400 g new potatoes
olive oil
1, (20g) bunch of fresh thyme
2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
200 g Asparagus
1 Lemon

1. Finely slice the potatoes and tip into a large bowl, then toss together with ½ a tablespoon of olive oil and a small pinch of sea salt and black pepper.

2. Place the potatoes in the air fryer* in a single layer and cook at 180°C for 15 minutes, then pick and toss in the thyme. Spread the potatoes back into a single layer and cook for another 10 minutes.

3. Meanwhile, place the salmon fillets in the bowl, drizzle with ½ a tablespoon of oil and season with a small pinch of salt and pepper. Snap the woody ends off the asparagus and slice each stalk into three bite-sized pieces. Place in the bowl with the salmon and toss in the oil to coat.

4. Once the time's up on the potatoes, lay the salmon fillets on top, then carefully slice two thin rounds of lemon and arrange on top of each fillet. Scatter the asparagus around the salmon and cook at 190°C for 10 minutes, or until golden and cooked through.

5. Use a fish slice to transfer the salmon to serving plates, then divide up the crispy potatoes and asparagus. Delicious with a seasonal green salad and a dollop of pesto on the side.

Tips
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.

4 medium free-range chicken thighs, bone in, skin removed
2 teaspoons BBQ seasoning
1 handful of fine breadcrumbs
olive oil
4 small corn on the cob
a few sprigs of coriander, (optional)
1 lime, (optional)

1. Arrange the chicken thighs on a board or tray in a single layer. Dust all over with the BBQ seasoning and sprinkle over the breadcrumbs, pushing the crumbs onto the chicken thighs so they stick.

2. Arrange the chicken in a single layer in the air fryer and drizzle with a little oil (an olive oil spray works great here). Cook at 180°C for 20 minutes, turning over halfway.

3. Once the time's up on the chicken, place the corn on top and cook at 180°C for 10 minutes, or until beautifully golden and cooked through, bringing the chicken to the top halfway through.

4. Serve with picked coriander leaves and lime wedges, for squeezing over, if you like. Delicious with a crunchy slaw on the side.

Tips
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.

200 g Self-Raising flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon English mustard powder
cayenne pepper
75 g unsalted butter (cold)
120 g mature Cheddar cheese
1 bunch (20g) Chives
70 ml milk, plus extra for brushing
olive oil
1 x 200 g tub of light cream cheese
1 Lemon

SALAD
extra virgin olive oil
red wine vinegar
1 teaspoon wholegrain mustard
100 g Watercress
½ (15g) bunch of flat-leaf parsley
1 red chicory
1 eating apple
1 celery heart
50 g shelled unsalted walnut halves

1. Sift the flour, baking powder and mustard powder into a bowl, then add a generous pinch each of cayenne pepper and sea salt.

2. Cube up the butter, then use your thumbs and forefingers to rub it into the flour mix until you have little cornflake-sized pieces.

3. Coarsely grate in 100g of the Cheddar, finely chop and add the chives, then mix everything together.

4. Make a well in the middle, pour in the milk, and bring together into a soft, dry dough (use your hands to bring it together, if needed, but don't be tempted to over mix), adding a tiny extra splash of milk, if needed.

5. Turn out onto a flour-dusted surface and quickly work the dough into a 3cm-thick round, then cut into 6 triangular wedges.

6. Brush the tops of the wedges with a little milk, then coarsely grate over the remaining cheese and sprinkle with a little pinch of cayenne pepper.

7. Rub the inside of the air-fryer drawer with 1 tablespoon of olive oil, load in the scones and cook for 12 minutes at 180°C - you may need to work in batches.

8. To make the salad, drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar onto a large serving platter, add the wholegrain mustard and a pinch of salt, then whisk together.

9. Tear over the watercress and parsley, and trim and click over the chicory leaves, finely slicing the base.

10. Matchstick the apple, discarding the core, then trim and finely slice the celery, and add to the platter, picking over any delicate pale celery leaves. Crumble over the walnuts and toss everything together.

11. Mix the cream cheese with a good few gratings of lemon zest in a small bowl, then drizzle with 1 tablespoon of extra virgin olive oil and season with black pepper.

12. Serve the scones warm with the salad and lemony cream cheese on the side.

Tips
Recipe tested in a Tefal Easy Fry Vision Air Fryer, 4.2L. All air fryers are different, so results may vary.

EASY SWAPS
- If you don't have self-raising flour, use plain instead, but up the baking powder to 2 teaspoons.
- Use regular English mustard in place of mustard powder, if that's what you've got in the cupboard.
- Switch up your choice of cheese and herbs, or have a play with a blend of your favourites.
- Make them sweet, with vanilla, lemon or orange zest and/or dried fruit.

2 large free-range eggs
100 g caster sugar
1 hot cross bun
4 tablespoons sherry or elderflower cordial
2 tablespoons hazelnut chocolate spread
1 x 415 g tin of peaches in juice
2 large scoops of vanilla ice cream
1 handful of unsalted hazelnuts

1. Separate the eggs. Put the whites into a bowl (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks – use an electric whisk, if you've got one.

2. With the mixer still running, gradually add the sugar until glossy and combined.

3. Halve the hot cross bun and place on circles of greaseproof paper. Drizzle the sherry over the cut sides of the hot cross bun halves and spread over the chocolate spread. Drain the peaches and arrange half on top of each.

4. Top one of the hot cross buns with a large scoop of ice cream, then spoon or pipe on half the meringue, making sure the ice cream and bun are completely covered - the meringue will protect them as they bake. Finish with a few taps of the spoon to create pretty peaks.

5. Carefully transfer the Alaska to the larger drawer of the air fryer. Place half the hazelnuts into the smaller drawer and use the sync setting to cook both for 5 minutes at 190°C , or until the meringue is golden all over.

6. Remove from the air fryer and let it sit for 1 to 2 minutes, so the meringue can crisp up slightly, then slice in half and divide between serving plates. Bash or roughly chop the hazelnuts, and sprinkle over, then serve straight away.

7. Repeat steps 4 to 6 to make your second Alaska. Enjoy!

Tips
Recipe tested in a Tefal Easy Fry Dual Air Fryer 8.3L. All air fryers are different, so results may vary.

EASY SWAPS
Here's my ingredient matrix - get creative and pick your favourite combinations, or design your own:
- Sponge layer: hot cross buns; croissants; crumpets; panettone
- Ice cream: vanilla; chocolate; strawberry; toffee – your favourite!
- Tinned fruit: pears; peaches; pineapples; cherries
- Nuts: hazelnuts; almonds; pistachios; pecans
- Jam layer: marmalade; lemon curd; any fruity jam; chocolate spread
- Bonus sponge soak: elderflower cordial; amaretto; sherry; Cointreau

500 g higher-welfare pork belly slices
olive oil
Chinese five-spice powder
1 red pepper
3 nests of flat rice noodles
1 (30g) bunch of mint
1 (30g) bunch of coriander
1 (200g) small fresh pineapple
1 Cucumber
1 Carrot
150 g Asparagus
150 g Radishes
1 bunch spring onions
100 g sugar snap peas
1 tablespoon runny honey
1 tablespoon sesame seeds

DRESSING
olive oil
4 cm piece of ginger
½ a clove Garlic
½ red chilli
1 Lime
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon runny honey
1 teaspoon fish sauce

1. Toss the pork belly with 1 tablespoon of olive oil, 1 teaspoon of five-spice and a generous pinch of sea salt and black pepper. Deseed and roughly tear the pepper into chunks.

