All language subtitles for J.A.F.M.S01E01

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.

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