RK TO 0632 T17038 T17039 Air Fryer Recipe Book 1

Recipe Book
YOUR GO-TO GUIDE FOR GETTING STARTED

WITH YOUR NEW AIR FRYER OVEN
Suitable for the T17038 and T17039 Tower air fryer ovens
Recipe Book
YOUR GO-TO GUIDE FOR
GETTING STARTED WITH YOUR
NEW TOWER AIR FRYER OVEN
CO NTENT S
Introduction 1
Breakfast and Brunch

Toasted tropical muesli 4
Breakfast frittata 5
Boiled eggs with crispy asparagus and parma ham soldiers 6
Snacks and Starters

Fiery sticky Thai wings 8
Loaded potato skins with garlic and sour cream dip 9
Onion bhajis with mint riata 10
Fish and Shellfish

Cajun style prawns 12
Cod with herby crumb 13
Fish finger sandwiches with fresh tartar sauce 14
Oriental salmon skewers with zingy jasmine rice 15
Smoked fish pie with gnocchi topping 16
Thai green fish curry 17
Poultry
BBQ drumsticks with red slaw and sweet potato wedges 20
Chicken kiev 21
Chicken parmigiana bake 22
Lemon and thyme roast chicken 23
Stuffed chicken breast wrapped in serrano ham 24
Tandoori style chicken 25
Meat
Bombay potato keema pie 28
Cheese burger with crispy onions 29
Ham hock and spring green hash 30
Pork schnitzel 31
Pork souvlaki 32
Rib eye steak with crushed rosemary potatoes 33
Vegan and Vegetarian
Sweet chilli halloumi burger 36
Pulled aubergine and chickpea curry 37
Spiced lentil shepherds pie 38
Tandoori paneer skewers 39
Sides
Homemade fries 42
Crispy roast potatoes 43
Hasselback potatoes 44
Shredded sprouts with pancetta 45
Pizza and Pastries

Ham hock calzone pizza 48
Pesto and mozzarella pinwheels 49
Desserts
Blackberry and apple crumble 52
Pineapple upside down pudding 53
Raspberry bakewell tarts 54
Sticky toffee pudding with hot toffee sauce 55
Cakes and Bakes

Rich fruit cake 58
Carrot and orange traybake 59
Cheese and chive scones 60
Lemon drizzle cake 61
Dehydration
Dehydrated bananas 64
Curried parsnip crisps 65
Healthier Recipes
Aubergine parmigiana 68
Chicken satay skewers with coconut sauce 69
Honey roast pineapple 70
Roast chicken and pesto traybake 71
Roast plum and rhubarb meringue pots 72
Tuna pasta melt 73
Griddle
Salmon with chargrilled vegetable salad 78
Aberdeen angus burgers 79
Butterfly cajun chicken with sweetcorn salsa 81
Chargrilled lime and chilli halloumi tacos 83
Chargrilled peppercorn steak 84
Grill
Grilled rump steak sandwich 86
Hunter’s chicken 87
Lamb rump with rosemary butter 88
Thai style grilled mackerel 89
Welsh rarebit 90
Kebabs
Chicken shish kebab 92
Lamb shawarma 93
Paneer tikka kebabs 94
Spanish prawn and chorizo skewers 95
Teriyaki and sesame salmon skewers 96
Pizzas
Basic pizza topping recipe ideas 98
Goats’ cheese and caramelised onion flatbread pizza 99
Pepperoni pizza 100
Quick build Hawaiian pizza 101
Stuffed crust pizza 103
Toast
Bagel fruit pizza 106
Breakfast fruity waffle 107
Breakfast muffin 108
Cheese and spring onion quesadilla 109
Smoked salmon, scrambled egg and avocado toast 110
Sourdough bruschetta 111
INTRO D U C TI O N
Discover a world of delicious, healthy air-fried food – all made
quick and easy with Tower. This recipe book will be your go-
to guide for getting started with your new air fryer. With 50
tasty recipes and helpful tips to try, you’ll be making mouth-
watering family meals in no time.
From Creamy Rice Pudding to classic Homemade Fries and

Peri Peri Chicken, this cookbook has a sweet and savoury
treat to tickle everyone’s taste buds. Best of all, these easy
recipes require minimal prep to cut down on time you have
to spend in the kitchen.
These recipes are suitable for the

T17038, T17039 & T17076 Tower air fryer ovens
Food Allergies
Important Note: Some of the recipes contained in this document may contain nuts
and/or other allergens. Please be careful when making any of our sample recipes that
you ARE NOT allergic to any of the ingredients. For more information on allergies,
please visit the Food Standards Agency’s website at: www.food.gov.uk
1
2
Breakfast & Brunch
MAKES
10 x 60G
PORTIONS
TOASTED TROPICAL MUESLI
5 MINS 20 MINS Made in the 5-in-1 Digital Air Fryer Oven
INGREDIENTS METHOD
200g oats 1. Place the oats, almonds and hazelnuts into a bowl, add the
50g flaked almonds, agave nectar and mix well until combined. Place the mixture
on two airflow racks lined with parchment and roast in the air
50g hazelnuts, fryer on the top and middle shelves for 20 minutes, at 150°C.
roughly chopped Give the muesli a stir halfway through and rotate the racks.
115ml agave nectar 2. Transfer the roasted oats mixture to a bowl and allow to cool.
200g tropical Stir in the tropical dried fruits and coconut.
mixed dried fruits 3. Serve the muesli with milk or yogurt and some fresh fruit such
50g dried coconut flakes as banana and pineapple.
Tip
The muesli can be
stored in an airtight
jar for up to a month
4
SERVES
BREAKFAST FRITTATA
INGREDIENTS METHOD
3 low fat sausages 1. Grease a 22cm x 4cm deep round enamel pie dish and line
4 rashers lean bacon the base with parchment paper.
100g cherry 2. Place the sausages and bacon on two air flow racks and
tomatoes, halved position the sausages on the top shelf with the bacon
on the shelf below. Spray lightly with vegetable oil then set
100g chestnut mushrooms, the air fryer temperature to 200°C and cook for 10 minutes.
chopped into quarters
3. Allow to cool slightly then cut the sausages into about 6
6 eggs, beaten and slices and chop the bacon into bite sized pieces. Scatter the
seasoned with salt and sausages, bacon, cherry tomatoes and mushrooms evenly
black pepper over the base of the prepared dish.
30ml single cream 4. Whisk the eggs and cream
or whole milk in a large jug, add the parsley
1 tbsp fresh parsley, chopped and season with salt and
Salt and ground black pepper. Pour the eggs
black pepper gently into the tin covering
Vegetable oil spray
the filling mixture.
5. Place the tin on the bottom
shelf of the air fryer and set
Tip
For a vegetarian
the temperature to 170°C version just leave out
for 30-35 minutes until the the bacon and add
eggs are set. Allow to cool some vegetarian
slightly in the tin before sausages
cutting into wedges.
5
SERVES
BOILED EGGS WITH CRISPY ASPARAGUS

AND PARMA HAM SOLDIERS
INGREDIENTS METHOD
8 asparagus spears 1. Bring a saucepan of water to the boil. Wash and trim the
4 slices parma ham ends from the asparagus and cook in the boiling water
for 2-3 minutes. Drain then rinse under cold running water
Seasoning to cool.
Vegetable oil spray 2. Cut each slice of Parma ham in half and wrap a slice around
4 eggs each piece of asparagus, season and spray lightly with oil then
lay on an air flow rack.
3. Set the air fryer temperature to 200°C and roast the
asparagus on the top shelf for 8 minutes until the ham
is crisp.
4. Meanwhile, bring a small pan of water to the boil, gently
submerge the eggs into the water and set a timer for 4
minutes for dippy eggs. Remove from the pan, place in an
egg cup and serve with the crispy asparagus and Parma ham
Tip soldiers.
Take the eggs out of the

fridge and bring them
to room temperature
before boiling will
prevent the eggs from
cracking when they
are submerged in the
boiling water
6
Snacks & Starters
SERVES
FIERY STICKY THAI WINGS
INGREDIENTS METHOD
1kg chicken wings 1. Cut each chicken wing at the joint to make two sections from
Spice coating each wing then place the wings in a strong freezer bag. Add
the spice coating ingredients to the freezer bag then shake
1 tbsp sunflower oil the wings until they are fully coated in the spices.
2 tsp smoked paprika 2. Place the wings onto three air flow wire racks and set the air
2 tsp garlic powder fryer temperature to 180°C for 20 minutes, rotating the trays
1 tsp ground cumin halfway through cooking. Turn the heat up to 200°C for a
further 10 minutes until the wings are crispy and golden.
Sticky Sauce
3. Meanwhile pop all of the sauce ingredients into a small
2 cloves garlic, crushed
saucepan, mix well then simmer gently for 2 minutes
1 tbsp runny honey until thickened.
3 tbsp dark premium 4. Remove the chicken wings from
soy sauce the air fryer and transfer to a
4 tbsp Thai style large warm serving dish then
Tip
sweet chilli sauce pour over the sauce and toss
together to coat the wings.
1 small red chilli, deseeded
Sprinkle over the coriander,
and chopped
sliced red chilli and lime If the chicken wings
1 small lime, juice only wedges. still have the wing
Garnish tips attached, then
2 tbsp fresh coriander, remove them with
roughly chopped a sharp knife before
cutting the wings
1 red chilli, sliced in half
1 lime, cut into wedges
8
Tip SERVES
For variety the

potatoes could
4
be stuffed with
different cheese
such as blue
cheese or brie
LOADED POTATO SKINS WITH

GARLIC AND SOUR CREAM DIP
INGREDIENTS METHOD
4 medium baking potatoes 1. Wash and dry the potatoes then prick the skin a few times
(about 700g) with a fork. Rub the potatoes with oil, then rub in a little salt.
1 tbsp vegetable oil Place the potatoes on an air flow rack and set the air fryer
temperature to 200°C. Bake for 1 hour, turning the potatoes
Salt halfway through to ensure that they are evenly cooked. The
1 tbsp butter potatoes should be completely tender when pierced with a
125g mature cheddar, grated skewer or sharp knife.
3 spring onions 2. Remove the potatoes from the air fryer and carefully cut the
potatoes in half and allow to cool slightly before scooping out
200g can sweetcorn, drained
most of the flesh into a large mixing bowl, being careful to
1 tsp Dijon mustard keep the skins intact.
Dip 3. Mash the potatoes with the butter then stir though 100g
150ml sour cream cheese, ¾ of the spring onions, sweetcorn and Dijon mustard.
Season then fill the potatoes evenly with the mashed potato
1 small bunch chives,
mixture.
finely chopped
4. Transfer the potato skins onto two air flow racks and sprinkle
over the remaining cheese. Pop potato skins on the top and
middle shelves and cook for a further 10 minutes until the
cheese is bubbling. Rotate the trays halfway through for even
browning.
5. To serve, pop the sour cream and chives into a small bowl and
mix to combine. Arrange the potato skins on a serving plate,
sprinkle over the remaining spring onions and serve with the
sour cream dip on the side.
9
MAKES
ONION BHAJIS WITH MINT RAITA
INGREDIENTS METHOD
Bhajis 1. Peel and half the onion then cut into 3mm slices and pop
1 large onion, into a bowl with a tsp of salt. Leave to stand for 20-30 minutes
approximately 300g then rinse off the salt and squeeze out any excess liquid.
1 tsp salt 2. Pop the remaining dry bhajis ingredients into a bowl and mix
well to coat the onion in the flour and spices. Add the oil and
1 tsp ground turmeric water and mix well until the ingredients come together.
½ tsp garlic salt 3. Shape into 8 bhajis, squeezing the mixture gently to form a
½ tsp ground coriander ball then place on two air flow racks lined with parchment
½ tsp ground cumin paper. Spray the bhajis with oil.
10g fresh coriander, 4. Set the air fryer temperature to 185°C. Cook the bhajis on
finely chopped the top and middle shelves for 18-20 minutes until crisp and
golden, rotating the racks halfway through for even cooking.
1 small green chilli,
deseeded and finely 5. Meanwhile to prepare the
chopped raita, squeeze the grated
cucumber in a clean tea towel
100g gram flour
to get rid of any excess liquid
1 tbsp vegetable oil
2 tbsp cold water
and pop into a bowl with
the yogurt and mint. Stir to
combine and season to taste.
Tip
Raita If you don’t have
6. Serve two Bhajis per portion any fresh mint, try
½ cucumber,
on a warm plate with a drizzle using a tsp of mint
peeled and grated
of mint raita. sauce from a jar
150g Greek yogurt
10g fresh mint leaves,
finely chopped
10
Fish & Shellfish
SERVES
CAJUN STYLE PRAWNS
INGREDIENTS METHOD
20g plain flour, seasoned 1. Place the flour, egg and breadcrumbs into three shallow
1 small egg, beaten bowls. Sprinkle the Cajun spice over the breadcrumbs, drizzle
over the oil and mix well with your hands, rubbing the oil into
25g panko breadcrumbs the crumbs. Place the flour, egg and breadcrumb mixture into
½ tsp Cajun spice mix three separate shallow bowls.
1 tbsp vegetable oil 2. To prepare the prawns, dust them in the flour, coat in the egg,
12 raw tiger prawns then press into the breadcrumbs. The prawns should be fully
coated in the crumb.
Spray vegetable oil
3. When ready to cook, spray the prawns lightly with oil then
place on an air flow rack lined with parchment paper on the
middle shelf of the air fryer. Start the prawn program. The
prawns should be golden and crisp however they may require
a few minutes more cooking time depending upon the size of
the prawns.
Tip
Try serving with
a lime mayo
12
SERVES
COD WITH HERBY CRUST
15 MINS 18-25 MINS Made in the 5-in-1 Digital Air Fryer Oven
INGREDIENTS METHOD
100g fresh white 1. Mix the breadcrumbs, garlic, parmesan and herbs in a bowl,
breadcrumbs season salt and black pepper then add olive oil and mix well.
1 garlic clove, finely chopped 2. Place the fish on an air flow rack lined with parchment paper,
20g grated season and spray lightly with oil then divide the crumb
Parmesan cheese mixture between the cod portions and press it down firmly.
Lightly spray the oil over the surface of the crumb.
5g of flat leaf parsley,
leaves roughly chopped 3. Insert the air flow rack on the middle shelf of the air fryer and
start the fish program and cook for 18 minutes until the fish is
5g chives, finely chopped cooked and the crust is crisp. The fish may take slightly longer
2 tsp extra virgin olive oil to cook depending upon the thickness of the portions.
4 x 175g chunky portions
of cod, skinless
Olive oil spray
Salt and freshly ground
black pepper
Tip
To make homemade
breadcrumbs tear up
stale bread, pop into
a food processor and
blitz for a few seconds
until breadcrumbs
are produced
13
SERVES
4 Tip
The sandwiches are
delicious served with
a side portion of
chunky chips or sweet
potato wedges
FISH FINGER SANDWICHES

