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 want to see how far I could push it

to create brilliant meals

that showcase some of the things air-fryers can do.

From baking and steaming, to grilling and roasting...

Come on! Ha-ha!

..and whether you want a simple midweek meal...

Quick, convenient. How good is that?

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

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

..I want to discover

what this new friend in the kitchen is capable of.

This time - next-level chicken breasts

in perfectly cooked puff pastry.

This is not everyday chicken.

Great hacks for gorgeous grilled veg and super-quick flatbread.

See how pillowy that is? Beautiful.

A foolproof way to guarantee flaky fish with crispy skin.

It's got a little bit of everything that I love.

Flavour-packed meal prep magic with my chicken in a bag.

Having that land on your plate is really special.

A super-impressive baked chocolate and vanilla cheesecake.

You've got layers here, you've got layers here. That is good.

And I've invited award-winning chef Sabrina Gidda along.

She's cooking fluffy air-fried pulao rice

and the best lamb chops you'll ever eat.

Juicy, crispy, gorgeous.

Whoa-ha! Look at that.

So, pastry cooked like this is fantastic.

That circulating air is making things golden

and crisp and delicious.

I don't want to just limit you to finger food, no, no, no, no.

I want to level things up

and give you the most delicious chicken dinner

that's going to blow you away.

Taking pastry-wrapping up a notch,

this dish is perfect for a delicious mid-week meal

or something fancy at the weekend.

It's my chicken and mushroom pastry parcels.

So, let me show you how simple it is.

I'm going to serve it with some lovely carrots.

So, I've got some beautiful washed carrots here.

I'm simply going to halve these.

Now, because we've got this circulating hot air,

we're able to get the most amazing golden pastry.

We're also able to kind of dehydrate things.

That means you can really concentrate flavours.

So, I'm going to cook the chicken and some veg in here.

It's so easy.

So, carrots in the second drawer.

We're going to go in with the mushrooms.

These are going to make the most beautiful stuffing.

Just tear any big ones like that.

Leave them whole if they're small and medium.

Any mushrooms you like.

A little olive oil in here, minimal.

Salt and pepper.

Two cloves of garlic, skin on, right, in here.

So, give them a nice little shake-up like that and then straight in here.

So, carrots go in for 35 minutes.

Then, the mushrooms go in for 15 minutes at 200 degrees Celsius

which is going to give you perfection.

And then, I'm going to show you how to make this beautiful stuffing.

So, the mushrooms have had 15 minutes.

Have a little look at what's happened in here.

Can you see how they've gone brown?

They've almost dehydrated.

So, just go through here and find our garlic

and just put it to one side.

Just chop through the mushrooms.

What's really nice is, can you see the contrast between

golden and crispy and that lovely, intense caramelisation,

but also the juicy, fresh, steamy inside?

Right, that's what you get cooking like this.

So, we've got the garlic here,

and that's going to be sweet and delicious.

Then, I'm going to take some lovely parsley, OK,

and we'll just take half a little bunch like that.

And what I want to do is just put that on top

and chop into each other.

While the mushrooms are still a little bit warm,

I want to take a nice knob of butter.

Think like chicken Kiev, that richness that you get

from butter on the inside, delicious.

I want to take a little bit of lemon

and I'm just going to squeeze just a few little drops in here.

So good with the mushrooms.

And then, a little seasoning of black pepper and salt.

You could put this under the skin of a roast chicken, amazing.

You could even put it with spaghetti and olive oil and Parmesan.

So, this is a beautiful way

of commanding incredible mushroom intensity.

So, very simply, divide this into four.

Then, we're going to get into some chicken action.

So, let me wash my hands.

So, hands clean, board clean.

Then, what I'm going to do is take this breast.

That's the top side.

We're going to go to the underside, like that.

We go into the breast, very gently, like this,

and we just very delicately just cut a little hole like that.

Right, that's now ready for the stuffing.

In my hand, I'm just going to push it together like that

and then, I'm going to basically put it into the hole like that.

So, once you've pushed that stuffing in,

you can take this side over and just wrap it up

and there you've got it - a lovely stuffed chicken breast.

