Good Food Air Fryer - Everyday Meals [LG24]

Everyday meals

37 recipes for every day of the week

Cost-effective, quick and simple, every meal of the week is covered by your air-fryer, meaning the oven can stay off

p24 Breakfast

Put your favourite kitchen gadget to use for the first meal of the day

p30 Lighter lunch

Keep your midday meal interesting with these air-fryer ideas

p36 Vibrant salads

Create flavourful, colourful salads in no time

p40 Family dinners

Make your family’s favourite suppers a little bit lighter

p51 Friday night dinner

Special meals to kick-start the weekend

p59 Your 7-day budget meal plan

Take the stress out of everyday cooking with this cost-cutting plan

Fish & chips, p42

BREAKFASTS & BRUNCHES

Make cooked breakfasts easily using your favourite kitchen gadget – they’re lighter and quicker, too

Raspberry almond & oat breakfast cookies, p26

Chorizo & halloumi breakfast baguette, p26

Raspberry, almond & oat breakfast cookies

Grab a few of these energy-boosting, healthy cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit.

MAKES 12 PREP 10 mins

COOK 20 mins EASY V ❄

2 ripe bananas, peeled and mashed

150g porridge oats

Chorizo & halloumi breakfast baguette

Treat yourself to this hearty chorizo and halloumi breakfast baguette –perfect for the weekend. Make the rich tomato jam in advance, then enjoy it on sausage sarnies, as part of a cheeseboard or on chicken thighs.

SERVES 4 PREP 15 mins plus cooling

COOK 28-32 mins EASY

1 large avocado, halved

1 lime, juiced

1 red onion, halved and thinly sliced drizzle of oil

150g chorizo, sliced on an angle 250g block of halloumi, sliced into 8 pieces

1 large baguette or 2 smaller ones

small bunch of coriander, leaves picked

Loaded frittata with bacon & cheddar

SERVES 2 PREP 5 mins

COOK 20-25 mins EASY

6 rashers streaky smoked bacon

1 tsp olive oil

4 eggs

1 small slice of white bread, torn into small pieces, or 40g fresh white breadcrumbs

2 tbsp finely chopped parsley or chives, plus extra to serve

½ tsp chilli flakes (optional)

40g mature cheddar, grated

2 tbsp ground almonds

½ tsp ground cinnamon

100g raspberries (fresh or frozen)

1 Mix the banana, oats, almonds, cinnamon and a pinch of salt together in a bowl to make a sticky dough. Stir through the raspberries, trying not to break them up. Roll tablespoons of the mixture into balls, then put on a baking tray and flatten with your hand.

2 Heat the air-fryer to 180C for 4 mins. Bake the cookies in a single layer in

For the tomato jam

400g can chopped tomatoes

1 red chilli, finely chopped (deseeded, if you like)

thumb-sized piece of ginger, peeled and grated

1 star anise

250g caster sugar

150ml red wine vinegar

1 To make the tomato jam, put all the ingredients in a pan, season and simmer for 30 mins until you have a rich, thick glossy jam. Cool, then transfer to a sterilised jar (if you want to keep for over two weeks). Will keep, unopened, for six months.

2 Scoop the avocado flesh into a bowl. Add half the lime juice and some salt, and mash with a fork. Put the onion in a small bowl, pour over the rest of the lime juice and season with a pinch of

1 Heat the air-fryer to 200C. Arrange the bacon in a small non-stick cake tin or two individual tins, and cook for 5-7 mins until golden but not too crisp. Drain on kitchen paper, then add the olive oil to the tin(s).

2 Meanwhile, beat the eggs in a bowl and stir in the bread pieces of breadcrumbs, the herbs, chilli flakes (if using) and most of the cheese. Season.

3 Reduce the temperature to 170C. Pour the egg mixture into the tin(s) and bake for 8-12 mins until the frittata is golden and completely set.

4 Roughly chop the cooked bacon, then sprinkle this over the cooked frittata

the air-fryer basket for 8-10 mins until they feel firm around the edges and are golden brown. (You may need to do this in two batches.) Leave to cool. Will keep in an airtight container for up to three days.

PER COOKIE 86 kcals • fat 3g • saturates 0.3g • carbs 13g • sugars 4g • fibre 2g • protein 2g • salt 0.04g

salt. Mix well and set aside to lightly pickle.

3 Heat the air-fryer to 200C for 4 mins. If you have space in your air-fryer basket, put the chorizo slices in one layer on one side of the basket and the halloumi on the other side. If there isn’t room, cook them separately in batches. Cook for 8-10 mins until the halloumi is golden and the chorizo is brown at the edges.

4 Split the baguette and warm in the air-fryer for 1-2 mins. Spread the avocado over one side of the baguette and the tomato jam over the other. Fill with the halloumi, chorizo, coriander and pickled red onions. Cut up and serve.

PER SERVING 872 kcals • fat 39g • saturates 17g • carbs 91g • sugars 38g • fibre 7g • protein 36g • salt 4.2g

along with the reserved cheese. Return to the air-fryer for 1-2 mins until the cheese has melted. Sprinkle over some more herbs, cut into wedges and serve.

PER SERVING 468 kcals • fat 34g • saturates 13g • carbs 6g • sugars 1g • fibre 1g • protein 34g • salt 3.42g

Shoot director FREDDIE STEWART | Food stylist KATIE MARSHALL | Stylist HANNAH WILKINSON | Photography MYLES NEW

Keeps you full all morning long

Classic baked oats

Enjoy baked oats for breakfast, made with bananas, mixed spice and your choice of chocolate chips, blueberries or raspberries. Serve warm with more fruit to make it extra-special.

SERVES 4 PREP 5 mins

COOK 12 mins EASY V

100g porridge oats

1 tsp baking powder

1 banana, peeled and chopped

1 tbsp maple syrup or honey

2 eggs

pinch of mixed spice or ground cinnamon

100g chocolate chips, blueberries or raspberries, plus extra to serve flavourless oil, for the ramekins

1 Put the oats in a blender and pulse a few times until they start to resemble flour. Add the baking powder, chopped banana, maple syrup or honey, eggs and mixed spice or cinnamon, and whizz until smooth. Stir in the chocolate chips or berries.

2 Heat the air-fryer to 180C for 4 mins. Lightly oil four heatproof ramekins, then divide the batter between them. Bake for 8-10 mins, or until well-risen and the baked oats spring back when lightly pressed. Scatter over more chocolate chips or berries before serving, if you like.

Enjoy fast and healthy cooking with this state-of-the-art appliance that boasts a dual four-litre capacity, allowing you to cook two dishes at the same time with ease. With its black and stainless steel finish and digital panel, this air-fryer will be a sleek addition to your kitchen.