WITH FRESH TARTAR SAUCE
INGREDIENTS METHOD
Fish Fingers 1. Cut the fish into 12 even sized fingers then place the flour, egg
400g skinless chunky cod and breadcrumbs into three shallow bowls. Drizzle a tbsp
of oil over the breadcrumbs and mix well with your hands,
25g plain flour rubbing the oil into the crumbs. Season the flour with salt and
1 egg, beaten black pepper.
75g dried breadcrumbs 2. To prepare the fish fingers, dust the fish in the flour, dip into
1tbsp olive oil the egg, then press into the breadcrumbs. The fish fingers
should be fully coated in the crumb.
Vegetable spray oil
3. When ready to cook, spray the fish fingers fully with oil then
Tartar Sauce
place on two air flow racks lined with parchment paper and
50g capers insert on the top and middle shelves of the air fryer. Set the
80g gherkins, chopped air fryer temperature to 180°C and cook for 15-18 minutes,
rotating the trays halfway through cooking for even browning.
5g small bunch dill,
chopped 4. Meanwhile, to make the tartar sauce place the capers,
gherkins, dill and parsley into a small food processor and
5g tbsp chopped parsley
blitz for a few seconds until chopped (alternatively finely
½ lemon, juice only chop the ingredients on a board with a knife). Transfer the
100g good quality chopped ingredients to a mixing bowl with the lemon juice
mayonnaise and mayonnaise, season with salt and pepper then stir to
combine.
To Serve
5. To assemble the sandwiches, butter the bread and divide
8 thick slices of bread
the lettuce between four slices then top with 3 fish fingers
30g butter per portion and a dollop of tartar sauce, followed by the
50g iceberg lettuce, remaining bread. Cut in half to serve.
shredded
14
SERVES
Tip
For a spicier flavour
4
add some chopped
red chilli to the
marinade
ORIENTAL SALMON SKEWERS

WITH ZINGY JASMINE RICE
INGREDIENTS METHOD
240g Jasmine rice 1. Bring a pan of water to the boil, add the rice then cook for
1 lime 15 minutes until tender, drain and return the rice to the pan
then cover with a lid to keep warm. Zest the lime and cut into
2 tbsp dark soy sauce wedges.
2 tbsp honey 2. Pour the soy sauce, honey, hoisin sauce, garlic, 1 tbsp sesame
2 tbsp hoisin sauce oil and sesame seeds into a bowl, stir to combine.
1 clove garlic, 3. Slice the salmon fillets into 2cm wide pieces, pop into the
grated or crushed marinade and mix well to coat. Divide the marinated salmon
2 tbsp sesame oil pieces between the skewers (one skewer per person) and
place on an air flow rack lined with parchment paper. Pour
15g sesame seeds
any remaining marinade into a small pan.
400g skinless salmon
4. Cut the tender stem broccoli lengthways (if it is thick), place
300g Tender stem broccoli on an air flow rack lined with parchment and drizzle over the
8 short bamboo skewers, remaining sesame oil.
soaked 5. Place the salmon on the top shelf and the broccoli on the
middle shelf and set the temperature to 180°C. Cook for 15
minutes, until the salmon is cooked and the broccoli is tender.
6. When salmon is almost cooked,gently heat the remaining
marinade and stir the lime zest through the rice. Serve the
salmon and rice on warm plates with the broccoli on the side
and drizzle over the remaining marinade.
15
SERVES
SMOKED FISH PIE WITH GNOCCHI TOPPING
INGREDIENTS METHOD
1 x 180g tub soft cheese 1. Place the cream cheese into a bowl, add the stock and
100ml vegetable stock, cornflour mixture, whisk well until combined. Season with salt
made with one stock cube and pepper then gently stir in the fish. Transfer to a roasting
tin that fits into the air fryer, approximately 22cm x 22cm x
1 tbsp cornflour, mixed with 5cm deep.
1 tbsp cold water
2. Place the dish on the middle shelf and set the fryer
1 x 340g pack fish pie mix, temperature to 180°C for 10 minutes.
salmon, smoked haddock
and white fish 3. Meanwhile place the gnocchi in a bowl and toss with the oil
so that the gnocchi are fully coated in the oil.
500g shop-bought
fresh gnocchi 4. Remove the fish pie from the air fryer and stir through the
peas, sweetcorn and ¾ of the parsley. Place the gnocchi
2 tbsp vegetable oil evenly over the fish pie and return to the air fryer set to 190°C
75g frozen peas for a further 15-20 minutes until the sauce is bubbling and the
75g frozen sweetcorn gnocchi is crisp and golden.
5g fresh flat-leaf 5. Sprinkle with the remaining
parsley, chopped parsley and serve with some
Tip
fresh seasonal vegetables.
Salt and black pepper
For a more luxurious

fish pie add a few raw
tiger prawns
16
SERVES
THAI GREEN FISH CURRY
INGREDIENTS METHOD
400g skinless white fish, 1. Cut the fish into bite sized chunks then mix the marinade
such as cod, monkfish or ingredients together in a bowl, add the fish and toss gently
haddock until the fish is coated.
Marinade 1. Next place the onion in a deep roasting dish that fits the air
1 tbsp vegetable oil fryer, drizzle with oil and set the air fryer temperature to 180°C
and cook for 5 mins until the onion has softened.
3 tbsp Thai green curry paste
2 tsp korma paste 3. Add the garlic, ginger, turmeric, lime leaves and a drizzle of oil
then cook for another 3 minutes. Remove the dish from the
Sauce air fryer and put the onion mixture into a large jug with the
1 large onion (300g), coconut milk, basil and coriander. Blitz with a hand blender
peeled and chopped until smooth.
1 tbsp vegetable oil 4. Place the pepper and sugar snaps in the bottom of the dish,
2 garlic cloves, followed by a layer of fish, then pour over the sauce and
peeled and grated gently stir to combine. Set the
Tip
2 tsp freshly grated ginger air fryer temperature to 180°C
and cook for 20 minutes or
1 tsp turmeric
until the sauce is piping hot
3 fresh or dried kaffir lime and the fish is cooked. Serve with a portion
leaves (optional) of Thai sticky rice
400g tin coconut milk and lime wedges
10g fresh basil, to squeeze over the
roughly chopped curry. This recipe
also works really
10g fresh coriander
well with salmon
1 red pepper, deseeded
and thinly sliced
50g sugar snaps,
halved lengthways
17
18
Poultry
SERVES
Tip
4 For a speedy slaw, buy a
ready prepared coleslaw mix
and add your homemade
dressing. Also, if you prefer
to use the automatic
programme to cook your
drumsticks, just follow
the instructions in
your manual.
BBQ DRUMSTICKS WITH RED SLAW

AND SWEET POTATO WEDGES
15 MINS* 30 MINS Made in the 5-in-1 Digital Air Fryer Oven
INGREDIENTS METHOD
1kg chicken drumsticks 1. Using a sharp knife slash the skin of each drumstick, making
1 tbsp garlic powder about three slits. Next pop the drumsticks into a large strong
2 tsp smoked paprika freezer bag with the garlic powder, smoked paprika, vegetable oil
and some seasoning.
1 tbsp vegetable oil
Marinade 2. Combine the marinade ingredients in a small bowl then pour into
the bag with the drumsticks. Give it all a good shake then place
3 tbsp runny honey
in the fridge, preferably overnight, for the flavours to develop.
1 tbsp dark brown sugar
3. When ready to cook, arrange the drumsticks on two air flow
1 tbsp tomato puree racks lined with parchment paper and brush over any remaining
4 tbsp BBQ sauce marinade. Insert the drumsticks on the top and middle shelves
2 tsp soy sauce of the air fryer and set the temperature to 180°C for 30 minutes,
Sweet Potato Wedges rotating the trays halfway through cooking. Transfer to a warm
4 medium sized plate and cover with foil to rest whilst you cook the sweet
sweet potatoes potatoes.
1 tbsp vegetable oil 4. Scrub the sweet potatoes (no need to peel) and cut each one
Red Slaw into about 6 wedges. Toss in oil and season with salt and black
pepper. Divide the sweet potatoes between two air flow racks.
2 tbsp sour cream
Place on top and middle shelves of the air fryer and set the
1 tbsp mayonnaise temperature to 180°C for 20 minutes, swapping the trays around
1 tsp Dijon mustard halfway through cooking for even browning.
1 medium carrot, grated 5. Meanwhile for the slaw, mix together the sour cream, mayonnaise
¼ small red cabbage, and Dijon mustard and season well with black pepper. Stir in the
shredded grated carrot, cabbage and red onion; ensuring that everything is
1 red onion, halved well coated in the dressing. Transfer to a serving dish.
and thinly sliced 6. Serve the BBQ drumsticks on a platter with the wedges and slaw
Salt and black pepper alongside.
*plus marinating time up to 24 hours
20
SERVES
CHICKEN KIEV
INGREDIENTS METHOD
Chicken 1. Place all of the garlic butter ingredients into a bowl and mix
4 medium chicken well to combine. Mould into a sausage shape, wrap in cling
breast fillets film then freeze for about an hour until firm.
25g plain flour, seasoned 2. To prepare the chicken, use a sharp knife and create a deep
incision in each fillet at the fattest part of the breast to create
2 medium eggs, beaten a pocket for the butter.
100g dried breadcrumbs 3. Place the flour, egg and breadcrumbs into three shallow
1 tbsp oil bowls. Drizzle a tbsp of oil over the breadcrumbs and mix well
Vegetable oil spray with your hands, rubbing the oil into the crumbs.
Garlic butter 4. To prepare the Kievs, divide the garlic butter into four equal
portions and push into each pocket. Dust the chicken in the
100g butter, softened
flour, dip into the egg, then press into the breadcrumbs. The
1 tbsp freshly Kievs should be fully coated in the crumb.
chopped parsley
5. When ready to cook, spray
2 large cloves garlic, crushed the Kievs with oil then place
Salt and black pepper on two air flow racks lined
with parchment paper and
insert on the top and middle
shelves of the air fryer. Set the
Tip
air fryer temperature to 180°C Try serving with some
and cook for 25-30 minutes, sauté potatoes and
rotating the trays halfway tender stem broccoli
through cooking for even
browning. Ensure that the
chicken is piping hot.
*plus 1 hour for freezing
21
SERVES
4 Tip
Try serving with a crisp
green salad and some
warm ciabatta bread
to soak up the sauce
CHICKEN PARMIGIANA BAKE
INGREDIENTS METHOD
4 small chicken breasts 1. Place each chicken breast between two pieces of cling film
4 slices Parma ham and bash with a rolling pin until each breast is about 2cm
thick. Season with salt and black pepper
1 tbsp olive oil
2. Wrap the Parma ham around the chicken lengthways and
1 onion, finely chopped place the wrapped chicken on two air flow racks lined with
1 garlic clove, grated parchment paper. Insert the air flow racks on the top and
60g tomato puree middle shelves of the air fryer and set the temperature to
180°C for 20 minutes, rotating the racks halfway through to
500g passata
ensure even cooking.
100ml chicken stock,
3. Meanwhile heat a frying pan with 1 tbsp oil, add the onion
made with 1 stock cube
and fry gently for 5 minutes until softened but not coloured.
¼ tsp sugar Add the garlic and tomato puree and cook for a minute.
125g mozzarella ball, Pour in the passata and stock and season with salt and black
torn into pieces pepper. Add the sugar and bring the sauce to the boil, then
reduce the heat and simmer gently for 4-5 minutes until the
40g grated Italian cheese
sauce thickens.
4. Season the sauce then pour half into the base of a ceramic
dish or roasting tin, place the chicken breasts on top and
cover with the remaining sauce. Arrange the mozzarella on
top, sprinkle over the parmesan then return to the air fryer for
10-15 minutes until the sauce is bubbling and the cheese has
melted.
22
SERVES
LEMON AND THYME ROAST CHICKEN
INGREDIENTS METHOD
1.3kg whole chicken 1. Place the chicken on a tray, pat dry with kitchen paper and
½ tsp sea salt sprinkle over the salt. Pick the thyme leaves, discard the stalks
and roughly chop the leaves. Zest the lemon, cut in half, then
1 small bunch of thyme add the lemon zest to a bowl with the thyme leaves, butter
1 lemon and garlic and mix well until combined.
25g butter 2. Push the lemon thyme butter under the chicken skin using
2 cloves garlic, crushed your hands and rub it evenly over the flesh. Place the lemon
halves in the cavity of the chicken.
3. Place the chicken onto an air flow rack then insert into the Air
fryer on the middle shelf with the drip tray on the base. Start
the roast chicken programme and deactivate the rotating
rotisserie key.
4. After 40 minutes remove the chicken from the oven using
oven gloves. To check that the chicken is cooked pierce the
thigh with a skewer and the juices should run clear. Transfer to
Tip a warm plate and cover with foil to rest for about 20 minutes.
Calve the chicken

and serve with roast
potatoes, seasonal
vegetables and your
favourite homemade
gravy
23
SERVES
STUFFED CHICKEN BREAST