2. Place the pork and pepper in the larger air-fryer drawer, and cook on the preheated grill setting for 25 minutes at 200°C .

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

4. To make the dressing, drizzle 3 tablespoons of olive oil onto a serving platter. Peel and grate over the ginger and garlic, along with the chilli and lime zest, squeezing over the lime juice. Add the soy, sesame oil, honey and fish sauce, then mix together. Pick and roughly chop the mint and coriander.

5. Trim, peel and core the pineapple, then cut into 8 pieces. Sprinkle with a pinch of five-spice, drizzle with a little olive oil, then place in the smaller drawer and cook for 30 minutes at 200°C for 30 minutes, or until caramelised.

6. Score down the length of the cucumber with a fork, then roughly chop into chunks. Peel the carrot and snap the wooden ends from the asparagus, then use a speed-peeler to peel them both into long ribbons.

7. Trim and halve the radishes, and trim and chop the spring onions, then finely slice the sugar snap peas. Toss all the prepped raw veg and most of the herbs in the dressing with the drained noodles.

8. When the time is up, remove the peppers from the larger drawer and toss into the salad. Add the honey and sesame seeds to the pork, toss together to coat and cook for a final 5 minutes at 200°C .

9. Clank the pork and pineapple into chunks and scatter over the salad, along with the reserved herbs, then serve.

Tips
Recipe tested in a Tefal Easy Fry Dual Air Fryer & Grill, 8.3L. All air fryers are different, so results may vary.

4 Maris Piper, Russet, red skin or baking potatoes, scrubbed and pierced all over with a fork
fine salt
2 tablespoons Butter
100 g mixed grated Cheddar and mozzarella
ground black pepper
100g diced smoked pancetta
4 spring onions, thinly sliced
crème fraîche, to serve (optional)

1. Heat the air fryer to 170°C .

2. Rub oil all over the spuds, then sprinkle them with salt.

3. Pop the potatoes into the air-fryer basket and cook for 20 minutes. Give them a good shake.

4. Up the temperature to 200°C and cook for a further 10 minutes, until super-crispy on the outside and the flesh is tender.

5. Remove the potatoes from the basket and cut each one in half. Scoop the flesh into a bowl, reserving the skins, and set aside.

6. Separate out one quarter of the flesh into a different bowl (see below for what to do with the leftovers - waste no potato!) and mix it with the butter and almost all of the cheese (leave enough for sprinkling just before cooking).

7. Season with salt and pepper, then spoon equal amounts of the cheesy potato back into the skins.

8. Sprinkle the potato skins with the pancetta and remaining cheese and return them to the air fryer.

9. Cook at 200°C for 10 minutes, until the pancetta is cooked and the skins are crispy. Remove and garnish with the spring onion and crème fraîche (if using). Delicious served with a side salad.

Tips
LOVE YOUR LEFTOVERS
You will have some leftover cooked potato and you can do plenty with this. Try using it to make gnocchi (mix with flour, egg and Parmesan), to top a pie, to make the fishcakes; or just serve as a side of mashed potato.

EASY SWAPS
For a veggie option, replace the bacon with slices of cooked chestnut mushrooms. Or try vegetarian smoked cheese, with red peppers and caramelised onions. If you're vegan, try vegan almond cream cheese with sun-dried tomatoes. Otherwise, try shredded chicken with buffalo hot sauce and blue cheese.

Recipe adapted from The Actually Delicious Air Fryer Cookbook by Poppy Cooks, published by Bloomsbury Publishing, 2023.

4-6 Maris Piper, Russet or red skin potatoes, scrubbed and cut into 2cm cubes
vegetable oil
fine salt
1 bulb of garlic
1-2 tablespoons runny honey
1-2 teaspoons wholegrain mustard

1. Get your potatoes in a mixing bowl, and mix with a drizzle of oil and a pinch of salt.

2. Get a garlic bulb and cut just the top off it. Place the bulb in foil, drizzle with oil and season with salt. Fold up the foil and scrunch it around the bulb.

3. Heat the air fryer to 180°C . 4. Get your potatoes and garlic into the air-fryer basket and cook for 20 minutes. Give them a good shake.

5. Remove the garlic and turn the air fryer up to 190°C and cook the potatoes for a further 10 minutes, then they are ready to serve.

6. While the potatoes finish cooking, remove the garlic from the foil and carefully squeeze the soft cloves into a mixing bowl with the honey, mustard and a pinch of salt, then mix well.

7. When the spuds are done, toss them in the garlic-honey-mustard paste and dig in.

Tips
EASY SWAPS
Try tossing the crispy potato cubes with a handful of chopped parsley, a sprig of finely chopped rosemary, a handful of finely grated Parmesan and a finely grated garlic clove.

Recipe adapted from The Actually Delicious Air Fryer Cookbook by Poppy Cooks, published by Bloomsbury Publishing, 2023.

Chicken Wings
Non-stick Cooking Spray
2 pounds (907g) Chicken Wings, tips removed, drumettes and flats separated
¾ teaspoon (3.75ml) Kosher Salt

Sauce
¼ Cup (60ml) Sesame Oil
2 Garlic Cloves, Grated
6 Green Onions, Thinly Sliced
1 pc 2 inch (5cm) Piece ginger, peeled and grated
2 tablespoons (30ml) Honey
2 tablespoons (30ml) Soy Sauce
¼ cup (60ml) Toasted Sesame Seeds

Chicken Wings
1. Spray the basket with the non-stick cooking spray

2. Put the chicken wings into the basket. Sprinkle with salt.

3. Put the Air Fryer basket into rack position 2. Set WINGS at 230 °C for 18 minutes. Cook until golden and crispy

Sauce
4. Put the sesame oil, soy sauce, honey, ginger and garlic into a large bowl. Whisk together. Add the sesame seeds and green onions.

5. When chicken wings are ready, transfer wings to the large bowl and toss evenly. Serve immediately.

1 Thin-crust Pizza Dough
½ teaspoon Red Pepper Flakes
¼ Cup Ricotta Cheese
2 Cloves Garlic, sliced thinly
9 Slices of fresh mozzarellas
Non-Stick Cooking Spray

1. Spray the baking pan with non-stick cooking spray, put the Pizza dough on the pan, add ricotta, mozzarella, garlic and red pepper flakes.

