Ingredients

• 60ml vegetable oil
• 75g natural yoghurt
• 1 egg
• 2 tbsp milk
• 100g golden caster sugar
• 150g self-raising flour
• ¼ tsp bicarbonate of soda
• 75g blueberries, chocolate chips, or dried fruit

Method

1. Heat the air fryer on 160C for 2 mins. Mix the oil, yoghurt, egg and milk in a large bowl, then fold in the sugar, flour and bicarbonate of soda and combine well. Fold in the blueberries, chocolate chips or dried fruit, if using. Spoon the mixture into silicone cases or an air fryer muffin tin filled with paper cases to three-quarters full. You should be able to make 6-8 muffins, but you may have to bake them in batches.
2. Place the cases or tin in the air fryer basket and cook for 12-15 mins until the muffins are golden brown and a skewer inserted into the centre comes out clean.

Ingredients

• 4 Russet potatoes (about 850g), unpeeled, cut into wedges
• 2 tbsp vegetable or sunflower oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp onion powder

Method

1. Put the potato wedges in a heatproof bowl, cover with water and leave to soak for 30 mins. Drain, then return to the bowl and cover with boiling water. Leave to soak for 15 mins, then drain again and pat dry using a clean tea towel.
2. Tip the wedges into a clean bowl and toss with the oil, smoked paprika, oregano, onion powder and 1 tsp each salt and freshly ground black pepper.
3. Heat the air fryer to 200C and cook the wedges for 30-40 mins (depending on how crispy you like your potatoes) shaking every 10 mins to ensure even cooking.

Ingredients

• 2-3 medium potatoes, peeled and cut into quarters
• 3 tsp vegetable, olive, or rapeseed oil
• 1 large or 2 small chicken breasts, skin on
• 3 medium carrots, peeled and cut into batons
• 100g frozen peas
• Gravy, to serve

Method

1. Soak the potatoes in water for 30 mins, then drain and rinse. Heat the air fryer for 2 mins. Dry the potatoes thoroughly, then put in a bowl, drizzle over 1 tsp of the oil and season with salt and pepper. Using your hands or a spoon, coat the potatoes in the oil, then put into the air fryer basket, in one layer if possible. Cook for 10 mins at 190C.
2. Meanwhile, coat the chicken in another 1 tsp oil and season with salt and freshly ground black pepper. Once the potatoes have been in for 10 mins, move them to the sides and lay the chicken in the centre of the basket. Cook for 10 mins.
3. Coat the carrots in the remaining oil. After the chicken has cooked for 10 mins, remove it from the basket and add the carrots, mixed in with the potatoes, then move both to the sides and put the chicken back into the centre. Cook for 10-15 mins, still at 190C. At this point, the chicken should be cooked – check by inserting a knife into the thickest part and checking the juices run clear. Alternatively, a meat thermometer should read 70C. If it’s not quite done, cook for a further 5 mins. Remove the chicken and rest it under a piece of tented foil.
4. Put the peas in a small ovenproof dish or mug with 2 tbsp water and cover with foil to prevent any moisture escaping. Put in the air fryer basket where the chicken was and cook for a final 10 mins at 190C. The potatoes should be golden and crisp, the carrots tender and the peas warmed through. Slice the chicken breast and serve with the vegetables and gravy.

Ingredients

• 60g cornflour
• 1 tsp smoked paprika
• ½ tsp dried mixed herbs
• 2 white fish fillets (such as cod, haddock, or basa)
• 3 medium potatoes (such as Desirée or Maris Piper)
• 6-8 tbsp vegetable oil
• Mushy peas and tartar sauce, to serve (optional)

Method

1. Mix together the cornflour, paprika and mixed herbs with 1 tsp salt and ¼ tsp freshly ground black pepper and spread out on a large dinner plate. Coat the fish fillets in the flour mixture on both sides. If you prefer to cook on the hob, see tip below – the fish fillets are now ready to fry.
2. Cut the potatoes into 1cm-thick chips using a large, sharp knife. Leave the skin on, or peel them, if you like.
3. Put the chips in a large mixing bowl, then add 2 tbsp of the vegetable oil and a good pinch of salt and pepper. Toss until well coated. Set the air fryer to 200C and cook the chips for around 18-22 mins, turning halfway (or shake the air fryer basket) until crisp and cooked. Keep warm while you cook the fish or cook it in the second air fryer basket, if you have one.
4. Spread 4 tbsp of the vegetable oil out on a large dinner plate and dredge the coated fish in the oil to cover. Set the air fryer to 200C and cook for 8-10 mins (depending on the size of your fish fillets), carefully turning halfway. Serve with mushy peas and tartar sauce, if you like.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g can chopped tomatoes
• ½ tsp chilli flakes (optional)
• 150g pasta of your choice, cooked following pack instructions
• 145-165g can tuna in olive oil, drained
• 50g grated mozzarella
• 2 tbsp chopped parsley

Method

1. Heat the air fryer to 190C. Tip the oil, onion and garlic into a heatproof dish and air-fry for 3 mins. Add the tomatoes and chilli flakes, if using, along with some seasoning. Air-fry for a further 5 mins.
2. Reduce the temperature to 170C. Stir in the cooked pasta, tuna, most of the mozzarella and the parsley. Scatter the reserved mozzarella over the top.
3. Air-fry for 5 mins until golden, then cover with foil and cook for a further 5 mins until bubbling. Serve warm with salad.