Don’t have an air fryer? Don’t worry, you don’t need one to tuck into these full-flavour feasts. We’ve got you covered with simple recipe swaps that just use your kitchen staples and trust me, the results are just as glorious.

Happy cooking!

Chicken Goujons With Mash, Apple Slaw & Gravy

Beef Meatball Subs With Roasted Red Pepper Salad

Crispy Basa With Potatoes, Peas and Lemon Mayo

Cheesy Stuffed Mushrooms With Creamy Linguine

Chinese-Style Crispy Orange Tofu

Indian-Style Crispy Aubergine Wraps

Chicken Goujons With Mash, Apple Slaw & Gravy

Step 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air.

Add a handful of flour to a plate and a splash of milk to a small bowl.

Add the panko breadcrumbs to a separate plate with the ground paprika and a generous drizzle of olive oil (this will make your breadcrumbs golden).

Season the chicken breast strips with a pinch of salt, then coat them in the flour, tap off any excess, then add them to the milk and finally press them into the breadcrumbs firmly to evenly coat all over.

 

Step 2:

Add the breaded chicken strips to a baking tray and put the tray in the oven for 18 min or until cooked through (no pink meat!) and golden – these are your chicken goujons.

 

Step 3:

While the chicken is cooking, cut the potatoes (skins on) into small bite-sized cubes.

Add the cubed potatoes to a large heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork.

Put the bowl in the microwave for 6-7 min [8-10 min] or until the potatoes are fork-tender.

Boil half a kettle.

 

Step 4:

While everything is cooking top, tail, peel and grate the carrot[s].

Cut the apple[s] (skin on) into matchsticks.

Wash the gem lettuce, then pat it dry with kitchen paper and shred finely.

 

Step 5:

Add the mayo to a large bowl with the cider vinegar and a pinch of salt and give everything a good mix up – this is your slaw dressing.

Add the grated carrot, apple matchsticks and shredded lettuce to the slaw dressing and toss together – this is your apple slaw.

 

Step 6:

Meanwhile, combine 1 tbsp [2 tbsp] flour, the chicken stock mix and a pinch of pepper in a measuring jug.

Gradually stir in 150ml [250ml] boiled water (this is to ensure there are no lumps) and the Marmite – this is your gravy mix.

Put the gravy mix in the microwave for 2 min or until thickened, stirring thoroughly halfway – this is your gravy.

 

Step 7:

Once the potatoes are cooked, add a small knob of butter and a pinch of salt and pepper and mash until smooth – this is your mash.

 

Step 8:

Serve the chicken goujons with the mash, apple slaw and gravy to the side.

Beef Meatball Subs With Roasted Red Pepper Salad

Step 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips.

Add the pepper strips to a baking tray with a drizzle of olive oil and a pinch of salt.

Give everything a good mix up and put the tray in the oven for 8-10 min or until softened and beginning to colour, then set aside – this is your roasted pepper.

 

Step 2:

While the pepper is cooking, add the beef mince, half the beef stock mix and half the dried oregano (you’ll use the rest later!) to a bowl with a pinch of salt and pepper.

Give everything a good mix up until thoroughly combined (clean hands are the best way).

Divide into 12 [24] and shape them into meatballs.

 

Step 3:

Add the meatballs to a separate baking paper-lined baking tray and put the tray in the oven for 15 min or until cooked through.

Boil half a kettle.

 

Step 4:

While the meatballs are cooking, peel and finely chop (or grate) the garlic.

Add the tomato paste to a large bowl with the chopped garlic, remaining dried oregano and a pinch of sugar and pepper.

Add the remaining beef stock mix with 5 tbsp [10 tbsp] boiled water and give everything a good mix up – this is your marinara sauce.

 

Step 5:

Meanwhile, cut the ciabattas in half down the middle.

Cut a slit into each ciabatta half being careful not to cut all the way through (this is where your meatballs will sit) – these are your mini ciabatta buns.

Grate the lighter cheese.

 

Step 6:

Once the meatballs are browned, toss them in the marinara sauce and put 3 meatballs into each mini ciabatta bun.

