awiro rack then serve.COOK'S TIP eter) EE eT)1) ay rm) 4 hy < 4 my 4 Cy MUSHROOM EGGS BENEDICT A classic eggs Benedict is served with ham, but mushrooms add a wonderfully savoury flavour SERVES 4 PREP TIME 10minutes AIR FRYER TIME Nminutes $5009 (ib 202) mixed mushrooms (chestnut and button) + 80g (1oz) unsalted butter, melted 2tbsp raposecd oil 2gatlic cloves, crushed large eggs 4009 (408) spinach 4 English muffins Grating of fresh nutmog + Small Bunch of chives, snipped FOR THE HOLLANDAISE SAUCE: + large egg yoke + ateplomon juice wine vinegar 120g (02) unsoited butter, melted and cooled 1 To make the hollendaige, whizz the egg yolke in aprocassar for min. Ina pan. heat tho lemon juice and white wine vinogar until steom comes off the surface. With the processor running, gradually pour in the hot lemon juice and vinegar then slowly pour in ‘tho motted butt unt the sauce is thick ‘Season and keep worm over a pan of warm water. Heat the airryer to 200°C/400°F 2 Toss the mushrooms in the butter, ol ond {garic, season well and cook in a dich in the Air fryer for7 mins. string once. 3 Meanwhile, ach the eggs in pan of brely simmering water for 3 mins each. Microwave the spinach on high for min, 4 plt ond toast the muffins for 2 ins side ln tne al fryer, top each with wited spinach, ‘a grating of fresh nutmeg, the cooked ‘mushrooms endl a poached egg. Spoon over snipped chives over the top,AMERICAN-STYLE MEGA BURGER Who says burger = minced beef? Try this wholesome chicken version, layered with bacon, lettuce, tomato and avocado SERVES 4 PREP TIME Sminut AIR FRYER TIME 14 minute + Smini chicken fillets + Olive cil spray + 2tep chicken seasoning + Arashers maple cured bacon batta rolls, halved + Atbep mayonnaise + Tbeef tomato, sliced + Mittle gom lettuce + Tavocado, peeled, and sliced step chill jam 1 Heat the air fryer to 180°C/950%F ‘Spray the filets with ol then sprinkle with chicken seasoning, sea salt and block pepper, 2.Co0k the chicken for 2 mine unti ‘golden, turning hattway. After 8 mins, {ld the bacon andl cook for 2 mine ‘each side, ‘3 Toast the ciabatta raléin the a fryer for min each side. smother the split role with mayo, then layer up tomato, lottuce loaves, chicken, ‘bacon and avocadse, fishing with the chili jam. i) PI m ro za il > 7) 4 wnae BPE Eb ETT)You'll need to bake this in two batches, but it will keep for a few weeks in an airtight container 6 ‘Sminutes ‘2minutes, perbateh 2009 (702) rolled oats 180g (502) mixed raw nuts, such as almonds and pecans 100g (2%02) pumpkin seeds 100g (3%02) suntlowor seeds Itbsp ground cinnamon tbsp rapeseed or sunflower oll {tbsp maple syrup 100g (3%02) raisins 30g (102) goji berries Hoat tho ar fryor to 180"0/360°F. Mix veds, cinnamon togethor the oats, nuts, ‘anda pinch of sea eat Sti through t {and maple syrup, ensuring everything is well coated Spread the mixture in on even layer ina lined dich onl bake for 10 mine. tir through the rising and goji berries and bake for a further 2ming Leave to cook then store nan airtight Contoiner. te great served with yoghurt and frosh bories.A very quick and easy dish for a top-notch brunch 2 5 minut minutes ‘Small handful of spinach Atbsp créme fraiche 2ogge 2slices crusty white bread 30g (loz) smoked salmon, 2ramekin dishes Hoat tne alr fryer to 70°C 225%. Place the spinach in a bow and mierowave for2 mins on high to wit. Divide the oréme fraiche and ‘spinach betwoon the ramekins, ‘season, Crack the egg on top with @ lite extra seasoning, Bake for 10 mins fora runny yolk. 18 mins for st Toast the broad inthe aie fryor for 2 mins each side, Before serving. ada the smoked salmon ond serve with the toastA colourful dish to make for a weekend brunch 350g (1202) xparagus, trimmed Olive ollspray 4 small Bunches of cherry tomatoes onthe vine 8 booconcini (small mozzarella) oF 2 balls mozzarella, quartered tbsp thyme leaves, chopped 8 sees Parma ham 4 thick sees sourdough broad Tolove