Ingredients

• 1 small butternut squash, roughly chopped (no need to peel)
• 1½ tbsp rapeseed oil
• 1 red pepper, roughly chopped
• 1 red onion, cut into 8 wedges
• 4 garlic cloves, lightly bashed
• 4-6 sausages
• 2-3 tbsp harissa, to taste
• 1 lemon, juiced
• 100g dark green leaves (such as kale or cavolo nero), roughly sliced
• Natural yogurt, to serve (optional)

Method

1. Heat the air fryer to 200C. Tip the squash into a bowl and toss in 1 tbsp oil and a good pinch of salt and pepper. Tip into the air fryer basket and cook for 10 mins.
2. Drizzle the remaining oil into the bowl you used previously and toss in the red peppers, onions and garlic. Tip into the air fryer basket and give everything a shake before cooking for a further 15 mins.
3. Put the sausages, harissa and lemon juice into the bowl and mix together. Add this to the air fryer basket, toss everything together and cook for 15 mins. Mix in the leaves and cook for another 5 mins. Serve with natural yogurt, if you like.

Ingredients

• 400g boneless, skinless chicken thighs, roughly chopped
• 1½ tsp cornflour
• 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

• 2 sweet potatoes
• 1 tbsp olive oil, plus 2 tsp
• 1 small garlic bulb
• 150g Greek yogurt
• 3 tbsp tahini
• 1 lemon, zested and juiced
• 1 tbsp maple syrup
• 5g fresh curry leaves
• Small handful of coriander, finely chopped
• Pinch of chilli flakes

Method

1. If your air fryer has a preheat option, heat it to 200C. Pierce a few holes in the sweet potatoes using a sharp knife, then rub with 1 tbsp of the olive oil and sprinkle with salt and freshly ground black pepper. Drizzle 1 tsp of the oil over the garlic bulb, sprinkle with salt and pepper, then wrap in foil. Put both the garlic and sweet potatoes in the air-fryer and cook for 35 mins. Remove the garlic and set aside to cool slightly, then put the sweet potatoes back in for 15 mins until a cutlery knife goes through the centre with no resistance.
2. Meanwhile, put the Greek yogurt in a small bowl and mix with the tahini, lemon zest and juice, maple syrup and some salt and pepper. When the garlic has cooled, squeeze the cloves into the tahini and yogurt mixture and stir well.
3. Put the curry leaves, 1 tsp olive oil and a pinch of salt in a small bowl. Massage with your hands so they’re well coated. Put the curry leaves in the air fryer and place a small, ovenproof plate on top. Make sure the plate is upside down, so air can circulate around them. Cook for 5-6 mins at 200C until crispy. Carefully remove the plate using tongs or oven gloves.
4. Split the sweet potatoes open and fluff up the flesh slightly with a fork. Spoon the yogurt mixture over the sweet potatoes, then top with the crisp curry leaves, chopped coriander and chilli flakes.

Ingredients

• 3-4 chicken breasts (about 600g), cut into bite-size pieces
• 150g natural yogurt, plus extra to serve (optional)
• 2 tbsp tikka masala curry paste
• 2 garlic cloves, crushed or finely grated
• Thumb-sized piece of ginger, peeled and grated
• 2 large naans (we used round naans)
• Handful of coriander, chopped

To serve

• Your choice of mango chutney, lime pickle, diced cucumber or raita and crumbled bhaji

Method

1. Put the chicken in a bowl with the yogurt, curry paste, garlic and ginger. Mix everything together and leave for at least 20 mins to marinate, or chill overnight. Will keep covered and chilled for a day.
2. Heat the air fryer to 180C. Thread the chicken onto skewers – you’ll need between four and eight. If your air fryer is big enough to hold the longer skewers, then use four, otherwise use eight shorter ones or cut them in half. (Alternatively, air fry the chicken in pieces for 15-20 mins, turning halfway, until cooked through. You may need to do this in batches.)
3. Warm the naans following pack instructions – the microwave is a good option as it tends to soften them, which is helpful for wrapping around the chicken. Or, splash the breads with water, then toast.
4. Serve the naans topped with the chicken, chopped coriander, a drizzle of yogurt, if you like, and accompaniments of your choice.

Ingredients

• 400g sweet potatoes (around 2 medium), roughly chopped
• 1 tsp vegetable or sunflower oil
• 1 onion, chopped
• Thumb-sized piece of ginger, finely grated
• 2 garlic cloves, crushed or finely grated
• 2-3 tbsp curry paste
• 400g can chickpeas, drained
• 400g can chopped tomatoes
• Cooked rice
• Chopped coriander and 1 red chilli, finely sliced (optional), to serve

Method

1. Heat the air fryer to 200C. Toss the sweet potato in the oil and cook in the air fryer for 15 mins or until almost softened. Mix in the onion and cook for a further 5 mins or until the onion has softened and is beginning to brown a little.
2. Tip the sweet potato and onion mix into a heatproof tin. Stir in the ginger and garlic, and cook in the air fryer for 2 mins before stirring in the curry paste and chickpeas. Cook for a further 4-5 mins until sizzling. Stir in the chopped tomatoes and cook for another 8-12 mins until all the veg is tender and the sauce has thickened. If it’s too thick for your liking, you can loosen with a little water. Serve with rice, a scattering of coriander and sliced red chilli, if you like.