WRAPPED IN SERRANO HAM
INGREDIENTS METHOD
4 medium chicken breasts 1. Using a sharp knife, cut a pocket in the fattest part of each
100g soft cheese with chicken breast then fill with equal amounts of the cheese.
garlic and herbs Season the chicken with salt and black pepper.
4 slices Serrano ham 2. Wrap the chicken breasts with Serrano ham then place on
an air flow rack lined with parchment paper and spray lightly
Vegetable oil spray with oil.
Salt and black pepper 3. Place the chicken on the middle shelf of the air fryer and
start the chicken/ drumstick program. Check that the chicken
breasts are cooked using a meat probe (the temperature
should be over 75°C) and extend the cooking time if
necessary.
4. Remove the chicken from the air fryer onto a warm plate and
cover with foil for 5 minutes to rest before serving with your
favourite seasonal vegetables and roast potatoes.
Tip
As an alternative try
using any left-over
bacon that you have,
if using larger chicken
breasts then you may
need to use two air
flow racks
24
SERVES
TANDOORI STYLE CHICKEN
INGREDIENTS METHOD
Ingredients 1. Mix all of the marinade ingredients together in a bowl until
1.3kg chicken combined. Place the chicken on a board and using a sharp
knife make some slashes in the chicken skin and flesh.
Marinade
2. Spread the marinade over the whole chicken then cover and
150g thick set Greek yoghurt leave in the fridge for at least 8 hours, or overnight if possible.
Juice of ½ lime 3. Fix the chicken onto the rotisserie attachment (as described
2 tsp garlic powder in the instruction manual). Secure the chicken legs and
1 tsp ginger paste wings with cooking string, to ensure that the rotisserie does
not become obstructed. Wash your hands thoroughly after
½ tsp hot chilli powder
handling chicken.
1 tsp garam masala
4. Insert the chicken into the air fryer (as directed in the
1 tsp ground turmeric instruction manual) with the drip tray on the base. Start the
1 tsp ground cumin roast chicken programme and the rotating rotisserie key will
activate automatically.
1 tbsp tomato puree
5. After 40 minutes remove the
½ tsp salt
chicken from the oven, using
the rotisserie handle and
oven gloves. To check that the
chicken is cooked, pierce the
Tip
This recipe would also
thigh with a skewer and the
work really well with
juices should run clear. Transfer
skinless and boneless
to a warm plate and cover
chicken thighs
with foil to rest for 15 minutes.
If your chicken is larger, then it
will take longer to cook.
*plus 1 hour for freezing
25
26
Meat
SERVES Tip
4 For variety, the
topping can also be
made with sweet
potatoes or, instead
of using a potato
topping, serve
the filling with a
portion of rice
BOMBAY POTATO KEEMA PIE
INGREDIENTS METHOD
500g lean minced beef 1. Put the minced beef, onion and pepper into a small roasting
1 medium onion, chopped tin (approximately 23cm square) and drizzle over 1 tbsp oil.
Break up the mince with a wooden spoon and mix everything
1 red pepper, diced together to coat in the oil. Put the tin on the middle shelf of
3 tbsp vegetable oil the air fryer and set the temperature to 180°C for 10 minutes.
2 tsp ground cumin 2. Sprinkle over the cumin and garlic powder, then stir in the
1 tsp garlic powder tikka paste and cook for another 3 minutes at 180°C
3 tbsp tikka curry paste 3. Stir in the tomato puree, beef stock and cornflour, return
the tin to the air fryer on the middle shelf and set the
3 tbsp tomato puree
temperature to 190°C for 25 minutes, stirring a couple of times
325ml hot beef stock during the cooking time.
1 tbsp cornflour mixed with 4. Meanwhile, bring a saucepan of water to the boil, add the
1 tbsp cold water potatoes and simmer for 8-10 minutes, until the potatoes are
750g potatoes, peeled and just tender. Drain in a colander, then return to the pan and
chopped into 2cm dice toss with the turmeric, nigella seeds and remaining oil.
1 tsp turmeric 5. When the filling is cooked, stir in the peas, check the
seasoning and transfer to a round pie dish (approximately
1 tsp nigella seeds
23cm by 5cm deep), arrange the potatoes on top and return
75g frozen peas, defrosted the pie to the air fryer for 10 minutes, until the potatoes are
Salt and black pepper crisp and golden.
Small bunch coriander/ 6. Sprinkle over the coriander and serve.
1 tbsp
28
SERVES
Tip 4
Try serving with
some skinny fries
and ketchup
CHEESE BURGER WITH CRISPY ONIONS
INGREDIENTS METHOD
Crispy Onions 1. Separate the onion rings into a bowl and sprinkle over the
1 large red onion, sugar and oil and toss well to coat the onions. Arrange the
sliced into rings onions on an air flow rack lined with parchment paper and
put onto the top shelf of the air fryer. Set the temperature
1 tbsp caster sugar to 190°C and cook for 10 minutes until the onions are crispy.
1 tbsp vegetable oil Remove from the air fryer and cover with foil to keep warm.
Burgers 2. Meanwhile, put the minced beef into a mixing bowl with the
500g good quality onion, mustard, egg yolk, breadcrumbs and a pinch of salt
minced beef and black pepper. Mix together gently with your hands until
combined and shape into four equal sized patties, about 2cm
1 small onion, finely chopped
thick.
1 tbsp Dijon mustard
3. Spray the burgers on both sides with oil, arrange on an air
1 medium egg yolk flow rack, then place on the top shelf of the air fryer. Set the
20g dried breadcrumbs temperature to 190°C for 20 minutes. When the burgers are
ready, transfer them to a warm plate and place a slice of
cheese on top of each, cover loosely with foil and the cheese
Vegetable oil spray will melt.
To Serve 4. Place the brioche buns onto an air flow rack with the lids
4 slices cheddar cheese sitting cut side up on top of the bases, set the temperature
to 200°C and toast lightly in the air fryer on the middle shelf
4 brioche buns
for 2-3 minutes. If the onions have cooled down, pop them on
2 tbsp mayonnaise the bottom shelf at the same time.
100g iceberg lettuce, 5. To assemble the burgers, spread mayonnaise on brioche bun
shredded base, top with lettuce followed by tomatoes, cheeseburger,
2 vine tomatoes, sliced crispy onions and the bun lid.
29
SERVES
Tip
4 This recipe is also
a good way to use
up any leftover
ham that you may
have, especially at
Christmas time
HAM HOCK AND SPRING GREENS HASH
INGREDIENTS METHOD
600g red potatoes, peeled 1. Fill a large saucepan with water and bring to the boil. Once
and diced into 3cm chunks boiling, pop the potatoes into the pan and cook for 10
30g butter minutes,until just tender. Drain in a colander and set to one
side.
1 small leeks, sliced
2. Put the butter in a small roasting tin (approximately 23cm
2 cloves garlic, crushed square), place on the middle shelf of the air fryer and set the
240g bag sliced temperature to 180°C for 2-3 minutes, until the butter has
spring greens melted.
25g plain flour 3. Next add the leeks, cook for 5 more minutes, then add the
200ml hot chicken stock garlic and spring greens and give a stir to coat everything in
the butter. Continue to cook 2-3 mins until the cabbage has
300ml crème fraîche
wilted down.
1 tbsp Dijon mustard
4. Stir in the flour to the leeks and cabbage, cook out the flour
180g ham hock for 2 minutes, then pour in the stock, crème fraîche and the
40g grated parmesan mustard. Stir until everything is mixed together.
5. Gently fold in the ham hock with half of the potatoes, season
to taste with a good pinch of salt and pepper.
6. Transfer the filling into an oven proof dish (approximately
23cm x 5cm deep) and distribute the rest of the potatoes on
top of the creamy filling. Sprinkle the parmesan all over the
top, then put on the middle shelf of the air fryer and cook for
a further 10-15 minutes at 180°C, until the topping is golden
and the filling is bubbling.
30
SERVES
PORK SCHNITZEL
INGREDIENTS METHOD
4 boneless pork loin chops 1. Trim any fat from the pork chops and pat dry with kitchen
80g dried breadcrumbs paper. Place the pork between two pieces of cling film and
bash with a rolling pin until about 1 ½cm thick all over. Season
1 tbsp oil with salt and pepper.
20g grated parmesan 2. Mix the breadcrumbs, oil, parmesan and chopped sage leaves
Handful of fresh sage leaves, in a bowl and rub together to combine the oil with the dry
finely chopped ingredients. Place the flour, egg and breadcrumb mixture into
25g plain flour, seasoned three separate shallow bowls.
1 large egg, beaten 3. Dust the pork in the flour, dip into the egg, then press into the
breadcrumb mixture. The pork should be fully coated in the
Vegetable oil spray
crumb.
4. When ready to cook, spray the breaded pork fully with oil,
place on two air flow racks lined with parchment paper then
insert the racks on the top and middle shelves of the air fryer.
Set the automatic programme for cutlets, rotating the trays
halfway through cooking for even browning. The coating
Tip should be crisp and golden and the pork piping hot. Extend
the cooking time if your chops are slightly thicker.
This recipe also

works really well as a
coating for chicken or
turkey breasts
31
SERVES
PORK SOUVLAKI
INGREDIENTS METHOD
400g lean diced pork 1. Mix together the marinade ingredients in a bowl, then add
Marinade the diced pork and stir well to combine. Cover and place in
1 lemon, zest and juice the fridge to marinate for at least an hour.
2 cloves garlic, grated 2. When ready to cook, thread the pork, peppers and onion onto
8 x 20cm air fryer skewers, spray fully with oil then assemble
1 dried oregano
and insert the skewer rack (as directed in the instruction
2 tbsp oil manual). Activate the Rotisserie programme and cook the
2 tsp cumin skewers for 20 minutes. Check that the pork is piping hot
Skewers before removing from the air fryer, using the rotisserie handle
1 large red pepper, and oven gloves.
halved deseeded and 3. Meanwhile to prepare the tzatziki, peel and finely grate
cut into 2cm dice the cucumber then squeeze out any excess water using
3 small red onions, peeled your hands. Place the cucumber into a bowl along with the
and cut into wedges remaining ingredients and
season to taste.
Vegetable spray oil
4. Pop the flatbreads onto an
Tzatziki
½ cucumber, grated
200ml pot thick Greek yogurt
air flow rack then put on the
middle shelf of the air fryer
Tip
and set the temperature to If you prefer, the
1 clove garlic 200°C for 3-4 minutes, until skewers can be
Handful of mint the flatbreads are warm. cooked on an air flow
To Serve 5. Serve the skewers with rack at 180°C for
the flatbreads, salad and 25-30 minutes
4 flatbreads, warmed
a spoonful of tzatziki
Mixed salad
1 lemon, cut into wedges
*plus an hour to marinate
32
SERVES
Tip
If you like your steak
4
more well done, cook
for 5 minutes longer
RIB EYE STEAK WITH CRUSHED

ROSEMARY POTATOES
INGREDIENTS METHOD
4 rib eye steaks 1. Remove the packaging from the steaks and put them on a plate,
(approximately 225g each) season with salt and black pepper and rub the oil onto both sides.
1 tbsp oil 2. Bring a large saucepan of water to the boil with a pinch of salt.
50g butter Add the potatoes to the boiling water and cook for 8-10 minutes,
until the edges have softened when you poke them with a knife.
2 cloves garlic, crushed
3. Drain the potatoes in a colander and return them to the pan,
3g fresh parsley, chopped sprinkle over the rosemary and oil, then give the pan a shake to
Potatoes fluff up the potatoes..
900g red potatoes 4. Arrange the potatoes on an air flow rack. Set the air fryer
2 sprigs fresh rosemary, temperature to 190°C for 20 minutes,until the potatoes are crisp
finely chopped and golden.
2 tbsp oil 5. Toss the green beans in a bowl with the oil and garlic. Arrange the
four steaks on an air flow rack lined with parchment and put the
Garlicky Beans
green beans on another rack.
300g beans
6.
Move the potatoes to the bottom shelf of the air fryer and then
2 cloves garlic put the steaks on the top shelf, with the green beans in the
1 tsp vegetable oil middle. Set the temperature to 180°C and cook the steaks for 15
minutes for medium rare, turning the steaks halfway through.
Whilst the steaks cook, mix the butter, garlic and parsley in a small
bowl. When the steaks are ready, put them on a warm plate and
divide the butter between them. Cover lightly with foil and rest for
5 minutes. Keep the potatoes and beans warm in the air fryer until
ready to serve.
7. Serve the steaks with the potatoes and beans alongside, with a
drizzle of garlic butter over each steak.
33
34
Vegan & Vegetarian
SERVES
Tip
4 For variety, you
can flavour the
breadcrumbs by
adding your favourite
spices, such as Cajun
or tandoori spice
powder
CRISPY SWEET CHILLI HALLOUMI BURGER
INGREDIENTS METHOD
Sweet Potato Wedges 1. Toss the sweet potatoes in oil, season with salt and black
500g sweet potatoes, pepper, then spread out on two airflow racks. Insert the
cut into wedges racks on the top and middle shelves and set the air fryer
temperature to 180°C for 18 minutes, swapping the racks
2 tbsp vegetable oil around halfway through cooking
Salt and black pepper 2. Meanwhile, slice each halloumi block lengthways into two
Burger thick burgers. Then place the flour, egg and breadcrumbs into
2 x 250g blocks of halloumi three shallow bowls. Season the flour, then add the 1 tbsp oil
to the breadcrumbs and mix well with your hands, rubbing
20g flour
the oil into the crumbs.
1 medium egg, beaten
3. Dust the halloumi in the flour, dip into the egg, then coat with
60g dried white the breadcrumbs. Spray the halloumi burger on all sides with
breadcrumbs oil, then pop the burgers on the top shelf of the air fryer and
1 tbsp vegetable oil move the sweet potato wedges to the bottom shelf. Cook for
15 minutes at 180°C, until the crumb is crisp and golden. Take
Vegetable oil spray
the burgers and wedges out when ready.
To Serve
4. Place the burger buns onto an air flow rack with the bun
4 burger buns lids sitting cut side up on top of the bases, increase the
2 tbsp mayonnaise temperature to 200°C and toast lightly on the middle shelf for
2-3 minutes.
50g little gem lettuce,
shredded 5. To assemble the burgers, spread mayonnaise on the bun
base, top with shredded lettuce, followed by the halloumi
2 tbsp sweet chilli sauce
burgers, a drizzle of sweet chilli sauce, and the bun lid. Serve
the burgers with the sweet potatoes wedges alongside.
36
SERVES
PULLED AUBERGINE AND CHICKPEA CURRY
INGREDIENTS METHOD
2 aubergines, 1. Rub the aubergines with 1 tbsp oil and place on an air flow
approximately 500g rack on the middle shelf of the air fryer. Set the temperature
3 tbsp oil to 180°C and roast for 30 minutes, until the aubergines feel
1 large onion, finely chopped soft. Set aside to cool slightly.
1 red pepper, diced 2. Meanwhile, add onion, pepper and remaining oil to a 23cm
1 tbsp medium curry powder square roasting tin and cook for 5 minutes at 180°C. Sprinkle
1 tsp ground turmeric over the dried spices, stir into the onion mixture and cook for
a further minute.
2 tsp ground cumin
1 tsp garlic paste 3. Add the garlic, ginger paste, tomato puree and 3 tbsp water,
then return the roasting tin to the air fryer and cook for a
1 tsp ginger paste
minute. Pour over the canned tomatoes and hot stock and
2 tbsp tomato puree,
increase the temperature to 200°C for 15 minutes.
plus 3 tbsp water
1 x 400g can chopped 4. Meanwhile, cut the aubergine
tomatoes in half and use a fork to pull
out and shred the aubergine.
300ml vegetable stock
Add the shredded aubergine
made with 1 low sodium
Tip
and chickpeas to the curry
vegetable stock cube
and heat for 10 minutes,
1 x 400g can chickpeas, stirring halfway through.
drained and rinsed If you prefer a spicier
5. Serve the rice in bowls with
To serve curry, add ½ tsp of
the curry alongside, garnished
300g wholewheat basmati with coriander leaves. chilli powder
rice, cooked as directed on
the pack instructions
Small bunch fresh
coriander leaves
37
SERVES
SPICED LENTIL SHEPHERD’S PIE
INGREDIENTS METHOD
1 medium carrot, peeled 1. Put the carrot, onion and celery into a 23cm square roasting
and finely diced tin and drizzle over the oil. Put on the middle shelf, set the air
1 medium onion, diced fryer temperature to 180°C and cook for 8 minutes, until the
vegetables have softened. Stir halfway through.
1 stick celery, finely diced
2. Stir in the mushrooms and spices to the roasting tin and mix
2 tbsp vegetable oil well. Cook for a further 5 minutes.
175g chestnut mushrooms, 3. Add tomato puree, canned tomatoes, stock, lentils and
washed and roughly cornflour. Return to the air fryer and continue to cook for 18
chopped minutes.
½ tsp chilli powder 4. Meanwhile, boil the sweet potatoes for 15-18 minutes, then
2 tsp ground cumin drain, add butter, and mash until smooth. Season to taste.
2 tbsp tomato puree 5. Spread the mashed sweet potato over the lentil mixture and
400g can finely cook for 15 minutes at 190°C,
chopped tomatoes until the sauce is bubbling and
the potatoes are golden.
Vegetable stock
Tip
2 x 400g cans of lentils,
drained and rinsed
1 tbsp cornflour, mixed with
2 tbsp cold water Try adding some roast
cumin seeds to the
Topping mash, for variation
1.2kg sweet potato, peeled
and diced into 2cm chunks
20g vegan spread
38
Tip SERVES
If you prefer, the

