Ingredients

• 400g boneless, skinless chicken thighs, roughly chopped
• 1½ tsp cornflour
• ¾ tsp salt
• ¾ tsp Szechuan pepper, crushed (or use black pepper)
• 1 tsp Chinese five-spice powder
• 1 red chilli, finely chopped
• 2 red peppers, roughly chopped
• 6 spring onions (4 roughly chopped, 2 sliced on the diagonal)
• 1½ tsp olive oil
• 2 pak choi, leaves separated
• ½ tbsp honey
• 1 tbsp Shaohsing rice wine
• Cooked rice and soy sauce, to serve

Method

1. Heat the air fryer to 200C. Combine the chicken with the cornflour, ¾ tsp salt, the Szechuan pepper and five-spice powder. Tip into the air fryer basket and cook for 15 mins until cooked through. Tip onto a plate and set aside.
2. Tip the chilli, peppers and roughly chopped spring onions into a bowl and toss with the olive oil, then tip into the air fryer basket and cook for 10 mins. Add the pak choi leaves and cook for a further 5 mins. Scoop everything from the air fryer into a bowl along with the chicken, honey and rice wine. Stir together, then return it all to the air fryer and cook for 2 mins. Scatter over the remaining spring onions and serve with the cooked rice and soy sauce.

Ingredients

For the chips

• 800g unpeeled, even-size Maris Piper or King Edward potato
• 2 tbsp olive oil

For the peas

• 300g frozen garden pea
• 1 tbsp olive oil
• 2 tsp lemon juice

For the fish

• 650g (approx) skinless haddock, hake or cod fillet, cut into 4 equal-size pieces
• 50g self-raising flour, plus 1 tbsp
• 50g cornflour
• 1 egg white
• 125ml ice-cold sparkling water
• 1 lemon, cut into wedges
• 600ml sunflower oil, for frying

Method

1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
3. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
4. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature).
5. Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in to mix. Try and keep as many bubbles as you can so the batter stays light.
6. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

Ingredients

• 100g each strong white and strong wholewheat flour
• 1 tsp or 7g sachet easy-blend dried yeast
• 125ml warm water

For the topping

• 200g can chopped tomato, juice drained
• Handful cherry tomatoes, halved
• 1 large courgette, thinly sliced using a peeler
• 25g mozzarella, torn into pieces
• 1 tsp capers in brine, drained
• 8 green olives, roughly chopped
• 1 garlic clove, finely chopped
• 1 tbsp olive oil
• 2 tbsp chopped parsley, to serve

Method

1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Ingredients

• 225g block halloumi
• 2 tbsp flavourless oil (such as vegetable or sunflower oil)
• 1 large onion, chopped
• 2 garlic cloves, crushed
• Thumb-sized piece of ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 400g can chopped tomatoes
• 100ml double cream
• 80g fresh or frozen baby spinach
• 2 tsp sugar
• 1 tbsp garam masala
• 1 tsp nigella seeds
• Cooked rice, grains or naan, to serve

Method

1. Cut the halloumi into bite-sized cubes and set them aside. Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent.
2. Add the garlic and ginger to the pan. Cook for another 2 mins, stirring frequently, until they become fragrant. Stir in the cumin, coriander and turmeric, and cook for 2 mins more. Pour in the tomatoes and stir well. Simmer for 5-7 mins, or until the mixture thickens.
3. Reduce the heat and add the cream. Stir and simmer gently for 3-4 mins until thickened.
4. While the sauce is simmering, heat the remaining 1 tbsp oil in a separate pan over a medium-high heat. Fry the halloumi for 3-4 mins until golden brown on all sides.
5. Once the halloumi is browned, add it to the sauce along with the spinach, sugar and garam masala and stir to combine. Gently simmer for 5 mins until the spinach has wilted or defrosted. If the curry seems too thick, add a splash of water or more cream to loosen it. Scatter with nigella seeds and serve with rice, grains or naan.