2. Put the pan into rack Position 3 and set to PIZZA at 230°C for 11 minutes or until the cheese is melted and lightly brown and the bottom crust is golden.

3. Let the Pizza cool for 5 minutes before cutting.

1 Cucumber
10 Mushrooms
2 tablespoons Olive Oil
1 Broccoli
1 Onion, Peeled
½ teaspoon Salt
1 Ear of Corn
5 Asparagus
1 teaspoon Garlic Powder

1. Line the Baking Pan with aluminium foil.

2. Cut the vegetables into similar size pieces so they cook evenly.

3. Drizzle with olive oil and sprinkle with salt and garlic powder.

4. Put the baking pan into the rack Position 3. Set to VEGGIES at 230°C for 15 minutes.

Sweet Potatoes

1. Place the sweet potatoes on a baking pan.

2. Put the baking pan into the rack Position 2. Set to VEGGIES at 230°C for 35 minutes, or until soft.

1 lb Asparagus
Salt & Pepper
6 Slices of Bacon
2 teaspoons Olive Oil

1. Trim ends of asparagus so they are 5-6 inches long. Place in mixing bowl and toss with olive oil to coat. Season with salt & pepper.

2. Take 5-6 asparagus spears and one slice of bacon. Wrap the asparagus with bacon. Secure with toothpick if desired.

3. Place them in the baking pan with aluminium foil. Put the baking pan into the rack Position3. Set to ROAST at 230°C for 10 minutes or until bacon it crispy and asparagus is cooked through.

1 Lemon, halved
1 Garlic clove, Smashed
1 teaspoon (5ml) Kosher Salt
½ teaspoon (2.5ml) Freshly Ground Black Pepper
2 teaspoons (10ml) Herbes de Provence or other dried herbs like rosemary and thyme
1 Whole Chicken (4 pounds [1.8 kg])
1 teaspoon (5ml) Extra Virgin Olive Oil

1. Line the Baking Pan with aluminum foil.

2. Put the chicken dry and sprinkle with salt, half into the chicken’s cavity. Put the chicken on the prepared baking pan and drizzle with olive oil. Rub with herbs and garlic cloves. Put the garlic cloves into the chicken’s cavity with the lemon.

3. Put the Baking Pan with the chicken into rack Position or Rotisseries Position 4. Set ROAST function at 200°C for 30 minutes. Cook until golden and crispy.

4 Stems Curly Kale, tough stems removed
Olive Oil for spraying
1/4 teaspoon (1ml) Kosher Salt

1. Evenly put the kale leaves on the Air Fryer basket and spray liberally with oil.

2. Put the Air Fryer basket into the rack Position 2. Set to BAKE at 176°C for 5 minutes. Cook until kale is bright and crispy.

NOTE: Keep an eye on the kale because it can crisp up very quickly

3. Once the kale is ready, remove from oven and sprinkle with salt. Serve immediately.

1lb Thick Bacon
1/4 teaspoon Ground Cayenne Pepper
1/4 cup Dark Brown Sugar
2 tablespoons Maple Syrup

1. Evenly put bacon strips on the oven rack.

2. Sprinkle the brown sugar and cayenne pepper over the bacon and rub into the meat. Brush the bacon with the maple syrup.

3. Put the oven rack Position 2. Set DEHYDRATE function at 60°C for 5 hours.

1-2 Granny Smith Apples

1. Using a pairing knife or a melon baller core the apples, then cut the apples into 1/4 inch rounds.

2. Evenly put the slices on the oven rack. Put the oven rack into rack Position 2. Set DEHYDRATE function at 50°C for 3 hours. You can also put additional slices on the air fryer basket if using more than 1 apple.

3. Let the apples cool completely before transferring to an airtight container to store.

1 Pound (454g) Russet Potatoes
Some Olive Oil for spraying
1 teaspoon (5ml) Kosher Salt

1. Peel the potatoes and cut them into 1/4 inch (0.6cm) by 3 inch (7.6cm) strips.

2. Soak the potatoes strips in water for 30 minutes, then drain thoroughly and pat them dry with a paper towel.

3. Put the dried potatoes into the Air Fryer Basket. Spray liberally with oil. Sprinkle with salt and toss. Spread into a single layer.

4. Put the Air Fryer Basket into rack Position 2. Set to CHIPS at 230°C for 18 minutes, cooking until desired crispiness is achieved.

5. When French Fries are done, transfer to a serving bowl. Taste and adjust seasoning as desired. Serve immediately.

Chipotle Mayonnaise:
1/2 Cup (125ml) Mayonnaise
1/4 teaspoon (1ml) Fresh Lemon Juice
1 Chipotle Chile in adobo, finely chopped

Sweet Potato Fries
Olive Oil for Spraying
1 pound (454g) Sweet Potatoes (about 2 medium), cut into 1/4 inch (0.6cm) thick pieces, about 4 inches (10cm) long
1/2 teaspoon (2.5ml) Kosher Salt

1. Prepare Chipotle Mayonnaise: stir mayonnaise, chipotle chile and lemon juice together in the bowl, then cover and refrigerate until ready to serve.

2. Make Sweet Potato Fries: Put the cut sweet potatoes into Air Fryer Basket. Spray liberally with oil. Sprinkle with salt and toss. Spread into a single layer.

3. Put the Air Fryer Basket into the oven in rack Position 2. Set to CHIPS at 230°C for 21 minutes. Cook until golden brown and crispy.

4. When sweet potatoes are ready, transfer to a serving bowl. Serve immediately with reserved Chipotle Mayonnaise on the side.

1/2 pound (227g) Wild Salmon
1/2 Bunch Asparagus, trimmed
1 Garlic Clove
1-2 tablespoons (15-30 ml) Extra Virgin Olive Oil
1/4 teaspoon (1ml) Freshly Ground Black Pepper
1/2 Cup (125ml) Kalamata Olives, pitted and roughly chopped
1 cup (250ml) Cherry Tomatoes
1/2 teaspoon (2.5ml) Kosher Salt

1. Line Baking Pan with aluminium foil. Put salmon, tomatoes, asparagus, olives and garlic onto the Baking Pan. Drizzle with olive oil and sprinkle with salt and pepper.

2. Put the Baking Pan with salmon into rack Position 1. Set to ROAST function with 200°C for 4 minutes, cook until salmon is opaque and vegetables are browned.

1 Onion
1 Egg
3g Smoked Paprika
150g All Purpose Flour
2g Ground Pepper
3g Table Salt
130ml Milk

1. Rinse the onion and cut into approximately 1/4 inch rings. Carefully separate the rings from each other.

2. Line Baking Pan with aluminium foil. Brush foil with a layer of canola oil, set aside.

3. Combine the flour, salt and paprika in a medium bowl and stir well

4. Combine the egg, milk and salt in another bowl and stir well.

5. First, coat each onion ring in the flour mixture. Second, coat each ring in the egg mixture, then coat the rings in bread crumbs and transfer to baking pan.