of garie, halved Extra virgin olive ol to crzalo Baleamie vinogar, to drizzle Hoat the ar tryor to 180°0/360°F. Spray the ‘asparagus with ol and season, thon a fry for ‘round 6-12 mins, depending on the thicknoss lof the asparagus. Add the tomatoes ang 00k for 2mins, Sot asico, Meanshie, pa the mozzarella dry on kitchen paper. Sprinkle thyme onto a plate ‘and soason Roll the mozzarella ighty in tho thyme. then wrap « pioce of ham around each to form a parcel. Put onto an ai fryer liner and cook for 8 mins Toast the bread in the air fryer for a minute ‘aside, thon rub with the gor. Top the toast with the asparagus, tomatoes and ‘and balsamic,Pushed for time? Use a pre-made bread dough or a packet mix, and scatter a little of the crushed cardamon over the fruit before air frying. You'll need to bake these in two or three batches 6 20 minutes, plus rising ‘Mminutes, perbatch ‘cardamom pods 400g (1402) strong white bread flour Sthep castor sugar 2tep oasy blend dried youst 75g (2%02) salted butter 5m (611 02) warm milk yom! (3%0z) creme fraiche bsp blueberry or othor borry jam of your choice 300g (1002) frosh soft fruit of your choice Beaten egg, to glaze 2tbsp vanilla sugar Remove cardamom seed from pods and crush in@ pestle and mortar. Tip into a bow {and ada the flour, sugar andl yoast Malt the butter and mix withthe worm mi thon ada 12 bow. sizing with around bladed knife to mate @ dough. Tip the dough to. floured surface and knead for about 10 with @ dough hook attachment an knead for 5 mins. Turninto a ightly oled bow cover with eling wre and leave in a warm piace to {or about th or until doubled in si20, Heat the ai fryer to 10°0/375°F Tip the dough on toa floured surface andl out into 6 piocos. Roll each into a etcle about 15em (Gin) in diameter, Put 3 cies on toapiece of baking parchment {yor basket. Spread little exome fraiche In the contre of each, add spoonful of jam then top with fruit Bring up the edges ofthe dough over the fling, pinching togother to form cases, leaving tho frit showing in the centre. Bush with beaten ogg and! sprinkle with vanilla sugar, Air {ty fort mine unt risen and golden, Repeat with the second bateh. Transfer toa wire rack tocool sightlyCrisp egay bread with no frying required! 2 large eggs ‘380m! (1241 oz) milk 8 slices bread (we used Milk Roll for circular slices) Wkhsp caster sugar {Rep ground cinnamon ig (402) butter 310g (202) caster sugar {609 (202) pocans, roughly chopped ‘Mascarpone or cream To make the cinnamon sugar combine both ingredients and mix well For the pecan crunch, mett the butter and suger na small pan untila caramel forms, making sure itdoesnt burn. Tip in the pecans, toss through and ppour onto a sheet of baking paper to cool. Chop roughly. Heat the air fryer to 200°C/400°r. Boat the eggs and mik together and pourinto a large dish Dip the bread ane slice at atime into the 89g mix and airfry four slices at atime for 2 ‘ming on one side, then tip and cook fora further 2 ‘mins or unt golden brown, 'Sorvain a stack, sprinkiod with cinnamon sugar tend pecan crunch, Adel mascarpone or cream.Scrambled eggs just went upmarket, with a Mediterranean twist 4 15minutes minutes 200g (1002) chorry tomatoes athep olive oll ‘Itbsp balsamic vinegar ‘Itbsp dried oregano red onion, sliced 2 garlic cloves sliced S.oggs, beaten 1009 (302) feta, crumbled Isp dukkah, or sesame seeds Zest & lomon Handful dill fronds, chopped, to garnish 2tspharissa 3tbsp strained Greok yoghurt Hoat the air fryer to 1909/3756 Put the tomatoes into an ovenproot dish with tbsp oll, the vinegar and oregano. Season with sea salt Arey for 5-8 mins Lnti softening anc starting to burst Put the romaining olin alarge frying pan over « meatum neat. Add tne onion ‘on 600k for 10 mins unt softening. Add the gatlic and cook or 2 mins more. ‘Season the eggs, then pour into tho {ying pan and stir continuously unt you ‘get creamy. glossy eggs that are just ‘scrambling