skewers can be
4
cooked on an air flow
rack at 180°C for
25-30 minutes
TANDOORI PANEER SKEWERS
INGREDIENTS METHOD
2 x 200g packs paneer, 1. Mix the marinade ingredients together in a bowl, then add
cut each into 12 cubes the diced paneer and stir well to combine. Cover and place in
Marinade the fridge to marinate for at least an hour.
1½ tbsp tandoori spice 2. When ready to cook, carefully thread the paneer, peppers
Juice ½ lime and onion onto 8 x 20cm air fryer skewers, spray fully with
2 tbsp vegetable oil oil, then assemble and insert the skewer rack (as directed in
the instruction manual). Activate the Rotisserie programme
Skewers
and cook the skewers for 15 minutes. Check that the paneer
1 medium green pepper, is piping hot before removing from the air fryer, using the
halved, deseeded and cut rotisserie handle and oven gloves.
into 2cm dice
3. Meanwhile, to prepare the mint raita, peel and finely grate
3 small red onions, peeled
the cucumber, then squeeze out any excess water using
and cut into wedges
your hands. Place the cucumber into a bowl, along with the
Vegetable spray oil remaining ingredients and season to taste.
Mint Raita
4. Place all of the salad ingredients into a bowl, season to taste
½ cucumber and mix well to combine.
150ml pot thick Greek yogurt
5. When the skewers are ready, pop the flatbreads onto an air
1 clove garlic flow rack, then put on the middle shelf of the air fryer and set
Handful of mint, finely chopped the temperature to 200°C for 3-4 minutes, until the flatbreads
Salad are warm.
300g red coleslaw mix 6. Serve the skewers with the flatbreads, salad and a spoonful
1 lemon juice of raita.
Coriander
1 tbsp oil
To Serve *plus an hour to marinate
4 naan bread, warmed
39
40
Sides
SERVES
HOMEMADE FRIES
INGREDIENTS METHOD
800g starchy potatoes 1. Peel the potatoes and cut into 1 cm thick chips.
such as Maris Piper 2. Place the chips into a pan and cover with cold water, bring to
1 tbsp vegetable oil the boil then simmer for 6-7 minutes. Drain in a colander then
Salt and black pepper rinse under the tap to cool completely and pat dry on kitchen
paper.
3. Place the potatoes into a bowl and drizzle over the oil then
season with salt and black pepper.
4. Arrange the fries on two air flow racks and place on the top
and middle shelves of the air fryer. Start the automatic fries
programme. If you prefer more well done fries, then cook for
a few more minutes.
Tip
Try adding different
flavours such as
paprika, garlic
powder or herbs
42
SERVES
CRISPY ROAST POTATOES
INGREDIENTS METHOD
1kg potatoes, such as Maris 1. Bring a large saucepan of water to the boil with a pinch of
piper or Desiree, peeled and salt. Add the potatoes to the boiling water and cook for 8-10
chopped into 4cm chunks minutes until the edges have softened when you poke them
1 tbsp plain flour with a knife.
2 tbsp vegetable oil 2. Drain the potatoes in a colander and return them to the pan,
sprinkle on the flour and oil then give the pan a shake to fluff
Salt and ground up the potatoes.
black pepper
3. Carefully transfer the potatoes onto two air flow racks. Set
the temperature to 180°C for 20 minutes rotating the racks
halfway through until the potatoes are crisp and golden.
Tip
Try adding some
finely chopped fresh
rosemary leaves
43
SERVES
HASSELBACK POTATOES
INGREDIENTS METHOD
800g new potatoes, 1. Cut slits in the potatoes at 3mm intervals, leaving the
scrubbed potatoes intact and connected at the bottom.
25g butter Tip: The easiest way to do this is to place each potato on a
wooden spoon which will prevent you from cutting all of the
1 tbsp vegetable oil way through.
2 sprigs rosemary 2. Put the butter and oil into a small roasting tin (approximately
Salt and black pepper 22cm square) and place on the middle shelf of the air fryer.
Set the temperature to 180°C for 2-3 minutes until the butter
has melted.
3. Meanwhile, pick the rosemary leaves from their stalks and
finely chop (discard the stalks).
4. When the butter has melted, sprinkle over the chopped
rosemary then add the potatoes, season with salt and pepper
and toss gently to coat the potatoes in the butter and oil.
Tip
Arrange the potatoes cut side up in the roasting tin.
5. Place the roasting tin on the middle shelf of the air fryer and
roast for 30 minutes at 180°C until the potatoes are golden
Hasselback potatoes are and tender. Baste the potatoes halfway through with the
a delicious alternative
butter.
to roast potatoes, and
you can experiment with
different flavours such
as adding fresh thyme or
even a garlic and
parsley butter
44
SERVES
SHREDDED SPROUTS WITH PANCETTA
INGREDIENTS METHOD
130g diced pancetta 1. Place pancetta in a roasting tin (approximately 22cm square)
1 tsp oil and drizzle over 1 tsp oil. Place the tin onto the middle shelf
and set the air fryer temp to 190°C for 5 minutes, until the
20g butter, softened pancetta is crisp.
500g sprouts, trimmed 2. Take the tin out of the oven, add the butter and it will melt
and shredded from the heat of the tin, then stir in the sprouts and toss until
Salt and black pepper coated in the butter. Season with salt and black pepper.
3. Return the roasting tin to the middle shelf, reduce the air fryer
temperature to 180°C for 15 minutes, stirring halfway through.
4. Serve the shredded sprouts as a side dish with a roast dinner,
or maybe with some gammon.
Tip
For a Christmas
version of this recipe,
add some cooked
chestnuts. To save
time shred the
sprouts in a food
processor.
45
46
Pizza & Pastries
MAKES
HAM HOCK CALZONE PIZZA
INGREDIENTS METHOD
1 tbsp olive oil 1. For the filling, heat the oil in a small saucepan, add the garlic
1 clove garlic and onion, fry for 5 minutes until the onion has softened, then
add the passata, sugar and dried herbs. Bring to the boil and
1 medium onion, cook for about 3 minutes, until the sauce has reduced and
halved and sliced thickened. Stir in the ham, season, then set aside to cool a little.
300ml passata 2. Divide the pizza dough into 4 equal sized pieces, then roll each
¼ tsp sugar piece into an 18cm circle on a lightly floured surface.
½ tsp dried Italian herbs 3. Divide the filling mixture between the circles, keeping the filling
180g shredded ham hock to one side of the circle. Top with the mozzarella, then wet the
edges of the dough with a little water. Fold the calzone, pulling
2 x 220g frozen ready made
the side without the filling over, then crimp around the edge to
pizza dough, defrosted
secure.
Flour for rolling
4. Transfer the calzones to two air
150g mozzarella flow racks lined with baking
Salt and black pepper parchment and preheat the air
fryer to 200°C for 3 minutes.
Tip
Olive oil spray
5. Spray the calzone with olive oil
then insert the air flow racks
on the top and middle shelves For a really speedy
of the air fryer and cook for pizza, try using a jar
18-20 minutes until the pizza of ready made pizza
filling is hot and the dough is topping
crisp and golden. Rotate the
racks halfway through cooking
for even browning.
48
MAKES
12
PESTO AND MOZZARELLA PINWHEELS
INGREDIENTS METHOD
375g sheet of ready 1. Unroll the pastry, then spread the pesto across, leaving
rolled puff pastry approximately a 1cm edge around the pastry.
75g green pesto 2. Place the peppers evenly across the pesto, then top with a
120g roasted pepper, sprinkling of parmesan and mozzarella.
from a jar, finely chopped 3. Brush the edge of the pastry with beaten egg, roll up from the
20g grated parmesan side, like a swiss roll.
50g hard mozzarella, grated 4. Press firmly to seal, then slice into 12 equal sized pieces and
lay flat on two air flow racks lined with parchment paper.
1 egg, beaten
5. Set the air fryer temperature to 190°C and preheat for
3 minutes.
6. Brush the pinwheels with beaten egg and place the racks on
the top and middle shelves for 20 minutes, or until golden
and well risen. Rotate the racks halfway through cooking.
Tip
Try using different
filling combinations
such as parma ham
and red pesto, or add
some chopped olives
and feta cheese
49
50
Desserts
SERVES
BLACKBERRY AND APPLE CRUMBLE
INGREDIENTS METHOD
150g blackberries 1. Arrange the blackberries and apples in a 24cm round rimless
2 Bramley apples pie tin and sprinkle over the sugar.
(approximately 800g), 2. Put the flour into a small mixing bowl and rub in the butter
peeled and sliced with your fingertips, until the mixture resembles fine
2 tbsp golden caster sugar breadcrumbs. Stir in the sugar.
Crumble topping 3. Sprinkle the crumble topping over the fruit, then place the tin
on the middle shelf of the air fryer and set the temperature to
170g plain flour 180°C. Bake for 25 minutes until the crumb is golden and fruit
85g unsalted butter, diced bubbling.
85g demerara sugar 4. Allow to cool slightly before serving with custard or ice cream.
To serve
Custard or ice cream
Tip
Try replacing 25g
of flour with rolled
oats and use other
seasonal fruits, such
as plums or rhubarb
52
SERVES
PINEAPPLE UPSIDE DOWN PUDDINGS
INGREDIENTS METHOD
4 tbsp golden syrup 1. Line a 24cm round x 5cm deep cake tin with parchment and
1 x 220g can pineapple rings lightly grease with butter. Pour the golden syrup evenly into
the base of the tin, then arrange the pineapple rings in the
5 glace cherries, halved
base and make a pattern with the cherries
125g butter, plus extra
for greasing 2. Place the butter and sugar into a mixing bowl and whisk for 2
minutes, until light and fluffy. Add the eggs with 2 tbsp flour
125g golden caster sugar and whisk for a minute until combined then sieve the flour
2 medium eggs, and baking powder into the bowl and beat together for 1 - 2
lightly beaten minutes, until well mixed.
125g SR flour 3. Set the air fryer to 170°C and preheat for 3 minutes.
½ tsp baking powder Meanwhile, spread the cake mixture evenly on top of the
500ml ready pineapples then bake on the middle shelf for 35-40 minutes,
prepared custard until the cake is golden, firm to touch, and when a skewer is
inserted it comes out clean.
4. Allow to cool slightly in the tin, then turn out onto a plate.
Serve warm with custard.
Tip
For variety, try a
peach or plum upside
down pudding
53
SERVES
RASPBERRY BAKEWELL TARTS
INGREDIENTS METHOD
6 x 9cm ready made sweet 1. Spread the jam evenly over the tart bases and place onto two air
shortcrust pastry cases flow racks lined with parchment paper.
Filling 2. Beat the butter and sugar in a bowl with an electric mixer until
100g raspberry jam pale and fluffy, then add the egg and a tablespoon of ground
almonds. Whisk for a few seconds, then stir in the remaining
100g unsalted butter ground almonds.
100g caster sugar 3. Spread the cake mixture evenly into the tart cases, taking care
100g ground almonds not to press too firmly into the jam. Level the mixture out with the
1 medium egg back then sprinkle the flaked almonds evenly over the sponge
and press down lightly with the back of a clean spoon. Set the air
20g flaked almonds
fryer temperature to 170°C and preheat for 2½ minutes.
To Serve
4. Place the air flow racks onto the
250g tub mascarpone middle and top shelves and bake
1 tbsp icing sugar, for 12 minutes, then quickly swap
plus extra for dusting the shelves and cook for a further
12 minutes. The tarts should be
Tip
½ tsp vanilla bean paste
golden and firm to touch.
5. Whilst the tarts cool, put the
mascarpone, icing sugar and The tarts can also be
vanilla bean paste into a bowl served cold with a
and mix together until the drizzle of glaze icing
cream is smooth. over the top
6. Dust the Bakewell tarts with icing
sugar and serve warm with a
spoonful of mascarpone cream.
54
SERVES
Tip
For an extra
6
decadent dessert,
serve with a scoop of
vanilla ice cream
STICKY TOFFEE PUDDING