So, you want the stuffing to be cooled before you stuff the chicken

and, luckily, the way that I've prepped it,

it's already cooled down beautifully.

Then, we pull in the side like that to stuff it,

and there's your breast ready to go.

Let's have a little clean down.

So, puff pastry.

They've made it very, very easy for us, right?

They've rolled it for us, they've even put it in greaseproof paper.

So, get a little knife. Divide it in half...

lengthwise, like this.

And then, each half into half.

So, we have quarters of this beautiful pastry.

What we can do is use gravity just to stretch this.

Can you see I'm just stretching this gently a little bit, right?

So, we can make this just a little bit longer.

Honestly, you're going to love this.

Now I'm going to take our chicken stuffed breast,

just wrap it around.

When I was a kid, we made so many of these in our family pub.

People loved it. We could never take it off the menu.

So, let's egg-wash them. Just crack an egg in here like that

and just do the pastry and the chicken.

It will make it all go golden and gorgeous.

What I want to do is cook two, right,

and I'm going to save two for another day. So...

..I'm going to place this directly into the tray.

And then, straight in...

for around 20 minutes at 200 degrees Celsius.

Let that cook.

So, the chicken is done. That had 20 minutes.

It's sizzling.

The brilliant thing about this method of cooking

is it doesn't just give you crispy sides and top,

it gives you crispy bottom.

So, let these rest

and it will just let the juices and the steam do beautiful things.

So, carrots in, chicken resting.

I'm going to show you how to make one of the most simple sauces ever.

Three ingredients.

So, small pan, medium-high heat.

So, in with a heaped tablespoon of wholegrain mustard

and then, a nice swig of white wine, and let it boil.

And then, you want to cook away most of that liquid.

Then, you go in with 150ml of beautiful single cream,

a little pinch of salt and a little pinch of pepper,

and that's it.

Switch it off, have a little check for seasoning.

Beautiful. That's ready to go.

Let's plate one up.

So, just slice it.

Look at that.

Hot, steamy and juicy.

Look at that.

So, take a nice little spoon of the sauce.

Look at that! Come on, guys.

This is not everyday chicken.

360 crispiness,

inside is juicy, steamy,

and then I'll finish it with some of those beautiful roasted carrots.

How nice is that?

And then, finish it off with a little bit of watercress.

And that, my friends, is an absolute humdinger of a dish.

Right, let's have a little try.

Just get a little bit of that sauce on there.

Come on!

Look at that.

The crisp pastry and that lovely, succulent chicken

and that lovely tangy white wine sauce with the mustard, so, so good.

Mm.

And then, don't forget this, the carrot.

I mean... Mm! That is roasted carrot perfection.

I could not be more pleased with that. It's a great, great dish.

When air-fryers first came on the scene,

it was all about beer snacks and chips.

And when you think about it,

the technology allows things to get really golden and crisp

and on the inside nice and fluffy and delicious.

But is there more?

I've been testing some veggies and the results have been epic.

This is the ultimate flavour-packed veggie dish,

all cooked in the air-fryer,

and a great way to guarantee gorgeous grilled Mediterranean veg

and fluffy flatbread.

So, I realised that this little tray that you have in the bottom,

if you elevate it, if you get it higher to the heat source,

then, you can do great little flatbreads.

So, I'm just going to cut some peeled onions,

put it in the bottom, right.

So, they'll roast and get sweet and caramelised and gorgeous.

I'm going to take garlic and going to roast the whole thing, right?

I'm going to take a lemon, halve it, roast the whole thing, right?

Then, what we have is a base

and then, we've naturally given ourself the ability

to raise that shelf and create beautiful flatbreads later.

So, look, let's keep that out.

So, I'm going to cook that, half an hour,

sort of 200 degrees Celsius.

Next, take the courgette

and just cut it in half down the length like that.

Then, we can create a lovely sort of texture, right, by slicing it down.

I'm going to slice it half a centimetre down, one way.

Then, we just turn it 180 degrees

and we do it the other way.

So, we create this little chequerboard, halfway scored.

So, we'll do the same with the aubergine.

