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Air fryer sweet potato and chorizo hash recipe
 A speedy lunch or an incredible breakfast, brunch or supper from the air fryer. Sweet potato goes so well with smoky chorizo – add a spoonful of yoghurt and a drizzle of garlic chilli butter and you’re in heaven. 600g/1lb 7oz sweet potatoes, peeled and cubed1 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray1 tbsp paprika150g/5½oz chorizo, sliced 1 tbsp light or half-fat butter 1 garlic clove, grated ½ tsp dried chilli flakes 4 tbsp Greek-style yoghurt1–2 tbsp freshly chopped dillsalt and freshly ground black pepper 600g/1lb 7oz sweet potatoes, peeled and cubed 1 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray 1 tbsp paprika 150g/5½oz chorizo, sliced 1 tbsp light or half-fat butter 1 garlic clove, grated ½ tsp dried chilli flakes 4 tbsp Greek-style yoghurt 1–2 tbsp freshly chopped dill salt and freshly ground black pepper toasted sourdough breadpoached eggsmashed avocado toasted sourdough bread poached eggs mashed avocado Method Mix the sweet potatoes with the oil and paprika.Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes.While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute.Season the yoghurt with salt and pepper. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill.If you like, serve with toasted sourdough, poached eggs or mashed avocado. Mix the sweet potatoes with the oil and paprika. Mix the sweet potatoes with the oil and paprika. Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes. Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes. While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute. While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute. Season the yoghurt with salt and pepper. Season the yoghurt with salt and pepper. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. If you like, serve with toasted sourdough, poached eggs or mashed avocado. If you like, serve with toasted sourdough, poached eggs or mashed avocado.
Air fryer meal plan for two
Shopping list Fruit and vegetables□ 4½ garlic cloves□ 1 medium onion□ 2 medium red onions□ 1 tsp finely grated fresh root ginger□ red chilli (optional)□ small bunch fresh herbs such as coriander or mint□ small bunch fresh parsley (optional)□ 1 lemon (optional)□ 2 limes□ ½ medium orange□ 1 large floury potato, preferably Maris Piper, around 275g/9¾oz□ 300g/10½oz new potatoes□ 1 medium sweet potato (around 200g/7oz)□ 2 medium carrots (around 150g/5½oz)□ 1 medium parsnip (around 125g/4½oz)□ large handful long-stemmed broccoli or stir-fry vegetables□ ½ cabbage or small bunch kale□ 1 large courgette□ 2 medium courgettes (around 175g/6oz each)□ 1 large yellow or orange pepper□ 1 medium yellow or orange pepper□ 1 large tomato□ handful lettuce leaves□ 8–10 ripe cherry tomatoes□ 6 spring onions Meat and fish□ 2 chicken breasts, boneless, skin removed (each around 150g/5½oz)□ 350g/12oz chicken mini fillets□ 4–6 chicken thigh fillets, boneless and skinless□ 250g/9oz lean beef mince□ 4 good-quality sausages□ 2 rashers smoked streaky bacon, preferably dry-cured□ 6 thin slices chorizo□ 2 fresh salmon fillets (each around 120g/4½oz) Dairy, eggs and chilled□ 150g/5½oz full-fat thick Greek-style yoghurt□ 4 tbsp double cream□ 50g/1¾oz mature cheddar□ 150g/5½oz ball mozzarella Tins, packets and jars□ 300g/10½oz rice, to serve□ 100g/3½oz couscous□ 250g/9oz fresh shop-bought gnocchi□ 85g/3oz crunchy peanut butter□ 200g/7oz tomato passata□ 40g/1½ oz mayonnaise, plus extra to serve□ 1 tsp Dijon mustard□ 1 tsp wholegrain mustard□ 1 tbsp harissa paste, preferably rose harissa□ 2–3 tbsp fresh basil pesto Cooking ingredients□ 4 tbsp sunflower oil□ 6 tbsp extra virgin olive oil□ 1½ tsp sesame oil□ 1 tsp sesame seeds□ 5½ tbsp runny honey□ 3 tbsp rich dark soy sauce□ 1 tsp dried oregano□ ½ tsp dried mixed herbs□ 1½ tsp smoked paprika, hot or sweet□ 1 tsp ground ginger□ 1 tsp dried chilli flakes (optional)□ 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube□ sea salt and freshly ground black pepper Other□ 2 brioche burger buns□ 100ml/3½fl oz apple juice or cider
Air fryer chicken fajitas recipe
 Spicy, colourful chicken fajita wraps are so quick and easy to make in the air fryer, you can whip them up at any time of day. Make your own guacamole or use shop-bought. You could skip the wraps and have the spicy chicken with crisp tacos or rice instead. 3 skinless chicken breasts, sliced into strips1 red pepper, seeds removed, sliced1 yellow pepper, seeds removed, sliced 1 red chilli, seeds removed, sliced 1 tbsp vegetable oil 1 tsp garlic granules1 tsp ground cumin 1 tbsp paprika 1 tsp Cajun seasoning1 tsp ground coriander salt 3 skinless chicken breasts, sliced into strips 1 red pepper, seeds removed, sliced 1 yellow pepper, seeds removed, sliced 1 red chilli, seeds removed, sliced 1 tbsp vegetable oil 1 tsp garlic granules 1 tsp ground cumin 1 tbsp paprika 1 tsp Cajun seasoning 1 tsp ground coriander salt 4 tortilla wraps, warmed200g/7oz guacamole8 tsp soured cream 4 tortilla wraps, warmed 200g/7oz guacamole 8 tsp soured cream Method Coat the chicken, peppers and chilli in the oil, spices and salt.Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time.Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Cut in half and serve hot. Coat the chicken, peppers and chilli in the oil, spices and salt. Coat the chicken, peppers and chilli in the oil, spices and salt. Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time. Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time. Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Cut in half and serve hot. Cut in half and serve hot.