Air-fryers provide a healthier alternative to frying, as they rely on super-heated air to cook food perfectly. They use just a fraction of the oil that conventional frying uses, resulting in delicious meals without the added fat and calories.

Experience 75% faster cooking times than conventional ovens, all while being energyefficient. Say goodbye to the hassle of cooking multiple dishes at different times.

This clever air-fryer comes with a Sync Cook function, so you can automatically set different cooking programs to finish simultaneously, making your life easier. It also has the Match Cook function, which enables you to automatically cook using the same settings in both drawers, so you can cook double your portions without any extra effort.

The air-fryer has eight pre-set cooking times and temperatures, ensuring your meals are cooked to perfection every time. Whether you’re cooking for yourself or for a family, this air-fryer has you covered.

Lighter lunches

From veggie buffalo wings to sweet chilli salmon, revamp your midday meal with these four easy recipes

Sweet chilli salmon lettuce wraps

Light, simple and providing three of your five-a-day, these clever lettuce cups are the perfect vessel for flaked salmon and thin slices of radish and carrot.

SERVES 2 PREP 15 mins COOK 12 mins EASY

2 tbsp reduced-sugar sweet chilli sauce

1 lime, juiced

2 tsp reduced-salt soy sauce or wheat-free tamari

2 salmon fillets

1 carrot, finely sliced ½ daikon radish, halved and finely sliced 100g radishes, finely sliced small handful of coriander, finely chopped

1 Little Gem lettuce, leaves separated

1 Heat the air-fryer to 180C for 4 mins. Combine the sweet chilli sauce with half the lime juice and half the soy sauce or tamari. Pat the salmon fillets dry using kitchen paper, then put in the air-fryer basket in one layer. Spoon the chilli sauce mixture on top of the fillets. Cook for 8-10 mins. If not quite cooked, return to the air-fryer for 2 mins and check again. Gently flake the salmon flesh by pressing down on it using the back of a fork.

2 Toss the carrot, daikon, radishes and coriander together with the rest of the soy and lime juice. Season. Fill the leaves with the veg and salmon.

Buffalo cauliflower wings

Enjoy as a veggie main or spicy side dish to accompany your favourite dishes.

SERVES 2-4 PREP 10 mins

COOK 24-29 mins EASY V

1 tbsp sweet smoked paprika

1 tbsp ground cumin

½ tbsp garlic granules

50g plain flour

200ml buttermilk

1 medium cauliflower, cut into florets, leaves removed

100g hot sauce

1 tbsp olive oil

1 tbsp honey or maple syrup

1 Combine the paprika, cumin, garlic granules, flour, buttermilk and a good pinch each of salt and freshly ground black pepper in a bowl, and mix well to make a smooth batter. Add the cauliflower florets and mix to coat.

2 Put the florets in the air-fryer basket in a single layer, shaking off any excess batter as you do. (You may need to cook in batches, depending on the size of the basket.) Cook at 200C for 18-20 mins, turning halfway through, until browned at the edges.

3 Meanwhile, combine the hot sauce, olive oil and honey or maple syrup in a large bowl. Add the fried cauliflower florets and set aside while you cook your next batch, if necessary. When all of the cauliflower has been fried, toss in the sauce to coat. Return all of the coated cauliflower florets to the air-fryer basket and cook for 6-9 mins until hot and crisp.

PER SERVING 188 kcals fat 5g saturates 1g carbs 24g • sugars 11g • fibre 5g • protein 9g • salt 1.07g

Delicious served with a ranch dip

Sweet potato jackets with tahini yogurt

Low-effort baked potatoes. Top with tahini yogurt and curry leaves for a no-fuss meal.

SERVES 2 PREP 10 mins

COOK 55 mins EASY V

2 sweet potatoes

1 tbsp olive oil, plus 2 tsp

1 small whole garlic bulb

150g Greek yogurt

3 tbsp tahini

1 lemon, zested and juiced

1 tbsp maple syrup

5g fresh curry leaves

small handful coriander, finely chopped pinch of chilli flakes

1 Heat the air-fryer to 200C. Pierce a few holes in the sweet potatoes using a sharp knife, then rub over 1 tbsp of the olive oil and sprinkle with salt and freshly ground black pepper. Drizzle 1 tsp of the oil over the garlic bulb, season with salt and pepper, then wrap in foil. Put both the garlic bulb and sweet potatoes in the air-fryer and cook for 35 mins. Remove the garlic and set aside to cool slightly, then return the sweet potatoes to the air-fryer for 15 mins until a cutlery knife easily slides through.

2 Meanwhile, put the yogurt in a small bowl and mix with the tahini, lemon zest and juice, the maple syrup and some salt and pepper. When the garlic has cooled, squeeze the cloves into the tahini and yogurt mixture and stir well.

3 Put the curry leaves, 1 tsp olive oil and a pinch of salt in a small bowl. Massage with your hands so the leaves are well coated. Put the curry leaves in the air-fryer with a small ovenproof plate on top. Make sure the plate is upside-down so air can circulate around them. Cook for 5-6 mins at 200C until crispy. Carefully remove the plate using tongs or oven gloves.

4 Split the sweet potatoes open and fluff up the flesh slightly using a fork. Spoon the yogurt mixture over the sweet potatoes, then top with the crisp curry leaves, coriander and chilli flakes.

Spinach falafel & hummus bowl

Serve this easy vegan salad bowl – featuring homemade spinach falafels and hummus – alongside pitta and salad. It’s packed with nutrients for a healthy lunch.

SERVES 4 PREP 15 mins

COOK 10-20 mins EASY V

150g baby spinach

½ cucumber, sliced

1 red onion, finely sliced 4 wholemeal pittas, toasted, to serve

For the falafel

150g baby spinach

400g can chickpeas, drained 1 garlic clove, chopped 1 tsp ground cumin ½ small bunch of parsley, finely chopped

2 tbsp plain flour

1 tbsp olive oil, plus extra for rolling For the hummus

400g chickpeas, drained 40ml olive oil, plus extra to serve 1 garlic clove, roughly chopped 1 lemon, juiced, plus extra to serve (optional)

2 tbsp tahini

1 Put all the falafel ingredients, except the oil, in a food processor and season lightly. Pulse to make a rough mix.

2 Oil your hands lightly, then roll tablespoons of the falafel mixture into about 16 balls, and put on a baking sheet lined with baking parchment. Press each one down slightly using the palm of your hand. Brush using the 1 tbsp oil. Heat the air-fryer to 200C for 5 mins. Cook the falafel in the air-fryer basket for 10 mins, turning halfway through cooking. (You may need to do this in batches.)

3 Meanwhile, make the hummus. Put all of the hummus ingredients into a food processor with 50ml water and blitz until smooth.