With the aubergine, I go a little bit deeper.

So, let's lay our aubergines in and our courgettes.

SIZZLING

You can hear it sizzling because it's preheated.

No oil, no salt,

just straight into the air-fryer. Happy days.

So, half an hour cooking at 200 degrees Celsius

is going to do beautiful things.

Let's now think about a dressing.

Three tablespoons of olive oil, then, go in with the lemon juice.

But if you have a look at what the air-fryer's doing already,

is we're caramelising.

So, garlic, onions back in.

Can you see how much juice is just pouring out?

So, the veggies we've got - courgettes, aubergine,

they're very Mediterranean,

so, let's go with that kind of Mediterranean vibe.

I'm going to take a tomato, right.

Cut it in half and let's just take a box grater.

So, we're going to go to the fine side.

You're going to keep the seeds on one side and the skin,

and then, underneath,

you're going to get this beautiful, fragrant, sweet tomato.

I'm going to go for some dried chilli flakes.

Just a little bit in there is going to give it a nice hum.

Next, some little olives.

You don't need much.

Give it a squeeze like that and just push out that stone.

I'm going to add just a little salt and pepper.

Give that a shake around.

Let's just have a little look at the garlic.

It's done already, it's so fast.

So, these onions all go back in. Five or so minutes.

Have a little look here. I'm just going to take this apart.

Can you see that just bursting out?

We're going to turn this into a delicious base

for these dressed veggies.

And for that, I'm going to call upon...

some beautiful yoghurt.

Just whisk that through.

I hadn't planned on it but, actually,

I'm eyeing up this leftover lemon

and I don't like waste, so, just finely slice it.

Joyful. Add a little bit of salt...pepper...

..and some lovely olive oil.

A little bit of that lemon juice. Really good.

And then, before these veggies are cooked,

I want to make some home-made flatbreads.

Super-simple. You can do it in minutes.

This alone is a brilliant recipe to have up your sleeve.

150g of self-raising flour.

A nice pinch of salt, and 100g of yoghurt.

Just a little drizzle of oil.

So, as the mix comes together with the fork, then bring in your hands.

Stretch it into the shape of this little shelf here. Easy.

If we have a look at the onions, right,

they're still roasting in there

and they're going to give us that raised height

so we can get some lovely colour out of this.

Last but not least, cumin seeds.

So, just sprinkle those on the top and press them in,

and they'll roast and toast up in the most delightful way.

And then, we'll put it into our drawer like this

and let's let the air-fryer do its thing

for about ten minutes at 200 degrees Celsius.

Let's have a look, right.

So, veggies. Look, we've got the char marks on the bottom.

Put this in the dressing that we've made.

So, mint in, a little bit of parsley and maybe just tear that.

Look at that.

And then, just let that just marinade and do its magic.

Look at that, come on.

So, I'm thinking big board, big platter. Let's go platter.

I'm thinking, taking that lovely sauce,

putting it in the middle like that.

And then, we've got our veggies here. Just look at that.

Gorgeous.

I just love it.

And then, you've got all of this beautiful juice

and that can go back over the veggies.

That's going to be delicious.

And then, last but not least,

it's had, like, five, six minutes, look.

We've got our lovely cheat's flatbread,

so, that's going to be great.

Under here, we've got the onions. Beautiful petals of gorgeous onions.

Let's tear the bread up.

And you can see, look, see how pillowy that is.

We'll finish that with just a little feta cheese, just a little.

Let it rain down.

Right, let's have a little try.

The aubergine's super-tender.

The onions, ah!

You can see how lovely

and hot and steamy this is

and I can just rip bits off and just get it in here.

Oh. Wow.

What is delicious about the aubergine

is it has that kind of roasty,

slightly smoky, charry vibe going on.

But dressed with that amazing dressing, it's just delicious.

Let's try some of that courgette.

Mm.

And then, of course, when you take this and do a little bit of this,

haw-haw-haw!

Mm!

Some of us get really nervous about cooking fish,

but in the air fryer, you get some great results.

I've got a technique

to ensure your fish is beautifully flaky

with perfectly crispy skin.