Remove from the heat and stir inthe tomatoos. Serve sprinkiod with feta, dutkah, lemon 20st and ll Mix tho harissa with the Greok yoghurt and serve on the: side. Gril flatbread to-go witht it youtike.25 cry cry Er FT 32 ev ery 38 Er a FIGS mies) PO aa ed ea iret Bae AND SQUEAK Nee Oa oni PWC tg ced eed BASILOIL DRESSING Cur Scary Cte Bete tne Dea Dead prt Pres cU CONT Re) Pru UET thy Dead ro EYP UL Teta COLO E a) rey rs oy ar oy 4“ co cd cry cy ey Poe a uly OL Pete ete cy Pe ee nooo Ee OL WASABISLIDERS Fae eae oe Rete Ue ets ‘TEX-MEX CHICKEN BURGERS See Pace ity eu U aU) Pray SL rod Pd CN aL Prec Daan a2) Ce) MUSHROOMS OULUun uw = a FE F be a AVOCADO AND COURGETTE CHIPS Crisp fries in a cheesy crumb, minus the deep-frying, work brilliantly in an air fryer SERVES 4asasnack PREP TIME Sminutes AIR ERYER TIME 10 minutes I medium egg, beaten 2tbep plain flour, soasoned 80g (202) broaderumbs 80g (202) grated parmesan Tunripened avocado Teourgette, cutinto chipsBest of all, you can cook them from frozen. If you're pushed for time, buy the wrappers from Asian supermarkets Make a batch for the freezer fora . Mest snack or nbote with inks Around 30 20 minutes, plusresting 200g (702) plain flour, sited Oil spray 128g (402) chicken broast, cut into chunks 3 spring onions, sliced 60g (202) Brussels sprouts, sliced 2tap grated ginger 2tsp grated garlic 3tsp soy sauce 2tsp sesame seed oil, plus extra, to drizzle ‘Al0cm (4in) round cutter Mix the flour and ktsp fine salt in @ Pour in 150ml (St 2) hand-hot water, alittle ot atime, and mix unt combined. You may net need ‘ll the water. Transfer toa lightly sur sna for 10 ste, Divide mine until smooth and t 2nd rollin Wrop in ting For the filing. blitz al the ingrocionts im and rest for 30 mins. ina food processor. Fry tsp of the mix andl cheek the eeasoning, Lightly dust a work surface and a baking tray. Rollout the dough unt {8 thin os possible, Cut out circles wth tor, transfer to the tray ond the ‘cover loosely with cling fin to prevent them from drying. You should have ‘round 30 gyoza wrappers. spoon itp of fiting into the centre of ‘each wrap 2 rim with water then crimp together using your thus ‘and forefinger. You can cook them straight aay oF cover witn cing fim and ‘otigorato for up to 6 hs freezing place the baking tain the freezer ~ once soi, nstor gyora toa froozer bag mn To cook on. spray the gyoza ‘thoroughly with oll, ada tie water to the air fryer underneath the basket 260° Ar fry leat the air fryer to 180° in batches, ensuring they arent too ‘lose together. for § mins, turning \y through To cook trom fresh, ‘allow 4-5 mins. Serve with a spicy chil dipping sauce,LIGHT BITES EASY EGGS WITH BUBBLE AND SQUEAK A very British dish which is also a great use for leftover potato and vegetables MAKES 4 PREP TIME 10minutes 1 Bring the pototoas and parsni AIR FRYER TIME 18 minutes boll in a pan of cold water, simmer for 5 + 400g (1402) potatoes, peeled 2 Microwaive the greens on high ina ‘and chopped tor, covered with cling Snel soos ARE oe ocr ec oor folele) a $x the mash andthe mustar eee Season and shape nt four patie Cees Sproy wit olla cook for min, persenaenrers fipping hata through ein Moa ry the eggs Serve the the meming patties each topped with an egg,There's a wonderful combination of textures in this salad - crunch from the fennel, creaminess from the cheese and a hint of sweetness in the dressing 4 Jominutes Jo minutes 2tbep honey Rep Dijon mustard 2tbep lemon juice Gthep olive oil 2tbsp walnut halves 2 fennol bulbs, trimmed and halved, fronds chopped ‘ind resorved 175g (602) cooked chestnuts (vacuum-packed are fine), roughly chopped {tap dri chill fakes 2Absp olive oil Itbsp honey Large handful of rocket leaves: 128g (402) hard cheese, such as Manchego, mature Cheddar or hard goat's cheese, shaved or finely sliced ‘Tormake the dressing, whisk the honey, mustard anc! lemon juice. Seaton with salt and black popper. Slowly