4 Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle over more olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.

Make the falafel ahead for a quick lunch everyday

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Vibrant salads

Toss golden halloumi, roasted veg or crispy prawns with fresh, no-cook ingredients and punchy dressings

Cumin-roasted carrot & cauliflower with green tahini dressing, p38

Crispy coconut prawn & mango salad

SERVES 2 PREP 20 mins

COOK 10 mins EASY

160g raw king prawns, peeled 200ml coconut milk

1 large lime, ½ juiced, ½ cut into wedges to serve

2 tsp sesame oil

½ tsp caster sugar or honey

2 large handfuls of watercress or baby spinach (or use a mixture)

½ mango, stoned, peeled and sliced or cut into chunks

1 small avocado, stoned, peeled and sliced

½ small red onion, halved and thinly sliced

½ small bunch of mint, leaves picked

1 large red chilli, deseeded and thinly sliced

2 tbsp desiccated coconut 2 tbsp cornflour vegetable oil, for brushing

1 Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.

2 Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey and a pinch of salt.

3 Divide the watercress or spinach between two plates, then top with the mango, avocado, red onion slices, mint and sliced chillies.

4 Heat the air-fryer to 180C for 4 mins. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and toss in the cornflour mixture to coat, shaking off any excess. Brush lightly with oil.

5 Put the prawns in the air-fryer basket. Fry for 6-8 mins until crisp and golden, then transfer to a plate lined with kitchen paper to drain. When all the prawns are fried, scatter them over the salad and drizzle over the dressing. Serve with lime wedges on the side.

A squeeze of lime juice brightens up this salad

Halloumi, pomegranate & walnut salad

Salty, fruity, earthy and peppery, enjoy this flavourful salad as a starter or light lunch.

SERVES 6 PREP 10 mins

COOK 10 mins EASY V

2 x 250g blocks halloumi, thickly sliced

1 tbsp olive oil

2 tbsp za’atar

150g rocket leaves

1 large fennel bulb, finely sliced

50g walnut halves, toasted

50g pomegranate seeds

½ small bunch of dill, roughly chopped

For the dressing

4 tbsp walnut oil

2 tbsp pomegranate molasses

2 tsp cumin seeds, toasted and lightly crushed

1 Whisk all of the dressing ingredients together with some seasoning. Set aside.

2 Brush the halloumi slices with the olive oil on each side. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into it. Heat the air-fryer to 200C for 2 mins. Put the halloumi in the air-fryer basket and cook for 8 mins until beginning to brown. Flip over and cook for 2-5 mins more until crisp and golden.

3 Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.

PER SERVING 457 kcals • fat 36g • saturates 17g • carbs 8g • sugars 7g • fibre 4g • protein 23g • salt 2.8g

Cumin-roasted carrot & cauliflower with green tahini dressing

This hearty salad is ideal for a picnic or barbecue.

SERVES 6-8 PREP 15 mins

COOK 30-35 mins EASY V

1kg carrots, trimmed and chopped into 3cm chunks

3 tbsp olive oil

1 tbsp honey (or use brown sugar to make it vegan)

1 tbsp cumin seeds

2 tsp fennel seeds

½ tsp chilli flakes (optional)

1 cauliflower, chopped into florets (about 500g), leaves reserved and chopped into bite-sized pieces 60g rocket leaves

For the dressing

1 garlic clove

100g tahini

3 tbsp olive oil

1 lemon, juiced

2 handfuls of coriander leaves

1 First, make the dressing. Peel the garlic and tip into a blender or mini chopper with the remaining ingredients, a large pinch of salt and 6 tbsp cold water. Blitz to make a smooth (or as smooth as possible) dressing, taste for seasoning and set aside. Will keep chilled for up to two days.

2 Heat the air-fryer to 200C for 5 mins. Tip the carrots into a bowl with 2 tbsp of the olive oil, the honey, cumin and fennel seeds, some seasoning and chilli, if using. Cook in the air-fryer basket for 10 mins until starting to caramelise. Remove and add the cauliflower florets and leaves, making sure all the veg is coated in the glaze, then drizzle over the remaining olive oil. Cook for 15 mins, tossing once until everything is tender and sticky. If still firm, cook for another 5 mins. Leave to cool to room temperature. Will keep covered for a day.

3 To pack for a picnic, scrape the veg into a container and take the rocket leaves and dressing in separate containers. Just before you’re ready to eat, toss the rocket through the root veg, then drizzle over the dressing, leaving some to serve on the side.

Colourful, nutritious and packed with flavour

Minty roast veg & hummus salad

Flavoured with fresh mint and salty feta, this bright salad provides an impressive four of your five-a-day.

SERVES 4 PREP 15 mins

COOK 25 mins EASY V

4 parsnips, peeled and cut into wedges

4 carrots, cut into wedges

2 tsp cumin seeds

400g can chickpeas, drained

2 tbsp vegetable oil

500g cooked beetroot (not in vinegar), drained and cut into wedges

2 tbsp honey

200g hummus

2 tbsp white wine vinegar

small bunch of mint, leaves picked 200g Greek-style salad cheese or feta

1 Heat the air-fryer to 200C for 5 mins. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning. Arrange in a single layer in the air-fryer basket. Cook for 15 mins, shaking the basket halfway through cooking.

2 Add the beetroot to the veg and drizzle over the honey, then return to the fryer for 5 mins. If the veg is still firm, cook for another 5 mins. Spread a thin layer of hummus over a large platter, or divide between four dinner plates. When the veg is ready, drizzle over the vinegar and toss together. Tip the roasted vegetables on top of the hummus, then scatter over the mint and cheese. Serve.

Quick, cost-effective meals for any night of the week

Chicken & halloumi burgers, p42

Fish & chips

No deep-fat fryer needed here: these air-fried fish & chips, complete with all the trimmings, are simple and sure to bring a taste of the seaside to your dinner table.

SERVES 4 PREP 25 mins plus drying COOK 45 mins EASY

1kg floury potatoes, such as Maris Piper

400ml malt vinegar

1 tbsp cornflour

4 tbsp olive oil

150g panko breadcrumbs

1 lemon, zested and cut into wedges

small handful of parsley, finely chopped

100g plain flour

3 eggs, beaten

1 tbsp Dijon mustard

4 x 200-250g boneless, skinless white fish loin fillets, such as haddock or cod

For the mayo

8 cornichons, finely chopped small handful of dill, finely chopped

300g mayonnaise

For the peas

350g fresh or frozen peas (defrosted if frozen)

25g butter

1 lemon, zested and juiced small handful of mint leaves, finely chopped

Chicken & halloumi burgers

Struggle to find dishes that take very little time but the whole family will love? Look no further than these chicken and halloumi burgers.

