Original subtitles

Air fryer frenzy has swept the nation,

and now almost 50% of British households have got one too.

There's no shortage of recipes out there

but I wanted to see how far I could push it

and create brilliant meals that showcase some of the things

air fryers can do.

From baking and steaming, to grilling and roasting.

Come on!

And whether you want a simple midweek meal...

Quick, convenient. How good is that?

..or a decadent dinner to share with friends and family...

There's so, so much that we can do.

..I want to show you just what this new friend in the kitchen

is capable of.

Coming up, I'm using the air fryer to reimagine frozen fish.

Real cooking with love and with care.

Showing how it can beautifully bake a British classic...

Crunchy, golden, soft, spongy. Like, it's going to be amazing.

Getting the best out of crispy pork belly...

It's like a beautiful collision

of textures, flavours, temperatures.

Roasting a whole chicken in the air fryer

to make a dinner that feeds six.

Where to start with this feast.

Whisking up a cheeky little peach Alaska.

Come on!

That is a pretty epic cheat's dessert.

And as air fryers are renowned for cooking potatoes,

TikTok's Poppy O'Toole will transform the humble spud.

It's what dreams are made of.

Air fryers are very good at making foods crispy

and I'm going to take that principle and I'm going to run with it

by taking some beautiful fish and wrapping it in cured meats

and flavouring it in the most amazing way.

Frozen fish can be taken to new heights

with delicious sundried tomato paste and prosciutto,

served with garlicky beans and wilted spinach,

all done in the air fryer.

My prosciutto baked fish is a simple midweek masterpiece.

So, frozen fish I use a lot. Look at that.

That's a cod fillet. It's been beautifully prepped.

The great thing about frozen, of course, is you don't waste.

It's a really brilliant thing to have for families,

people that are busy. I want to really big up some beans,

right, so how do we make tinned beans

really, really delicious? So, what I'm going to do

is take one of the trays out.

Have a look at this tray.

So they tend to all have like a little trivet tray

and that's for airflow, and when you take it out,

you get essentially a pan, a pot, call it what you want.

So what I'm going to do is put in some rosemary.

Rosemary and beans are amazing.

And I've got some garlic.

And a little bit of olive oil,

and we're going to put that in the air fryer,

200 degrees Celsius, five minutes.

Real cooking with love and with care.

Let's make this fish now taste absolutely delicious.

I'm kind of going on like a pesto vibe,

so I'm going to smash up some almonds,

just a small handful like this.

You can use any nuts you want, pistachios, hazelnuts.

And then we're going to use some sundried tomatoes.

Let's say three or four sundried tomatoes go in,

and smash it up to a little paste.

I'll take a little bit of that oil as well and that,

with the help of a little bit of Parmesan,

is going to be so good.

Muddle it up,

and that tiny bit of paste is all you need to radically change

the everyday and the ordinary.

You can get frozen or fresh haddock, plaice, you name it.

You can swap it out for salmon.

That goes on like that,

then I'm going to take a little slither of beautiful, cured ham.

This could be prosciutto, Parma ham.

So all I want to do is use this just to lay on top like that.

Look at that, imagine that roasted.

It's going to be amazing. Now, look, that's had five minutes.

That rosemary and that garlic is now lightly golden

and I'm just going to put these beans in.

So we're going to take everyday, boring old beans,

these are butterbeans. You could use cannellini beans, borlotti beans.

Use any beans you like.

Pinch of pepper, pinch of salt,

a little thimble of red wine vinegar.

This goes back in for ten minutes at 200 degrees Celsius

and you'll get the most incredible, delicious beans.

Now, let's finish this fish. So, I'm going to carry on

with the story of rosemary.

Tuck it in.

I love the idea of taking the everyday and making it special.

We're just going to get down there,

steal some of that sundried tomato oil,

and that on the rosemary is going to cook up so beautiful.

Quick, convenient. How good is that?

Take this drawer here.

We're going to place our beautiful fish straight in there.