WITH HOT TOFFEE SAUCE
INGREDIENTS METHOD
Traybake 1. Place the dates in a small bowl and pour over the boiling
115g dried stoned dates, water. Leave to stand for about 15 minutes, until the dates
roughly chopped absorb the water. Mash with a fork, then leave to cool
completely.
50ml boiling water
2. Grease and line a 20cm x 3cm square cake tin with
115g butter, plus parchment paper.
extra for greasing
3. In a bowl, beat the butter, caster sugar and brown sugar with
55g golden caster sugar an electric whisk for 2-3 minutes, until light and fluffy.
55g soft brown sugar 4. Add the eggs, dates, flour and baking powder and beat the
2 medium eggs mixture for 1-2 minutes, until well blended. Gently stir in the
115g SR flour pecan nuts.
½ tsp baking powder 5. Set the air fryer temperature to 170°C and preheat for 3
minutes. Meanwhile, spoon the cake mixture into the
50g pecan nuts,
prepared tin and level the top with the back of a spoon.
roughly chopped
6. Bake in the preheated air fryer on the middle shelf for 25-30
Toffee Sauce
minutes, until well risen, golden brown and firm to the touch.
80g unsalted butter Insert a skewer into the centre of the cake; it should come out
150g soft dark brown sugar clean if cooked.
150ml single cream 7. To prepare the toffee sauce, place all of the ingredients into a
saucepan, gently bring to the boil then simmer gently for
5 minutes, or until the sauce has thickened.
8. Cut the warm sponge into portions and serve with the hot
toffee sauce.
55
56
Cakes & Bakes
18
SLICES
Tip
The cake can be
eaten straight away,
or kept for a couple of
weeks to mature, then
it can be covered with
marzipan and icing
RICH FRUIT CAKE
INGREDIENTS METHOD
450g mixed dried fruit 1. Place the dried mixed fruit and cherries into a bowl with the
85g glace cherries, halved brandy, plus the zest and juice of the orange. Cover the bowl
and soak for at least 12 hours.
2 tbsp brandy or sherry
2. Grease and line a 20cm x 3cm square cake tin with
1 small orange, zest and juice parchment paper.
170g unsalted butter, 3. In a bowl, beat the butter and sugar with an electric whisk for
plus extra for greasing 2-3 minutes, until light and fluffy.
170g dark muscovado sugar 4. Add the eggs with a tbsp of flour and beat the mixture for 1-2
3 medium eggs minutes, until well blended. Gently fold in the remaining flour,
200g plain flour cinnamon and mixed spice. Stir in the fruit and any juices,
along with the chopped nuts.
1 tsp ground cinnamon
5. Set the air fryer temperature to 160°C and preheat for
2 tsp mixed spice
2 minutes. Meanwhile, spoon the cake mixture into the
55g chopped almonds prepared tin and level the top with the back of a spoon.
6. Bake in the preheated air flow oven on the bottom shelf for 45
minutes, until well risen, golden brown and firm to the touch.
Insert a skewer into the centre of the cake; it should come out
clean if cooked.
7. Allow the cake to cool for 10 minutes in the tin, then turn out
onto a cooling rack.
8. Serve the cake in slices, or decorate with marzipan and
fondant icing.
*plus overnight to soak the fruit
58
Tip 12
SQUARES
The cake can be
frozen and the
frosting added when
ready to serve
CARROT AND ORANGE TRAYBAKE
INGREDIENTS METHOD
2 medium eggs 1. Line a 20cm x 5cm deep square cake tin with baking
175g muscovado sugar parchment.
125ml sunflower oil 2. Place the eggs, sugar and oil into a bowl and whisk with an
electric mixer until thick and creamy. You should be able to
175g self-raising flour pull a spoon through the mixture and leave a trail.
1 tsp baking powder 3. Sieve the flour, baking powder, bicarbonate of soda and
1 tsp bicarbonate of soda mixed spice into the egg mixture, then gently fold. Finally, stir
2 tsp ground mixed spice in the orange zest, carrots and sultanas.
1 small orange, zest 4. Set the air fryer temperature to 160°C and preheat for 2
minutes. Meanwhile, pour the mixture into the prepared tin
185g carrot, finely grated
and level the top out with a spatula.
40g sultanas
5. Bake in the preheated air flow oven on the bottom shelf for
Cream Cheese Frosting 30-35 minutes, until well risen, golden brown and firm to the
75g butter, softened touch. Use the light to check rather than opening the air fryer
door. Insert a skewer into the centre of the cake; it should
75g full fat cream cheese
come out clean if cooked.
150g icing sugar
6. Allow the cake to cool for 10 minutes in the tin, then turn out
50g chopped walnuts onto a cooling rack.
7. To make the frosting, gently beat together the butter and
cream cheese with a wooden spoon, then sieve the icing
sugar into the bowl and mix gently to combine. Spread the
frosting over the cooled carrot cake, sprinkle over the walnuts
and cut into 12 squares.
59
MAKES
CHEESE AND CHIVE SCONES
INGREDIENTS METHOD
200g self raising flour, 1. Line an air flow rack with parchment paper.
plus extra for rolling 2. Sieve the flour, baking powder and mustard into a bowl and
½ tsp baking powder add the butter. Rub the mixture together with your fingertips,
1 tsp dried mustard until the mixture resembles fine bread crumbs. Stir in the
grated cheese and chives.
40g butter, cubed
3. Gradually pour in the egg and milk, stirring until the scone
100g grated cheese dough comes together.
10g chives, roughly chopped 4. Turn the mixture out onto a lightly floured surface and roll out
1 medium egg to a circle approximately 1 ½ cm thick. Cut the scone mixture
60ml milk, plus extra into 8 triangles.
for glazing 5. Set the air fryer temperature to 200°C and preheat for 3
Butter for serving minutes. Meanwhile, place the scones onto the air flow rack
and brush lightly with milk to glaze.
6. Bake in the preheated air flow oven on the bottom shelf
for 12 minutes, until well risen and golden brown. Turn the
Tip scones over for the last 2 minutes, to ensure that the bases are
golden. Transfer to a rack to cool.
7. Serve the scones warm with butter.
For variety, add some
cooked bacon and
wholegrain mustard
along with the cheese
60
10-12
SLICES
LEMON DRIZZLE CAKE
INGREDIENTS METHOD
175g unsalted butter, 1. Grease a 900g (12cm x 11cm) loaf tin and line with
plus extra for greasing parchment paper.
175g caster sugar 2. In a bowl beat the butter and sugar with an electric whisk for
3 eggs, lightly beaten 2-3 minutes, until light and fluffy.
175g self raising flour 3. Add the eggs with a tbsp of flour and beat the mixture for a
minute until well blended. Gently fold in the remaining flour
1 lemon, zest and juice and lemon zest.
75g caster sugar 4. Set the air fryer temperature to 160°C and preheat for
2 minutes. Meanwhile, spoon the cake mixture into the
prepared tin and level the top with the back of a spoon.
5. Bake in the preheated air flow oven on the bottom shelf for
40-45 minutes, until well risen, golden brown and firm to the
touch. Insert a skewer into the centre of the cake; it should
come out clean if cooked. Use the light to check rather than
opening the air fryer door.
Tip 6. Allow the cake to cool for 10 minutes in the tin, then turn out
onto a cooling rack.
This recipe can also 7. Whilst the cake is still warm, spike the surface with a skewer.
be made as an To make the drizzle, pop the sugar into a small bowl then
orange drizzle cake, squeeze over the lemon juice and stir until the sugar dissolves.
just switch the lemon Drizzle the mixture over the cake.
for a small orange
8. Allow to cool before slicing.
61
62
Dehydration
DEHYDRATED BANANAS
5 MINS 6-8 HOURS Made in the 5-in-1 Digital Air Fryer Oven
INGREDIENTS METHOD
3 x ripe bananas, 1. Peel the bananas and cut them into slices, approximately
approximately 300g in total 5mm thick. The thinner they are, the faster they will dry, but
1 small lemon don’t make them too thin or they may stick to the rack.
Vegetable oil spray 2. Cut the lemon in half and squeeze the juice into a bowl, add
the banana and toss lightly to coat in the lemon juice.
3. Arrange the banana slices in a single layer on three lightly
oiled air flow racks.
4. Insert the air flow racks into the air fryer, set the air fryer
dehydration program for a duration of 4 hours, and increase
the temperature to 50°C. Check at hourly intervals to get
the desired level of dehydration and rotate the racks to
ensure that the bananas are drying evenly. Otherwise, restart
the program again and increase the cooking time. The
dehydration process will take between 6 and 8 hours.
Tip
The banana chips are
a delicious addition
to muesli, or can
be served on top of
porridge for breakfast
64
SERVES
CURRIED PARSNIP CRISPS
5 MINS 6-8 HOURS Made in the 5-in-1 Digital Air Fryer Oven
INGREDIENTS METHOD
300g large parsnips 1. Peel the parsnips using a mandolin or potato peeler to make
2 tbsp sunflower oil thin slices, approximately 2-3mm thick. The thinner they are,
the faster they will dry, but don’t make them too thin or they
2 tbsp mild curry powder may stick to the rack.
2. Put the parsnips into a bowl, drizzle over the oil and curry
powder and toss well to coat evenly.
3. Arrange the parsnip slices in a single layer on three air
flow racks.
4. Insert the racks into the air fryer, set the air fryer dehydration
program for a duration of 4 hours and increase the
temperature to 55°C. Check at hourly intervals to get the
desired level of dehydration and rotate the racks to ensure
that the parsnips are drying evenly. Restart the program again
and increase the cooking time until the parsnips are crisp.
The dehydration process will take between 6 and 8 hours.
Tip
Try to use large
parsnips, as the
pieces will shrink
when dehydrated
65
66
Healthier Recipes
SERVES
AUBERGINE PARMIGIANA
INGREDIENTS METHOD
2 large aubergines 1. Trim the aubergines, then cut into 1cm thick rounds, spray both
Vegetable spray oil sides of each slice with oil and season with black pepper, then
place on two air flow racks. Insert the air flow racks onto the
1 onion, finely chopped top and middle shelves of the air fryer and set the temperature
1 garlic clove, grated to 180°C for 20 minutes, rotating the racks halfway through to
50g tomato puree ensure even cooking.
500g passata 2. Meanwhile, heat a frying pan with a drizzle of oil, add the onion
and fry gently for 5 minutes, until softened but not coloured.
2tsp mixed herbs
Add the garlic and tomato puree and cook for a minute. Pour in
100ml vegetable stock, the passata and stock and season with salt and black pepper.
made with 1 stock cube Add the sugar and bring the sauce to the boil, then reduce the
¼ tsp sugar heat and simmer gently for 4-5 minutes, until the sauce thickens.
125g half fat mozzarella 3. Season the sauce, then pour ⅓ of
ball, torn into pieces the sauce into the base of a 24cm
x 5cm deep round roasting tin,
20g vegetarian parmesan
add a layer of aubergine followed
cheese, grated
Tip
by another ⅓rd of the sauce,
20g wholemeal then another layer of aubergine,
breadcrumbs followed by the remaining sauce.
Salt and black pepper Arrange the mozzarella on top, Try serving with a crisp
sprinkle over the parmesan and green salad and some
A few basil leaves,
breadcrumbs, spray lightly with warm ciabatta bread
to garnish, optional
oil, then return to the air fryer to soak up the sauce
middle shelf for 10-15 minutes,
until the sauce is bubbling and
the cheese has melted.
68
SERVES
CHICKEN SATAY SKEWERS WITH COCONUT SAUCE
INGREDIENTS METHOD
500g chicken breast 1. Dice the chicken, then place all of the satay ingredients into
Vegetable oil spray a bowl and mix to combine. Add the chicken to the satay
marinade and mix well to coat the chicken. Leave in the fridge
Satay Marinade
for at least an hour, for the flavours to develop.
2cm piece root ginger,
2. When ready to cook, thread the chicken onto 8 lightly oiled air
peeled and grated
fryer skewers. Spray the chicken lightly with oil, then assemble
1 large clove garlic, crushed and insert the skewer rack (as directed in the instruction
1 tbsp low sodium soy sauce manual). Activate the Rotisserie programme and cook the
1 tbsp peanut butter skewers for 18 minutes. Check that the chicken is piping hot
before removing from the air fryer, using the rotisserie handle
50g korma curry paste and oven gloves. (If you prefer, the kebabs can be cooked on a
Coconut Sauce - Half lightly oiled air flow rack at 180°C for 20-25 minutes).
1 clove garlic 3. Meanwhile to prepare the sauce, place all of the ingredients
200g can light coconut milk into a small saucepan and gently
bring to the boil. Turn down the
Tip
1 tbsp smooth peanut butter
heat and simmer on a moderate
1 tbsp low sodium soy sauce heat for 12-15 minutes, until the
¼ tsp Sriracha sauce sauce thickens.
If you want to
2 tsp cornflour, mixed 4. When almost ready to serve, introduce carbs
with 2 tbsp water heat the cauliflower rice, into this recipe,
½ lime, juiced as directed on the pack then try replacing
instructions. the cauliflower rice
To Serve
5. Serve the skewers with a drizzle with some steamed
300g ready prepared brown rice
of coconut sauce and a side
cauliflower rice
portion of cauliflower rice.
*plus an hour to marinate
69
SERVES
HONEY ROAST PINEAPPLE
INGREDIENTS METHOD
1 small ripe pineapple 1. Slice the top off the pineapple and discard, then peel and
2 tbsp runny honey remove the eyes. Cut the pineapple into 8 rounds, and cut out
the hard central core using a 3cm scone cutter.
½ tsp vanilla bean paste
2. Mix the honey, vanilla and orange juice in a bowl, add the
4 tbsp fresh orange juice pineapple and mix well to coat the pineapple in the mixture.
To Serve 3. Put the pineapple onto two air flow racks lined with
200g thick set 0% parchment paper and drizzle over any remaining orange
fat Greek yogurt juice liquor.
40g pistachio nuts, chopped 4. Set the air fryer temperature to 200°C and roast the pineapple
Honey to drizzle for 20-25 minutes, swapping the racks over halfway through
cooking. The pineapple should be tender and have golden
browning at the edges when ready.
5. Serve the pineapple warm, with a sprinkling of pistachio nuts,
a spoonful of yogurt, and a drizzle of honey.
Tip
Other fruits, such
as nectarines and
mango also work
very well when
roasted in this way
70
SERVES
ROAST CHICKEN AND PESTO TRAYBAKE
INGREDIENTS METHOD
2 tbsp olive oil 1. Drizzle some oil in the base of a 24cm square roasting tin.
4 medium sized Place the chicken breasts into the tray and spread the pesto
chicken breasts over the top. Mix the breadcrumbs and parmesan in a small
bowl with a teaspoon of olive oil, then cover each chicken
50g fresh green pesto breast with a sprinkling of breadcrumbs. Spray each chicken
35g fresh white breast lightly with olive oil.
breadcrumbs 2. Slice the potatoes and arrange evenly over a lightly oiled air
20g parmesan flow rack. Spray the potatoes with oil and season with black
Olive oil spray pepper.
600g baby new 3. Place the roasting tin on the middle shelf of the air fryer,
potatoes, parboiled with the potatoes below. Set the temperature to 180°C for
30 minutes.
220g cherry tomatoes,
on the vine, cut into 4. When the chicken has 10
little bunches minutes remaining, add the
bunches of tomatoes to the
Small bunch fresh
roasting tin, sitting them in
basil, optional
Black pepper
between the chicken breasts.
Move the potatoes to the top
shelf to crispen for the last 10
Tip
Try adding some
minutes. cooked green
5. When the chicken is piping beans or seasonal
hot, sprinkle some fresh vegetables of your
basil leaves over the chicken choice
and serve with the potatoes
alongside.
71
SERVES
ROAST PLUM AND RHUBARB MERINGUE POTS
INGREDIENTS METHOD
400g plums 1. Cut each plum in half and remove the stones. Slice each fruit
250g rhubarb, half into 6 pieces, then pop in a bowl with the rhubarb, agave
cut into 2cm chunks nectar, mixed spice and demerara sugar, toss well to combine.
2 tbsp agave nectar 2. Place the fruit into a 23cm roasting tin, set the air fryer
temperature to 170°C and roast the fruit on the middle
1 tsp ground mixed spice shelf for 15-18 minutes, until the fruit has softened. Taste
2 tsp demerara sugar the fruit and if you prefer it sweeter than add a little more
Meringue Topping agave nectar. Divide the fruit between 4 ramekin dishes,
approximately 10 x 5 cm.
2 medium eggs
3. Whisk the egg white in a bowl with an electric whisk until
100g caster sugar
it forms soft peaks, then gradually whisk in the sugar. The
meringue mixture should be firm.
4. Set the air fryer temperature to 160°C and preheat for a
couple of minutes. Meanwhile using a spoon, divide the
meringue between the 4 dishes, creating a swirl effect.
5. Put the ramekin dishes on the bottom shelf of the air fryer
Tip and bake for 15 minutes, until the meringue has set and is
golden. Serve the meringue puddings straight away.
Try using other fruits,
such as rhubarb or
blackberries, when
in season
72
SERVES
TUNA PASTA MELT
INGREDIENTS METHOD
150g half fat crème fraîche 1. To prepare the sauce, put the crème fraîche, soft cheese,
180g light fat soft cheese cornflour and mustard in a bowl and whisk to combine. Stir
in the hot stock, and season with a pinch of salt and black
2 tbsp cornflour, mixed with pepper.
2 tbsp cold water
2. Put the cooked pasta, tuna, sweetcorn, peas and grated
1 tbsp dijon mustard cheese into a 24cm x 5cm deep square roasting dish. Pour
400ml hot vegetable stock the sauce over the pasta and stir gently to coat everything
300g wholewheat penne in the sauce.
pasta, cooked as directed 3. Place the roasting tin on the bottom shelf of the air fryer and
on the pack set the temperature to 180°C for 25 minutes. Give the pasta
2 x 145g cans tuna chunks melt a stir halfway through cooking.
in spring water, drained 4. Serve in warm bowls and sprinkle the parsley over the tuna
200g can sweetcorn, pasta melt.
drained
140g frozen peas, defrosted
50g half fat cheddar
cheese, grated
Tip
To vary this recipe you
can add some flaked
1 tbsp chopped parsley poached salmon,
or cooked smoked
haddock works really
well too
73
74
THE FOLLOWING
RECIPES ARE FOR
THE 10-IN-1 DIGITAL
AIR FRYER OVEN
76
Griddle
SERVES
4 Tip
This dressing also
works well with lime
zest, if you prefer
SALMON WITH CHARGRILLED VEGETABLE SALAD
INGREDIENTS METHOD
4 x 120g salmon fillets 1. Insert the 10 in 1 wire rack into the air fryer with the grill plate,
Olive oil spray ridge side up, on top of the rack. Set the temperature to
200°C and preheat the grill plate for 3 minutes.
Chargrilled Vegetables
2. Place the peppers, courgette and onions in a bowl and drizzle
1 red pepper,
over the oil, season with salt and pepper and toss to coat the
halved and deseeded
vegetables in the oil. Place the vegetables evenly spaced on
1 yellow pepper, the chargrill and cook for 10 minutes, turning halfway through
halved and deseeded until charred. You will need to do this in two batches. Wear
1 medium red onion, peeled oven gloves to remove the wire rack and grill plate from the
and cut into wedges airfryer, as they will be very hot.
1 courgette, trimmed and sliced 3.
Meanwhile, mix the dressing ingredients in a bowl and season
1 tbsp olive oil to taste.
Salt and black pepper 4. Next, place the couscous in a bowl and pour over the hot
Dressing stock, cover with cling film and set aside for 10 minutes.
1 small lemon, zest and a 5. Spray the salmon lightly with oil and season. When the
squeeze of juice vegetables are cooked, place the salmon skin side down on
the hot grill plate and set the air fryer to 180°C for 10 minutes,
1 garlic clove, crushed
or until the salmon is cooked to your liking. Take the rack and
100g crème fraîche grill plate out of the airfryer and put onto a heat proof surface
Couscous to cool. Wear oven gloves to remove the wire rack and grill
200g couscous plate from the airfryer as they will be very hot.
200g vegetable stock, boiling 6. Roughly chop the chargrilled vegetables, add them to the
couscous with the mint and coriander and season to taste.
1 small bunch mint,
leaves chopped 7. Serve the salmon on a bed of couscous, topped with a drizzle
1 small bunch coriander, of dressing, and rocket to garnish.
chopped
40g rocket to garnish 78
SERVES
Tip
Try serving with a
4
homemade coleslaw
and onion rings
ABERDEEN ANGUS BURGERS
INGREDIENTS METHOD
500g Aberdeen Angus 1. For the burgers, put the minced beef, breadcrumbs and water
minced beef into a mixing bowl and add a pinch of salt and pepper. Mix with
20g Panko breadcrumbs your hands until combined, then roll into 4 equal sized balls.
Flatten the burgers to about 1cm thickness, then spray lightly
1 tbsp water with oil on both sides.
Vegetable oil spray 2. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
60g cheese, grated ridge side up, on top of the rack. Set the temperature to 200°C
400g frozen skinny fries and preheat the grill plate for 3 minutes.
4 brioche burger buns, 3. Next place the burgers onto the hot grill plate and cook for 14
sliced minutes, or until cooked to your liking, turning halfway through.
4 tbsps mayonnaise 4. When the burgers are ready, transfer them to a warm plate, top
them with the grated cheese then cover with foil to keep warm.
1 Baby Gem lettuce
Take the rack and grill plate out of the airfryer and put onto a
1 beef tomato, 4 thick slices heat proof surface to cool. Wear oven gloves to remove the wire
Side salad of your choice rack and grill plate from the airfryer, as they will be very hot.
Salt and pepper to taste 5. Arrange the fries on two air flow racks and place on the top
and middle shelves of the air fryer. Set the air fryer temperature
to 190°C and cook for 12 minutes, rotating the racks halfway
through for even browning.
6. When the chips have 3 minutes left to cook, pop the burger
buns on to an airflow rack to warm.
7. To assemble, spread a spoonful of mayonnaise over the base of
each burger bun, top with lettuce and tomato. Carefully place
the burger on top, then add the lid. Serve with the skinny fries
and a side salad.
79
Tip
This recipe also
works really well
with other spices,
such as peri peri or
smoked paprika
BUTTERFLY CAJUN CHICKEN SERVES
WITH SWEETCORN SALSA 4