It's a fantastic midweek dish - crispy herb-stuffed salmon.

It's gonna be a delightful,

delicious meal that I hope really inspires you.

I've got two nice salmon fillets here.

Obviously, go for the freshest fish you can get.

Sometimes you get a whole side of salmon that's on offer.

That's a great opportunity to buy it.

We wanna get that skin crispy,

we wanna get flavour in there,

so let's just get the drawer out.

You know we've got this little rack here.

Most of them have that, OK,

so that lifts the salmon off the bottom of the tray,

OK. So, under there, we could put some liquid.

So why don't I take a little bit of wine,

lemon juice

and create the opportunity for a really simple sauce

but also to steam the fish from underneath.

Flavour, texture and getting a nice flakiness in the fish.

A little swig goes in. Not much, just a little swig.

That's all we need. The rest is for you.

What I realise is we can cook fish beautifully as is, right.

Nothing wrong with that at all

but if I wanna get this skin blistering and gorgeous,

I need to kind of elevate it.

So, how about we put something in there that's gonna cook at

the same time as the fish, that we wanna eat anyway,

that elevates the fish. So, let me call in the greens.

So I've got some lovely greens. I've got asparagus,

beautiful.

Some sprouting broccoli, some French beans.

So, what I'll do is I'll take the broccoli,

throw it in, OK. With the asparagus,

just take it,

bend it and it'll always snap where it's not woody.

Don't have to throw that away, turn that into soups.

If you look into the drawer, we're creating a lovely little trivet.

Look at that.

And then we can put the beautiful French beans on

the top to get the maximum of the heat,

cos they take a little bit longer to cook.

So, let's talk about the fish.

I'm gonna just slice into the skin

and just go about a centimetre deep, like that.

Can you see that little cavity that we've made?

So, salt and pepper goes into the cuts.

And then use any herbs you fancy. Got a bit of dill here,

you could use a bit of tarragon, you could use parsley, basil.

You can just tear it up in your hands.

You can take a little citrus and just take a little zest,

like that.

Take a little pinch of the herbs and put it into that cavity.

Can you see how I've seasoned around the board as well?

What I'm gonna do is take this salmon fillet

and just tap it and mop up that seasoning

so it's seasoned all the way around.

And then just rub it in some olive oil

and that's gonna give you the most amazing crispy skin.

Beautiful.

Simply place the fish onto the veg like that

and these are all gonna cook together

for eight minutes at 200 degrees Celsius.

Now, cooking at the same time,

we're gonna do a beautiful side dish.

So, I'm gonna do a potato dish and look,

chips in the air fryer, we know it works,

but potatoes, new potatoes. Look, if you have fresh ones,

cut 'em in half. You can put 'em in there.

Er, you can dress 'em with olive oil,

salt and pepper, some herbs. You can roast them up,

go a little bit lower, a little bit longer.

But look, I'm gonna give you a little hack - tinned potatoes.

They're brilliant.

It's simply cooked in some water

and if you just pour that water away,

what you're left with is some beautiful,

pearly potatoes. Look at that. All peeled,

all ready to go. If you've got any big ones,

you can just break them down. So, to go with this,

I wanna pair it up with something that loves fish,

right, lemon.

I'll take some nice little slices.

So we'll get rid of the seeds

and then I'm just gonna dress them with

a little olive oil, some salt and pepper.

Just put them into the second tray

and give it a shake around in the drawer.

So that is gonna now go in

for 12 minutes at 200 degrees Celsius.

So while that's cooking, I wanna show you a beautiful red sauce.

It's very, very simple. Jarred peppers,

a brilliant thing to have in your cupboard.

And this is the base for an amazing sauce that elevates

the salmon and the potatoes.

So I wanna take a couple of those peppers

and I'm going to add some classic

Mediterranean flavours like capers, anchovies,

mustard.

Just take a little bit of the capers,

some anchovies. Just two, that's all I'm gonna have.

Next up, I'm gonna use a little bit of herb.

Basil. Just take a couple of little pinches like that.

So I just want a tiny slither of garlic.

And we're gonna make a really beautiful salsa rossa,

red sauce.