You can experiment with things like a little bit of lemon

and just taking a couple of little slices like that,

and you're going to caramelise lemon,

so it'll give this extra flavour that you would never get

just from squeezing.

So, fish goes in for eight minutes at 200 degrees Celsius.

I've set it so that they'll both finish at the same time.

Can't wait to plate it up.

Come on. Look at that.

Crispy, crispy topping and beautiful, beautiful white fish.

Now, I've got these lovely beans here.

Have a little look at this.

You've got this lovely, creamy beans

and we've turned this drawer kind of into a little pot.

So I'm just going to finish this with a little bit of Parmesan.

It's going to be beautiful.

Can you see how creamy that sauce has gone?

Oozy. Look at that. So, I love the way you can use this to bake,

to roast, but also to make beautiful sauces.

That is a lovely hunk of fish, immaculately cooked.

They've just taken on a little bit of colour,

and by roasting those lemons up,

you get the sour but you get the caramelised as well.

It's just different. I've got a brilliant little hack

that I love to do. Take some spinach from the bags, already prewashed.

Couple of handfuls in there like that, and about 40 seconds

and that will wilt in no time at all. All cooked in the same thing.

Look, in no time at all, we've got lovely wilted spinach

and that's going to be just gorgeous.

Look at that.

Little bit of olive oil.

Just a little balsamic vinegar is dreamy.

So there you go.

Going to take that lovely lemon.

Come on, it's a big mouthful, but I'm going to do it.

Mm!

That fish is truly very delicate,

very flaky.

The crispy prosciutto, the flaky white fish.

That little hit of that sundried tomato pesto and the creamy beans.

Mm. I'm really happy with that. Happy days.

So the question is, can you bake in an air fryer?

Well, I'm going to show you a beautiful recipe

that I think you're going to love.

These brilliant savoury scones made in the air fryer are a revelation.

Served with a crunchy celery, apple and crumbled walnut salad,

my cheddar cheese and chive scones are super simple to make,

super-fast and utterly moreish.

These scones are absolutely delicious.

They're crispy, they're golden, they're fluffy.

So, let me show you how to do it.

We've got 200g of self-raising flour.

And then 75g of butter.

I'll just dice that up into little cubes.

We're going to go in with one teaspoon

of reasonably heaped baking powder.

A nice little pinch of cayenne pepper,

just gives it a tiny hidden spice that's very, very good.

Another thing that makes these scones so delicious

is mustard powder, English mustard powder.

A heaped teaspoon. If you haven't got it,

just use regular English mustard.

Then I'm going to take a big pinch of sea salt,

then use your clean hands and just work it together.

So you can do this with the kids,

you can knock this up really quickly,

and it's soft and it's spongy and everyone goes crazy for it.

You can do this in a food processor, by the way.

Once you've run your fingers through it like that,

get yourself some nice cheddar, about 120g.

Of course, you can change up the cheeses if you want to.

We're going to go in with chives. Now, you could use parsley,

you could use any herb you love, really. Thyme's very nice,

but chives I think are particularly good. Just finely slice them.

Get them in there.

Cheese, chives, mustard.

Crunchy, golden, soft, spongy.

Like, it's going to be amazing.

The last thing to go in is 75ml of milk.

We'll just bring it together to be a nice little dough.

As simple as that.

Put it on your clean surface like that and pat it out.

And then I'll just simply cut it into six.

And I like that kind of rustic feel.

I'm going to use a bit of milk to give it a nice little glaze.

Just brush it on top like that,

just to give it a lovely golden crust.

We're going to get our drawer out here.

Rub the drawer with a bit of olive oil.

Place our chunks of scone in here like that.

Just a grating of cheese on top,

a little pinch of cayenne,

and that, my friends, is going to be delicious.

So, straight in there it goes

and that's going to cook

for 12 minutes at 180 degrees Celsius.

It's going to puff up, it's going to get golden, crisp and delicious.

