Ingredients

• 1 block extra-firm tofu
• 4 tbsp plain flour
• 1½ tsp paprika
• 1 tsp Dijon mustard
• 125ml milk
• 75g panko breadcrumbs
• ½ tsp garlic granules
• 1 tbsp bouillon powder

Method

1. Wrap the tofu in a clean tea towel, then put it on a large plate with a lip. Put a heavy item such as a frying pan on top and then add cans or jars to add weight. Leave for 30 mins. The tofu should shrink in size and release its liquid. Can be pressed for 24 hrs in advance.
2. Cut the tofu into 3cm squares or rip into chunks. Put into a bowl and toss with 1 tbsp flour and 1 tsp paprika. Set aside. Combine the remaining flour, Dijon mustard and milk in a bowl. Whisk if it gets a little lumpy and set aside. Mix together the breadcrumbs, garlic granules, bouillon and ½ tsp paprika in another bowl, then tip onto a tray.
3. Heat the air fryer to 190°C. Dip each piece of tofu into the milk mixture, coat in the seasoned breadcrumbs, then put on a plate or tray. Continue until all the tofu is coated. Put a layer of tofu in the bottom of your air fryer basket (you may have to cook in batches) and cook for 12-15 mins, until cooked through and golden. Remove and set aside. Repeat for the remaining batches.
4. Lower the heat to 160°C. Return all of the cooked tofu popcorn to the air fryer and warm through for 2-3 mins, taking care not to burn the pieces. Serve as a snack with your favourite dipping sauce or as a side dish to your mains.

Ingredients

• 1 tbsp sweet smoked paprika
• 1 tbsp ground cumin
• ½ tbsp garlic granules
• 50g plain flour
• 200g buttermilk
• 1 medium cauliflower (around 750g), leaves removed and cut into florets
• 100g hot sauce
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup

Method

1. Combine the paprika, cumin, garlic granules, flour, buttermilk and a good pinch of salt and freshly ground black pepper in a bowl and mix well to make a smooth batter. Add the cauliflower florets and mix to coat the cauliflower.
2. Put the cauliflower florets in the air fryer basket in a single layer, shaking off any excess batter as you do so. You may need to cook in batches depending on the size of the basket. Cook on 200°C for 18-20 mins, turning half way through, until browned on the edges.
3. Meanwhile, combine the hot sauce, olive oil and honey or maple syrup, if using, in a large bowl. Add the cooked cauliflower and set aside while you cook your next batch, if necessary. Gently mix all of the cooked cauliflower and hot sauce to coat. Finally, return all of the cauliflower to your air fryer basket and cook for 6-9 mins until hot and well cooked through.

Ingredients

• 250g thin-cut minute steak, thinly sliced into strips
• 2 tbsp cornflour
• 2 tbsp vegetable oil, plus a drizzle
• 2 garlic cloves, crushed
• Thumb-sized piece of ginger, peeled and cut into matchsticks
• 1 red chilli, thinly sliced
• 1 red pepper, cut into chunks
• 4 spring onions, sliced, green and white parts separated
• 4 tbsp rice wine vinegar or white wine vinegar
• 1 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup

For the marinade

• ½ tsp Chinese five-spice powder
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp caster sugar

Method

1. First, combine the marinade ingredients in a bowl. Add the steak strips and toss to coat. Leave in the fridge for up to 24 hrs if you can, or carry on to step 2.
2. Sprinkle the cornflour over the steak and mix until each piece is coated in a floury paste. Pull the strips apart and arrange over a plate. Drizzle each piece of steak with a little oil. Heat the air fryer to 220°C if it has a preheat setting.
3. Carefully put the beef on the cooking rack in the air fryer, cook for 6 mins, then turn and cook for another 4-6 mins until crispy.
4. Meanwhile, heat 2 tbsp vegetable oil in a wok over a high heat and stir-fry the garlic, ginger, chilli, pepper and white ends of the spring onions for 2-3 mins until the pepper softens. Be careful not to burn the ginger and garlic. Add the vinegar, soy, sweet chilli sauce, tomato ketchup and sugar, mix well and cook for another minute until bubbling.
5. Tip the beef into the wok and toss through the sauce. Continue cooking for another minute until piping hot, then serve scattered with the spring onion greens and a little extra sauce on the side.

Ingredients

• 200g pasta, such as farfalle
• 2 tbsp extra virgin olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• Large pinch of dried oregano
• 1 tsp onion granules

Method

1. Cook the pasta following the packet instructions. Drain and transfer to a large bowl.
2. Add the olive oil, spices, herbs and season with salt and pepper, and mix together so that the pasta is well coated.
3. Set your air fryer to 180°C and cook the pasta for 15-20 minutes, shaking every 5 minutes, until the pasta is crisp and golden. Serve the pasta chips on their own or with a dip.

Ingredients

• 1 tsp salt
• 1 tsp pepper
• 1 tsp mixed herbs
• 1 tsp garlic granules (optional)
• 4 salmon fillets (we used 4 x 130g fillets), skin removed
• ½ tbsp olive oil
• Cooked seasonal greens and grains such as quinoa or brown rice, to serve (optional)

Method

1. Combine the salt, pepper, mixed herbs and garlic granules, if using, in a bowl, then scatter onto a plate. Rub each salmon fillet with a little olive oil and roll in the seasoning to coat.
2. Put in the air fryer basket in one layer and cook at 180°C for 8-10 mins, until cooked through. If you have larger salmon fillets they will need to be cooked for longer – keep checking after 10 mins and cook in 1-2 min blasts, until ready. Serve with greens and quinoa or rice, if you like.

Ingredients

• 2 sweet potatoes
• 1 tsp olive oil
• 1 tsp sweet smoked paprika or other seasonings such as Cajun seasoning, BBQ seasoning or garlic granules
• ½ tsp mixed herbs

Method

1. Peel the sweet potatoes and slice into ½ cm sticks. Put in a bowl, drizzle over the oil and give them a good toss to coat. Sprinkle over the paprika, mixed herbs and ½ tsp each of salt and pepper, then give it all a good mix with your hands to ensure it's evenly coated.
2. Cook, in batches, in a single layer in your air fryer basket at 180°C for around 10-15 mins, until lightly golden, giving a little shake or toss after 5 mins. Once all the batches have cooked, return the fries to the air fryer, give it a good shake and cook for a further 1-2 mins to heat through.