Then we're going to the basil.

So, just keep chopping.

Then you can just take a little half teaspoon of mustard,

French mustard.

A nice little squeeze of lemon juice.

And then a little drizzle of olive oil.

And it's so easy to do.

So look, Ho, ho!

Look at the fish. Sizzling.

You got the crispy skin. The veggies have just like,

kind of charred up and sort of like,

steamed in themselves.

You got that little bit of wine at

the bottom that's just provided that moisture.

Let's get the fish out.

Beautiful, look.

Let's have a look at the potatoes.

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

So, divide up your potatoes.

Then we've got our veggies here,

but don't forget underneath this little tray,

we've got all that juice,

making you the most beautiful little natural sauce

with the wine.

So we're not gonna miss out on any of that, OK.

Lovely greens.

Let's take our salmon.

That white wine

and the natural juices from

the salmon fill up those gaps.

It's gonna be so gorgeous.

And last but not least,

you've got that love in the form of your red salsa.

Just let it spill over like that.

I mean, just look at that.

For me, it's got a little bit of everything that I love.

Crispy fish,

lovely greens

and those beautiful pearly white potatoes that have been roasted up.

Let's take some of that crispy skin and salmon.

Little bit of spud action, bit of salsa.

The salmon is so flaky, the skin crisp.

Stuffing it with the herbs,

you get that perfume inside the fish,

the seasoning inside the fish.

Mm.

Those beautiful little potatoes, and when you get it

with a bit of the lemon, so good.

Just perfect.

Cooking in a bag is a really brilliant,

genius way of cooking

because what you do is you put combinations together that you love,

and then when it cooks and it puffs up,

you have this circulation of steam,

juices and flavours where everything adds to everything,

making the most delicious food.

This fuss-free air fryer meal infused with lemongrass,

lime leaves, ginger and chilli,

is the perfect way to get delicious food on

the table fast. My super tasty, super speedy chicken in a bag.

First job, beautiful rice noodle nests.

One person, one nest.

Some boiling water and just let these rehydrate,

two or three minutes. Next,

I'm gonna use a pestle to bash up

a nice little fragrant paste to rub over this chicken.

Let's start with these beautiful lime leaves.

You can get these in good supermarkets, farmers' markets.

I mean, who would think

so much flavour could come from a leaf?

What I tend to do is just squeeze it in half

and take that little stalk out like that,

get rid of it. Tear that in.

So we'll put a little salt in there

and then we'll have a little tap up.

So, bash it and bruise it into a little pulp.

Then half a thumb size piece of ginger, like that,

along with some chilli, about the same sort of size.

We can get some garlic in there. One clove of garlic,

beautiful, and I'm gonna use half a lemongrass.

It's just enough for one person

but you could do a whole batch of this, right.

So, just chop up the lemongrass like that,

then we get it back into here to get bruised.

The smells are amazing and after a little time,

you get a lovely paste like that.

I'm just gonna add just a little bit of coriander stalks

and that'll give it some nice fragrance,

and a little soy sauce for a little extra seasoning.

So, in with that.

Just a little teaspoon of sesame oil.

So this combination of flavours is truly magnificent.

Good on meat, fish, vegetable, I mean,

anything, it's so, so good.

We could just rub that paste on the chicken

but we haven't got any surface area,

so by scoring that fatter end slightly deeper

and scoring this end slightly thinner,

you've created this surface area.

It looks great but the heat can get in there,

but not only that, we can take that beautiful paste

and rub it all over this chicken, right into the cuts.

Now, if you were doing meal prep, you could do, like,

two, three, four of these at a time.

You can do different combinations, you can rack up the fridge.

So, let's put that to the side for one minute.

Gonna wash my hands.

Let's get some veg in the story, some pak choi,

some sugar snap peas, some lovely corn.

You can use whatever veggies you want.

Let's leave the corn whole,

let's cut the sugar snaps in half.

I started doing this about 30 years ago

when I moved into London

with Jools and we worked opposite shifts

and she didn't really cook and I did,

so as a nice boyfriend,

I used to put different combinations of foods,

meat, fish, vegetarian, and then I used to put,

you know, however long it took to cook and at what temperature.