As that cooks, let's bring together a little salad.

Er, we'll start the salad with a dressing.

I'm going to go in with about three tablespoons

of extra virgin olive oil,

one tablespoon of red wine vinegar.

Use a bit of wholegrain mustard.

Nice pinch of salt.

Let's make an interesting salad.

I've got some watercress, but you could use any nice green leaves.

I'm going to go for some parsley.

Then I've got some nice little endive here.

Anything with a little bit of colour that you can find.

So I'll simply cut this in half like that, and this top half,

I'll just click off into these beautiful little tops,

and the base, which often people throw away,

I'll put on its side like that and just finely slice

and it's very beautiful.

But I think the point of this, whenever I'm making a salad,

I want it to be interesting,

so different colours, different textures,

some sweet, some crunchy, some soft, some peppery.

And then fruit is a big one for me.

A beautiful apple, you know, with the cheesy, mustardy scones.

It's going to be delicious.

And then I'm going to do little slices like that.

Put them back together like a little pack of cards

and I'll cut them into matchsticks.

And then, good old-fashioned celery.

What I love about cooking like this

is that circulating air is making those scones really crispy.

At the same time this room's starting to smell of like,

crispy, mustardy, cheese.

It's really delicious.

Slice up the celery.

People don't really use the leaves

but these yellow leaves are very, very delicious.

If they're green and dark, they're normally bitter,

but the yellow ones are always a joy.

We have a beautiful salad, ready and raring to go.

I'm not going to dress it until the last minute so it's really fresh.

To have with the scone,

I'm just going to go with cream cheese.

Hit it up with some pepper.

Take some lemon, grate some of that zest.

And then, give it a little drizzle

with some lovely extra virgin olive oil.

Beautiful. Now, last but not least, I forgot something - walnuts.

Crumble those in your hands.

Big bits, small bits.

That tossed up with that beautiful, lemony cream cheese

and hot crispy, golden scones,

it's going to be good. Ready now.

Come on! Just beautiful.

The smells, I'm salivating.

The fact that they're so quickly cooked means they're going to be

crisp on the outside and hopefully

really soft and spongy on the inside.

All we've got to do now is toss up this salad,

get it in that lovely dressing.

Look at that.

Beautiful home-made scones in no time at all.

A lovely lunch, a light dinner.

Come on.

So let's have a little try.

Oh, my lord.

We'll get some of our little spiked cream cheese.

Get that on there like that.

Cheers. Crispy base, fluffy inside.

So good. Mm!

The cold and the tangy, with the hot, cheesy, crispy.

And having the salad, it's crunchy, it's fresh.

That is a delicious mouthful.

So come on, guys, what you waiting for?

Home-made scones, super quick, cooked in 12 minutes. Hallelujah.

Air fryers are well known

for making very crispy chicken wings.

Come on, look at these.

Beautiful, crispy chicken wings.

You can cook wings in half an hour at 200 degrees Celsius.

So quick and delicious to do, but the question is,

can you do a whole chicken in the air fryer?

And the answer is, yes.

I'm taking epic, crispy wings up a gear and roasting a whole,

beautiful chicken, flavoured like a fragrant curry.

Served with gnarly cauliflower, a spiced sauce and fluffy rice,

my Kerala style roast chicken is an absolute feast.

One of my favourite meals ever is a roast dinner.

It's so good at bringing the whole family together

and I'm going to pair that up with another love of mine, curry.

So this is a Keralan-style curry paste

and I'm going to put a couple of tablespoons in like that.

Give it a little oil and just a little vinegar

to loosen it down a little bit.

Add some salt and some pepper.

Mix that up, and then I'm going to rub it over

both the chicken and the cauliflower.

Now, before we rub it,

what I want to do is prepare it for cooking.

So, what I want to do is take the knife

and I'm going to carefully score down to the bone on the chicken,

like that. Super simple.