whiakin the oilto make a thick dressing, than fini by whisking in ‘tbsp water te lighten the consistoncy. Heat the cir fryor190°C/S75°F. Acc the walnuts and toast for § mins, shaking the basket halfway. Sat aside to.cool, then roughly chop. Use @ mandolin the slicing blade of a food processor ora vory sharp knifo to slice the fennel ae water-thin a¢ possibla, Submarge in a bowl of iead Water for a few minutes to crisp up. ‘Toss the chestnuts anc chil flakes in the cl put in a shallow ash which fits Your air fryer and cook for 4-8 mins, shaking halfway. until browned, Ade the honey and cook fora fow sees to glaze. Remove from the heat, Drain the fennel well and putin @ bowl with the rocket, any chopped fonnel fronds ond a few spoonfuls of the dressing. Gently tumble the cheese ‘ond hot chestnuts through. Divo tho salad botwaon serving plates. Scatter withthe toasted walnuts ‘and spoon the remaining dressing over.bo WEI To) |This spin on the classic Italian tagliata proves that you can't beat juicy steak for an easy and satisfying dinner 23 ‘Sminutes ‘VT minutes ‘garlic bread baguette 300g (1002) bavette or rump steak 0g (202) fresh basil ‘étsp rod wine vinegar Atbep extra virgin olive ol, plus extra for brushing 380g (1202) mixed Heritage variety tomatoes 39 (102) parmesan, shaved Hoot the air fryor to 180°C/350°F and cook the baguotte for 6 mins. Cut it into chunks, then put back in the aie fryer to ers up for 2 mins. Set aside, Seaton the steaks with ol and salt and popper, then airy for 5 mins, then fp ond {00k for @ further 4 mins for medium rare. Set aside to rest Meanwhile, whize half the basil with eat ‘and popper. the red wine vinegar and tho lve oll to make basi dressing. slice of chop the tomatoes and arrange them on a platter or divide betwoon 2 plates. Sie the steak, then nestle on top of tho tomatoes, with the croutons, basil leaves and parmesan choose, Drizle with tho basil dressing to serve,These delicious tarts could not be simpler or quicker to make. You could also serve them with a green salad, instead of the courgettes 4 Jominut inutes 378g (1302) ready-rolled put pe Alito 3tbep black olive tapenade 21009 (3%02) ros fresh goat's cheese, 2eourgettos dulce of x lemon hep olive oi Hat the air rer to 200°C/400% Unrolltho pastry and cutinto 4 ‘equal rectangles oF squares, which wi ie your fryer and can be boked two ata time. Brush the ‘edges with mik Score © border ‘about em (kin) from the edge. ‘spread inside tho border with tho tapenade and top with sices ot ‘Goats’ choose. Boke for 10 mins. You vill need to do in two batches. Moanwhie, using @ Y-shoped pooler or mandolin, shave the ‘courgetts ito ribbons. Mix wth the temon juice and ol then use to top ‘courgette ribbonsThe avocado in the dressing creates a thick sauce that reminds us of a Caesar salad 2 Jominutes Jominutes 1604 (S02) chicken breast filets Olive oll spray 39 (502) Tendorstom broccoli 2iittle gom lettuce, Ieaves separated em (2hin) piece cucumber, thinly sliced @ radishes, thinly sliced 4 salad onions, thinly sliced {Atbep crispy onions Salad cress baby avocado, stoned ‘and diced small garlic clove ‘tbsp 0% fat Grook-style natural yoghurt Zost and juice of % lemon tsp roughly chopped fresh tarragon or coriander Heat the air fryer to 190°C/3760F. Tose tho chicken ina ttle oli and season wal Air fry for 0 mins turning haitway. Set aside to e004 then shred, Moai, forthe dressing, whiee all the ingredients ina blender until smooth. Check the seasoning ond add a splash of wator iis atte thick Blanch the broceol ina pan of bollng lightly salted water for 2-4 mins until tender, Oran and cool undor running water. Arrange the lottuce, eueumoor. radishes, broccoli. chieken and salad conions onto two serving plates, Orizle vor the dressing, thon seater with the crispy onions and salad cross,This protein-rich lunch will offer a boost of energy to get you through the afternoon 4 5-10 minut ‘@minu 