INGREDIENTS METHOD
2 large chicken breasts 1. Place each chicken breast on a chopping board and, with
2 tbsps Cajun spice one hand on top, cut through the breast with a sharp knife;
starting at the thickest part of the chicken, but don’t cut all of
1 tsp garlic powder the way through. Open the chicken breast out and it should
2 tsps olive oil resemble a butterfly shape.
½ lime, juice and zest 2. Mix the Cajun spice, garlic powder, olive oil and the juice and
Sweetcorn Salsa zest of half a lime in a bowl, then add the butterflied chicken
and rub the spice mixture into both sides of the chicken. Set
2 fresh sweetcorn
aside for the flavours to develop until ready to cook.
Olive oil spray
3. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
1 large ripe avocado ridge side up, on top of the rack. Set the temperature to 190°C
2 vine tomatoes, deseeded and preheat the grill plate for 3 minutes.
and chopped 4. Spray the sweetcorn lightly with olive oil, then place on
1 medium red onion, the grill plate and chargrill for 12-15 minutes, turning the
finely chopped sweetcorn once during cooking, then remove to a board to
cool.
1 jalapeño pepper, deseeded
and finely chopped 5. Next, place the butterfly chicken on the grill plate and cook
for 15 minutes, turning halfway through, until the chicken is
1 small bunch coriander,
cooked through.
roughly chopped
6. Whilst the chicken cooks, prepare the salsa; hold the
½ lime, juice and zest
sweetcorn upright and, using a sharp knife, cut the kernels off
75g feta cheese the corn and place in a bowl.
To Serve 7. Cut the avocado in half through the centre, remove the
4 flatbreads stone, then carefully scoop out the flesh with a spoon. Dice
the avocado into 1 cm pieces, then add to the bowl with
1 large lime, cut into wedges
the sweetcorn along with the tomatoes, red onion, jalapeño
150ml soured cream pepper, ¾ of the coriander, lime juice and zest. Season with
Salt and ground salt and black pepper, mix well then transfer to a serving
black pepper bowl. Finally, crumble over the feta before serving and the
remaining ¼ of coriander
8. When the chicken is ready, take the rack and grill plate out of
the airfryer and put onto a heat proof surface to cool. Wear
oven gloves to remove the wire rack and grill plate from the
airfryer, as they will be very hot. Allow the chicken to rest for a
few minutes before cutting into slices.
9. Place the flat breads on two airflow racks and set the air fryer
temperature to 180°C for 3 minutes to warm them.
10. Serve the chicken garnished with lime wedges along with the
salsa, soured cream and warm flatbreads.
81
Tip
If you like your steak
more well done, cook
for 5 minutes longer
SERVES
CHARGRILLED PEPPERCORN STEAK
4
INGREDIENTS METHOD
4 x 150g fillet steaks 1. Remove the packaging from the steaks and put them on a
3 tbsps vegetable oil plate, season with salt and black pepper, and rub 1 tbsp oil
onto both sides of each steak.
1kg starchy potatoes,
such as Maris Piper 2. Peel the potatoes and cut into thick chips. Place the chips
into a pan and cover with cold water, bring to the boil, then
2 vine tomatoes, halved simmer for 6-7 minutes then drain in a colander and pat dry
Salt and black pepper on kitchen paper.
Peppercorn Sauce 3. Place the potatoes in a bowl and drizzle over the remaining
20g butter oil, then season with salt. Arrange the chips on two air flow
racks and place on the top and middle shelves of the air
1 large shallot,
fryer. Set the air fryer temperature to 180°C and cook for
finely chopped
20 minutes, rotating the racks halfway through for even
1 tbsp green peppercorns, browning. Cook for a little longer if you prefer them more
drained or 2 tsps black golden brown. Remove the chips from the oven and cover
peppercorns, crushed with foil to keep warm.
2 tbsps brandy 4. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
100ml beef stock ridge side up, on top of the rack. Set the temperature to 180°C
and preheat the grill plate for 3 minutes. Place steaks on the
50ml double cream
grill plate and cook for 15 minutes for medium rare, turning
To Serve the steaks halfway through. Add the tomatoes to the grill
40g watercress when you turn the steaks. When the steak is ready, take the
rack and grill plate out of the airfryer and put onto a heat
proof surface to cool. Wear oven gloves to remove the wire
rack and grill plate from the airfryer as they will be very hot.
Transfer the steak to a warm plate to rest. If the chips need to
warm, pop them back into the air fryer for a few minutes.
5. Whilst the steak rests, make the sauce; melt the butter in
a frying pan, then fry the shallots and peppercorns over a
medium heat for 5 minutes, until the shallots have softened
but not browned. Add the brandy and cook until it has almost
evaporated, then pour over the stock and continue to simmer
3-4 minutes, until the sauce reduces by half. Stir the cream
into the sauce and allow it to thicken slightly. Season the
sauce to taste.
6. Serve the steak on warm plates with the peppercorn sauce,
chips, tomatoes and watercress alongside
83
SERVES
4 Tip
This recipe also
works really well
with flatbread
and pita bread
CHARGRILLED LIME AND CHILLI HALLOUMI TACOS
INGREDIENTS METHOD
2 x 250g blocks of Halloumi 1. Take the halloumi out of the packaging and pat dry on kitchen
½ lime, juice and zest paper, then cut into 4 slices per block.
4 tbsps sweet chilli sauce 2. Zest the lime and add to a mixing bowl with the sweet chilli sauce
and 1 tsp oil. Place the halloumi on a shallow tray and drizzle over
2 tsps oil the marinade, leave to one side for the flavours to develop.
1 large red pepper, halved 3. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
and deseeded ridge side up, on top of the rack. Set the temperature to 200°C
Mango Salsa and preheat the grill plate for 3 minutes.
1 small red onion, 4. Carefully place the pepper onto the hot grill plate and cook for
finely chopped 10 minutes, turning halfway through, until the peppers have
softened and charred. Remove from the airfryer and thinly slice.
1 medium mango,
finely chopped 5. Next, cook the halloumi on the grill plate in 2 batches for 12
minutes, again turning halfway through.
1 red chilli, deseeded and
finely chopped 6. Whilst the halloumi cooks, place all of the mango salsa
ingredients into a bowl, mix well and season with salt and black
½ lime, juice and zest pepper.
1 small bunch coriander, 7. When the halloumi is ready, take the rack and grill plate out of
finely chopped the airfryer and put onto a heat proof surface. Wear oven gloves
To Serve to remove the wire rack and grill plate from the airfryer, as they
4 soft flour tortilla wraps will be very hot. Put the halloumi onto a board before cutting into
slices.
4 tbsps mayonnaise
8. Place the wraps on two airflow racks and set the temperature to
100g Little Gem lettuce, 180°C for 3 minutes to warm them.
shredded
9. To serve, spread the mayonnaise evenly over each wrap, top with
the lettuce, salsa and halloumi.
84
Grill
SERVES
GRILLED RUMP STEAK SANDWICH
INGREDIENTS METHOD
2 x 255g rump steaks 1. Remove the packaging from the steaks and put them on a
1 tbsp oil plate, season with salt and black pepper and rub ½ tbsp oil
onto both sides.
1 small red onion,
peeled and sliced 2. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
flat side up, on top of the rack. Set the temperature to 180°C
4 individual baguettes and preheat the grill plate for 3 minutes. Toss the onions in a
or crusty rolls bowl with the remaining oil, then carefully place on the grill
4 tbsps horseradish sauce plate and cook for 10 minutes, until the onions have softened.
40g rocket Remove from the airfryer to a plate and cover with foil to keep
warm.
3. Next, place steaks on the hot grill plate and cook for 15
minutes for medium rare, turning the steaks halfway through.
When the steak is ready, take the rack and grill plate out of
the airfryer and put onto a heat proof surface to cool. Wear
oven gloves to remove the wire rack and grill plate from the
airfryer as they will be very hot. Allow the steak to rest for a
few minutes before cutting into slices.
Tip 4. Place the baguettes on two airflow racks and set the air fryer
temperature to 180°C for 3 minutes, to warm them.
If you like your steak 5. To assemble, spread the horseradish on the base of each
more well done, cook baguette, top with the rocket, followed by the steak and
for 5 minutes longer onions. Serve hot.
86
SERVES
Tip
Try using pancetta
4
instead of bacon for
an alternative
HUNTER’S CHICKEN
INGREDIENTS METHOD
4 chicken breasts 1. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
8 rashers smoked flat side up, on top of the rack. Set the temperature to 180°C
back bacon and preheat the grill plate for 3 minutes.
50ml BBQ sauce 2. Place the chicken on a board and wrap the bacon evenly
around each breast. Pop the wrapped chicken carefully onto
30g cheddar cheese, grated the grill plate and cook for 20 minutes, or until the bacon is
30g parmesan, grated starting to crispen.
To Serve 3. Meanwhile, bring a pan of water to the boil. Add the potatoes
900g potatoes, peeled and simmer for 18-20 minutes until tender, drain then pop
back into the pan. Add the butter and milk and mash with
25g butter
a potato masher until smooth then season to taste and stir
3 tbsps milk through the chopped chives.
1 small bunch chives, 4. When the chicken has been cooking for 20 minutes, carefully
finely chopped remove the rack and grill plate out of the airfryer and put onto
200g trimmed green beans a heat proof surface to cool. Wear oven gloves to remove the
wire rack and grill plate from the airfryer as it will be very hot.
Spread the BBQ sauce evenly over each chicken breast, then
sprinkle over the cheese and return to the oven for 5 minutes.
5.
Meanwhile for the green beans, bring a small pan of water
to the boil, add the beans and simmer for 8 minutes until
tender.
6.
When the chicken is ready, carefully remove from the airfryer
and rest for a couple of minutes before slicing and serving on
warm plates with the chive mash and green beans.
87
SERVES
LAMB RUMP WITH MINT AND ROSEMARY