Air fryer harissa chicken with herby couscous recipe
Keep as close as possible to the size of chicken breast recommended in this recipe. If the breasts are much larger, the cooking time will need to be longer. Anything over 180g/6oz, or a particularly thick breast, and you may need to increase the cooking time. The timings given here should cook 150g/5½oz chicken breasts perfectly, but as air fryers vary so much, it’s best to test the chicken is ready by using a digital thermometer (it will need to be 75C). You could also pierce the thickest part of each breast with the tip of a knife. The chicken should be steaming hot throughout, any juices should run clear and there should be no pinkness remaining. Resting the chicken after cooking helps make it extra juicy and tender. You can use any fresh soft herbs you like for the couscous, but a mixture of at least two adds lots of flavour. You could also add sultanas, chopped dried apricots or toasted flaked almonds to make the couscous even more special. For griddled lemon wedges to serve alongside the chicken, place wedges of fresh lemon on the crisper plate and cook at 200C for 4–5 minutes, turning once. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
Air fryer roast sprouts recipe
 Get roasted, golden Brussels sprouts in the air fryer in minutes with this festive recipe. With pancetta and chestnuts, it's the perfect side dish without needing to fire up the oven. 500g/1lb 2oz small Brussels sprouts, peeled and halved180g/6¼oz ready-to-eat chestnuts, halved1 tbsp olive oil100g/3½oz pancetta cubessalt and freshly ground black pepper 500g/1lb 2oz small Brussels sprouts, peeled and halved 180g/6¼oz ready-to-eat chestnuts, halved 1 tbsp olive oil 100g/3½oz pancetta cubes salt and freshly ground black pepper Method Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp. Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp.
Air fryer roast potatoes recipe
 If you’re looking for a lighter, healthier version of a roast potato, or you’re simply short on oven space, try this air fryer roast potato recipe for delicious, crisp on the outside, fluffy on the inside, roast potatoes! 2 large floury potatoes (approximately 450g/1lb) (see Recipe Tip)salt, to taste1 tbsp olive oil 2 large floury potatoes (approximately 450g/1lb) (see Recipe Tip) salt, to taste 1 tbsp olive oil Method Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes.Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt.Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes. Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes. Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt. Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt. Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. 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 – in this case, you will not need to toss the potatoes during cooking. It is also easily scaled up to feed more people in a larger air fryer. Large potatoes are best for this recipe, if you are using smaller potatoes make sure they are cut into large chunks or reduce the par-boil time.
Air fryer Yorkshire pudding recipe
 Yorkshire puddings rise brilliantly in an air fryer but need to be cooked in a baking tin or aluminium dish on an air-fryer trivet otherwise they result in a dreaded soggy bottom. For this recipe you will need an air fryer with a 3.8 litre/6¾ pint drawer and a 19x12x2.5cm/7½x4½x1in baking tin. 50g/1¾oz plain flour 50ml/2fl oz full-fat milk 1 free-range egg ½ tbsp vegetable oil, beef or goose fatsalt and freshly ground black pepper 50g/1¾oz plain flour 50ml/2fl oz full-fat milk 1 free-range egg ½ tbsp vegetable oil, beef or goose fat salt and freshly ground black pepper Method Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Preheat the air fryer for 5 minutes at 180C.Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Preheat the air fryer for 5 minutes at 180C. Preheat the air fryer for 5 minutes at 180C. Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Recipe tips You do not need to preheat the baking tin or oil because when the tin is unfilled, the air might move it around. Providing you preheat the air fryer and use the right kind of tin, everything quickly heats up to achieve the perfect rise. Try and find the largest tin or aluminium dish that fits in the air fryer so the mixture can spread out, otherwise it might get scorched on the top.
Air fryer toad in the hole recipe
This recipe was tested using a 4-litre/7-pint air fryer. Cooking times will vary if using one with a larger capacity. This recipe is not recommended for an air fryer with a smaller capacity. Check your manufacturer’s instructions for guidance on foil. You can also use an 18cm/7in shallow round cake tin for cooking the toad-in-the-hole. Line the base and sides of the tin with a 25cm/10in disc of baking paper, pushing into the sides and leaving the excess sitting a little above the rim of the tin. It doesn’t matter if the paper looks a bit ruffled (it will add character to the dish), but make sure it is well away from any heating elements in the oven. The paper discs are used to stop the batter seeping through the bottom of a loose-based cake tin. If your tin has a solid base, you shouldn’t need one, but you will need to grease the tin well. If the sausages start to overbrown before the batter is ready, reduce the heat to 160C and cook for a few minutes more. The cooked batter won’t be quite as crisp and airy as a traditional toad in the hole, but it should be puffed up and browned a little on the bottom as well as the top.