6. Put the baking pan into the rack Position 2. Set to AIR FRY at 200°C for 10 minutes.

2 teaspoon Milk
1 teaspoon Vanilla Extract
2 Large Egg Yolks
2 cups (283g) All-Purpose Flour
2/3 cup (140g) Granulated Sugar
1 cup (226g) Unsalted Butter, softened
1/4 teaspoon Salt

1. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.

2. Mix in egg yolk and vanilla extract.

3. Add flour and mix until crumply then add in milk and continue to mix while adding in a little more milk if needed for a pipe-able consistency.

4. Transfer to a 16-inch piping bag fitted with a large open star tip. Pipe dough into rounds onto ungreased baking pan.

5. Preheat the oven, then put the baking pan into the rack Position 2. Set to COOKIES at 175°C for 20 minutes or until golden brown on bottom.

2 teaspoon Active Dry Yeast
1 Egg
3 1/2 cups Bread Flour + extra for kneading
1 1/4 cups Warm Water (1/4 additional water may be needed)
Favorite condiment such as sesame seeds, shredded cheese, coarse salt, etc.
1 1/2 tablespoons Granulated Sugar
1 1/2 teaspoons Salt

1. Add sugar and yeast to 1/2 cup warm water, stir, and let rest for 5 minutes.

2. Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture, mix, then adding warm water a little bit at a time until the dough is moist but firm and slight shaggy.

3. On a floured surface, knead the dough until it’s firm and stiff, about 7 minutes, working in flour from the surface.

4. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel and let rest in a warm place until it’s doubled in size, 1-2 hours.

5. Punch down the dough and let it rest for 10 minutes. Divide the dough into eight equal pieces, then shape each into a round.

6. Coat a finger in flour and press into the center of each dough ball to form a ring, stretch the ring into a bagel shape. Cover bagel shapes with a damp kitchen towel and allow to rest for 10 minutes.

7. Boil a large pot of water. Place bagels into boiling water by gently. Let bagels sit in the boiling water for 1-2 minutes, then flip and allow to sit in the water for an additional 1-2 minutes (the longer they are in the water, the chewier the texture will be).

8. Remove from water and place on air fryer basket brushed with oil. Brush bagels with egg wash (1 beaten egg plus 1 tablespoon water). Add condiment if desired.

9. Preheat the oven. Put the air fryer basket into the rack Position 2. Set to BAGEL at 230°C for 13 minutes.

2 Slices of Bread
Salt & Pepper
1 Large Egg
Butter
Shredded Cheese

1. Using a spoon flatten out the center of your piece of bread then butter your bread.

2. Crack egg into flattened section of bread and sprinkle with salt and pepper.

3. Sprinkle cheese around the egg on bread and egg white.

4. Carefully place egg bread in air fryer basket. Put the Air Fryer Basket into rack Position 2. Set to TOAST function and choose the desired shade (total 7 levels).

Pumpkin
Olive Oil

1. Cut the pumpkin and brush with the olive oil.

2. Place the Pumpkin on a baking pan. Put the baking pan into the rack Position 2. Set to VEGGIES at 230°C for 10 minutes or until soft.

4 Garlic Cloves, crushed
1 tablespoon (30ml) Extra Virgin Olive Oil
1/4 teaspoon (1ml) Freshly Ground Black Pepper
8 Loin Lamb Chops, about 2 pounds (907g)
1/2 teaspoon (2.5ml) Kosher Salt
1 tablespoon (15ml) Chopped Fresh Rosemary (leaves from about 3 to 4 rosemary sprigs)

1. Stir the garlic, rosemary, pepper and olive oil together in a bowl. Add the lamb chops and toss together well to fully coat. Let rest at room temperature for about 30 minutes. The lamb can also be marinated overnight in the refrigerator at this point for maximum flavour.

2. Line the Baking Pan with aluminium foil. Put the lamb chops on the pan a sprinkle evenly with the salt.

3. Put the Baking Pan into rack Position 2. Set to BROIL function with 230°C for 10 minutes. Let the chops rest for about 5 minutes once removed from the oven before serving.

1 Turkey Breast, boneless
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 tablespoon (15ml) Olive Oil
1 1/2 cup Cornbread Stuffing, cooked
10 Slices of Bacon

1. Slice the turkey breast down the middle and open it to butterfly.

2. Make a weave with the bacon on wax paper.

3. Spoon the stuffing into the center of the turkey. Roll the turkey with the bacon, then brush the bacon with olive oil.

4. Place the butterflied turkey breast over the bacon weave. Season with the salt and ground black pepper.

5. Tie the ends and middle of the turkey with string.

6. Line the Baking Pan with aluminium foil. Put the turkey on the pan.

7. Put the Baking Pan into rack Position 3. Set to BROIL function with 176°C for 20 minutes. Serve with roasted asparagus.

500g Potatoes
1 tablespoon Olive Oil
1/2 tablespoon Garlic Powder
Salt & Pepper to taste

1. Peel the potatoes and slice them lengthways into 1 cm thick strips

2. Soak the potato strips in cold water for 30 minutes. Drain and pat dry on a paper towel.

3. Transfer the chips to a large bowl. Add the olive oil, garlic powder, salt and pepper and mix well.

4. Place the seasoned potato strips into the frying basket.

5. Set the timer for 16-22 minutes and the temperature at 200°C. For more even cooking, shake the basket halfway through.

500 g Potatoes
1 tablespoon Olive Oil
1 tablespoon Ground Cumin
1 tablespoon Smoked Paprika
Salt & Pepper to taste

1. Peel the potatoes and slice them lengthways into 1 cm thick strips. Soak the potato strips in cold water for 30 minutes. Drain and pat dry on a paper towel.

2. Transfer the chips to a large bowl. Add the olive oil, cumin, paprika, salt and pepper and mix well.

3. Place the seasoned potato strips into the frying basket. Set the timer for 18-22 minutes and the temperature at 180°C.

4. For more even cooking, shake the basket halfway through.

5. Serve with sour cream and sweet chili sauce.

15 Spring Roll Pastry Sheets
2 Carrots, peeled and julienned
2 Spring Onions, Thinly sliced on an angle
3 Large Portobello Mushrooms, thickly sliced
1 Egg, whisked

1. If needed, thaw the spring roll pastry sheets. Unwrap and lay on a flat, clean work surface.

2. Arrange the carrots, spring onions and mushrooms in the middle of each pastry sheet.

3. Fold the pastry sheets; first, fold the top and bottom tightly on the filling then roll left to right. Seal each roll with a little bit of the whisked egg.

4. Place the spring rolls into the frying basket. Set the timer for 5 minutes and the temperature a 180°C. Bake until lightly crispy.