You can whack it in there, 200, 20 minutes, job's a good 'un.

So, I'm gonna slice up the spring onions like that.

I'll halve the lime for later and we're good to go.

Now, what I'm gonna do now is just drain these noodles.

So these are warm but if you were meal prepping,

run 'em under cold water

and then everything's cool in the fridge.

So there's your noodles.

Now let's show you how to do

a beautiful bag and make it amazing.

So, just take a nice little swoop of tin foil,

fold it in half, just to be secure.

Fold it in half again, like that, to get a line.

Now, put a little sesame oil or oil on

the bottom like that and rub it in so nothing sticks.

Noodles go in. That's your base.

Then our lovely pak choi

and then we're gonna put around it the sugar snaps

and spring onions and the corn.

Snuggle it all in.

Let's just do a little extra chilli.

I just want some lovely flecks. A little coriander.

Just tear that in and around.

We're then gonna take our chicken and place it on top,

with any excess paste around the edges.

Beautiful.

There is an optional hack.

Take an egg, mix it up,

and this is gonna stick the corners of our bag together.

That's gonna make it airtight.

So let's fold this over like that,

take it to the edge like that and just fold it up and fold it up.

Then we go to this edge and we fold it up,

fold it up until you start to feel the food.

So, down here,

I wanna add just a little bit of moisture.

Just put in some water, a little swig,

and we just fold up that last side. So there's our bag.

Let's get this into the air fryer.

Carefully pick it up and there you go.

So this is gonna go in for 20 minutes at 200,

then in the other drawer, I'm gonna put in some peanuts

and they're gonna go in

for just five minutes until golden and gorgeous.

Three, two, one.

AIR FRYER BEEPS

And we're done.

The thing about cooking in the bag is it's

a little bit bonkers.

And if you think about treating yourself,

or having a dinner party,

having that land on your plate is really special.

So look, just go in there like that.

You can see the steam coming out. Be careful.

Peel it back.

And what you're revealing is something just truly tremendous.

Steamy, juicy. You got all the veggies here.

You got the lovely noodles.

They've all cooked and steamed together.

Just pick some lovely little delicate herbs over the top,

just to freshen it up,

and maybe a few extra little bits of chilli.

Get those nuts,

bash 'em up and sprinkle those over the top.

This is love and flavour in a bag.

Just tear that bag

and just shake it onto the plate like that.

It's that simple.

Right, let's try and get a little bit of everything.

Mm.

That paste and that combination always wins.

The chicken has flavoured the noodles,

the paste has kind of gone everywhere.

Mm. Absolutely brilliant.

I've invited award-winning Executive Chef Sabrina Gidda along

to share her love of air fryers too.

With my style of cookery,

it's about layering spices and techniques

and kind of playing with those as you create the dish.

So I confess to being a latecomer to the air fryer party,

but I first purchased one for my dad, actually,

and it has been amazing seeing what he cooks in it

and how he's using it.

I think air frying is a really great way to deliver

the flavour in a faster way.

Sabrina's showing how she takes on

the mighty flavours of tandoori masala

to make beautifully grilled masala-spiced lamb chops

with fragrant pulao rice.

So, for the lamb chop marinade, it could not be simpler.

So, we're going to take three or four tablespoons of yoghurt

and then ginger paste.

And some beautiful green chilli paste.

We're going to add a touch of turmeric,

some toasted cumin seeds, some garam masala.

And a little touch of oil.

And then very importantly, we need to season up.

It's actually really making me hungry already.

Lamb and lamb chops,

I think it's a nostalgic thing for me.

It reminds me of growing up.

You know, lamb curries made by mother.

It kind of signifies this moment of celebration for me,

which is why I love to cook them

and naturally love to eat them.

Just make sure they're really well coated.

These are going to go into the fridge now,

ideally overnight, otherwise a couple of hours is great.

And now we're going to cook pulao rice,

beautiful, aromatic, baked, fluffy rice, in an air fryer.

You're going to need 150g of basmati rice

and what we need to do is give it a rinse first.