Now, if you think about that circulating hot air,

it's going to make it really crispy,

but you want the hot air to get into the cuts and obviously,

we're going to take this spice mix

and we're going to rub into all the cracks and crannies.

It's going to taste delicious.

Now, as I've tested recipes in the air fryer,

I've noticed that in that little drawer, the higher things go,

the more chance you have of things catching and being not so even,

so what I do is put my weight on the chicken

and I just press it down to flatten that chicken down.

Once you've done the chicken,

we'll go in with the cauliflower and just mix it all around.

As simple as that.

Let's have a little clean down,

wash my hands and then let's get cooking.

So let's get our drawers.

We can go straight in with the cauliflower in the smaller drawer.

And then with the chicken, just press it down.

So, the cooking is really simple.

50 minutes at 200 degrees Celsius.

Chicken, breast side down for the first half.

At 25 minutes, I'll flip it over,

and also with the beautiful cauliflower,

I'll mix it around at 25 minutes

and then I'm going to add some lovely chickpeas

and the smell in this room is going to get incredible.

So, as they roast, let's make the most delicious sauce.

So, large-ish pan on.

Put it onto a medium high heat.

Just a little bit of oil, a couple of tablespoons goes in,

and then ginger and garlic.

Just two cloves of garlic, finely sliced, and then with the ginger,

such a fantastic thing.

Full of flavour.

Slice it up as well

and I've got a secret ingredient that I'm really excited

to share with you,

which you can get in some supermarkets,

you can get in farmers' markets and markets,

and that is curry leaves.

They're going to completely change your ability to make

the most amazing curries.

You can make this sauce without the curry leaves

and it's still delicious, but when you start using this,

you will not want to go back.

So, into the oil we're going to go with like a teaspoon

of mustard seeds and then our curry leaves,

and they'll start to crackle and pop.

The smell already is phenomenal.

Get yourself a couple of chillies and I'll just take,

you know, let's say half of it and I can add a little bit later,

depending on the heat.

Look at the colours.

As that's sizzling,

get yourself an onion. Finely slice it.

So, we'll go in with the onions.

For me, having some stuff in the air fryer

and then cooking some stuff on the hobs,

this is the most common way that I'm using it, right?

I can do things that need to be boiled or steamed,

but then we're creating that crispy chicken and the cauliflower

in there, so it's a really nice combination.

So, mix that up and then a little teaspoon of turmeric.

I'm going to take a little bit of coriander

and I'm going to use the stalks, right,

so leaves for finishing, stalks for cooking.

And in we go.

And then, little cherry tomatoes.

I put half the tomatoes in whole, for some nice texture,

and then these ones I'll just halve

and then all the juices will come out.

And then last but not least, I'm going to go back

to that paste again. Couple of little tablespoons.

Let this sweat off for about 15 minutes

to really toast up those spices

and sweeten those onions and tomatoes,

and then I'll show you what to do next.

So, we're halfway through. 25 minutes.

Have a little look at that.

Let's look at the cauliflower first.

Just beautiful. Now, what I want to do now is add some chickpeas

and then I'll sit the cauliflower back on top,

nestle them in.

I love that. Now, when it comes to the chicken, let's get in there.

You can see it's beautifully golden on the underside.

And we've got these juices here. Look at these juices.

Whoa!

Pour those juices onto some of those cauliflowers.

That'll flavour the chickpeas so don't waste any of that.

And then I'll turn that chicken over.

Now the under skin and the top can get nice and crispy.

Back in there it goes for 25 more minutes

and that's going to be beautiful.

So let's do some quick rice.

I've got a nice little method for beautiful, fluffy rice

every single time. Take like, a regular large mug.

It doesn't matter if yours

is a little bit bigger or smaller than mine,

but that is your measure. So, fill that up.

That goes into a pan

and then I'm going to get some boiling water

and fill this up twice

and then we'll boil it for about 12 to 14 minutes

and it's pretty much perfect every time.