SERVES 4 PREP 5 mins

COOK 30 mins EASY

2 skinless chicken breasts

1 tbsp neutral oil, plus extra for frying the halloumi, if needed

4 tbsp piri-piri or other mild chilli sauce, plus extra for drizzling ½ lemon, juiced

4 burger buns, split

250g block of lighter halloumi, sliced into 8 pieces

¼ small white cabbage, finely sliced

2 tbsp mayonnaise

1 Heat the air-fryer to 200C. Cut the potatoes into 1cm-thick slices, then into 1cm-thick chips. Tip into a large saucepan and pour over the vinegar and 2 tsp fine sea salt. Top up with water to ensure the potatoes are fully submerged, set over a high heat and bring to the boil. Once boiling, cook for 5 mins until the edges are tender. Drain well and leave to steam-dry for 10 mins. Can be made a day in advance and chilled until needed.

2 Sprinkle the cornflour and 2 tbsp of the oil over the chips and gently toss to combine. Carefully tip into the air-fryer in a single layer – you may need to do this in batches. Cook for 25-30 mins, shuffling the drawer occasionally, until golden and cooked through.

3 Heat the remaining olive oil in a non-stick pan over a medium heat, stir in the panko and cook, stirring often until lightly browned. Tip into a bowl and mix in the lemon zest and parsley. Tip the flour into a shallow, wide bowl and season well. Mix the eggs with the Dijon in a second wide bowl. Pat the fish fillets dry, then dip the fish in the seasoned flour, followed by the egg and finally the panko. Put the air-fryer’s wire rack insert over the chips and carefully arrange the fish on top, spaced apart. Cook for 10-15 mins until the fish is cooked through, crispy and opaque.

4 tbsp hummus, tzatziki or soured cream & chive dip handful of rocket or 4-8 soft lettuce leaves

2 large roasted red peppers from a jar, drained and sliced

1 Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each one into two even pieces.

2 Heat the air-fryer to 180C for 4 mins and cook the chicken for 12 mins. Drizzle over the chilli sauce and half the lemon juice, and cook for 1-2 mins more until the chicken is cooked through and the sauce has reduced. Remove to a plate and keep warm.

3 Warm the buns in the air-fryer for 1-2 mins, then transfer to a plate.

4 Meanwhile, to make the mayo, combine the cornichons, dill, mayo and a splash of the cornichon pickling liquid. Season well and chill until ready to serve. This can be made up to a day in advance, covered and chilled. Bring a pan of water to the boil and cook the peas for 2 mins until tender. Drain and immediately plunge the into a bowl of cold water to halt the cooking process. Leave for 5 mins, then drain again. Melt the butter in the saucepan over a medium heat and sizzle the lemon zest for 1 min until fragrant. Tip in the peas and lightly crush with the back of a spoon until mostly broken up, before stirring through the mint and seasoning. Serve the fish & chips with the mayo and peas on the side.

PER SERVING 1394 kcals • fat 85g • saturates 11g • carbs 98g • sugars 9g • fibre 10g • protein 55g • salt 2.2g

tip

If you’d like a milder flavour of vinegar, you can use half water and half vinegar. You could also use dried parsley in the breadcrumbs.

Turn up the temperature to 200C. Cook the halloumi in the air-fryer basket for 10 mins, turning halfway through, until golden. Toss the cabbage with the mayonnaise and remaining lemon juice.

4 Spoon the hummus (or dip of your choice) over the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle over a little more chilli sauce, then top with the cabbage, season with black pepper, and sandwich with the bun lids. Serve with any extra cabbage on the side, or a green salad.

PER SERVING 737 kcals • fat 42g • saturates 10g • carbs 49g • sugars 6g • fibre 4g • protein 39g • salt 4.1g

Chicken nuggets

These homemade chicken nuggets are sure to be a crowd-pleaser.

SERVES 4 PREP 20 mins

COOK 15 mins EASY

400g chicken breast fillets

4 tbsp plain flour

1 egg, lightly beaten 115g panko or other dried breadcrumbs

2 tbsp vegetable or sunflower oil, plus extra for the tray

1 Cut the chicken into bite-sized pieces, then transfer to a sheet of baking parchment. Cover with another sheet of parchment, then use a rolling pin to bash the pieces until they’re around 2-3mm thick and even in size.

2 Tip the flour onto a plate and mix with a pinch of salt. Put the beaten egg in a bowl and tip the breadcrumbs into another bowl. Lightly oil a large baking tray.

3 Dip each chicken piece in the flour, followed by the egg (shaking off the excess), and finally the breadcrumbs, turning to coat. Transfer to the tray.

4 Heat the air-fryer to 200C for 4 mins. Brush oil over both sides of the chicken pieces, then cook in batches in the air-fryer basket for 5 mins per batch until golden and crunchy, shaking the basket halfway through. Serve with tomato sauce, if you like.

Thai-spiced fish cakes

MAKES 6 PREP 20 mins plus chilling COOK 15-20 mins EASY

250g skinless salmon fillets

1 tbsp Thai red curry paste small handful of coriander, roughly chopped

½ tbsp fish sauce

½ lime, juiced 1 egg

3 spring onions, roughly chopped 1 lemongrass stalk, tough outer leaves removed, chopped

5 tbsp plain flour

50g green beans, finely sliced 75g panko breadcrumbs

For the sriracha mayo

2 tbsp sriracha

5 tbsp mayo

½ lime, juiced

1 Cut the salmon into chunks and put in a food processor with the curry paste, coriander, fish sauce, lime juice, egg and lemongrass. Blitz until the mixture is just combined and finely chopped, but not a paste. Tip the mixture into a bowl.

2 Stir in the flour and green beans until combined – the mixture will be a little wet. Form into small patties and chill for 30 mins. Tip the breadcrumbs onto a plate then gently press fishcakes into the breadcrumbs, turning to coat.

3 Heat the air-fryer to 180C and cook for 15-20 mins until cooked through and golden – check halfway through to ensure they don’t burn.

PER SERVING 312 kcals • fat 17g • saturates 2g • carbs 25g • sugars 3g • fibre 2g • protein 13g • salt 1g

Chilli salmon teriyaki noodles

Fresh and flavoursome, this simple seafood dish, made with soy, ginger and teriyaki sauce, is a great go-to midweek meal for two.

SERVES 2 PREP 15 mins

COOK 8-10 mins EASY

2 skin-on salmon fillets (about 125g each)

1 small red chilli, deseeded and finely chopped

1 tbsp mirin

1 tbsp soy sauce

½ thumb-sized piece of ginger, peeled and finely grated ½ small bunch of coriander, chopped 140g mangetout

2 tbsp teriyaki sauce

300g straight-to-wok noodles

1 Heat the air-fryer to 180C for 4 mins. Put the salmon in the air-fryer basket, skin-side down. Combine the chilli, mirin, soy sauce, ginger and coriander, and spoon the mixture over the

This simple salmon recipe can be doubled to serve more everyday

salmon. Cook for 8-10 mins until just cooked through.