Top with any remaining marinara sauce and the grated lighter cheese.

Put the buns back into the oven for a further 2-3 min or until the cheese is completely melted – these are your meatball subs.

 

Step 7:

While the subs are cooking, wash the rocket then pat dry with kitchen paper.

Combine the rocket, roasted pepper and crispy onions in a bowl with the balsamic vinegar and a pinch of salt and pepper – this is your red pepper salad.

 

Step 8:

Serve the meatball subs with the red pepper salad to the side.

 

Crispy Basa With Potatoes, Peas and Lemon Mayo

Step 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter).

Combine the lemon zest and panko breadcrumbs in a small bowl with a pinch of salt and pepper – these are your lemon breadcrumbs.

Roll the zested lemon[s] with your hand on a hard surface (to release more juice) and cut it in half.

 

Step 2:

Season the basa fillets with a pinch of salt, then drizzle with a little olive oil and press them into the lemon breadcrumbs firmly to coat evenly.

Add the breaded basa to a baking tray with a drizzle of olive oil and put the tray in the oven for 14-15 min or until cooked through and golden – this is your crispy basa.

Tip: Your fish is cooked when it turns opaque and flakes easily.

 

Step 3:

While the basa is cooking, chop the leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely.

Peel and finely chop (or grate) the garlic.

Heat a large, wide-based pan (preferably non-stick) over medium heat with a drizzle of olive oil.

Once hot, add the sliced leek and chopped garlic with a pinch of salt and cook for 6-8 min or until softened.

 

Step 4:

While the leek is cooking, chop the waxy potatoes in half.

Add the halved potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork.

Put the bowl in the microwave for 4-5 min [6-8 min] or until the potatoes are fork-tender.

 

Step 5:

Once the leek has softened, add the blanched peas with a splash of cold water and a generous grind of black pepper and cook for 2-3 min further or until the peas are warmed through – this is your leek & peas.

 

Step 6:

Meanwhile, chop the chives finely.

Once the potatoes are cooked through, add a knob of butter, a pinch of salt and half the chopped chives (you’ll use the rest later).

Mix it all together – these are your buttery chive potatoes.

 

Step 7:

Combine the mayo with the juice of 1/2 [1] lemon (not sure about citrus? Try using less!) and the remaining chopped chives – this is your lemon mayo.

Cut the remaining lemon into wedges.

 

Step 8:

Serve the crispy basa with the buttery chive potatoes, leek & peas and lemon mayo to the side.

Garnish with a lemon wedge.

Cheesy Stuffed Mushrooms With Creamy Linguine

Step 1:

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle.

Trim, then slice the spring onion[s].

Peel and finely chop (or grate) the garlic.

Grate the lighter cheese.

 

Step 2:

Combine the sliced spring onion with the chopped garlic and grated lighter cheese in a small bowl.

Add half the pine nuts (you’ll use the rest later!) and a generous grind of black pepper and give everything a good mix up – this is your cheesy stuffing.

 

Step 3:

Add the portobello mushrooms to a baking tray (stem side up) with a generous drizzle of olive oil and a pinch of salt and pepper.

Add the cheesy stuffing to the portobello mushrooms and top with the remaining pine nuts.

Put the tray in the oven for 25-30 min or until the portobellos are tender and juicy – these are your cheesy stuffed mushrooms.

 

Step 4:

While the mushrooms are cooking, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat.

Cook the linguine for 8-10 min or until cooked with a slight bite.

Once done, drain the linguine, reserving 100ml [150ml] starchy pasta water.

 

Step 5:

While the linguine is cooking, dissolve the vegetable stock mix and soft cheese in 100ml [150ml] starchy pasta water – this is your creamy veg stock.

Peel the Italian hard cheese until you end up with a pile of cheese shavings.

 

Step 6:

Once the linguine is cooked, return the pot to the heat with the creamy veg stock and cooked linguine and mix until fully combined.

Tip: Add a splash of starchy pasta water if it’s looking a little dry.

 

Step 7:

Wash the spinach.