I love in my pulao a little touch of cassia bark.

If you've got cinnamon at home, you can use that too.

Other flavours that I love, cardamom,

incredible.

So we'll go in with a little pinch of salt

and a little cheat for you is crispy shallots.

These are one of those sneaky store cupboard hacks.

All that sweet oniony flavour permeates through

the whole of the rice

and you get much more flavour into your pulao.

And then,

just a half teaspoon of ginger paste,

a Kashmiri chilli.

If you're not into the heat, you can leave it out.

It's not a problem.

But gives great flavour.

And then a pinch of cumin.

The most important thing here now is that I'm Punjabi

and I can't resist the butter, so just a little bit.

And then what we want to do is add for that 150g of rice,

we add 200ml of hot water from a just boiled kettle.

Wrap that really tightly with a touch of foil

so all of that rice can steam

and all of those aromats can permeate the rice grain.

And that now has to go into the drawer at 200

for 25 minutes and it's as simple as that.

And then take some cashew nuts, just a few.

It's your garnish for your pulao.

Little drizzle of oil,

pinch of salt

and just a teensy tiny touch of chaat masala.

So they're just going to go in for a couple of minutes.

Nice and golden, little bit of spicing.

Perfect. Everybody loves lamb and mint sauce,

but obviously we're doing that modern South Asian riff,

so for me, I love green chutney and you'll love this

because it could not be simpler.

Little bit of garlic in there.

Now, these finger chillies,

if you aren't crazy about the heat,

I would cut them in half, take the seeds out,

but if you like it hot,

take the tops off and you can use them whole.

Thumb-sized piece of ginger. Just give it a light peel,

into the blender.

And then mint and coriander.

A little touch of rice vinegar for acidity, then some salt.

Last thing for your chutney is dried mango powder.

It gives the tang

and it's used often in marinades for meat and for chutneys.

Just have a little taste.

Oof. That's a bit good.

So the rice is cooked.

When you take your rice out and you're letting it rest,

don't get tempted to look at it,

just let it be for a moment,

but I promise you it will be perfect.

So it's lamb chop time now.

This has been preheated so it's searing hot.

LAMB SIZZLES

And you can already hear that.

We've got a little bit of a sizzle happening,

which is exactly what we want to get that flavour.

Oh, my goodness.

The aroma already from that spice is incredible.

Last chop in.

You want to cook them at 200 for eight minutes

and they'll be perfect.

So your rice has had a little rest,

so now it's the big reveal.

Just be careful when you're peeling back that foil

so that you don't catch any of that steam.

And then, we should have the most perfect...

Oh, my goodness.

The most incredible, fragrant pulao.

So you have all that magic from the cardamom,

the cassia bark. I can smell cumin. I mean,

I'm so ready to eat this right now.

To garnish,

just add those toasted cashews.

So the chops have had their eight minutes,

so let's have a little look, shall we?

Oof. Resisting the urge to bite right into this,

but look. Juicy, crispy,

gorgeous and love this little touch of crisp

and colour there on the lamb fat. Exactly what we're after.

So, I'm going to get on and plate this

because then I can get on and eat it.

A little touch of garnish, little bit of fresh coriander.

Some lime to squeeze. I mean, come on.

Oh!

It's so good.

That is the perfect family dinner.

If you wanna go the extra mile to make

an impressive dessert,

I've got a great way to do it in the air fryer.

It's my vanilla and chocolate cheesecake.

We're gonna do this layered cheesecake,

which is really exciting because where you've got layers,

you got the ability to flavour those layers.

I've got two tubs, large tubs of cream cheese.

So, by weight, they're 280g each,

and then we're gonna sweeten that with some icing sugar,

so 150g of icing sugar goes in.

Now we're gonna flavour it with vanilla.

You can use extract if you wish.

This is the paste, right. So, one...

..two.

I'm just gonna move it around slowly to incorporate the sugar.

So just push it around while rotating the bowl.

This is a very quick recipe to put together.

Then, we go on to the whisk

and we start to add some eggs.

So we want three large eggs. Crack, no shell.

Slowly, and then speed it up.

It gets nice and shiny.

