Supper Club: 3 Jamie Oliver-approved recipes to try in your air fryer

Air fryer chicken in a bag

A dinner recipe you can make without dirtying every pot, pan and utensil in the house? Yes please. “Cooking in a bag is a beautiful method, where you pick your favourite ingredient combos, seal them inside a foil parcel that puffs up when heated and allows everything to cook and steam into each other,” explains Jamie. “It’s not only delicious, but can save you loads of time and help you get ahead for the week. Give it a try! ”

Serves: 1
Prep time: 30 minutes (10 minutes prep, 20 minutes cooking)
Difficulty: Super easy

Ingredients

• 1 nest of vermicelli rice noodles
• 6 lime leaves
• 4 cm piece of ginger
• 1 clove of garlic
• ½ a stick of lemongrass
• 1 red chilli
• ½ a bunch of coriander (15g)
• 2 tablespoons light soy sauce
• sesame oil
• 1 x 150 g skinless free-range chicken breast
• 1 pak choi
• 50 g sugar snap peas
• 2 spring onions
• 75 g baby sweetcorn
• 1 free-range egg
• 30 g unsalted peanuts
• 1 lime

Method

1. Place the noodles in a bowl, cover with boiling kettle water and leave to rehydrate.
2. Tear the lime leaves into a pestle and mortar, discarding any tough stalks, then add a pinch of sea salt and bash to a pulp.
3. Peel and add the ginger and garlic, and chop and add the lemongrass, along with half the chilli, then bash to a paste. Finely chop and bash in the coriander stalks (reserving the leaves), then muddle in the soy sauce and 1 teaspoon of sesame oil.
4. Score the chicken at an angle to create extra surface area, then rub half the paste all over (save the rest for another parcel), getting it right into the cuts – leave to marinate, if you have time.
5. Halve the pak choi, slice the sugar snap peas in half lengthways and finely slice the spring onions. Drain the noodles (refresh under cold running water if preparing in advance).
6. Tear off 1 metre of tin foil and fold it in half so it’s double thickness. Fold it in half again, then open it out like a book.
7. Rub one side of the foil with sesame oil, top with the noodles, followed by the pak choi, sugar snap peas, spring onions and baby sweetcorn. Finely slice and scatter over most of the remaining chilli, then place the chicken on top.
8. Beat the egg, then use it to lightly brush the edges of the foil – this will seal the parcel and keep the flavoured steam inside. Fold up the sides, adding a good swig of water to the parcel before sealing the final side.
9. Tip the peanuts into the smaller drawer and place the parcel into the larger drawer.
10. Use the sync setting to cook the parcel for 20 minutes at 200ºC on the preheated grill setting and the nuts for 5 minutes at 200ºC.
11. When the time’s up, remove the bag to a serving plate. Cut into the parcel to release the steam (be careful!), then peel back the foil. Finely slice the remaining chilli, then scatter over the top with the coriander leaves. Add a squeeze of lime juice, then bash up and scatter over the roasted nuts, to finish.

Tip: Recipe tested in a Tefal Easy Fry Dual Air Fryer & Grill, 8.3L. All air fryers are different, so results may vary.

Air fryer grilled Mediterranean veg and flatbread

If you haven’t trying putting some veggies in your airfryer yet, consider this your sign to give it a whirl. Aubergine and courgette work particularly well, but feel free to sub in your favourites.  According to Jamie, “Giving these vegetables a bit of char and attitude really ups the concentration of flavour, too. ”

Ingredients

• 2 small red onions
• 1 lemon
• 1 bulb of garlic
• 1 aubergine (250g)
• 1 courgette
• 100 g natural yoghurt
• olive oil
• 3 sprigs of mint
• 3 sprigs of flat-leaf parsley
• 30 g feta cheese

For the dressing

• extra virgin olive oil
• 1 large ripe tomato
• 1 pinch of dried chilli flakes
• 6 black olives , (stone in)