2 Heat a large frying pan or wok over a medium heat and cook the mangetout with 1 tbsp water for 2 mins until tender but still retaining some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between two plates and top with the salmon.

PER SERVING 569 kcals • fat 22g • saturates 3g • carbs 54g • sugars 9g • fibre 6g • protein 36g • salt 3.4g

Mexican-style stuffed peppers

SERVES 3 PREP 15 mins

COOK 15 mins EASY V

3 large mixed peppers, halved oil, for drizzling

2 x 250g pouches lime & coriander rice, cooked

400g can black beans, drained and rinsed

6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)

150g guacamole

Fish finger hot dogs

A twist on a classic fish finger sandwich that the whole family will love. Try lightly salting the cod to firm it up before cooking.

SERVES 4 PREP 30 mins plus 1 hr optional chilling COOK 12 mins EASY

300-400g skinless, boneless pollock or cod, cut into 4 chunky fish fingers

25g plain flour

1 egg, beaten

100g panko breadcrumbs sunflower, rapeseed or vegetable oil, for brushing

To serve

4 brioche hot dog buns

1 gherkin, finely chopped

4 tbsp mayonnaise

1 tbsp lemon juice, plus lemon wedges, to serve

½ iceberg lettuce, shredded

1 If you have time, lightly season the fish with sea salt flakes up to an hour before coating them, then cover and chill to firm it up. Season the flour, then tip into a shallow bowl. Put the beaten egg and breadcrumbs in two separate bowls. Working in batches, coat the fish in the seasoned flour first, then shake off any excess. Dip in the egg, followed by the breadcrumbs, then put the coated fish fingers on a plate. Can be done a day ahead and chilled overnight.

1 Heat the air-fryer to 180C for 4 mins. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in the air-fryer basket. Brush with oil and season, then bake in a single layer for 8-10 mins until softened and starting to caramelise.

2 Combine the rice and beans. Remove the peppers from the air-fryer and fill with the rice mixture. Top each with a slice of cheese and bake for 3 mins more until the cheese has melted and the filling is hot. Top with spoonfuls of guacamole to serve.

2 Heat the air-fryer to 200C for 4 mins. Brush lightly with oil. Cook the fish fingers in the air-fryer basket for 6 mins, turning halfway through, until lightly golden and cooked through. Season with sea salt.

3 Split the hot dog buns and warm in the air-fryer for 1-2 mins. Put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Spread 1 tbsp of this mixture over each hot dog bun, then add a handful of lettuce and a hot fish finger. Serve with the lemon wedges for squeezing over. PER

Toad-in-the-hole

SERVES 2 PREP 10 mins

COOK 15 mins EASY

6 pork chipolatas

3 tsp sunflower or olive oil

70g plain flour

1 egg

100ml milk

gravy and green vegetables, to serve

1 Pour a teaspoon of oil into two individual pie dishes, then put in the air-fryer and heat to 200C.

2 Brush the chipolatas with oil and carefully transfer to the hot tins. Season with black pepper and cook for 3 mins.

3 Meanwhile, beat the flour, egg and milk with a good pinch of salt in a jug to make a smooth batter. Pour the batter into the tins and cook for a further 8-10 mins until puffed up and dark golden. Serve with gravy and green vegetables. PER

Tuna pasta bake

SERVES 2 PREP 10 mins

COOK 20 mins EASY

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

400g can finely chopped tomatoes

½ tsp chilli flakes (optional)

150g pasta of your choice, cooked following pack instructions

145-165g can tuna in olive oil, drained 50g grated mozzarella

2 tbsp chopped parsley

1 Heat the air-fryer to 190C. Tip the oil, onion and garlic into a heatproof dish and air-fry for 3 mins. Add the tomatoes and chilli flakes, if using, season and cook for a further 5 mins.

2 Reduce the temperature to 170C. Stir in the cooked pasta, tuna, most of the mozzarella and the parsley. Scatter the reserved mozzarella over the top.

3 Cook for 5 mins until golden, then cover with foil and cook for a further 5 mins until bubbling. Serve warm with a green salad. PER

Shoot director FREDDIE STEWART | Food stylist KATIE MARSHALL | Stylist HANNAH WILKINSON | Photograph MYLES NEW

Use leftover cooked pasta in a one-pot supper

Puff pastry pizzas

Have fun preparing these puff pastry pizzas with the kids. Chop up any veg you have into small pieces and let everyone choose their own toppings.

SERVES 4 PREP 20 mins

COOK 35 mins EASY V

320g sheet ready-rolled light puff pastry

6 tbsp tomato purée

1 tbsp tomato ketchup

1 tsp dried oregano

75g mozzarella or cheddar

For the topping sweetcorn, olives, peppers, red onion, cherry tomatoes, spinach, basil

1 Heat the air-fryer to 180C for 4 mins. Unravel the pastry and cut into six squares. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 8 mins until puffed up but not cooked through (You may need to cook these in two batches.)

2 While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup,

oregano and 1 tbsp water together. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.

3 Remove the pastry from the air-fryer and squash down the middles using the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5 mins and serve.

PER SERVING 357 kcals • fat 18g • saturates 10g • carbs 38g • sugars 7g • fibre 3g • protein 10g • salt 0.9g

Perfect for all those loose ends left in the fridge

FRIDAY NIGHT DINNER

Kick-start the weekend with special meals made simpler

make ourcover recipe

Chicken wings

Add the seasoning or sauce of your choice – these are perfect for a buffet or movie-night snack.

SERVES 4 PREP 5 mins

COOK 35 mins EASY

1kg chicken wings

1 tbsp sunflower or olive oil seasoning of your choice (use salt and pepper, or ½-1 tsp of either smoky barbecue seasoning, ras-el-hanout, garlic granules, celery salt or garam masala) dipping sauce, to serve (optional)

1 Separate each chicken wing in two at the joint, removing the wing tips, if you like, using sharp kitchen scissors.

Toss the chicken wings in the oil and seasoning, then tip into the air-fryer (you can either use one with a paddle, or arrange them on the tray of your air-fryer if it doesn’t have a paddle).

2 Cook for 35 mins. Check the wings are tender and cooked through – they should be almost falling off the bone – and cook for 5 mins more if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped into the base of the fryer (discard this). Don’t leave the chicken in the fryer, or the steam will make the skin soft again. Immediately tip into a bowl and serve with sauce for dipping.