A nice little pinch of salt goes in and if you wish,

you can take a little bit of lemon

and just plop that in the rice and you'll have beautiful,

fluffy, lemony rice, delicious.

Now, have a look at this.

The only thing I have to add to that now is some coconut milk

and it's really fragrant, really tropical,

and it's going to be a joy.

Bring this to the boil,

season it to perfection and turn it off.

And now, my quick raita.

It's a cooling cucumber yoghurt that's just brilliant

with anything curry related.

Chop up a chilli, no seeds, please,

and snuggle it inside a chunk of cucumber.

Coarsely grate them, season with salt

and squeeze out some of the moisture. Then add yoghurt,

fresh coriander and a drizzle of olive oil.

Another little brilliant hack is get your trusty favourite mango chutney

and then you can take it up a notch by using pomegranates.

Grab the pomegranate between your open fingers like that

and give it a really good spanking.

Any little bits of white skin that come out,

you can get rid of cos that's a little bit bitter.

Take the pomegranate seeds and push them into there.

I had this in Delhi and it blew my mind.

Just joyful, look at that. Look at the colours, guys.

This is what it's all about. The joy of cooking.

My sauce, I'll bring up to temperature now,

right, just to get it simmering again.

The rice is done.

Just give it a good old forking

and you'll see it double in size.

Seasoned, zesty, fresh and delicious.

Now it's time for the chicken. Come on.

Looking good, right?

Look at that juice. Crispy all the way around.

All these juices in the bottom, by the way,

you can either pour into your sauce or you can pour it back over

the chicken when you start to cut it up.

I want to, kind of like, use a big board.

Imagine going to a party, family come round,

a big, hot steaming pile of rice,

a beautiful whole roast spiced chicken.

That lemon over the top...

We've got our cauliflower here,

and can you see how it's caught?

Like, this is a really good thing. You get incredible flavour.

And then with the chickpeas, you've got the juices again.

We can pour the chickpeas over the rice

and the chicken and the cauliflower,

but also that sauce absolutely loves chickpeas.

Just go all in with it there.

All I would do now is just tear over some of that leftover coriander.

The sauce - just spoon that into a lovely bowl.

So there you go, ladies and gentlemen.

That is your sauce, your rice, your chicken.

Your poppadums. Texture.

Where to start with this feast? Come on! OK.

So, beautiful, fluffy rice.

The chickpeas...

The gorgeous roasted cauliflower.

Give it some of that beautiful sauce.

And then I'm gonna go for

a lovely chicken drumstick there,

but then we have the breast meat here

and we're gonna get that pearly-white meat.

Look at that.

Just juicy, juicy, juicy. So good.

We take a little raita on the side.

That mango chutney with the pomegranates.

Come on!

Get yourself a little poppadum.

Just beautiful.

Let's try the breast meat first.

This is food that makes me so happy.

Let's go for a little bit of cauliflower.

Mm! What you'll notice on this side, it's really soft.

That side, it's kind of caught, and crunchy, and that's mega flavour.

With the sauce...

..it's a thing of joy.

Come on! The perfect mouthful.

Mm! In one hour, this all came together in the most beautiful way.

Big flavours, but real simplicity at the heart.

Cooked to perfection.

I'm well chuffed.

Look at that!

A beautiful hunk of pork belly and some ribs.

Now, I've been experimenting on cooking gorgeous pork belly

in the air fryer.

I start at 130 degrees Celsius for an hour and a half,

then I ramp it up to 200 for half an hour

until you get that lovely, crunchy top,

which is beautiful.

And if you get inside there...

..juicy and delicious.

So, it definitely works. But it's more of a like,

weekend meal for me, two hours.

So I wanna give you a much quicker meal

that you can do midweek, that really does big up pork belly

but cooks it in - wait for it - half an hour.

By inviting supermarket slices of pork belly

to the party,

I've got a super-quick midweek meal you're gonna love...

..combining beautifully spiced pork with caramelised pineapple,

a crisp, crunchy salad and epic, punchy dressing,

my gnarly pork and pineapple noodles is next-level delicious.