5. Serve with fresh herbs and sweet chili sauce.

10 Fresh Prawns, peeled
2 teaspoons Olive Oil
1 Garlic Clove, minced
2 Long Red Chillies, diced
1 teaspoon Smoked Paprika
1/2 Lime
Fresh Coriander, chopped

1. Lightly coat the prawns with 1 teaspoon olive oil. Place the prawns into the frying basket.

2. Cook for 5-8 minutes at 200°C.

3. Meanwhile, combine the minced garlic, diced red chillies, paprika and the remaining 1 teaspoon olive oil in a small bowl.

4. Place cooked prawns in a bowl and pour the spice mixture on top. Mix well. Squeeze lime juice over the spice prawn and sprinkle with fresh coriander.

2 Garlic Cloves, minced
1 tablespoon Mustard
2 tablespoon Brown Sugar
1 teaspoon Hot paprika
6 Chicken Drumsticks

1. Mix all ingredients except the chicken in a bowl. Rub the mixture onto the chicken until completely covered in the marinade sauce. Refrigerate for 1 hour before cooking.

2. Preheat the air fryer to 200°C.

3. Shake off any marinade excess and place the drumsticks in the cooking basket. Cook for 10 minutes.

4. Rotate the drumsticks, lower the temperature to 150°C and cook for further 10 minutes until golden and crispy

2 teaspoon Soy Sauce
1/2 teaspoon Black Pepper
1 tablespoon Chopped Fresh Rosemary Leaves
1 tablespoon Brandy
1 teaspoon Olive Oil
4 Lamb Chops

1. Combine the soy sauce, black pepper, rosemary, brandy and olive oil in a bowl and mix well.

2. Rub mixture onto the lamb chops and marinate for at least 1 hour before cooking.

3. Place the lamb cutlets into the frying basket.

4. Cook for 9-13 minutes at 180°C until nicely browned.

5. Serve with steamed vegetables.

400g Eggplant
1-2 cm Piece of Ginger, minced
1 Garlic Clove, minced
1 teaspoon Olive Oil
1 teaspoon Ground Cumin
1 tablespoon Soy Sauce

1. Cut off the ends of the eggplant and slice it into thin strips.

2. Mix the ginger, garlic, olive oil, ground cumin and soy sauce in a bowl and mix well.

3. In a bowl, mix the eggplant with the seasoning mixture. Toss to coat evenly.

4. Transfer to the frying basket. Cook until soft, for 8-12 minutes at 180°C. Shake the basket halfway through the cooking time to ensure that it cooks evenly.

1 cup Breadcrumbs
1/2 teaspoon Salt
1/2 teaspoon Smoked Paprika
1 Egg, beat in a bowl
4 Veal Schnitzels
Spray Vegetable Oil

1. Preheat the air fryer to 200°C.

2. Combine the breadcrumbs, sat and paprika in a shallow bowl. Mix Well.

3. Dip each schnitzel in the egg, the coat with the breadcrumbs mixture. Spray lightly with the oil.

4. Place in the air fryer and cook for 8 minutes, turning once while cooking, until golden on both sides.

2 Bananas
1 tablespoon Butter, melted
2 tablespoon Brown Sugar
1/2 teaspoon Cinnamon
1 tablespoon Breadcrumbs

1. Cut the bananas into 2 cm thick slices.

2. In a mixing bowl, combine the melted butter, brown sugar, cinnamon and breadcrumbs.

3. Toss the bananas into the crumb mixture, ensuring to get good coverage of crumbs over the banana slices. Place the banana slices into the frying basket.

4. Cook for 12-15 minutes at 180°C. Bake until lightly caramelised.

5. Serve with vanilla ice-cream and fresh mint.

70g Dark Baking Chocolate
70g Unsalted Butter
1 Egg, lightly beaten
50g Brown Sugar
1 teaspoon Vanilla Essence
50g Plain Flour
3 tablespoon Caramel Sauce
30g Walnuts, chopped

1. Melt the chocolate and butter in a pan on the stove at low heat, mixing thoroughly. Set aside and allow to completely cool.

2. In a large bowl, mix the egg, brown sugar and vanilla essence until light and creamy.

3. Add the cooled chocolate mixture to the egg mixture, then stir in the flour.

4. Line a small cake tin with baking paper and fill with the brownie mixture. Place the cake tin into the frying basket.

5. Bake until the top is crispy, for about 18-20 minutes at 180°C.

6. Remove the cake tin from the frying basket and allow to cool. Once cooled, slice into small squares.

7. Pour the caramel sauce over the top and sprinkle the chopped nuts.

6 boneless chicken thighs skinless
1 cup cornflour
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground thyme
1/8 tsp ground sage
1/8 tsp Paprika

Sauce
2 tbsp olive oil
4 cloves garlic crushed
1 cup AB's Honey Ironbark
1/4 cup soy sauce
1 tsp ground black pepper

1. Cut the chicken into chunks, then toss it in a bowl with cornflour and seasonings. Use enough to coat the chicken evenly.

2. Place in the Air Fryer and cook according to your Air Fryer manual for chicken.

3. In a medium saucepan, add 2 tablespoons olive oil and minced garlic. Cook over medium heat to soften the garlic but do not brown.

4. Add the honey, soy sauce, and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool slightly.

5. Pour sauce over crispy chicken and enjoy!

Tortilla Chips
BBQ Sauce
Pulled Pork
Cheese Dip
Mild Cheddar Cheese
Monterey Jack Cheese
Optional Toppings: Diced Tomatoes, Sliced Jalapenos, Parsley

1. Place the pulled pork in the air fryer at 350°F or 180 °C for 3 minutes or until heated.

2. Remove from the air fryer and set aside.

3. Cut a piece of parchment paper and place it in the air fryer. Ensure it doesn’t hang over the top of the air fryer.

4. Add the tortilla chips to the lined air fryer basket. Drizzle with cheese dip and half of the BBQ sauce.

5. Add the pulled pork, cheddar, and Monterey cheese, then drizzle on the rest of the BBQ sauce.

6. Air fry for 3-5 minutes at 350°F or 180°C or until the cheese is melted and bubbly.

7. Sprinkle on your favorite toppings, lift the nachos out of the air fryer basket using the parchment paper, and place them onto a plate. Serve and enjoy!

Helpful Notes:
Top these air fryer pulled pork nachos with your favorite toppings, like green onions, tomatoes, jalapeno peppers, guacamole, and sour cream!

This is a great dish to make when you have leftover pulled pork in your fridge or freezer. You can also buy pre-made pulled pork at Costco and other grocery stores.

If you're not a fan of pulled pork, these nachos would be equally delicious with pulled chicken!

2.5 cups / 225 g Cheddar cheese, freshly shredded (Important - read Note 1)
1 tbsp cornflour / cornstarch
½ tbsp / 8 g butter
1 large garlic clove, minced
¼ small white onion, very finely chopped (¼ cup)
375 g / 13 oz evaporated milk (1 can, not low fat)
1 small tomato, finely diced (¾ cup) (Note 2)
¼ tsp each onion powder, garlic powder, cumin
4 oz / 113g can chopped green chile, fire roasted (Subs Note 3)
¼ cup coriander / cilantro, finely chopped
2 - 3 tbsp milk, any
Salt

1. Place cheese and cornflour in a bowl, toss to coat.

2. Melt butter over medium heat in a large saucepan or small pot.

3. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.

4. Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.

5. Add evaporated milk and cheese. Stir, then add chilies and Spices.

6. Stir until cheese melts and it becomes a silky sauce.

7. Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.

8. Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.

9. Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.

10. Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

Recipe Notes:
1. Pre shredded cheese contains additives to avoid clumping. As a result, sometimes they do not melt as well as you'd hope into liquid form, like this dip (melting on toast, on casseroles etc is ok). The end result can be a bit grainy which is not very nice. So it's safest to use freshly grated cheese.

I recommend using cheddar for this recipe. Ordinary, sharp, extra sharp are all fine. I've had some problems with slight "powderiness" with some brands of Tasty cheese (popular type of cheese in Australia) so I just stick with Cheddar now.

You can substitute half the cheese with Pepper jack for a slight kick.

2. You can also use diced canned tomato. Drain in a colander and measure about 3/4 cup. The dip comes out slightly pinker.

3. Canned green chile is not readily available in Australia (grr!!!). I bring back dozens of cans from the States every time I go! It is not spicy, it actually tastes like capsicum/bell peppers. The main thing is that they are fire roasted so they add a touch of smokiness to the dip. So the best sub for this recipe is to use roasted capsicum sold in jars (green or red), finely chop it and measure out 1/2 cup. Otherwise, just leave it out - the cheese dip is still super tasty.

Some readers have kindly provided links for places to source American products, including green chillies (WHOOT!) here in Australia. Here is an online store, USA Foods, and here is a resource that lists places to get Mexican ingredients in Australia.

4. Homemade Tortillas - I made my own using corn tortillas because I like white corn chips but they are no longer sold at supermarkets here in Australia and also I find store bought corn chips too salty. All I did was stack the tortillas then cut into 6 wedges. Fry in 1.5cm / 3/5" of oil in a large skillet heated over medium high heat until crispy (single layer). Drain on paper towels, sprinkle lightly with salt while hot.

5. Nutrition per serving, assuming 8 servings.

•1.5kg Roast Pork Leg or Shoulder (boneless) - SEE NOTES
•1 tablespoon Olive Oil
•1-2 tablespoon Coarse Salt (Cooking / Kosher / Sea Salt - not table)

1. Remove your roast from the packaging and any netting and pat dry with paper towel. With a small sharp knife, score the rind at 1cm intervals, being careful to not cut into the meat. Alternatively, get your butcher to score your rind for you.

2. If time allows, leave the meat uncovered in the fridge overnight (but even just 1 hour will help dry the rind & assist in the crackling process).

3. When ready to roast, rub the pork all over with olive oil. Next add a generous amount of salt to the rind, being sure to rub into the scores.

4. Place the roast into the air fryer basket with the rind up and cook on 200c / 400F for 20 minutes, then 180c / 350F until cooked through (approx. 25 minutes for every 500g / 1lbs).

5. Transfer the roast to a carving board or plate & allow to rest for 10 minutes. Carve and serve.

NOTES:

•PORK SIZE - Be sure to buy a pork roast that will fit in your air fryer. If it's too big / tall it may touch the cooking element. I find a roast that is 1.5kgs / 3 lbs fits perfectly in my 5.5L / 5.8 Qt air fryer. If you have a bigger air fryer, feel free to buy a bigger roast.

•PREPPING THE PORK - If time allows definitely leave the meat uncovered in the fridge overnight. It helps dry the rind and ensure foolproof crispy delicious crackling. But if you're pinched for time a few hours will still help the process along.

•TO TIE OR NOT TO TIE - If your pork comes tied with butchers twine you can keep it on while you cook your pork or remove it before you cook your pork. Tying (or "trussing") the roast can help it cook evenly and carve more nicely (think perfectly round slices of roast) but for this cooking process I usually untie the pork before cooking to let the crackle do its thing. I also find that in some cases the height the pork gets when it is tied makes it too high for the air fryer, so removing it allows me to cook without concern of it hitting the heating element.

•SALT - Don't be shy with the salt. Rubbing it on generously will again help ensure you get that crispy crackling just right. You want salt that is coarse (sea salt / cooking / kosher), not table salt.

•COOKING TEMP - I highly recommend using a meat thermometer. It takes all the guess work over whether your meat is cooked fully. For roast pork you'll be looking for a temperature of 70-75C / 155-165F in the thickest part of the meat, depending on how well done you prefer your meat.

•4 tbsp. butter, softened
•2 cloves garlic, minced
•2 tsp. freshly chopped parsley
•1 tsp. freshly chopped chives
•1 tsp. freshly chopped thyme
•1 tsp. freshly chopped rosemary
•1 (2 lb.) bone-in ribeye
•Kosher salt
•Freshly ground black pepper

Step 1
In a small bowl, combine butter and herbs. Place in center of a piece of plastic wrap and roll into a log. Twist ends together to keep tight and refrigerate until hardened, 20 minutes.

Step 2
Season steak on both sides with salt and pepper.

Step 3
Place steak in basket of air fryer and cook at 200° for 12 to 14 minutes, for medium, depending on thickness of steak, flipping halfway through.

Step 4
Top steak with a slice of herb butter to serve.

•1 tablespoon lime juice
•1/4 cup fresh coriander leaves, finely chopped
•2 cloves garlic, crushed
•1 tablespoon grated ginger
•1 teaspoon brown sugar
•1 large chilli, deseeded and finely chopped
•1 tablespoon fish sauce
•600g beef rump steak, chopped into 2.5cm pieces

STEP ONE:
Put all the ingredients except the beef in a medium bowl and mix.

STEP TWO:
And the beef and mix it in.

STEP THREE:
Thread the beef pieces onto stainless steel skewer set.

STEP FOUR:
Add the skewers onto stainless steel rotisserie set, set Air Fryer to 200°C for 20 - 25 minutes.

NOTES:
You can exchange the beef rump steak with any other meat of your choosing (e.g. Chicken).

•4 tablespoons butter, softened
•2 tablespoons chopped fresh flat-leaf parsley
•1 clove garlic, minced
•1 teaspoon salt
•2 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
•salt and ground black pepper to taste
•1/2 cup all-purpose flour
•1 large egg, beaten
•1 cup panko bread crumbs
•1 teaspoon paprika
•nonstick cooking spray

Step One
Mix butter, parsley, garlic, and 1 teaspoon salt together in a bowl until thoroughly blended. Shape herbed butter into two equal balls. Place balls onto a baking sheet and freeze for 10 minutes.