PER SERVING 206 kcals • fat 14g • saturates 4g • carbs 0.4g • sugars none • fibre 0.4g • protein 19g • salt 0.2g

Chicken katsu curry

SERVES 2 PREP 20 mins COOK 35 mins EASY

25g flaked almonds

1 tsp cold-pressed rapeseed oil

2 boneless, skinless chicken breasts (about 300g) lime wedges, to serve For the sauce

2 tsp cold-pressed rapeseed oil

1 medium onion, roughly chopped

2 garlic cloves, finely chopped thumb-sized piece of ginger, peeled and finely chopped

2 tsp medium curry powder

1 star anise

¼ tsp ground turmeric

1 tbsp plain wholemeal flour

For the rice

100g long-grain brown rice

2 spring onions, finely sliced (include the green part)

For the salad

1 medium carrot, peeled into long strips using a vegetable peeler

⅓ cucumber, peeled into long strips using a vegetable peeler

1 small red chilli, finely chopped (deseeded, if you like)

½ lime, juiced

small handful of mint leaves

small handful of coriander leaves

1 First, cook the brown rice in a pan of boiling water for 35 mins until very tender.

2 Crush the almonds using a pestle and mortar or blitz in a food processor until finely chopped, then sprinkle these over a plate. Heat the air-fryer to 180C for 4 mins. Brush the chicken on both sides with the oil and season well. Coat the chicken in the nuts and put in the air-fryer basket. Press any remaining nuts from the plate onto each breast. Bake for 18-20 mins, or until browned and cooked through. Rest for 4-5 mins, then thickly slice.

3 Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins, or until the onions have softened and are lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.

4 Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few seconds more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.

5 Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to spit, cover loosely with a lid. Remove from the heat and blitz the sauce using a hand blender until very smooth. Taste for seasoning. Keep warm.

6 When the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few minutes while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.

7 Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.

PER SERVING 585 kcals • fat 16g • saturates 2g • carbs 56g • sugars 12g • fibre 9g • protein 47g • salt 0.3g

Steak

Enjoy topped with your favourite sauce and serve alongside chips, a seasonal green salad or roast veg.

SERVES 2 PREP 2 mins plus resting COOK 10-15 mins EASY

2 rib-eye steaks (about 260g each and 3cm thick)

1 tsp olive or vegetable oil

1 Pat the steaks dry using kitchen paper or a clean cloth. Brush over the oil, then season generously with salt and black pepper.

2 Heat the air-fryer for 2 mins on 200C. Put the steaks in the air-fryer basket and cook for 6 mins. Turn the steaks, then cook for a further 2 mins.

At this point, the steaks should be rare to medium-rare. Cook for 2 mins more for medium, or 4 mins for well done. Remove the steaks to a plate and leave to rest for 3-4 mins before serving.

Tofu popcorn nuggets

Coat tofu in breadcrumbs flavoured with garlic and paprika, then fry and enjoy as a snack with your favourite dip, or to accompany a main meal.

MAKES 24 PREP 15 mins plus pressing COOK 15-30 mins EASY V

1 block of extra-firm tofu

4 tbsp plain flour

1½ tsp paprika

1 tsp Dijon mustard

125ml milk

75g panko breadcrumbs

½ tsp garlic granules

1 tbsp bouillon powder

1 Wrap the tofu in a clean tea towel, then put on a large plate with a lip. Put a heavy frying pan on top, then top with cans or jars to weigh it down. Leave for 30 mins. The tofu should shrink in size and release its liquid. Can be pressed up to 24 hrs ahead.

2 Cut the tofu into 3cm squares or rip into chunks. Put in a bowl and toss

with 1 tbsp flour and 1 tsp paprika. Set aside. Combine the remaining flour, Dijon mustard and milk in a bowl. Whisk if it gets a little lumpy and set aside. Mix the breadcrumbs, garlic granules, bouillon and 1/2 tsp paprika together in another bowl, then tip onto a tray.

3 Heat the air-fryer to 190C. Dip each piece of tofu into the milk mixture, coat in the seasoned breadcrumbs, then put on a plate or tray. Continue until all the tofu is coated. Put a layer of tofu in the bottom of the air-fryer basket (you may have to cook in batches) and cook for 12-15 mins until cooked through and golden. Remove and set aside. Repeat for the remaining batches.

4 Reduce the heat to 160C. Return all of the cooked tofu popcorn to the air-fryer and warm through for 2-3 mins, taking care not to burn the pieces. Serve hot.

Coconut prawn tacos

Make taco night extra-special with our crispy prawn recipe.

SERVES 4 PREP 20 mins

COOK 10 mins EASY

25g plain flour

¼ tsp Cajun-style or fajita seasoning

1 egg, beaten

25g dried breadcrumbs (such as panko)

25g unsweetened desiccated coconut

225g jumbo peeled prawns (defrosted if frozen)

vegetable oil spray

To serve

¼ white cabbage, thinly shredded

1 red onion, finely sliced

1 green chilli, thinly sliced and deseeded, if you like (optional)

1 lime, juiced

4 tbsp mayonnaise

½ tsp chipotle paste or smoked paprika small handful of coriander leaves, roughly chopped

8 flour tortillas

1 Tip the cabbage into a bowl along with the red onion and green chilli, if using, plus a pinch of salt, then scrunch together using your hands to soften slightly. Pour over half the lime juice and set aside. Will keep chilled for up to three hours. Mix the mayonnaise with the remaining lime juice and the chipotle paste or paprika, then set aside. Will keep chilled for up to a day

2 For the prawns, combine the flour and seasoning in one bowl along with a pinch of salt. Put the beaten egg in another bowl, then combine the breadcrumbs and coconut in a third. Using one hand for the dry ingredients and another for the wet, dip the prawns in the flour first, then the egg and finally the coconut breadcrumbs. Set aside. Will keep chilled for up to a day.

3 Heat the air-fryer to 200C. Arrange the prawns in a single layer and mist with oil spray. Cook for 8-10 mins, turning once and misting again until golden and cooked through. Drain on kitchen paper. Stir the coriander into the cabbage mixture just before serving in the tortillas with the prawns and a drizzling of spiced mayo.

Swap the spiced mayo for guacamole, if you like

Veggie spring rolls

We’ve used wheat-based spring roll wrappers here (find them online or in specialist food shops). You could also use rice paper wrappers to make them gluten-free (make sure you use gluten-free soy sauce, too).

