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Acqua e sale with marinated onions recipe
Acqua e sale (Puglian bread salad) with marinated onions Acqua e sale has its roots in the Italian region of Puglia, where farmers would rehydrate stale bread with water and serve it with tomatoes, olive oil and salt. This version adds marinated onions for sweetness and acidity. 2 red onions, finely sliced2 tsp soft brown sugar1 tbsp red wine vinegar or balsamic vinegarpinch sea salt 2 red onions, finely sliced 2 tsp soft brown sugar 1 tbsp red wine vinegar or balsamic vinegar pinch sea salt 200g/7oz cherry tomatoes, halved1 garlic clove, crushed½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced1 tbsp roughly chopped fresh flatleaf parsleypinch dried oregano50ml/2fl oz extra virgin olive oil150g/5½oz stale sourdough or ciabatta, ripped into small piecessalt and freshly ground black pepper 200g/7oz cherry tomatoes, halved 1 garlic clove, crushed ½ cucumber, peeled, cut into 4 lengthways, de-seeded and diced 1 tbsp roughly chopped fresh flatleaf parsley pinch dried oregano 50ml/2fl oz extra virgin olive oil 150g/5½oz stale sourdough or ciabatta, ripped into small pieces salt and freshly ground black pepper Method Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours.Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil.Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve. Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours. Toss the onions with the sugar, vinegar and salt in a bowl. Cover and leave to marinate at room temperature for at least 20 minutes, ideally a few hours. Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil. Mix the tomatoes with the garlic, marinated red onions, cucumber, parsley and oregano. Season well and mix with the olive oil. Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve. Sprinkle the bread pieces with 50ml/2fl oz of water, then fold the bread into the vegetables. Drizzle with more oil, season again and serve.
Aïoli recipe
 3 free-range egg yolks4 cloves garlic½ lemon, juice onlysalt and freshly ground black pepper150ml/5fl oz extra virgin olive oilmustard powder, optionalsaffron, optional 3 free-range egg yolks 4 cloves garlic ½ lemon, juice only salt and freshly ground black pepper 150ml/5fl oz extra virgin olive oil mustard powder, optional saffron, optional Method Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes. Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes.
Afternoon tea sandwiches recipe
 Finger sandwiches are the foundation of a traditional afternoon tea. Ravneet Gill's simple cucumber, and cheese and chutney versions are as easy to make as they are to eat – but remember to leave room for the scones and cakes! 8 slices white bread8 slices seeded bread75g/2½oz unsalted butter, softened¼ cucumber, sliced into thin rounds 150g/5½oz cheddar, grated4 tbsp onion chutney 8 slices white bread 8 slices seeded bread 75g/2½oz unsalted butter, softened ¼ cucumber, sliced into thin rounds 150g/5½oz cheddar, grated 4 tbsp onion chutney Method Cut the crusts off the bread and butter one side of each.Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top.Slice the sandwiches into fingers to serve. Cut the crusts off the bread and butter one side of each. Cut the crusts off the bread and butter one side of each. Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Lay the cucumber slices on half the white bread slices, then place the other half of the white slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top. Spread half the seeded bread slices with the onion chutney and top with an even layer of grated cheddar. Place the other half of the seeded slices on top. Slice the sandwiches into fingers to serve. Slice the sandwiches into fingers to serve.
Air fryer apple, pear and raspberry crumble recipe
 Versatile, quick and easy, crumble is always popular. Here’s how to make it in the air fryer. This version uses apples, pears and raspberries, but use whatever fruit is in season. 3 Bramley apples, peeled, cored and roughly chopped2 ripe pears, peeled, cored and sliced4 bay leaves, lightly crushed1 tbsp brown sugar1 orange, grated zest and juice150g/5½oz fresh raspberries 3 Bramley apples, peeled, cored and roughly chopped 2 ripe pears, peeled, cored and sliced 4 bay leaves, lightly crushed 1 tbsp brown sugar 1 orange, grated zest and juice 150g/5½oz fresh raspberries 40g/1½oz rolled oats 60g/2¼oz plain flour 60g/2¼oz ground almonds60g/2¼oz butter, cubedpinch sea salt6 amaretti biscuits, finely crushed40g/1½oz soft brown sugar 40g/1½oz rolled oats 60g/2¼oz plain flour 60g/2¼oz ground almonds 60g/2¼oz butter, cubed pinch sea salt 6 amaretti biscuits, finely crushed 40g/1½oz soft brown sugar Method Preheat the air fryer to 180C.Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Remove and discard the bay leaves and stir through the raspberries.To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit.Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Put the apples, pears, bay leaves, sugar, orange zest and juice into a heatproof dish that fits into your air fryer, about 18cm/7in in diameter. Mix together, then air-fry for 15 minutes, stirring a couple of times during cooking. Remove and discard the bay leaves and stir through the raspberries. Remove and discard the bay leaves and stir through the raspberries. To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit. To make the topping, put the oats, flour, ground almonds and butter into a bowl with a pinch of sea salt and rub together to incorporate the butter. Stir through the amaretti crumbs and sugar, then sprinkle this mixture over the fruit. Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Cook in the air fryer for 10 minutes. Serve with a dollop of crème fraîche, ice cream or custard. Recipe tips I like the filling of a crumble to be quite tart as the topping is very sweet, but if you have a sweet tooth, you can add a little more sugar to the fruit mix. Both the fruit filling and the topping can be made in advance and frozen.