702) skinless, boneless chicken thighs 3thep olive oil atbep harissa 2 flavoured rice pouches (we used lime and coriander) or flatbread 180g (602) pickled red cabbage (from a jar or s00 cook's tip) 250g (202) houmous small bunch coriander, roughly chopped (optional) Heat the aie fryer to 180°C} tho chickon thighs in large b 2tbsp of the ove cil Soa: cand pepper. mix together, then set atid. Brush the chicken with 2tbep harisse. Ar fry for S mins. Turn, brush ith romaining harissa, and cook tor «@ further 4 mins. Remove and cut Je, hoot the rice pouches ‘according tothe pack instructions. Divide the rice (or fatbread. using) pickiod red eaboage ana houmous betwoon 4 bows Mix the remaining harissa and olive ol together thon drizzi over the top. Sprint with enopped coriander. kodThis is a great dish for a barbecue, but when the weather's not playing ball, the air fryer will do the job ‘3small peppers (preferably red or orange). quartered 280g (902) halloumi choose, cut into 12 rectangles 6 basil leaves 6tbsp basil oilAir frying corn gives a charred exterior with tender, juicy kernels 4 ‘Sminutes 1Sminutes 4.corn on the cob, halved Itbsp sunflower oil Sea salt ‘and juice of 2 limes 4tbsp crdmo fraiche or soured cream Itbsp Grana Padano or parmesan, finely grated, plus oxtra to serve ‘tsp smoked paprika ‘tsp chill lakes Hoat the ait fryer 00°C /400°F Rub the com with the ol sprinkle over tho salt then cir fry for 15 mins, turning hattway through, Tomate the eouce, mix together the lime uioe and zest erdme fraiche P this over the het com cabs and top witha tle extea cheese to serve. cheese, ike and chil loko.LIGHT BITESrr) w [= a FE Pa 2 aT MOZZARELLA RISOTTO CAKES These are a perfect use for leftover risotto of any flavour (except for fish) or use a risotto ready-meal SERVES 4 ‘IMix tne rice withthe pesto ang PREP TIME 1ominutes, shape around a ball of mozzarlia plusehilling to moke eight boil, chill unt firm, AIRERVER TIME Faminutes 2 Heat the air fryer to 200°/400°r ‘Coat the ee bails’ in the flour. ogg. ‘then In the breadcrumbs. Spray ail ‘over withthe ol, then alr fry for 12 tine until erp and piping hot ~ 100g (3/02) breadcrumbs + Olive oll sprayPOLENTA CHIPS WITH ALMOND ZA’ATAR SALT Polenta, or cornmeal, is bland on its own, but load it up with seasoning and cheese and air-fried until crisp, it’s instantly delicious SERVES 4 PREP TIME 10minutes, lus chilling AIR FRYER TIME 10 minutes, perbatch FOR THE POLENTA CHIPS: » 450m1 (1sfi oz) vegetable stock + 128g (4%02) coarse, quick-cook polenta + Ithep grated parmesan + Yetep salt + Itsp freshly ground black pepper + Oliveoll spray FOR THE ALMOND ZAIATAR SALT: "80g (202) roasted and salted cimonds, roughly crushed “ Atbep cosame soods, toasted * atep dried oregano © atep ground sumac ‘cumin seeds, todsted and roughly crushed - Wtep soa sat flakes © atbsp fresh oregano leaves, chopped 1 Line small baking tin with cling fm ‘ond sot aside, Put the vegetable stock lina medium saucepan ond bring up to tho boil stirring constantly, ade tho polonta ina steady stream and continue to tir and cook until the smisture thickens. This should take about 2 mine. Stim the Parmesan, salt and ‘black pepper. Pour into the lined tin, Jove! the surface and eet aside to coo! completely for at least 3 hr. This stop ‘ean be done up to 2 days in advance koop the polenta covered in tho {ridge untiineedod 2 To make the aimond za’atar sat ‘combine the crushed almonds with the tomaining ingrodionts, excopt tho frosh ‘regaino, and mix well This mixturo can ‘be kopt in an airtight container for up to2 woors. ‘3 Heat the air fryer to 200°C/400%F. cut the polonta into sim ‘chips and spray with the olve oll. Lay them in a single Jayor in the air fryer (you may need to do thisin batches), and air fry for1o ‘mins, turning once. Ada the frosh ‘9regano leaves to the zalatar and sorve ‘alongside the hot chips, ready to be scattered over them. = i) z Ey fe 3 m i)