Air fryer spicy pork belly recipe
 Cooking pork belly slices in an air fryer guarantees a crispy outside and succulent meat inside. Once you've made this sticky, sweet and spicy marinade you'll be making it every week! In November 2023, this recipe was costed at an average of £1.74 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 3 tbsp light soy sauce1½ tbsp cider or wine vinegar1 tbsp vegetable oil2 garlic cloves, crushed or finely grated½ tsp dried chilli flakes2 tsp Chinese five-spice powder2 tsp runny honey or sugar½ tsp salt500g/1lb 2oz pork belly slicesfreshly cooked rice and steamed greens, to serve 3 tbsp light soy sauce 1½ tbsp cider or wine vinegar 1 tbsp vegetable oil 2 garlic cloves, crushed or finely grated ½ tsp dried chilli flakes 2 tsp Chinese five-spice powder 2 tsp runny honey or sugar ½ tsp salt 500g/1lb 2oz pork belly slices freshly cooked rice and steamed greens, to serve Method Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes.Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through.Serve the pork with the rice and steamed greens. Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes. Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes. Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through. Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through. Serve the pork with the rice and steamed greens. Serve the pork with the rice and steamed greens. Recipe tips To make a little extra sauce to drizzle over the cooked pork, stir together 1 tablespoon soy sauce, ½ tablespoon vinegar and 1 tablespoon water. If you don't have an air fryer you can cook this in an oven preheated to 200C/180C Fan/Gas 6 for 45–55 minutes, basting and turning every 15 minutes.
Air fryer burger recipe
Choose floury rather than waxy potatoes for this recipe. Any potatoes recommended for chips or mashing are good. If your potatoes are smaller than recommended for this recipe, cut into eight wedges instead of 12. The widest part of the skin on each wedge shouldn’t be more than 2cm/¾in if possible, or the cooking times could change. Wash the potatoes well before using, as the skin will be eaten. Dry well with kitchen paper or a clean tea towel. Put the potato on a board and cut in half lengthways. Cut in half lengthways again. Cut each quarter into three wedges to make 12 potato wedges in total. The cheese pieces need to be around 6cm/2½in square and 6–7mm/¼–⅜in thick for best results. If using ready-sliced burger cheese, reduce the cooking time. Check the burgers are fully cooked by using a digital food thermometer (they will need to be 75C). You can also cut into the middle and check that the burgers are piping hot, the juices run clear and there is no pinkness remaining in the mince. You can use back bacon instead of streaky bacon if you prefer. For a simpler version of the recipe, simply leave out the cheese and bacon and cook the burgers for about 10 minutes, turning once, or until piping hot throughout. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
Air fryer chips recipe
 While undoubtedly you can make the best restaurant-style French fries by cooking frozen chips in an air fryer, you can also produce delicious chunky, chip-shop-style chips made entirely from scratch. Any potato will work but waxy varieties are best for this recipe, and if you have any leftover potatoes where the skins are starting to go soft these will taste almost exactly like they came from the local chippy. 2 large potatoes (approximately 450g/1lb), preferably a waxy variety1 tbsp olive oilsalt, to taste 2 large potatoes (approximately 450g/1lb), preferably a waxy variety 1 tbsp olive oil salt, to taste Method Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt.Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt. Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt. Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Recipe tips If you have time, soak the chips for up to 30 minutes to extract some of the starch before frying. You can also par-boil the chips for 8–10 minutes to cut the cooking time and make really fluffy chips. This recipe was tested in a 3.2 litre/5½ pint basket air fryer, but it will also work in a model fitted with a stirring paddle – in this case, you won’t need to toss the chips during cooking.
Air fryer pork chops recipe
 Peppered pork chops make a wonderfully tasty midweek meal, coated in a mix of savoury seasonings and crushed peppercorns. It’s super-quick to cook in the air fryer. Gorgeous with couscous, corn on the cob and some leafy green salad. 4 pork chops 1–2 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray1 tbsp paprika 1 tsp American burger seasoning1 tsp onion granules 1 tsp garlic granules1 tsp dried parsley1 tsp crushed peppercorns saltcouscous, corn on the cob and salad, to serve 4 pork chops 1–2 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray 1 tbsp paprika 1 tsp American burger seasoning 1 tsp onion granules 1 tsp garlic granules 1 tsp dried parsley 1 tsp crushed peppercorns salt couscous, corn on the cob and salad, to serve Method Preheat the air fryer to 200C.Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat.Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large.Serve with couscous, corn on the cob and salad. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat. Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat. Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large. Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large. Serve with couscous, corn on the cob and salad. Serve with couscous, corn on the cob and salad.