MAKES 8 PREP 15 mins

COOK 25 mins EASY V ❄

2 tbsp cornflour

1 tbsp dark soy sauce

1 tsp honey

1 tsp sesame oil

1 tbsp vegetable oil

450g stir-fry vegetables (we used a mixture with beansprouts, cabbage, carrot and pepper), any large pieces finely chopped 8 large or 16 small spring roll pastry wrappers

2 tbsp vegetable oil sweet chilli or another favourite sauce, for dipping

1 Mix 1 tbsp cornflour with the soy sauce until smooth, then add the honey and sesame oil. Set aside. Heat the vegetable oil in a wok over a high heat and stir-fry the veg for 30 seconds before adding the soy and cornflour mixture. Season and continue cooking for another minute until the veg has wilted slightly, but retains some crunch. Transfer the veg mixture to a bowl to cool for at least 10 mins before assembling the spring rolls.

2 Mix the remaining 1 tbsp cornflour with 1 tbsp water in a small bowl. Working with one spring roll wrapper at a time, lay it on a board so it’s in a diamond shape. Keep the other wrappers covered with a tea towel

as you work. Spoon a heaping teaspoon of the veg into the centre of the wrapper in a sausage shape. Fold the bottom triangle up to cover the filling, tucking it down on the other side. Fold in both sides to encase the filling in the centre. Brush a little of the cornflour mixture on the pointy piece of wrapper sticking up, then roll the parcel from the bottom to make the spring roll. Put on a tray and brush over a little oil. Continue until you’ve assembled all the spring rolls.

3 Heat the air-fryer to 200C and cook the spring rolls for 12 mins, turning halfway through cooking and brushing over a little more oil. You may have to do this in batches – don’t overcrowd the air-fryer. Serve with your favourite dip.

Crispy chilli beef

Ready in just 30 minutes, this is a speedy homemade alternative to a Friday night takeaway.

SERVES 2 PREP 15 mins plus optional marinating COOK 15 mins EASY

250g thin-cut minute steak, thinly sliced into strips

2 tbsp cornflour

2 tbsp vegetable oil, plus a drizzle

2 garlic cloves, crushed thumb-sized piece of ginger, peeled and cut into matchsticks

1 red chilli, thinly sliced

1 red pepper, cut into chunks

4 spring onions, sliced, green and white parts separated

4 tbsp rice or white wine vinegar

1 tbsp soy sauce

2 tbsp sweet chilli sauce

2 tbsp tomato ketchup

For the marinade

½ tsp Chinese five-spice powder

2 tsp soy sauce

1 tsp sesame oil

1 tsp caster sugar

1 First, combine the marinade ingredients in a bowl. Add the steak strips and toss to coat. Chill for up to 24 hrs if you can, or carry on to step 2.

2 Sprinkle the cornflour over the steak and mix until each piece is coated in a floury paste. Pull the strips apart and arrange over a plate. Drizzle each piece of steak with a little oil. Heat the air-fryer to 220C.

3 Carefully put the beef on the cooking rack in the air-fryer, cook for 6 mins, then turn and cook for another 4-6 mins until crispy.

4 Meanwhile, heat 2 tbsp vegetable oil in a wok over a high heat and stir-fry the garlic, ginger, chilli, pepper and white ends of the spring onions for 2-3 mins until the pepper softens. Be careful not to burn the ginger and garlic. Add the vinegar, soy, sweet chilli sauce and ketchup, mix well and cook for another minute until bubbling.

5 Tip the beef into the wok and toss through the sauce. Continue cooking for another minute until piping hot, then serve scattered with the spring onion greens and sauce on the side.

Try serving with noodles and prawn crackers on the side

Sweet potato fries

You won’t need to add much oil to these sweet potato fries, so they’re lighter than they’d usually be. Toss in sweet smoked paprika or a Cajunstyle or barbecue spice blend for plenty of savoury flavour.

SERVES 2 PREP 5 mins

COOK 20-30 mins EASY V

2 sweet potatoes

1 tsp olive oil

For the seasoning

1 tsp sweet smoked paprika or other seasonings, such as a Cajun-style or barbecue spice blend, or garlic granules

½ tsp dried mixed herbs

1 Peel the sweet potatoes, then slice into 1/2cm chips. Put in a bowl, drizzle over the oil and toss to coat. Sprinkle over the paprika, herbs and 1/2 tsp each of salt and pepper, then mix with your hands to coat evenly.

2 Cook at 180C in a single layer in the air-fryer basket for 10-15 mins until lightly golden, giving the basket a shake after 5 mins (you’ll need to do this in batches). Once all the batches have cooked, return the fries to the air-fryer, give it a good shake and cook for a further 1-2 mins to heat through.

PER SERVING 244 kcals • fat 3g • saturates 1g • carbs 48g • sugars 25g • fibre 9g • protein 3g • salt 1.4g

7-day

meal plan budget

Save energy and money by cooking a week’s worth of meals in your air-fryer recipes SILVANA FRANCO photographs MYLES NEW

£1.77 per serving

MONDAY

Sweet potato hash

SERVES 2 PREP 15 mins

COOK 15-20 mins EASY V

2 sweet potatoes (about 500g), cut into 2cm cubes

1 red pepper, deseeded and diced

1 red onion, roughly chopped

1 green chilli, finely sliced (deseeded, if you like)

2 tbsp olive oil

1 tsp smoked paprika

2 eggs

4 spring onions, thinly sliced

1 tbsp chopped dill or coriander leaves

1 Heat the air-fryer to 200C. Toss the sweet potatoes, pepper, onion, chilli and 1 tbsp of the oil together in a large bowl. Sprinkle over the paprika and mix to evenly coat. Tip the mixture into the air-fryer basket and cook for 15-20 mins until tender and browned.

2 Meanwhile, heat the rest of the olive oil in a small frying pan over a medium heat and fry the eggs to your liking.

3 Stir the spring onions and herbs into the hash, and divide between two shallow bowls. Top each with a fried egg and serve.

£1.76 per serving

TUESDAY

Pork & potato kofte

SERVES 4 PREP 25 mins

COOK 20 mins EASY

500g pork mince

1 large red potato (about 250g), coarsely grated

1 red onion, coarsely grated

2 large garlic cloves, finely grated

1 tsp cumin seeds

2 tsp smoked paprika

1 tsp chilli flakes

25g parsley, finely chopped olive oil spray

For the grain salad

150g bulgur wheat or couscous

1 lemon, cut into 6 wedges

1 tbsp olive oil

½ cucumber, diced

4 tomatoes, chopped

2 tbsp roughly chopped mint or coriander

200g whipped feta, tzatziki or hummus, to serve

1 For the grain salad, tip the bulgur wheat or couscous into a heatproof bowl and pour over 300ml boiled water. Cover with a plate and set aside until softened.

2 Heat the air-fryer to 190C. Put the pork mince in a large bowl with the potato, onion, garlic, cumin seeds, paprika, chilli flakes and some seasoning. Mix well, then divide into eight even-sized balls.