Step Two
Place chicken onto a clean work surface; season both sides with salt and pepper. Place one chilled butter ball in the center of each chicken breast. Pull chicken sides up around butter mixture into a ball; cover each ball with plastic wrap and twist to secure. Place onto the baking sheet and freeze for 30 minutes.

Step Three
Preheat an air fryer to 400 degrees F (200 degrees C).

Step Four
Set out three shallow bowls for breading. Place flour into the first bowl and egg into the second bowl. Mix panko and paprika together in the third bowl. Dredge each chicken breast in flour, then in beaten egg, and finally in panko mixture.

Step Five
Place breaded chicken into the air fryer basket. Spray each breast with nonstick spray.

Step Six
Air-fry for 5 minutes. Spray with nonstick spray again and cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

Step Seven
Transfer chicken to a cutting board and let rest for 5 minutes before serving.

•500g pork sausages
•2 tbsp tomato sauce
•1/2 cup bread crumbs
•2 eggs
•2 sheets puff pastry, defrosted
•Sesame seeds, to garnish

Step One:
Preheat air fryer at 200C. Remove meat from sausages and place in bowl with sauce, bread crumbs and 1 egg. Mix well.

Step Two:
Cut each pastry sheet in half. Place a quarter of meat mixture down the length of each pastry half. Roll up into a sausage shape. Beat the second egg and brush the pastry tops with egg, then sprinkle with sesame seeds. Cut each roll into 6 pieces.

Step Three:
Spray the basket of the air fryer. Cook sausage rolls in batches, ensuring they are not touching, for 10-12 minutes.

Step Four:
Serve with tomato sauce or chutney.

•500g chicken mince
•25g (1/2 cup) panko breadcrumbs
•40g (1/2 cup) finely grated parmesan
•3 green shallots, thinly sliced
•2 garlic cloves, crushed
•1 egg, lightly whisked
•1 zucchini, coarsely grated
•Honey mustard dressing
•2 tbsp olive oil
•1 tbsp lemon juice
•1 tbsp Dijon mustard
•1 tbsp honey

Step 1
Combine mince, breadcrumbs, parmesan, shallot, garlic and egg in a large bowl. Squeeze excess liquid from the zucchini and add to the bowl. Season and mix until well combined.

Step 2
Shape 1/4 cupfuls of the mixture into 10 balls. Place onto a lightly oiled tray and gently press out to 7cm rounds. Cover and place in the fridge for 30 minutes to chill.

Step 3
Spray the rissoles and air fryer basket with oil. Cook at 180°C for 10 minutes or until golden and cooked through.

Step 4
For the dressing, whisk the oil, juice, mustard and honey in a small bowl until well combined.

Step 5
Serve the rissoles drizzled with the dressing.

•150g salted butter, at room temperature
•1/4 cup finely chopped fresh continental parsley
•4 garlic cloves, crushed
•1 tsp sea salt flakes
•300g pkt crumpets, halved
•100g (1 cup) pre-grated 3 cheese blend

Step 1
Combine butter, parsley, garlic and salt in a bowl. Spread generous teaspoonfuls over each crumpet half. Scatter a generous pinch of cheese over half of the crumpet halves.

Step 2
Arrange remaining crumpet halves over the cheese to make half-moon crumpet sandwiches. Transfer sandwiches, cut side down, to an air fryer basket lined with foil. Sprinkle over remaining cheese.

Step 3
Air fry for 8 minutes at 180C until golden and cheese is melted.

Step 4
To serve, brush over remaining garlic butter.

•50g sebago (brushed) potatoes, peeled, coarsely grated
•1 small onion, coarsely grated
•80g (1 cup) coarsely grated cheddar
•50g (1/3 cup) self-raising flour
•2 eggs, lightly whisked
•Greek-style yoghurt or sour cream, to serve

Step 1
Place potato and onion in a colander and use clean hands to squeeze out excess liquid. Transfer to a large bowl.

Step 2
Add cheddar and flour. Season. Toss to combine. Use a spatula to fold egg through mixture until combined.

Step 3
Lightly spray an air fryer basket with oil. In batches, place 1/4 cupfuls of the mixture in the basket, 2cm apart (see tips). Gently spread to create 8cm circles. Spray with oil. Cook at 190°C for 10 minutes or until golden brown. Use an egg lifter to transfer to a wire rack. Repeat with the remaining potato mixture.

Step 4
Serve pancakes warm (see tips) with yoghurt or sour cream.

•70g (1/2 cup) plain flour
•1/2 tsp salt
•1/2 tsp garlic powder
•1 tsp onion powder
•2 tsp sweet paprika
•1/4 cup corn flour
•2 eggs
•500g chicken breast, cut into 2cm pieces
•Green shallots, sliced, to serve
•Toasted sesame seeds, to serve

Sticky sauce

•1/3 cup barbecue sauce
•2 tbsp sweet chilli sauce
•2 tbsp honey
•40g butter, chopped

Step 1
Combine the flour, salt, garlic powder, onion powder and paprika in a shallow bowl.

Step 2
Place corn flour in a separate shallow bowl. Add eggs to another shallow bowl and lightly whisk. Dip chicken pieces, a few at a time, into the corn flour. Shake off excess, then dip into the egg and then the seasoned flour, shaking off any excess.

Step 3
Place half the chicken pieces in the basket of an air fryer and spray with oil. Air fry at 180C for 10 minutes. Set aside and keep warm. Repeat to make the second batch. Place in a bowl.

Step 4
To make the sauce, combine all ingredients in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes. Pour over the chicken and gently toss to coat.

Step 5
Transfer chicken to a serving bowl and sprinkle with shallot and sesame seeds. Serve immediately.

•1.2L milk
•2 cinnamon sticks
•2 strips lemon rind
•4 eggs
•2 egg yolks
•215g (1 cup) caster sugar
•140g (1 cup) cornflour
•2 tsp vanilla extract
•120g (3/4 cup) plain flour
•Cinnamon sugar, to sprinkle

Step 1
Grease and line a 20cm x 30cm lamington pan with baking paper.

Step 2
Place milk, cinnamon and lemon rind in a medium saucepan and bring to a simmer over medium heat.

Step 3
Whisk eggs, yolks, caster sugar, cornflour and vanilla in a large bowl until well combined. Strain milk mixture over egg mixture and whisk until combined. Discard cinnamon sticks and rind.

Step 4
Return milk mixture to a cleaned medium saucepan. Cook, stirring constantly, over medium-low heat for 5 minutes or until mixture bubbles and thickens.

Step 5
Pour milk mixture into prepared pan and smooth top. Cool completely and place in fridge for 3 hours or until firm.

Step 6
Turn milk mixture out onto a chopping board. Cut into 3.5cm squares. Coat each square in flour, shaking off excess.

Step 7
Spray the basket of an air fryer with oil. Add some milk squares to fryer and spray with oil. Cook on 200C for 10 minutes or until golden. Repeat with remaining milk squares.

Step 8
Sprinkle milk squares with cinnamon sugar and serve.