You can smell the vanilla already.

So, second egg.

Slowly.

And the third egg.

And then add 35g of plain flour.

That comes together in no time at all.

So, here we have a 16cm nonstick mould.

It has a removable base. Take a little bit of butter.

So, all I do is rub that butter inside here like that, right.

Then you can just take a little bit of sugar.

And think of this like an extra nonstick layer,

then we can just angle that sugar around.

See that?

And that just creates a lovely layer and flavour, by the way.

Butter and sugar is gonna do good things.

Put a third of the mixture into this container.

So when I first started cooking this cheesecake recipe,

I wasn't getting the results that I wanted

and then I came up with a little idea that I learnt from

an old German dessert where they cook it in layers,

OK. So we're gonna go 11 minutes at 200.

This fits straight into here, like that,

no trouble at all, and that will cook the base.

So, it's nearly there on its first layer.

Now, what are we gonna put in between the layers?

Beautiful chocolate, 70% cocoa solids.

Just give it a little smash, like that.

And that's about the perfect size for sprinkling.

So we'll divide that into two.

Two little, beautiful, chocolatey layers. Bliss.

AIR FRYER BEEPS Right, first layer done.

Have a little look at that.

So it already looks beautiful,

and for anyone thinking that that looks burnt there,

no, no, no, no. That is perfection.

We want it caramelised.

So we're gonna take the chocolate and just put it on top.

So that'll start melting into little pools.

So, once you got the chocolate on there,

divide your mix again and put that on top.

Now, this layer going on top is gonna kind of protect

the first layer, right, so that won't overcook.

So just push this mix to the edge, very,

very simply,

and this is how we've created this cheesecake.

So, make sure the chocolate is all covered.

Super, super simple.

Back into the air fryer.

And now we're gonna go in for eight minutes.

AIR FRYER BEEPS There you go. Eight minutes is up.

Little bit blonder this time cos it had less time,

but I'm gonna sweep up this chocolate

and just sprinkle it on top.

And then in with the third and final layer,

every last bit. Look at that.

So, back in for eight more minutes.

Now, to go with that beautiful vanilla

and chocolate cheesecake,

I want some nice sort of sweet and sour soft fruit.

So, here's some lovely raspberries.

I've got some orange and I wanna show you a little trick.

So, very simply, I'm gonna take some orange.

This is a blood orange but you can use any orange you like,

and then I'm gonna use just a little bit of honey.

We'll mix that up and then I'm gonna take a little handful,

about half of these raspberries,

and I'm just gonna squash it up with a fork

to kind of make a very natural, beautiful sauce.

And by putting the honey in there,

you're just kind of getting that balance of sweet and sour

that helps to cut through that lovely,

decadent, rich cheesecake.

So, once you've done that to half the raspberries,

then we can just let these beautiful ones scatter in

and at the very last minute, I'll just turn them over,

almost like I'm dressing them, and it'll be delicious.

So look, I can smell good things. AIR FRYER BEEPS

It's finished.

Come on! Ha, ha.

Look at that. Beautifully golden brown on the top.

That's exactly what I wanted.

Right, let's take this out and let it cool down

for about 20, 30 minutes.

And then we'll reveal it,

slice it, serve it and then eat it.

Feels pretty good. Let's have a little go.

Here we go. Ohhh, my goodness.

That is a three layered, chocolate and vanilla cheesecake.

It's a beautiful thing.

So let's have a little slice up

and let's serve it up with those raspberries.

I'm gonna go into the centre.

Look at that. It feels good, guys. It feels good.

And I'm gonna go under.

Other side is even better.

You've got layers here,

you've got layers here. That is good.

So now,

I'm just gonna dress that fruit in itself,

very natural.

And we haven't lost that delicious kind

of freshness that you get when berries aren't cooked.

It's almost too good to eat, but sadly,

I'm gonna have to try.

So let's go for it.

Mm.

Sweet, vanilla, chocolate galore.

What's really interesting is these little bits

of slightly burnt skin give you this bitterness

that's very much like caramel.

Really good. Really delicious.

Simple ingredients and done very quickly.

I love it.

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