Our Favourite Easy & Delicious Air Fryer Recipes

Preheat the air fryer to 180°C. Rub 1 tablespoon of harissa paste over each salmon fillet with the back of a spoon.

Drain the chickpeas and pour them onto a plate. Pat dry with kitchen roll and pour over the oil, pepper and 1 tablespoon of harissa paste. Give them a roll around to combine and pick up all the flavours.

Add the fillets, and what chickpeas you can fit, into the air fryer and fry for 10 minutes.

Finish off the rest of the chickpeas and the broccoli for another five minutes.

Serve everything together with a slice of lemon.

Preheat the air fryer to 200°C. Place the butternut squash in the tray and add the olive oil, smoked paprika, dried oregano, salt and black pepper. Mix well so the squash is covered in everything.

Cook for 20 minutes until the squash is soft, turning halfway through.

While the squash is roasting cook the quinoa according to the pack instructions. Once cool, use a fork to fluff it up.

Line the air fryer with non-stick paper and place the haloumi in. Cook for 3-4 minutes on each side until golden brown.

To make the dressing, add all the ingredients to a small bowl or jug and whisk until combined. Leave in the fridge until ready to serve.

To serve, add the quinoa to a large serving dish, add the spinach, squash, red onion, nuts and seeds and mix gently. Add the dressing and top with the haloumi and mint leaves.

Line the air fryer with baking parchment. Place the kidney beans, onion, and garlic in the air fryer with the spices, salt and pepper. Cook for 20 minutes on a medium heat.

Mix through the chopped tomatoes and set aside.

Fill the tortillas/taco shells with the mixture and garnish with red onion rings, crumbled feta and chopped coriander.

Heat your air fryer to 205°C.

Cut each potato in half lengthways and slice down three-quarters of the way at 0.5cm intervals. Rub all over with olive oil and sea salt.

Cook for 15-20 minutes in the air fryer, or until they are soft through but golden on the outside.

While the potatoes are cooking, make the zero-waste pesto. In a small blender, combine the toasted pine nuts, basil, parmesan, lemon zest and juice of 1 lemon. Drizzle in the olive oil as you blitz. Season with sea salt to taste.

Very thinly slice the kale and dress in a bowl with zest and juice of the other lemon, a drizzle of oil and a little sea salt. Mix and scrunch with your hands to help soften the kale.

When the potatoes are cooked, remove from the air fryer and dress with the pesto and kale salad.

Rinse and clean the corn. Using a sharp knife, carefully cut the corn into quarters, lengthways.

Make sure the butter is at room temperature, then make a spread by adding in the Mexican seasoning, garlic powder, smoked paprika and salt.

Spread the butter mixture over each corn riblet and place them in the air fryer. Cook for up to 15 minutes on a high heat until charred and crispy.

Place the ‘ribs’ in a bowl and sprinkle over the feta and coriander, and squeeze over the lime juice. Serve warm.

Place a baking tray in the freezer to chill for 10 minutes. Line the tray with a sheet of baking parchment. Working quickly, scoop the ice cream into 6 balls and place onto the prepared tray. Return to the freezer for 1 hour until firm.

Crush the biscuits into a fine powder in a food processor or large bowl using the end of a rolling pin. Mix in the cinnamon. Working 1 ball at a time, roll the ice cream in the crushed crumbs to coat, shaking off any excess. Return to the tray and freeze for another hour, or until firm. Keep the remaining crumbs.

Whisk the eggs and milk together in a bowl. Again, working quickly and 1 at a time, roll the balls in the egg mixture, then in the remaining crushed crumbs to coat evenly. Return to the tray and freeze for at least 6 hours, or preferably overnight, until very firm.

When ready to cook, line the air fryer with a piece of baking parchment and preheat to 200°C. Depending on the size of your air fryer, you may need to cook in batches, as overcrowding the basket may cause the ice cream to melt.

Remove the balls from the freezer, spritz with the spray oil and quickly place into the air fryer basket, 2 at a time if necessary. Cook for 2 minutes, then serve immediately, drizzled with your favourite ice cream or dessert sauce.