•1kg white potatoes, unpeeled
•100g salted butter, chopped
•4 garlic cloves, crushed
•1 tbsp chopped fresh continental parsley leaves or chives
•100g (1 cup) pre-grated 3 cheese blend
•40g (1/4 cup) plain flour
•2 eggs, lightly whisked
•2 tbsp milk
•100g (2 cups) panko breadcrumbs

Step 1
Cook potatoes in the air fryer at 180°C for 30 minutes or until tender. Set aside for 15 minutes or until cooled slightly. Peel. Mash until smooth.

Step 2
Combine butter, garlic, parsley and 1 tsp sea salt in a bowl. Shape into a log. 12cm long with a 2cm diameter. Transfer to a sheet of baking paper. Roll up to enclose. Place in the fridge to chill until solid.

Step 3
Add cheese to potato. Stir until well combined. Shape into four balls.

Step 4
Cut the log of garlic butter in half crossways, then in half length. Press one piece into one potato ball and shape into an oval. Repeat with remaining butter and potato balls.

Step 5
Place flour on a plate. Combine eggs and milk in a bowl. Place panko in another bowl. Dip potato ball in the flour, then egg mixture, then panko, pressing gently to coat. Repeat dipping with egg, then panko to double coat. Repeat with remaining potato balls.

Step 6
Place two kievs into the basket of an air fryer and spray with oil. Air fry at 180°C for 10 minutes. Repeat with remaining kiev.

•1.5L good-quality vanilla ice cream
•300g plain digestive biscuits, crushed
•3 eggs
•1 1/2 tbsp milk

Caramilk sauce

•180g Cadbury Caramilk chocolate, finely chopped
•185ml (3/4 cup) thickened cream

Step 1
Place a baking tray in the freezer for 10 minutes to chill.

Step 2
Line the tray with baking paper. Working quickly, scoop ice-cream into 12 balls and place on prepared tray. Place in the freezer for 4 hours or until firm.

Step 3
Place the crushed biscuits into a large shallow bowl. Working with one at a time, roll ice-cream balls in the crushed biscuits to coat, shaking off excess. Return to the tray and freeze for a further 1 hour or until firm.

Step 4
Whisk eggs and milk together in a bowl. Working one at a time, roll balls in egg mixture, then in remaining crushed biscuits to coat evenly. Return to tray. Freeze for 1 hour or until firm. Place leftover egg mixture in the fridge.

Step 5
Repeat coating with remaining balls, egg mixture and crushed biscuit to double-coat. Place in the freezer overnight until very firm.

Step 6
Meanwhile, make the Caramilk sauce, combine chocolate and cream in a microwave-safe bowl. Cook on High for 1 1/2 minutes or until chocolate melts. Stir until smooth.

Step 7
Preheat the air fryer at 200°C for 5 minutes. Place 2 ice-cream balls on a small sheet of baking paper (you need to be able to lift the paper with the ice-cream balls on it, but not so big that it covers the whole base of the air fryer basket). Spray with oil.

Step 8
Place into the air fryer and cook at 200°C for 2 minutes. Transfer balls to serving plates. Drizzle with Caramilk sauce and serve immediately.

•500g pork mince
•2 green shallots, white section thinly sliced, green section thinly sliced diagonally
•2 garlic cloves, crushed
•2 tsp finely grated fresh ginger
•1/4 tsp Chinese five spice
•25g (1/2 cup) panko breadcrumbs
•1 egg, lightly whisked
•Ground white pepper, to taste

Sweet and sour sauce

•185ml (3/4 cup) sweetened pineapple juice
•80ml (1/3 cup) tomato sauce
•2 tbsp rice wine vinegar
•2 tsp soy sauce
•2 tsp cornflour

Step 1
Place the mince, white section of the shallot, garlic, ginger, Chinese five spice, breadcrumbs and egg in a large bowl. Season with salt and white pepper. Use clean hands to mix until well combined. Shape 1/4 cupfuls of the mixture into 10 balls.

Step 2
Spray meatballs and base of an air fryer basket with oil. Cook, in batches (see notes), at 180°C for 10 minutes until golden and cooked through.

Step 3
Meanwhile, to make the sauce, place the juice, tomato sauce, vinegar and soy sauce in a large, deep frying pan. Cook, stirring, over medium-low heat until warmed through. Place the cornflour and 1 tbsp water in a small bowl and whisk until smooth. Add to the sauce mixture. Cook, stirring, until mixture just comes to a simmer and thickens.

Step 4
Add meatballs to pan and gently toss through the sauce until coated. Sprinkle with the green section of the shallot to serve.

•300g (2 cups) plain flour
•30g butter, chopped
•225ml milk, plus 1 tbsp extra to brush
•80g (1 cup) grated tasty cheese
•2 shortcut bacon rashers, finely chopped

Step 1
Place the flour in a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a flat-bladed knife to stir until the dough just comes together.

Step 2
Turn the dough out onto a lightly floured surface. Bring the dough together and gently knead until just smooth. Press dough out to a 2cm-thick disc. Use a 6.5cm round cutter to cut 9 rounds from the dough, cutting the scones as close together as possible (see note).

Step 3
Line the base of an air fryer basket with baking paper, trimming to just fit. Use a small knife to cut a few holes in the paper so the air can circulate. Place the scones, just touching, on the paper and brush tops lightly with extra milk.

Step 4
Cook on 180C for 10 minutes or until scones have risen and turned golden brown. Stop the air fryer and open the drawer. Combine the cheese and bacon and sprinkle over the scones.

•Turkish Bread
•Grated Cheese
•Filling (Bacon, Ham, Salami)
•Other Filling (Chicken, beef, vegetables, or any other filling)
•Thousand Island Dressing or any other dressing that you like.

Step 1
Cut Turkish Bread in half and place onto the Air Fryer trays.

Step 2
Place what ever filling the you have chosen to use onto half of the Turkish Bread.

Step 3
Place Grated Cheese on top of both halves of the Turkish Bread.

Step 4
Place the sandwich into the Air Fryer and set the temp. to 200°C for 10 - 15 minutes.

NOTE: If you use bacon, precook the bacon in the Air Fryer for 10 min on 200°C.

Step 5
Once cooked, remove from the Air Fryer and place the sandwich on a plate, then add the Thousand Island Dressing or any other dressing that you wish to use.

Step 6
Combine both halves and enjoy.

•Wraps
•Grated Cheese
•Small Frankfurts
•Tomato Sauce
•Prawns
•Lemon or Lime Juice


You can also use anything you want in these wraps.
E.G.: Bacon, Ham, Salami etc.

Step 1
Place in order (as listed in the ingredients) in the wraps.

Step 2
Place the prepared wraps onto either one or two trays and place into the air fryer.

Step 3
Set the air fryer to 200°C for 15 - 20 minutes (depending on how well you want the wraps cooked).

Step 4
Once cooked, remove wraps from air fryer and eat straight away (or have them later).