BUTTER AND CRUSHED POTATOES
INGREDIENTS METHOD
4 x 150g lamb rump 1. Place the lamb on a plate, season with salt and black pepper,
1 tbsp olive oil drizzle with 2 tsps oil and leave to one side to bring the meat
to room temperature.
Mint and Rosemary Butter
2. Meanwhile, to make butter; mix the butter, rosemary and half
45g butter, softened of the chopped mint, then shape into a sausage shape. Wrap
2 sprigs rosemary, in cling film and pop in the fridge to firm up.
leaves finely chopped 3. Bring a pan of water to the boil then add the new potatoes,
1 small bunch mint, bring to the boil and simmer for 15-20 minutes until tender.
leaves finely chopped Drain the potatoes in a colander then return to the pan, add
Crushed Potatoes 20g of butter and the remaining mint and roughly smash
with a potato masher. Cover and keep warm.
1kg new potatoes, washed
4. Meanwhile insert the 10-in-1 wire rack into the air fryer with
20g butter
the grill plate, flat side up, on top of the wire rack. Set the
Salt and black pepper temperature to 180°C and preheat the grill plate for 3 minutes.
Carefully add the lamb to the grill and cook for 4 minutes,
then turn and cook for another 4 minutes.
5. Carefully remove the rack and grill plate out of the airfryer
Tip and put onto a heat proof surface to cool. Wear oven gloves to
remove the wire rack and grill plate from the airfryer as they
will be very hot. Transfer the lamb to a plate, cut the butter
Try serving with tender into 4 discs and place one on each lamb steak. Cover with foil
stem broccoli or and allow the lamb to rest and melt the butter.
seasonal vegetables of
6. Serve the lamb and herb butter with the crushed potatoes on
your choice
the side.
88
SERVES
Tip
For variety you can also
4
use red Thai paste
THAI STYLE GRILLED MACKEREL
INGREDIENTS METHOD
4 mackerel fillets 90g each, 1. Mix the marinade ingredients together in a bowl then put the
skin on fish, skin side down, on a shallow tray. Pour the marinade over
Marinade the fish, cover and refrigerate for 30 minutes for the flavours
to develop.
90g green Thai paste
2. Bring a pan of water to the boil, add the rice then cover and
1 tsp ground turmeric simmer for 10 minutes. Add the sugar snaps and red pepper
1 tsp garlic paste to the rice and quickly place the lid back on the pan. Take the
1 tbsp light soy sauce pan off the heat and allow the contents to cook in their own
steam for a further 10 minutes.
Rice
3. When the rice has about 10 minutes left to cook, insert the
200g basmati rice
10-in-1 wire rack into the air fryer with the grill plate, flat side
400ml vegetable stock up, on top of the wire rack. Set the temperature to 180°C and
150g sugar snaps, preheat the grill plate for 3 minutes.
cut into thirds 4. Place the fish onto the grill plate, flesh side down, cook for 7
1 red pepper, thinly sliced minutes, then carefully turn the fish and brush the flesh with
any reserved marinade. Cook for further 5 minutes, or until
1 lime, zest grated then cut
the fish is cooked to your liking.
into wedges
5. Carefully remove the rack and grill plate out of the airfryer
1 small bunch of coriander,
and put onto a heat proof surface to cool. Wear oven gloves to
roughly chopped
remove the wire rack and grill plate from the airfryer as they
will be very hot.
6. Season the rice, stir through lime zest and serve on plates,
with a piece of mackerel on top, then garnish with chopped
coriander.
*plus 30 minutes to marinade
89
SERVES
WELSH RAREBIT
INGREDIENTS METHOD
25g butter 1. Melt the butter gently in a small saucepan, then sprinkle over
25g plain flour the flour and cook over a low heat for a couple of minutes to
cook out the flour.
85ml Guinness
2. Stir in the Guinness and cook gently until the sauce thickens.
225g mature cheddar Add the grated cheese and mustard to the pan and stir until
cheese, grated the cheese melts. Take the pan off the heat, season and add
1 tsp English mustard ¾ of the chives.
powder 3. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
10g chives, finely chopped flat side up, on top of the wire rack. Set the temperature to
4 thick slices sourdough 200°C and preheat the grill plate for 3 minutes.
bread 4. Place 2 slices of bread on the grill plate and toast the bread
on one side for about 4-5 minutes until golden, repeating with
the remaining slices; ensuring that all four slices are lightly
toasted.
5. Spread the filling evenly over the untoasted side of the bread
and cook on the grill plate for 4 minutes, until browned and
Tip bubbling. Repeat with the remaining slices. Sprinkle over the
remaining chives and serve hot.
You can switch the
Guinness with milk,
if you prefer
90
Kebabs
SERVES
4 Tip
If you like a bit of spice
add a drizzle of hot
chilli sauce
CHICKEN SHISH KEBAB
INGREDIENTS METHOD
600g chicken breast, 1. Mix the marinade ingredients together in a bowl then add
cut into 2 cm dice the chicken and mix well to combine. Cover and place in the
Vegetable oil spray in a bottle fridge to marinate for at least an hour.
Marinade 2. When ready to cook, evenly thread the chicken onto 6 of the
kebab skewers, brush over any remaining marinade and spray
100g natural yogurt
lightly with oil. Rest the skewers in the grooves on the edges
2 tbsp tomato puree of the multi-function rack and insert into the air fryer with the
3 cloves garlic, grated non-stick oil tray below. Set the air fryer temperature to 180°C
1 tsp ground cumin and cook the chicken skewers for 20-25 minutes; Check that
the chicken is piping hot before removing it from the air fryer,
2 tsp smoked paprika
using the heat-proof finger mitts supplied. You will need to
1 tsp sumac cook the kebabs in two batches.
1 tsp oregano 3. Meanwhile, to prepare the pickled cabbage, mix the sugar
1 small lemon, zest and juice and vinegar in a bowl until the sugar dissolves. Add the finely
Pickled Red Cabbage shredded cabbage, season to taste and mix well to combine;
1 tsp caster sugar set aside until ready to use.
2 tbsp rice wine vinegar 4. Serve the Kebabs with the warmed pitta breads, pickled
cabbage, a spoonful of yogurt and a sprinkling of fresh mint.
300g red cabbage,
finely shredded
To Serve
4 large pitta bread, warmed
4 tbsp thick set Greek yogurt
Small bunch fresh mint, *plus an hour to marinade
leaves finely chopped
Salt and ground black pepper
92
SERVES
Tip
If you prefer a spicier
4
Shawarma just leave
the chilli seeds in
LAMB SHAWARMA
INGREDIENTS METHOD
600g boneless lamb, 1. Place the marinade ingredients into a small food processor
leg diced in 3cm chunks and blitz for a few seconds until smooth. Transfer the
Vegetable oil in a spray bottle marinade to a bowl, then add the diced lamb and stir well to
combine. Cover and place in the fridge to marinade overnight.
Marinade
1 tsp olive oil 2. When ready to cook, evenly thread the lamb onto 4 of the
kebab skewers, brush over any remaining marinade and spray
2 tbsp tomato puree
lightly with oil. Rest the skewers in the grooves on the edges
2 cloves garlic, grated of the multi-function rack and insert into the airfryer with the
2 cm piece fresh ginger, non-stick oil tray below. Set the air fryer temperature to 180°C
peeled and grated and cook for 15-20 minutes depending how well done you like
1 green chilli, deseeded your lamb; Check that the lamb is piping hot before removing
and finely chopped it from the air fryer, using the heat proof finger mitts supplied.
You will need to cook the kebabs in two batches.
2 tsp baharat spice mix
1 tsp ground turmeric 3. Meanwhile, to prepare the yogurt dressing, zest the lemon
then cut into 4 wedges. Pour the yogurt into a small bowl and
1 tsp ground cumin
stir through the lemon zest and half of the chopped mint.
Yogurt Dressing
4. Serve the Kebabs with the warm flatbreads, salad, a spoonful
1 small lemon of yogurt dressing, drizzle of sriracha sauce and sprinkle over
150ml natural yogurt the remaining chopped mint.
1 small bunch mint,
leaves finely chopped
To Serve
Mixed salad
4 tsp sriracha sauce *plus overnight to marinade
93
SERVES
4 Tip
If you do not have
any fresh mint, use
a spoonful of mint
sauce from a jar and
leave out the vinegar
PANEER TIKKA KEBABS
INGREDIENTS METHOD
2 x 200g paneer 1. Drain the paneer and pat dry on kitchen paper then cut each
Vegetable oil in spray bottle block into 8 evenly sized pieces.
Marinade Ingredients 2. Place the marinade ingredients into a bowl and season to
taste. Add the paneer and mix well to coat, then cover the
100g thick set Greek yogurt
bowl and place in the fridge to marinate for at least an hour.
3tbp tikka paste
3. When ready to cook, evenly thread the paneer onto 4 of the
2 cloves garlic, finely grated kebab skewers, brush over any remaining marinade and spray
¼ tsp chilli powder lightly with oil. Rest the skewers in the grooves on the edges
1 tbsp tomato puree of the multi-function rack and insert into the airfryer with
Salt and black pepper the non-stick oil tray below. Set the air fryer temperature to
180°C and cook the skewers for 15 minutes until the paneer is
Mint Raita heated through and slightly charred; Carefully remove from
½ cucumber the oven using the heat proof finger mitts supplied. You will
100g Greek yogurt need to cook the kebabs in two batches.
1 tbsp white wine vinegar 4. Meanwhile, to prepare the raita, peel and finely grate the
A small handful of mint leaves, cucumber then squeeze out any excess water using your
finely chopped hands. Mix the cucumber in a bowl with the yogurt, vinegar
and half of the mint, season to taste.
To Serve
5. Serve the tikka paneer kebabs with warm chapatis, salad and
4 chapatis, warmed
a generous drizzle of mint raita. Finish with a sprinkling of
Mixed salad black onion seeds and a wedge of lemon.
1 tsp black onion seeds
1 small lemon, cut into wedges
*plus an hour to marinade
94
SERVES
Tip
If you prefer, the
4
kebabs are also
perfect served with a
Spanish style rice
SPANISH PRAWN AND CHORIZO SKEWERS
INGREDIENTS METHOD
24 raw king prawns 1. Place the prawns in a bowl with the harissa paste and paprika
1 tsp harissa paste then mix well to combine. Season with salt and black pepper.
1 tsp smoked paprika 2. When ready to cook, evenly thread the prawns and chorizo
onto 6 of the kebab skewers and spray lightly with oil. Rest
4 x 50g chorizo sausages, the skewers in the grooves on the edges of the multi-function
sliced into 6 evenly sized rack and insert into the airfryer with the non-stick oil tray
pieces below. Set the air fryer temperature to 170°C and cook the
Vegetable oil in a spray bottle skewers for 12 minutes until the prawns have turned pink and
Salt and black pepper the chorizo is piping hot; Carefully remove from the air fryer
using the heat proof finger mitts supplied. You will need to
Lime Aioli
cook the kebabs in two batches.
1 lime
3. Meanwhile, for the aioli zest the lime is then cut into quarters.
4 tbsp good quality Place the lime zest, mayonnaise and garlic in a small bowl
mayonnaise and mix well. Season with salt and a grind of black pepper.
2 cloves garlic, grated 4. Sprinkle the parsley over the skewers and serve with warm
Salt and freshly ground flatbreads, a mixed salad with black olives, a spoonful of lime
black pepper aioli and a wedge of lime.
To Serve
Small bunch flat leaf parsley,
finely chopped
Mixed salad
70g black olives
95
SERVES
4 Tip
For a spicier flavour
add some chopped
red chilli to the
marinade
TERIYAKI AND SESAME SALMON SKEWERS
INGREDIENTS METHOD
3 tbsp teriyaki sauce 1. Pour the teriyaki sauce, honey , soy sauce and garlic into a bowl, stir
2 tbsp honey to combine. Cut the salmon fillets into 2cm wide pieces, pop into
the marinade and mix well to coat. Cover and set aside in the fridge
2 tbsp light soy sauce to marinate for an hour.
1 clove garlic, 2. Meanwhile cut the tender stem broccoli lengthways (if it is thick)
grated or crushed then cut into thirds and cut the sugar snaps in half.
500g skinless salmon 3. Bring a pan of water to the boil, add the rice then cook for 15
300g tender stem minutes until tender, drain and return the rice to the pan then cover
broccoli with a lid to keep warm. Zest the lime and cut into wedges.
200g sugar snap 4. When ready to cook, evenly thread the salmon onto 4 of the kebab
240g Jasmine rice skewers, spray lightly with oil and sprinkle over the sesame seeds.
Reserve any remaining marinade and transfer to a small pan.
1 lime
5. Rest the skewers in the grooves on the edges of the multi-function
Vegetable oil spray rack and insert into the air fryer with the non-stick oil tray below.
in a bottle Set the air fryer temperature to 180C and cook the skewers for 15
1½ tsp sesame seeds minutes until the salmon is heated through and is slightly charred;
2 tsp sesame oil Carefully remove from the oven using the heat proof finger mitts
supplied. You will need to cook the kebabs in two batches.
6. Meanwhile, heat the sesame oil in a wok or frying pan and stir fry
the broccoli and sugar snaps for 4-5 minutes until charred.
7. Gently heat the remaining marinade and stir the lime zest through
the rice.
8. Serve the rice on warm plates topped with the salmon kebabs with
the stir fry vegetables on the side. Finally, drizzle over the remaining
*plus an hour to marinade marinade.
96
Pizzas
SERVES
Tip
4 You can top this
basic recipe with
pizza toppings of
your choice, such as
ham and pineapple,
cooked chicken and
sweetcorn, etc
BASIC PIZZA TOPPING IDEAS
INGREDIENTS METHOD
400g strong bread flour, 1. Mix the flour and yeast in a bowl, then stir in the salt and sugar. Add
plus extra for dusting the oil to a jug then make up to 250ml with warm water.
1 x 7g packet fast 2. Make a well in the centre of the flour, then gradually add the water to
acting yeast make a soft dough. Turn the dough out onto a lightly floured surface
and knead the dough for 5 minutes until smooth, then transfer to an
1 tsp fine salt
oiled bowl. If using an electric mixer with a dough hook, then mix for
1 tsp caster sugar 3 minutes on a medium speed. Cover with oiled cling film and leave
2 tbsps olive oil in a warm place for 30 minutes.
225ml warm water 3. When the dough is ready, turn out onto a lightly floured surface and
divide into four equal sized pieces. Shape into 4 x 22cm discs using a
15g semolina
rolling pin, or shape with your hands. Make a crust around the edge of
Topping the pizza by shaping with your hands, then place each piece of dough
200g tomato on a small sheet of baking parchment sprinkled with semolina.
pizza topping 4. Insert the 10-in-1 wire rack into the air fryer with the grill plate, flat side
2 x 125g mozzarella, up, on top of the wire rack. Set the temperature to 200°C and preheat
drained and roughly torn the grill plate for 3 minutes.
5. Top the pizzas with the tomato pizza topping, followed by ¾ of the
3 vine tomatoes, sliced
cheese, then arrange the sliced tomatoes on top. Finish with the
Black pepper remaining cheese and a grind of black pepper.
6. Carefully slide one pizza onto the grill plate and bake for 12-15
minutes, until the pizza base is cooked and the cheese is bubbling.
7. Remove the rack and grill plate from the airfryer and put onto a heat
proof surface. Wear oven gloves to remove the wire rack and grill plate
from the airfryer as they will be very hot. Take the cooked pizza off the
grill plate using a large spatula and transfer the next pizza onto the
*plus 30 minutes to prove hot grill plate. Continue until all of the pizzas are cooked.
98
SERVES
GOATS’ CHEESE AND CARAMELISED

