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Air fryer halloumi recipe
 Cooking halloumi in the air fryer is so easy. Adding a honey glaze and a few chilli flakes takes it to the next level. Perfect for topping salads. cooking olive oil spray250g/9oz halloumi, cut into 1cm/½in slices and patted dry on kitchen paper½ tbsp runny honey (optional)pinch chilli flakes, to serve (optional)lemon wedges, to serve (optional) cooking olive oil spray 250g/9oz halloumi, cut into 1cm/½in slices and patted dry on kitchen paper ½ tbsp runny honey (optional) pinch chilli flakes, to serve (optional) lemon wedges, to serve (optional) Method Heat the air fryer to 200C.Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate.For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. Serve immediately with the chilli flakes lemon wedges on the side, if you like. Heat the air fryer to 200C. Heat the air fryer to 200C. Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate. Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate. For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. Serve immediately with the chilli flakes lemon wedges on the side, if you like. Serve immediately with the chilli flakes lemon wedges on the side, if you like.
Air fryer crispy tofu recipe
 Cooking crispy tofu in an air fryer is a game changer. Perfect results every time! Make these crispy tofu bites the star of your next party. In November 2023, this recipe was costed at an average of £1.42 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Nutrition information can be found in the tips. 280g/10oz extra firm tofu, drained1 tbsp soy sauce1 tbsp vegetable oil1 garlic clove, crushed or grated1 tsp grated fresh root ginger1 tsp paprikapinch salt2 tbsp cornflour sweet chilli sauce, to serve 280g/10oz extra firm tofu, drained 1 tbsp soy sauce 1 tbsp vegetable oil 1 garlic clove, crushed or grated 1 tsp grated fresh root ginger 1 tsp paprika pinch salt 2 tbsp cornflour sweet chilli sauce, to serve Method Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C.Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated.Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C. Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C. Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated. Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated. Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Recipe tips If you don't have an air fryer you can cook these in a regular oven preheated to 220C/200C Fan/Gas 7 for 25 minutes. Each serving provides 103 kcal, 6g protein, 4.6g carbohydrate (of which 0.9g sugars), 6.5g fat (of which 0.6g saturates), 0.2g fibre and 0.56g salt.
Air fryer chipotle peppers and gnocchi recipe
 This easy air fryer gnocchi meal produces tender, sweet and slightly charred peppers, and soft, pillowy gnocchi all tossed in a spicy, smoky sauce ready to be loaded up with all your favourite Mexican-inspired toppings. To make this recipe vegan, simply sub out the soured cream for a plant-based alternative. 1 tbsp chipotle paste1 tbsp olive oil1 lime, cut in half250g/9oz gnocchi1 red pepper, seeds removed and cut into chunks1 orange or yellow pepper, seeds removed and cut into chunks1 small red onion, cut into chunkssalt 1 tbsp chipotle paste 1 tbsp olive oil 1 lime, cut in half 250g/9oz gnocchi 1 red pepper, seeds removed and cut into chunks 1 orange or yellow pepper, seeds removed and cut into chunks 1 small red onion, cut into chunks salt avocado slicessoured creamtomato salsa avocado slices soured cream tomato salsa Method In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer.Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer. Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle, and you won’t need to toss the veggies during cooking. It is also easily scaled up to suit larger air fryers.
4-ingredient air fryer cookies recipe
 These 4-ingredient air fryer cookies couldn’t be easier to make. All you need is some chocolate hazelnut spread, milk, flour and some white chocolate to drizzle. In February 2023, this recipe was costed at an average of 52p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz chocolate hazelnut spread75g/2¾oz plain flour3 tbsp full-fat milk40g/1½oz chocolate (any type), melted, to decorate 100g/3½oz chocolate hazelnut spread 75g/2¾oz plain flour 3 tbsp full-fat milk 40g/1½oz chocolate (any type), melted, to decorate Method Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough.Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one.Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough. Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough. Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one. Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one. Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Recipe tips If you don't have an air fryer, you can cook these in an oven preheated to 200C/180C Fan/Gas 6 for 12–14 minutes. You may find the mixture easier to roll if you chill the hazelnut chocolate spread before using. You could also chill the dough in the fridge before baking. Use plain chocolate spread if you like and decorate them anyway you want to.
Travelling noodle soup recipe
 Lunch prep has never been easier than this travelling noodle soup. Simply pour over boiling water and let the magic happen. Lime adds a zingy twist! You will need a 500ml/18fl oz microwave-proof container with a fitted lid. handful stir-fry vegetables30g/1oz dried 'instant noodles', seasoning sachet discarded25g/1oz creamed coconut2.5cm/1in fresh root ginger, grated1 garlic clove, grated½ vegetable stock cube½ lime, juice onlypinch chilli flakes (optional)1 tsp fish sauce (optional)salt and freshly ground black pepper15g/½oz cooked chicken strips or cubes of firm tofusmall handful coriander, to serve handful stir-fry vegetables 30g/1oz dried 'instant noodles', seasoning sachet discarded 25g/1oz creamed coconut 2.5cm/1in fresh root ginger, grated 1 garlic clove, grated ½ vegetable stock cube ½ lime, juice only pinch chilli flakes (optional) 1 tsp fish sauce (optional) salt and freshly ground black pepper 15g/½oz cooked chicken strips or cubes of firm tofu small handful coriander, to serve Method Put all the ingredients apart from the chicken and coriander in a heatproof lidded container.When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately. Put all the ingredients apart from the chicken and coriander in a heatproof lidded container. Put all the ingredients apart from the chicken and coriander in a heatproof lidded container. When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately.