Air fryer beef tacos recipe
 The air fryer is just the thing to quickly cook strips of steak for this beef taco recipe, served with a tomato and chilli dressing. Feel free to riff on the herbs - basil is great, but you might be a fan of the traditional coriander. It makes 8 tacos, so it’s ideal for sharing. 500g/1lb 2oz rump or sirloin steak, cut into strips or small chunks1 tsp vegetable oil 1 tbsp Cajun seasoning 1 lime, juice only8 small soft tortilla wrapslime wedges, to servepomegranate seeds, to serve (optional) 500g/1lb 2oz rump or sirloin steak, cut into strips or small chunks 1 tsp vegetable oil 1 tbsp Cajun seasoning 1 lime, juice only 8 small soft tortilla wraps lime wedges, to serve pomegranate seeds, to serve (optional) handful fresh basil 3 tbsp olive oil2 garlic cloves, crushed1 red chilli, seeds removed, choppedhandful cherry tomatoes, finely chopped salt and freshly ground black pepper handful fresh basil 3 tbsp olive oil 2 garlic cloves, crushed 1 red chilli, seeds removed, chopped handful cherry tomatoes, finely chopped salt and freshly ground black pepper Method Preheat the air fryer to 200C. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes.Meanwhile, to make the dressing, combine all the ingredients in a bowl.Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob.Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes. Coat the steak in the oil, Cajun seasoning and lime juice. Air-fry the steak for 6 minutes then shake the air fryer basket and cook for a further 2 minutes. Meanwhile, to make the dressing, combine all the ingredients in a bowl. Meanwhile, to make the dressing, combine all the ingredients in a bowl. Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob. Wrap the tortillas in foil and add to the air fryer for 2 minutes to warm through. Alternatively, char them over a gas hob. Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast. Add the steak to the tortillas and top with the dressing. Serve with lime wedges to squeeze over. If you like, sprinkle over some pomegranate seeds for a fresh, juicy contrast.
Air fryer blueberry baked oats recipe
 These air fryer blueberry baked oats give the illusion of eating cake for breakfast! The whole family will be begging you to make them every morning. In November 2023, this recipe was costed at an average of £1.54 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving (excluding yoghurt) provides 376 kcal, 13g protein, 56g carbohydrate (of which 23g sugars), 10g fat (of which 3.7g saturates), 4.3g fibre and 0.94g salt. 2 free-range eggs400ml/14fl oz milk4 tbsp runny honey or maple syrup200g/7oz porridge oats2 tsp baking powderlarge pinch salt100g/3½oz fresh blueberries or any frozen berriesplain yoghurt, to serve (optional) 2 free-range eggs 400ml/14fl oz milk 4 tbsp runny honey or maple syrup 200g/7oz porridge oats 2 tsp baking powder large pinch salt 100g/3½oz fresh blueberries or any frozen berries plain yoghurt, to serve (optional) Method Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Beat together the eggs, milk and honey in a large bowl. Add the oats, baking powder and salt to the bowl, stirring until well mixed. If you have time, leave to sit for 5–10 minutes so the oats can soak up the milk. Preheat the air fryer to 175C. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Divide the mixture between four small heatproof dishes or 150ml/5fl oz ramekins and then scatter over the blueberries. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Air fry for 10–12 minutes until golden and set. Serve warm or chilled, topped with a spoonful of yoghurt, if using. Recipe tips Make the mixture the night before and store covered in the fridge to make breakfast even faster in the morning. Remove from the fridge to allow to come to room temperature before topping with blueberries and cooking. If you don't have an air fryer you can bake these in an oven preheated to 200C/180C Fan/Gas 6 for 20-25 minutes.