ONION FLATBREAD PIZZA
INGREDIENTS METHOD
4 Greek style flatbreads 1. Place the flatbreads on a board and divide the caramelised
125g caramelised onion chutney evenly between them, spreading the chutney
onion chutney across the flatbreads in a thin layer; leaving 1cm edge.
50g baby spinach, 2. Next, divide the spinach over the flatbreads, followed by
finely chopped the onion. Finally, break up the goats’ cheese into bite sized
pieces and place evenly over the flatbreads.
1 medium red onion, peeled,
halved and finely sliced 3. Season with black pepper and finish with a drizzle of oil.
125g soft goats’ cheese 4. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
flat side up, on top of the wire rack. Set the temperature to
4 tsps olive oil 200°C and preheat the grill plate for 3 minutes.
5. Cook each flatbread for 4-5 minutes, until the cheese is
bubbling and the toppings are hot. Remove the rack and
grill plate from the airfryer and put onto a heat proof surface.
Wear oven gloves to remove the wire rack and grill plate from
the airfryer as they will be very hot. Take the cooked pizza off
the grill plate using a large spatula and transfer the next pizza
Tip onto the hot grill plate. Continue until all of the pizzas are
cooked.
The pizza can be
served with a rocket
salad and is delicious
served hot or cold
99
SERVES
PEPPERONI PIZZA
INGREDIENTS METHOD
4 x 200g fresh shop bought 1. Roll out the 4 pieces of dough on a lightly floured surface to
pizza dough picks a 22cm circle using a rolling pin, or shape with your hands.
2 tbsps plain flour for rolling Make a crust around the edge of the pizza by shaping with
your hands, then place each piece of dough on a small sheet
2 tbsps semolina of baking parchment sprinkled with semolina.
200g tomato pizza topping 2. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
200g hard mozzarella, flat side up, on top of the wire rack. Set the temperature to
grated 200°C and preheat the grill plate for 3 minutes.
100g pepperoni, sliced 3. Top the pizzas with the tomato pizza topping followed by ¾
2 red chillies, sliced of the cheese, then arrange the pepperoni on top. Finish with
the remaining cheese and the red chillies.
minutes, until the pizza base is cooked and the cheese is
bubbling.
5. Remove the rack and grill plate from the airfryer and put onto
Tip
a heat proof surface. Wear oven gloves to remove the wire
Take the cooked pizza off the grill plate using a large spatula
If you don’t have and transfer the next pizza onto the hot grill plate. Continue
fresh chillies, then until all of the pizzas are cooked.
sprinkle over some
dried chilli flakes
100
SERVES
QUICK BUILD HAWAIIAN PIZZA
INGREDIENTS METHOD
2 x 20cm fresh pizza bases 1. Insert the 10 in 1 wire rack into the air fryer with the grill plate,
200g tomato pizza topping flat side up, on top of the wire rack. Set the temperature to
190C and preheat the grill plate for 3 minutes.
2 x 125g mozzarella,
drained and torn 2. Top the pizza bases with the tomato pizza topping, followed
by ¾ of the cheese, then arrange the ham and pineapple on
150g ham, chopped top. Finish with the remaining cheese and a grind of black
227g can pineapple chunks pepper.
in juice, drained 3. Carefully slide one pizza onto the grill plate and bake for 10-12
bubbling.
4.
Remove the rack and grill plate from the airfryer and put onto
a heat proof surface. Wear oven gloves to remove the wire
Take the cooked pizza off the grill plate using a large spatula
and transfer the next pizza onto the hot grill plate. Continue
until both pizzas are cooked.
Tip
You can top your
pizza with a variety
of toppings such as
margherita, ham and
mushroom, etc
101
Tip
This pizza recipe
will work well with
any toppings of your
choice, such as ham
and mushroom, or
pepperoni.
SERVES
STUFFED CRUST PIZZA
4
INGREDIENTS METHOD
Pizza Dough 1. Mix the flour and yeast in a bowl, then stir in the salt and
400g strong bread flour, sugar. Add the oil to a jug, then make up to 250ml with
plus extra for dusting warm water.
1 x 7g packet fast 2. Make a well in the centre of the flour, then gradually add
acting yeast the water to make a soft dough. Turn the dough out onto a
lightly floured surface and knead the dough for 5 minutes
1 tsp fine salt until smooth, then transfer to an oiled bowl. If using an
1 tsp caster sugar electric mixer with a dough hook, then mix for 3 minutes on
2 tbsps olive oil a medium speed. Cover with oiled cling film and leave in a
warm place for 30 minutes.
225ml warm water
3. When the dough is ready, turn out onto a lightly floured
15g semolina
surface and divide into four equal sized pieces. Shape into
Topping 4 x 25cm discs using a rolling pin, or shape with your hands,
300g grated mozzarella then place each piece of dough on a small sheet of baking
parchment sprinkled with semolina.
200g tomato pizza sauce
4. Use half of the mozzarella to create a ring around the outside
½ jar roasted red peppers,
edge of the pizza base, leaving ½ cm gap between the edge.
drained and chopped
Brush a little water inside the mozzarella ring, then fold over
16 black olives the outside edge to enclose the mozzarella and create a
1 medium red onion, stuffed crust. Press firmly to stick the dough in place.
halved and thinly sliced 5. Insert the 10-in-1 wire rack into the air fryer with the grill plate,
Black pepper flat side up, on top of the wire rack. Set the temperature to
200C and preheat the grill plate for 3 minutes.
6. Meanwhile top the pizzas with the tomato pizza topping,
followed by ¾ of the cheese, then arrange the peppers, olives
and onion on top. Finish with the remaining cheese and a
grind of black pepper.
bubbling.
8. Remove the rack and grill plate from the airfryer and put
onto a heat proof surface. Wear oven gloves to remove the
wire rack and grill plate from the airfryer as they will be very
hot. Take the cooked pizza off the grill plate using a large
spatula and transfer the next pizza onto the hot grill plate.
Continue until all of the pizzas are cooked.
*plus 30 minutes to prove
103
104
Toast
SERVES
BAGEL FRUIT PIZZA
INGREDIENTS METHOD
4 thin cinnamon and 1. Set the air fryer temperature to 200°C and place the bagels
raisin bagels, halved onto the wire toasting rack, making sure that they are evenly
180g tub cream cheese spaced. Toast for 5-8 minutes until the bagels are lightly
toasted.
½ tsp ground cinnamon
2. Spread the warm bagels evenly with the cream cheese and
100g raspberries sprinkle over the ground cinnamon. Place a bagel on each
125g blueberries serving plate, then divide the fruit evenly over the bagels. To
120g strawberries, sliced finish, drizzle over the honey or maple syrup.
2 tbsp honey or maple syrup
Tip
Try adding a sprinkle
of toasted almonds or
chopped hazelnuts
106
SERVES
BREAKFAST FRUITY WAFFLE
INGREDIENTS METHOD
4 sweet toasting waffles 1. Set the air fryer temperature to 200°C and place the waffles
180g thick set Greek yogurt onto the wire toasting rack, making sure that they are evenly
spaced. Toast for 3-4 minutes, until the waffles are lightly
100g raspberries toasted.
125g blueberries 2. Place the waffles on serving plates, then divide the
120g strawberries, halved yogurt between each waffle and top with the raspberries,
2 tbsps maple syrup blueberries and strawberries. To finish, drizzle over the maple
syrup.
Tip
For variety, try
adding chopped
pineapple and kiwi
fruit with some
toasted coconut
107
SERVES
BREAKFAST MUFFIN
INGREDIENTS METHOD
400g good quality 1. Using a sharp knife, cut through the sausage skin, remove
pork sausages and discard. Put the sausage meat in a bowl with the panko
10g panko breadcrumbs breadcrumbs and mixed herbs. Using your hands, combine the
ingredients then shape into four even sized patties, pressing
1 tsp dried mixed herbs them down until they are slightly larger than the muffins.
Vegetable spray oil 2. Spray the sausage patties on both sides with oil and insert the
4 eggs 10-in-1 wire rack into the air fryer with the grill plate, flat side up,
1 tsp white wine vinegar on top of the wire rack. Set the temperature to 180°C and preheat
the grill plate for 3 minutes. Carefully add the sausage patties to
4 breakfast muffins, halved the grill and cook for 12-15 minutes, turning halfway through.
2 tbsps tomato ketchup 3. Carefully remove the rack and grill plate out of the airfryer and
put onto a heat proof surface. Wear oven gloves to remove the
wire rack and grill plate from the airfryer as they will be very hot.
Transfer the patties to a plate and cover with foil to keep warm.
4. Meanwhile bring a pan of water to the boil, add the vinegar and
crack the egg into a small bowl. Give the water a stir to create a
whirlpool effect, then pour the egg into the water, repeat quickly
Tip with the remaining eggs. Cook the eggs for 4 minutes, then
transfer to a plate lined with kitchen paper using a slotted spoon.
5. Whilst the eggs cook, set the air fryer temperature to 200°C and
Try adding a slice
of cheese to your place the breakfast muffins onto the wire toasting rack, making
breakfast muffin sure that they are evenly spaced. Toast for 4-5 minutes, until the
muffins are lightly toasted and warmed.
6. To assemble, place a sausage pattie on each muffin base, top
with a poached egg and finish with a muffin lid. Serve with
ketchup on the side.
108
SERVES
CHEESE AND SPRING ONION QUESADILLA
INGREDIENTS METHOD
200g cheddar cheese, 1. Place the grated cheese, mayonnaise and spring onions in
grated a bowl, season with salt and black pepper and mix well to
3 tbsps mayonnaise combine.
4 spring onions, 2. Lay the wraps on a flat surface, brush the edges with egg,
finely chopped then divide the cheese mixture evenly between the wraps.
Fold the wraps over like a pasty and press the edges down
4 x 20cm soft tortilla wraps firmly to seal.
1 egg, beaten 3. Brush the wraps lightly with oil. Set the air fryer temperature
1 tbsp olive oil to 200°C and place the quesadilla onto the wire toasting
Salt and black pepper rack, making sure that they are evenly spaced. Toast for 10-12
minutes, until the quesadillas are crisp and golden.
4 portions mixed salad
4. Cut each quesadilla in half and serve warm with a portion
of salad.
Tip
Quesadilla can be
filled with a variety of
ingredients, such as
ham and mushroom,
or chorizo and red
onion
109
SERVES
SMOKED SALMON, SCRAMBLED EGG

AND AVOCADO TOAST
INGREDIENTS METHOD
2 ripe avocados 1. Halve the avocado and remove the stone, then use a
4 slices of bloomer style bread tablespoon to scoop out the flesh into a mixing bowl. Season
with salt and black pepper and smash the flesh with a fork.
Scrambled Eggs
2. Set the air fryer temperature to 200°C and place the bread
6 eggs onto the wire toasting rack, making sure that the slices are
50ml single cream evenly spaced. Toast the bread for 8-10 minutes, depending
or whole milk on how brown you like your toast.
1 tbsp chopped chives, optional 3. Meanwhile, in a jug lightly whisk together the eggs and
10g butter cream, then stir through the chives and season. Melt the
butter in a non-stick frying pan and pour in the eggs. Let the
120g smoked salmon,
mixture sit for about 30 seconds, then stir with a wooden
roughly chopped
spoon. Allow to sit again for a few seconds, then stir and fold
Salt and black pepper again, until the eggs are set and scrambled.
4. Stir ¾ of the salmon through the scrambled eggs and season
to taste. To assemble, spread the avocado evenly over the
toasted bread, top with scrambled eggs and garnish with the
Tip remaining salmon.
This recipe also

works really well with
smoked mackerel
110
SERVES
SOURDOUGH BRUSCHETTA
INGREDIENTS METHOD
5 large vine tomatoes 1. Cut the tomatoes in half and, using a teaspoon, remove the
1 cloves garlic, crushed seeds and discard. Finely chop the tomatoes and place in a
mixing bowl.
1 small bunch basil,
leaves roughly chopped 2. Add the garlic, ¾ of the basil, red onion, 2 tbsps olive oil and
balsamic vinegar. Season with salt and black pepper and mix
1 small red onion, to combine.
finely chopped
3. Set the air fryer temperature to 200°C and place the bread
3 tbsps extra virgin olive oil onto the wire toasting rack, making sure that they are evenly
1 tbsp balsamic vinegar spaced. Toast the bread for 8-10 minutes, depending on how
Sea salt and freshly ground brown you like your toast.
black pepper 4. Drizzle the warm toast with the remaining oil, top with the
4 slices of sourdough bread tomato mixture, then garnish with remaining basil leaves.
Tip
A drizzle of ready
prepared balsamic
glaze works very well
over the bruschetta
111
FOR COOKING WITH
@TowerHousewares

RK TO 0632 T17038 T17039 Air Fryer Recipe Book 1

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