Buttered cavolo nero sauce with gnocchi recipe
 Kept warm in a flask, this is a comforting and filling on-the-go dinner. Speed things up with shop-bought gnocchi but make the velvety green sauce from scratch. 2–3 whole garlic cloves, peeled 2 tsp fennel seeds250g/9oz cavolo nero, leaves stripped from stalks60g/2¼oz parmesan, grated, plus extra to serve 40g/1½ oz butter shop-bought gnocchi, enough to feed four salt and freshly ground black pepper 2–3 whole garlic cloves, peeled 2 tsp fennel seeds 250g/9oz cavolo nero, leaves stripped from stalks 60g/2¼oz parmesan, grated, plus extra to serve 40g/1½ oz butter shop-bought gnocchi, enough to feed four salt and freshly ground black pepper Method Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper.Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve. Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper. Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve. Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve.
Easy pasta salad recipe
 This simple pasta salad is perfect for lunch or as a barbecue side dish. To make it vegan, omit the feta. Each serving provides 567 kcal, 22g protein, 70g carbohydrates (of which 10g sugars), 20g fat (of which 9g saturates), 7g fibre and 2.5g salt. 85g/3oz pasta, such as penne or conchiglie½ unwaxed lemon, finely grated zest and juice ¼ red onion, finely chopped½ tbsp olive oil, ideally extra virgin¼ cucumber, peeled and cubed100g/3½oz cherry tomatoes, quartered 15g/½oz fresh basil, roughly chopped60g/2¼oz feta, crumbled (optional)handful pitted black olives (optional)sea salt and freshly ground black pepper 85g/3oz pasta, such as penne or conchiglie ½ unwaxed lemon, finely grated zest and juice ¼ red onion, finely chopped ½ tbsp olive oil, ideally extra virgin ¼ cucumber, peeled and cubed 100g/3½oz cherry tomatoes, quartered 15g/½oz fresh basil, roughly chopped 60g/2¼oz feta, crumbled (optional) handful pitted black olives (optional) sea salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling, salted water as per the packet instructions.Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper.Drain the pasta in a colander and run it under a cold tap until cooled.Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Cook the pasta in a saucepan of boiling, salted water as per the packet instructions. Cook the pasta in a saucepan of boiling, salted water as per the packet instructions. Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper. Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper. Drain the pasta in a colander and run it under a cold tap until cooled. Drain the pasta in a colander and run it under a cold tap until cooled. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Recipe tips Fresh oregano or flatleaf parsley can be used instead of basil.
Ham picnic pasta recipe
 This quick ham picnic pasta is equally delicious warm or cold. Try it in lunchboxes or for casual dinners, as well as picnics of course. 250g/9oz dried pasta shape of your choice6 tbsp mayonnaise 1 tbsp runny honey 1 tsp English mustard1 tsp dried chilli flakes (or 2 tsp Cayenne pepper)100g/3½oz cooked gammon or ham1 pepper (any colour), deseeded and sliced into short strips6 spring onions, thinly sliced 250g/9oz dried pasta shape of your choice 6 tbsp mayonnaise 1 tbsp runny honey 1 tsp English mustard 1 tsp dried chilli flakes (or 2 tsp Cayenne pepper) 100g/3½oz cooked gammon or ham 1 pepper (any colour), deseeded and sliced into short strips 6 spring onions, thinly sliced Method Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.)In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.) Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.) In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) Recipe tips You can make this recipe cheaper by cooking a 1kg/2lb 4oz gammon joint and using it in multiple meals. Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. The other recipes are a pea and ham soup, a ham hash and a ham and vegetable bake. To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. In September 2023 this recipe was costed at an average of £4.83 when checking prices at four UK supermarkets (using sliced ham). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Banana cocoa crunch overnight oats recipe
 You can toast a bigger batch of oats and nuts if you want to make this over several days. They will keep for about a week. 40g/1½oz rolled oats (use gluten-free oats if required)small handful hazelnuts 150ml/5fl oz milk or soya milk1 tbsp maple syrup½ banana, chopped1 tsp cocoa nibs 40g/1½oz rolled oats (use gluten-free oats if required) small handful hazelnuts 150ml/5fl oz milk or soya milk 1 tbsp maple syrup ½ banana, chopped 1 tsp cocoa nibs Method Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool.Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge.To serve, top with more banana and cocoa nibs if you like. Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge. To serve, top with more banana and cocoa nibs if you like. To serve, top with more banana and cocoa nibs if you like.
Tuna and sweetcorn sandwich recipe
 Tuna and sweetcorn sandwiches are quick, easy and healthy. Pick your favourite bread or wrap for a simple, filling and delicious lunch. 160g tin tuna, drained1 tbsp low-fat mayonnaise 4 tbsp tinned sweetcorn2 soft brown rolls, wholemeal wraps or pitta breads 160g tin tuna, drained 1 tbsp low-fat mayonnaise 4 tbsp tinned sweetcorn 2 soft brown rolls, wholemeal wraps or pitta breads Method Mix together the tuna, mayonnaise and sweetcorn in a small bowl.Spoon the filing into the two rolls, wraps or pitta breads and serve. Mix together the tuna, mayonnaise and sweetcorn in a small bowl. Mix together the tuna, mayonnaise and sweetcorn in a small bowl. Spoon the filing into the two rolls, wraps or pitta breads and serve. Spoon the filing into the two rolls, wraps or pitta breads and serve. Recipe tips For extra fillings you could add lettuce, grated carrot, cheese or peas. If you're not a fan of tuna, use tinned salmon instead. If you're making this with kids, tins that have ring pulls may be easier for them to open. The lid of a tin is very sharp, so watch those fingers!