Once fully combined, gently stir through the spinach until wilted – this is your creamy linguine.

 

Step 8:

Serve the cheesy stuffed mushroom over the creamy linguine.

Sprinkle over the cheese shavings and season with a generous grind of black pepper.

Chinese-Style Crispy Orange Tofu

Step 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Cut the broccoli into small florets, discard the stem and leaves.

Peel and cut the brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals.

Chop the orange[s] in half.

 

Step 2:

Add the broccoli florets and onion petals to a baking tray with a drizzle of vegetable oil and a generous pinch of salt.

Cook for 13-15 min, or until the veg is slightly charred and cooked through, then set aside for later.

 

Step 3:

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat.

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked.

Once cooked, remove from the heat and keep covered until serving.

 

Step 4:

While the rice is cooking, drain the tofu and pat it dry with kitchen paper.

Tear the drained tofu into large bite-sized pieces.

Add the tofu pieces to a large bowl with half the soy sauce (you’ll use the rest later!) and 3/4 cornflour and give everything a good mix up until all the tofu is coated – this is your coated tofu.

 

Step 5:

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat.

Once hot, add the coated tofu to the pan and cook for 6-7 min or until golden and crispy – this is your crispy tofu.

 

Step 6:

While the tofu is cooking, combine the the juice of the orange[s] in a small bowl with the remaining soy sauce and toasted sesame oil.

Add the remaining cornflour, 1 tsp [2 tsp] sugar and 100ml [150ml] cold water and mix until fully combined – this is your orange sauce.

 

Step 7:

Once the tofu is crispy, add the ginger & garlic paste to the pan and cook for 30 secs or until fragrant.

Once fragrant, add the orange sauce and cook for 2-3 min or until the sauce has slightly thickened.

Once slightly thickened, add the roasted broccoli & onion and toasted sesame seeds and stir it all together – this is your Chinese-style crispy orange tofu.

 

Step 8:

Serve the Chinese-style crispy orange tofu over the basmati rice

Indian-Style Crispy Aubergine Wraps

Step 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Chop the cherry tomatoes in half.

Transfer the halved tomatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt.

Give everything a good mix up and put the tray in the oven for 8-10 min or until the tomatoes are charred and starting to break down, then set aside.

 

Step 2:

While the tomatoes are cooking, trim the green stalks off the aubergine[s] and slice, lengthways into 6 [12] wedges.

Slice the green chilli[es] finely.

Chop the coriander finely, including the stalks.

 

Step 3:

Crack the egg[s] into a shallow bowl and beat lightly with a fork.

Add 2 tbsp [4 tbsp] flour to a plate.

Combine the cumin seeds and nigella seeds with the panko breadcrumbs on a separate plate with a drizzle of olive oil and a pinch of salt and pepper – these are your spiced breadcrumbs.

 

Step 4:

Coat the aubergine wedges in the flour, tap off any excess, then add them to the beaten egg and finally press into the spiced breadcrumbs firmly to evenly coat all over – these are your coated aubergine wedges.

 

Step 5:

Add the coated aubergine wedges to a separate tin foil-lined baking tray with a generous drizzle of vegetable oil and put in the oven for 20-25 min, turning once halfway, or until golden and cooked through – this is your Indian-style crispy aubergine.

 

Step 6:

While the aubergine is cooking, combine half the chopped coriander (you’ll use the rest later!) and chilli rounds (can’t handle the heat? Go easy!) with the roasted tomatoes.

Add the cider vinegar, mango chutney, black mustard seeds, 1 tbsp [2 tbsp] sugar and a pinch of salt and leave to pickle – this is your roasted tomato pickle.

 

Step 7:

Wash the spinach and pat it dry with kitchen paper.

When the aubergine is nearly ready, add the seeded tortillas to a plate and pop in the microwave for 20 secs on high or until warmed.

 

Step 8:

Serve the warmed seeded tortillas topped with the spinach, Indian-style crispy aubergine and roasted tomato pickle.

Drizzle over the natural yoghurt.

Garnish with the remaining chopped coriander.