For the flatbreads

• 150 g self-raising flour
• 100 g natural yoghurt
• ½ teaspoon cumin seeds

Method

1. Remove the shelf from the smaller air-fryer drawer and put aside. Peel the onions, then halve along with the lemon, and place in the smaller drawer with the unpeeled garlic bulb. Cook for 30 minutes at 200ºC.
2. Halve the aubergine and courgette lengthways, score the skin side of each in a criss-cross pattern, roughly ½cm apart, then place flesh-side down in the larger air-fryer drawer on the preheated grill setting at 200°C for 30 minutes, or until golden and bar-marked.
3. To make the dressing, drizzle 2 tablespoons of extra virgin olive oil into a shallow bowl. After around 15 minutes, remove the lemon from the smaller drawer (it should have started to turn jammy), and squeeze half the juice and pulp into the bowl. Halve the tomato, then finely grate in the flesh, discarding any skin and seeds.
4. Add the chilli flakes, then squash, destone and tear in the olives and season with a little sea salt and black pepper. Mix together.
5. Remove the garlic bulb from the smaller drawer and break it apart into cloves, squashing with a fork to extract the flesh and discarding any skin. Stir into 100g of yoghurt, then season with a little salt, pepper, 1 tablespoon of olive oil and a squeeze of the jammy lemon, to taste.
6. To make the flatbreads, tip the flour into a bowl, add a pinch of salt, the yoghurt and 1 tablespoon of olive oil, then use a fork to mix together, using your hands once the dough starts to come together.
7. Knead for 1 minute, then stretch and pat it into the rough shape and size of the removed shelf – it should be roughly 1cm thick. Sprinkle over the cumin seeds and press lightly into the surface of the bread.
8. When the time’s up on the onions, push them to one side and sit a small heatproof bowl upside down in the bottom of the air fryer and sit the shelf on top (raising the shelf will give you a more intense heat), then lay in the bread and cook for 10 minutes, or until golden and puffed up, turning halfway.
9. When the time’s up on the aubergine and courgette, tip them into the shallow bowl, turning to help them absorb the dressing. Pick in the mint and parsley leaves, and toss everything together.
10. Spread the garlicky yoghurt onto a serving platter, then arrange the dressed veg and herbs on top, drizzling with the remaining dressing.
11. Remove the flatbread and onions from the air fryer. Pull apart and scatter the onion petals over the dressed veg, then tear the bread in half and serve on the side. Crumble over the feta, and serve the remaining jammy lemon half on the side for squeezing over.

Tip: Recipe tested in a Tefal Easy Fry Dual Air Fryer & Grill, 8.3L. All air fryers are different, so results may vary.

Air fryer crispy herb-stuffed salmon

Fish can be difficult to get right but an air fryer makes it all the easier. “In this recipe, I’ve built in some clever tips to help you take it to the next level. I’ve scored and stuffed the salmon for bonus flavour with a quicker cook time, and the tinned potatoes are a brilliant cheat (I love them!). Served alongside tasty steamed and scorched greens and a quick salsa, this is a genius midweek meal – big flavour, minimal effort, job done.” says Jamie.

Ingredients

• 1 swig of dry white wine
• olive oil
• 200 g tenderstem broccoli
• 200 g asparagus
• 100 g green beans
• 2 x 150 g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
• ½ a bunch of soft herbs , such as dill, basil, parsley, mint, marjoram (15g)
• ½ a lemon
• 1 x 567 g tin of new potatoes
• optional: 1 sprig of rosemary

For the salsa

• 2 large roasted jarred peppers (120g)
• 1 heaped teaspoon capers
• 2 anchovy fillets
• ½ a bunch of basil (15g)
• ½ a small clove of garlic
• ½ teaspoon Dijon mustard
• ½ a lemon
• extra virgin olive oil

Method

1. Pour the wine and 1 tablespoon of olive oil into the bottom of the larger air-fryer drawer. Trim and throw in the broccoli, snap the woody ends off the asparagus and add, then trim and add the green beans (the order is important here so that everything ends up perfectly cooked).
2. Pinch the salmon fillets and slice down into the skin lengthways, about 1cm deep. Season the cuts with sea salt and black pepper, then pick and stuff with the herbs and a few gratings of lemon zest. Rub with a little olive oil, then place the fish on top of the green veg, skin-side up.
3. Drain the tinned potatoes and tip onto a board, slicing any larger ones in half. Slice ½ a lemon into rounds, then drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Add them to the smaller drawer and strip over the rosemary (if using).
4. Use the sync setting to cook the potatoes for 12 minutes and the salmon for 8 minutes, both at 200ºC.
5. Place the peppers on a board with the capers and anchovies. Pick over the basil leaves, and peel and add the garlic (you only need a fine slither), then very finely chop and mix together until super-fine. Add the mustard and a squeeze of lemon juice, followed by 1 tablespoon of extra virgin olive oil, then mix together well and scrape into a serving bowl.
6. Divide the lemony potatoes between serving plates, followed by the green veg, then top with the salmon, drizzling with some of the juices from the larger drawer. Finish with a dollop of salsa.

Tip: Recipe tested in a Tefal Easy Fry Dual Air Fryer, 8.3L. All air fryers are different, so results may vary