I mean, pork belly has traditionally been always

the more affordable cut, and if you cook it right,

it's tender and delicious.

First up, give it a little drizzle with some oil.

A nice seasoning of sea salt and black pepper,

and I'm gonna use some lovely Chinese five spice -

that blend of cloves, star anise,

cinnamon, amongst other spices.

Use your hands, clean hands,

and give it a nice little massage up.

So let me just wash my hands.

In the air fryer now, I put it on the grill setting.

This has been preheating,

so I'm gonna take this out

and I'm gonna put these beautiful chunks of pork belly

into the bowl.

Can you hear it sizzle?

I'm gonna take a pepper,

and I'm simply just gonna tear it apart into some chunks like that.

Really rustic.

And that now goes in to cook

for half an hour at 200 degrees Celsius.

So, next I want to do a really beautiful sort of crunchy,

cold, tangy salad.

First job, boil a kettle of water.

I've got some noodles. Now, these are rice noodles.

You can get 'em in the supermarkets.

You just pour the water on top,

and after about 10, 15 minutes,

I can drain those

and they'll be beautiful in this salad.

I'm gonna do the dressing in a nice big bowl.

I'll put it at a slight angle here.

I'm gonna start with some olive oil.

About three tablespoons goes in like that,

and then I'm gonna use lime.

Take that lovely green zest off, not the white part -

that's bitter - but this green part is so fragrant,

and you just squeeze it.

Really, really good.

Soy sauce. Tablespoon or two.

Sesame oil, just a little teaspoon,

and that's all you need.

Then, just take a thumb-size piece of ginger

and that will give you a juiciness,

a freshness and a heat.

Next up, some garlic.

So, one clove of garlic is probably more than enough.

And then I'm gonna go like, half a chilli in there.

Now let's think herbs.

Just one little sprig of mint and some coriander.

Just kind of roll the herbs up like that

and then just run your knife through it.

I'll give it a little honey.

Have a little taste...

Mm!

Oh! So your job as cook is to balance that tang of the lime

with the sweetness of the honey, the heat of the chilli,

the fragrance of the herbs.

The one thing I'm gonna add is fish sauce

for that nice kind of fish funk.

Just a little teaspoon goes in and that will make fish,

veggies, rice, meat taste delicious.

That's your dressing done.

Now, next job,

we're actually gonna prep some pineapple.

Take the top off, take the bottom off.

Slice off the little side parts.

You can use tinned pineapple if you wish.

Cut it into quarters.

Cut these in half again

And then what I'm gonna do is take the second drawer...

..and you can hear that sizzling as well. That was preheated.

Give that a little pinch of five spice

and even a little oil.

Give it a little shake and that's gonna be beautiful.

That'll also cook at 200 degrees Celsius

and something magical happens

to pineapple when it roasts in the air fryer.

It caramelises, it changes flavour, and that, with the pork

and the peppers, is gonna be gorgeous.

The noodles are rehydrated.

Chill that down with some cold water,

let it drain, and I'm gonna prep some veggies.

I'm gonna take an everyday cucumber and I'm gonna try

and make it a little bit different.

Take a fork, give it a good old scratch.

Chop it badly. Do it wonky.

Beautiful.

Then, carrot.

Peel it first with a speed peeler.

It can also help you cut like this, and it's so delicate.

Beautiful radishes.

You can halve them or you can quarter them.

Spring onions, really nice.

I finely slice the green part cos that's normally

a little bit stronger.

Then we're on to sort of the whiter part

and the almost bigger, angled chunks.

BEEPING

OK, let's have a little check here.

Pineapple getting nice. Can you see the pork sizzling away?

And the peppers are getting very good, too.

I'm gonna take the peppers out.

They've caught a bit of colour, which I love.

Then I'm gonna drizzle this pork with some honey.

And just shake it around so it's coated and shiny.