Air fryer broccoli with chilli and garlic recipe
 A great and simple way to serve broccoli, this chilli-spiked side dish is just as delicious warm or served cold. 1 head broccoli, cut into floretsolive oil spray1 tbsp balsamic vinegar1 tsp honey1 garlic clove, thinly sliced1 red chilli, thinly sliced (remove seeds for less heat)a few gratings Parmesan or vegetarian hard cheese, to serve 1 head broccoli, cut into florets olive oil spray 1 tbsp balsamic vinegar 1 tsp honey 1 garlic clove, thinly sliced 1 red chilli, thinly sliced (remove seeds for less heat) a few gratings Parmesan or vegetarian hard cheese, to serve Method Preheat the air fryer to 180C. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes.Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes.Serve warm or cold with the Parmesan grated over. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes. Lay the broccoli over the base of the air fryer like a carpet and spray all over with olive oil, then cook for 4 minutes. Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes. Mix together the balsamic, honey garlic and chilli in a bowl. Remove the air fryer drawer and sprinkle over the garlic, chilli and balsamic and honey mixture, then cook for another 4 minutes. Serve warm or cold with the Parmesan grated over. Serve warm or cold with the Parmesan grated over. Recipe tips This recipe was developed using a 5.5 litre/9½ pint air fryer.
Air fryer cauliflower tikka recipe
 A great spicy snack, these tasty cauliflower bites are made extra crispy in the air fryer and served with mango chutney. 2 tsp garam masala1 tsp paprika¼ tsp ground turmeric150g/5½oz Greek-style yoghurt1 heaped tbsp cornflour1 lemon, juice only1 tsp honey1 head of cauliflower, broken into small florets1 tsp sunflower or vegetable oil 2 tsp garam masala 1 tsp paprika ¼ tsp ground turmeric 150g/5½oz Greek-style yoghurt 1 heaped tbsp cornflour 1 lemon, juice only 1 tsp honey 1 head of cauliflower, broken into small florets 1 tsp sunflower or vegetable oil mango chutney mango chutney Method In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes.Preheat the air fryer to 190C.Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Serve the cauliflower with the mango chutney alongside. In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes. In a large bowl, mix together the garam masala, paprika, turmeric, yoghurt, cornflour, lemon juice and honey. Toss the cauliflower florets into this mixture and set aside to marinate for 10 minutes. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Drizzle over 1 tsp oil and cook the cauliflower florets in single layers, for 12–15 minutes a time. The larger the florets, the more time they will take. You may need to do this in batches. Serve the cauliflower with the mango chutney alongside. Serve the cauliflower with the mango chutney alongside. Recipe tips Throw in a block of cubed paneer to the marinade with the cauliflower. Add the paneer cubes to the air fryer 5 minutes before the cauliflower is ready. Serve with naan or flatbread to turn this into a light meal. Three minutes before the last batch of cauliflower is ready, add the naan bread or flatbread to the air fryer to heat up – it can sit on top of the florets at this stage This recipe was developed using a 5.5 litre/9½ pint air fryer.
Leftover chicken fajitas recipe
 1 tsp vegetable oil4 spring onions, finely sliced1 red pepper, seeds removed, finely sliced½ tsp ground cumin½ tsp smoked paprika125g/4½oz leftover roast chicken (breast meat, if possible)2 wholemeal wraps1 tbsp roughly chopped fresh coriander1 lime, halved25g/1oz reduced fat soured creamsalt and freshly ground black pepper 1 tsp vegetable oil 4 spring onions, finely sliced 1 red pepper, seeds removed, finely sliced ½ tsp ground cumin ½ tsp smoked paprika 125g/4½oz leftover roast chicken (breast meat, if possible) 2 wholemeal wraps 1 tbsp roughly chopped fresh coriander 1 lime, halved 25g/1oz reduced fat soured cream salt and freshly ground black pepper Method Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening.Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through.Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating. Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening. Heat the oil in a frying pan over a medium heat and stir fry the spring onions and pepper for 1 minute, until just softening. Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through. Add the ground cumin and smoked paprika, season with salt and pepper and stir fry for another minute. Stir in the chicken, then cook for 3–4 minutes, until the chicken is coated and heated through. Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating. Heat the wraps according to packet instructions and place a wrap on each plate. Top with the chicken and vegetables, scatter the coriander over the top and finish with a squeeze of lime. Dollop the soured cream on top and roll up before eating.