3 Firmly squeeze each ball into a sausage shape – don’t worry if they’re not perfect. Transfer to the air-fryer basket, mist with oil spray and cook for 15-18 mins, turning halfway through, until browned and cooked through.

4 Squeeze two of the lemon wedges over the olive oil, then mix this into the bulgur wheat with some seasoning. Stir in the cucumber, tomatoes and herbs, and divide between plates. Top with the kofte and serve with whipped feta or hummus and the remaining lemon wedges for squeezing over.

WEDNESDAY

Spinach & feta filo parcels

SERVES 4 PREP 20 mins

COOK 20-25 mins EASY V

knob of butter

1 large onion, finely chopped

2 garlic cloves, finely chopped

500g frozen chopped spinach, defrosted

1 egg, beaten

100g feta or vegetarian alternative, finely crumbled

1 tbsp chopped dill or parsley

4 filo pastry sheets

olive oil spray

1 tsp sesame or nigella seeds

1 Heat the butter in a large frying pan over a medium heat and cook the onion and garlic for 5-10 mins until softened and golden. Transfer to a large bowl.

2 Squeeze the excess water out of the spinach, then add to the bowl along with the egg, and mix well. Season, then stir in the feta and herbs.

3 Mist a sheet of filo with oil spray, then layer a second sheet on top. Cut in half lengthways to make two 15cmwide strips. Spoon a quarter of the

filling over the top of each strip, and fold over diagonally to make a triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry to make four parcels. Mist the parcels with oil spray, then scatter over the seeds. Chill until ready to air-fry.

4 Heat the air-fryer to 180C and cook the parcels for 12-14 mins until crisp and golden.

PER SERVING 211 kcals • fat 10g • saturates 5g • carbs 16g • sugars 5g • fibre 6g • protein 12g • salt 0.9g

£1.13 per serving

£2.72 per serving

THURSDAY

Easy cheese & ham hock gnocchi

SERVES 2 PREP 10 mins

COOK 15 mins EASY

100g soft cheese

1 tsp wholegrain mustard

75ml whole milk

500g fresh gnocchi

100g shredded ham hock

4 spring onions, thinly sliced 60g mature cheddar or mozzarella, grated green salad, to serve

1 Heat the air-fryer to 170C. Beat the soft cheese and mustard together, then slowly add the milk until smooth. Season, then stir in the ham hock, spring onions and most of the cheese.

2 Transfer to a baking dish or divide between two individual dishes.

Scatter over the remaining cheese and season with black pepper.

3 Air-fry for 5 mins until golden, then cover with foil and cook for a further 5-6 mins until bubbling. Serve warm with salad.

£1.97 per serving

FRIDAY

Chicken fajitas

SERVES 4 PREP 15 mins

COOK 15 mins EASY

2 chicken breast fillets

2 red, orange or yellow peppers, deseeded and sliced

1 large red onion, thickly sliced

1 tbsp olive oil

1 tbsp fajita or piri-piri seasoning

1 tsp dried oregano

To serve

4 wholemeal tortilla wraps

2 Little Gem lettuces, shredded 4 tbsp soured cream

1 large avocado, peeled, stoned and chopped handful of coriander leaves, roughly chopped 1 lime, cut into 6 wedges

1 Heat the air-fryer to 190C. Halve the chicken breasts crosswise, then cut into 1cm-wide strips. Tip into a large bowl with the peppers and onion, drizzle over the oil and toss. Season, add the oregano and mix to coat.

2 Transfer to the air-fryer basket and cook for 15 mins, stirring once or twice until tender and cooked through.

3 Warm the flatbreads in a dry frying pan or microwave, then scatter over the shredded lettuce. Top with the chicken mixture, soured cream, avocado and coriander leaves. Serve with lime wedges for squeezing over.

PER SERVING 426 kcals • fat 21g • saturates 5g • carbs 28g • sugars 10g • fibre 9g • protein 27g • salt 0.9g

SATURDAY

Smash burgers with cheese & bacon

SERVES 4 PREP 10 mins

COOK 20 mins EASY

8 rashers streaky smoked bacon 500g beef mince (15% fat) 8 cheese slices

To serve

4 seeded brioche burger buns curly or butterhead lettuce leaves 2 tomatoes, sliced sliced pickled gherkins crispy onions mustard, ketchup or burger sauce

1 Heat the air-fryer to 200C. Cook the bacon for 8-9 mins, turning once until crisp and browned, then transfer to kitchen paper to drain.

2 Season the mince, then quickly shape into four even-sized balls, taking care not to overwork the meat. Put one ball on a sheet of baking parchment, then, using a flat meat mallet or a potato masher, flatten into a 1cm-thick patty – they need to be wider than the bun you’re serving them on, as they will shrink a little during cooking. Repeat to make four burgers.

3 Air-fry the burgers for 8-10 mins, turning once until browned and

cooked through. Top each burger with a slice of cheese, then the crispy bacon. Return to the air-fryer for 1 min until the cheese has melted.

4 Split open the buns and arrange the lettuce and tomatoes on the bases.

Top with the smash burgers, sliced gherkins, crispy onions and your choice of sauce.

PER SERVING 718 kcals • fat 40g • saturates 17g • carbs 44g • sugars 13g • fibre 3g • protein 44g • salt 3.4g

£1.56 per serving

SUNDAY

Sticky chicken with crispy potatoes

SERVES 2 PREP 10 mins

COOK 25 mins EASY

1½ tbsp olive oil

2 tsp honey

1 tsp soy sauce

1 tsp smoked paprika

4 chicken thighs

2 potatoes (about 350g), cut into small cubes

½ tsp dried mixed herbs mixed salad, to serve

1 Heat the air-fryer to 190C. Mix 1 tbsp of the oil, the honey, soy sauce and paprika together in a small bowl with some seasoning. Brush this over the chicken and air-fry for 8 mins.

2 Meanwhile, cook the potatoes in a pan of boiling salted water for 5 mins. Drain well, then toss with the remaining oil, the herbs and some seasoning.

3 Tip the potatoes into the air-fryer, ensuring they’re in a single layer. Cook for a further 15 mins, turning halfway through, until the potatoes are crisp and the chicken is well browned and

£1.52 per serving

cooked through. Serve with a mixed salad on the side.

PER SERVING 424 kcals • fat 21g • saturates 5g • carbs 33g • sugars 8g • fibre 3g • protein 24g • salt 0.6g

tip

If you have a two-drawer air-fryer, you may prefer to cook the chicken and potatoes in separate drawers. If so, cook the potatoes at 200C for an even crispier finish.

Shoot director FREDDIE STEWART

| Food stylist KATIE MARSHALLS | Stylist HANNAH WILKINSON | Photography GETTY IMAGES