And then I'm gonna sprinkle it

with some sesame seeds. Look at that.

So that goes back in for the last four or five minutes.

See what else we've got. Sugar snap peas are good.

Asparagus.

What I'm trying to achieve is contrast - visually, texturally.

Beautiful. Let's take the asparagus.

Look at that.

And we've got these cold noodles here. Get it all mixed up.

Let's go big on herbs. This is a salad with attitude.

Just tear it in.

And then, we've got the pork.

It's tender and it's sizzling like a good 'un.

Let's get the gorgeous pineapple on there as well.

You can see how it's caramelised and caught.

And now's the fun bit.

We're gonna get our knife,

chunk up the pork and just throw it on.

Chunk it up, throw it on.

You do the same with the pineapple.

Come on!

Beautiful, and it's a midweek meal, right?

We did that pork in half an hour.

Right, let's plate some up.

The colours are sensational.

You've got the bits of pineapple

and don't forget the pepper as well,

the sweet pepper.

Right, let's get in there.

Mm! Wow.

The pork is tender.

It's that lovely contrast of gnarly, crispy outside,

with that spice and that seasoning.

And then the juiciness from the inside - just joyful.

And then with the pineapple,

the two together are literally a marriage.

The noodles, like cold, fresh.

The crunchy veg.

Mm! It's like a beautiful

collision of textures,

flavours, temperatures,

all in one lovely little bowl.

Happy bloomin' days.

You've got to have a go.

I've invited Michelin-trained chef Poppy O'Toole

to share her love of air fryers, too.

I am known for potatoes.

It's something that I've always loved.

I just became the potato queen on social media.

I would not want to be a ruler of anything else.

I will rule over the potatoes.

Potatoes, air fryers - perfect match.

If you ever order me a potato skin at a restaurant,

I'm all yours.

We have got some Maris Pipers.

I'm gonna get a bit of oil, bit of salt on.

We're gonna do some cheese and pancetta potato skins.

They're delicious, they're crispy,

they're fully loaded with whatever you want them to be.

We're gonna just pierce with a fork a few times.

Helps the steam release

and means that the heat can penetrate all the way through

and cook your potato.

And then they're gonna go straight into the drawer -

170 degrees for around 20 minutes.

Being at 170 degrees, we've cooked the middle,

and now we want to make sure that's crispy skin on the outside.

What I'm gonna do is turn the heat up to 200 degrees Celsius

and then put them back in for around ten minutes.

Look at those. Ah!

Super crispy. Nice and soft in the middle. Yes!

Scoop out the middle.

In this bowl, I'm gonna get a little bit of butter

because potato and butter is a match made in heaven.

Just a few seconds of mixing

and it'll come together perfectly.

Touch of salt. Touch of peps.

And then I have got a combination of cheeses.

Cheddar for that mature, delicious cheese flavour

and then mozzarella, because who doesn't want a cheese ball?

Equally divide this in between your potatoes.

I'm kind of like really pushing it into the edges.

I've got a bit of diced up pancetta here,

but you could use bacon or anything, really.

Ham would work as well.

Give my hands a little wash...

Then we're gonna sprinkle

with copious amounts of cheese that's been left over.

That one's got more mozzarella than the other one. No!

Get them back into the air fryer at 200 degrees Celsius

for another ten minutes.

BEEPING

Yes!

Look at that.

It's like a little bundle of joy.

What I'm gonna do is leave them to the side for a hot second.

I've got a little bit of salad to serve it with,

a little bit of dressing on there.

Simple as.

Give that all a nice mix.

Creme fraiche. Nice little dollop.

A lovely little sprinkle of spring onions.

Ah! This is the treat of the week -

fully loaded pancetta and cheese potato skins,

all done in an air fryer.

Mm! It's got everything you want in a mouthful of food.

It's so crunchy. Listen, listen, listen. Listen.

CRUNCHING

Mm!

It just makes me happy. Every time.

I wanna push the air fryer to the max with an epic dessert.

So I'm gonna show you my version of

a really brilliant cheat's baked Alaska.

We're gonna do it really quickly in the air fryer

and I've got a lovely little combination here

that I absolutely love.

I'm transforming tinned fruit, spongy hot cross bun,

ice cream, and a super-easy meringue

into my peach Alaska.

It's an absolute joy.

Just a little piece of greaseproof paper to get

the party started.

This is quite handy cos it means it's easy

to transport in and out of the air fryer.

I'm just gonna fold it into half, then into half again,

until you get kind of a pointed piece like that.

And then just slice it across here

and then what we have is a little base.

This is a brilliant way

of using up any leftover hot cross buns.

You could use other things that are spongy.

Croissants, beautiful crumpets.

So it's about a centimetre and a half thick.

Then, I've gone for sherry.

Let that soak in.

And, of course, by using elderflower,

you can make it non-alcoholic.

On top of that, I'm gonna take some nice chocolate spread.

What a combo.

With vanilla ice cream, it's gonna be a thing of joy.

So, be fairly generous.

Get yourself the peaches.

I'm just gonna place this

in and around the chocolate.

Beautiful colour.

All we need now is a lovely ball of vanilla ice cream,

but I'll do that when the meringue is done.

Now, the meringue is super, super simple.

We're gonna go into a bowl with one egg white,

so take a large egg,

give it a tap and just rock it

backwards and forwards like that,

and we'll keep the yolk

for making some pasta or something like that.

Put a little pinch of salt into the egg whites.

You can use a whisk or a blender of any kind

and just whisk it up. Bit noisy.

As it starts to come together,

I'm gonna sprinkle in slowly 50g of white sugar.

Getting nice and shiny

and you can see it's holding its shape.

And if we just kind of check that it's done,

you want that lovely little peak.

And then you know it's good, right?

So, think of the meringue almost like

a little kind of sleeping bag,

and it's gonna protect the ice cream.

So we'll get a nice, hot scooper.

You could use a spoon.

Get yourself a large ball of ice cream

and just place that on top.

Then we're gonna go on top of the ice cream

with our beautiful meringue.

We're gonna do a little bit of plastering.

Use the spoon to go in and around and down,

and if it falls apart, just push it back in

and it's gonna just hug it all in place.

So once you've got a nice layer of meringue

in and around,

you can start doing

those funny little wafty bits.

How cool is that?

JAMIE LAUGHS

It might seem crazy

to put ice cream in something that's hot,

but this amazingly simple meringue is gonna protect it.

So this is gonna go in

for five minutes at 190 degrees Celsius,

and that'll be enough to heat up the base,

to brown off the meringue

and to let the ice cream go from hard to, like,

gently oozy. That's the goal.

So that is gonna go into this drawer,

and then those beautiful hazelnuts that's gonna work

so well with the chocolate and the peaches

goes into here for the same amount of time.

Right, the excitement!

Oh, ho, ho, ho!

Look at that!

Brilliant. Come on!

In this one, don't forget we've got the hazelnuts,

So we can place the hazelnuts into the pestle and mortar.

Let's just crack and pound those up

and create something nice to sprinkle over the top.

Let's get in there, now it's cooled down a little bit.

And come on!

That is a pretty epic cheat's dessert.

Very impressive, for not much effort.

Perfect peaks. No need for a blowtorch.

Beautiful colour there, and if we're lucky,

I'm going to hopefully reveal something delicious.

Take some of those beautiful bashed up hazelnuts.

Right.

That is a very fun pudding.

Let's get in there.

The proof of the pudding is in the eating...

Mm...

It's that mad contrast between freezing and melting,

and hot and crisp.

And actually the cinnamon from

the hot cross bun is genius. It's so good.

Mm!

I love it. Who'd have thought it, right?

Baked Alaska in an air fryer. Happy days.

For this recipe and more, scan the QR code on the screen now.

Subtitles by Red Bee Media