Air Fryer Dinners

UNDER
30 MINS
Did you know that cooking in
an electric oven costs 5 times
more than cooking in an air
fryer? So not only is it a more
economical cooking choice, it’s
a faster one too!

Preheating in minutes and

cooking in half the time it
would take in a traditional
oven, you can get dinner on
the table even quicker with
these Air Fryer recipes!

Please note: Cooking time =

Time set on Air Fryer from start
Discover Amazing
to finish. Does not include any CHEEKY NANDOS
preparation time or preheating
time. FAFF FREE FALAFEL

A tasty selection of
CRISPY BLACK BEAN BAKED POTATO

VEGAN LEEK & MUSHROOM PIE

recipes that can be PRAWN BLT SALAD

ready in less than IN A FLASH FAJITAS

30minutes!
PANZANELLA SALAD

EASY SPEEDY GYROS

STUFFED BURRATA BOMBS

WHOLE FRIED FISH

CHEEKY NANDOS
Cook time: 22 minutes Servings: 1
INGREDIENTS INSTRUCTIONS
1 Chicken leg and thigh (240g) 1. Cover your chicken in peri peri sauce and leave to marinate for 5-10mins.
1 bottle of Nandos peri peri 2. When ready to cook, select Air Fry on the Vortex Air Fryer and set the temperature to 185°C and
sauce time to 10 minutes. When prompted to add food, place the marinated chicken inside.
3 tbsp mayonnaise 3. While the chicken cooks gather your remaining ingredients. Make the peri-naise by mixing equal
quantities of mayonnaise and peri peri sauce together.
1 ear of corn, divided into 2
pieces 4. Baste the corn generously with the peri-naise, and save the rest of the sauce for dipping.
Handful of your favourite frozen 5. When the cooking program finishes, add the corn and chips into the frying basket, around the
chips chicken portion. Baste the chicken again on all sides with peri peri sauce, then place the basket back
into the Vortex.

6. Select Air Fry on the Vortex Air Fryer and set the temperature to 185°C and time to 12 minutes.

7. When the cooking program finishes again, remove the chicken and check it is cooked to the bone,
then give the chicken one last baste of peri peri sauce.

8. Serve the chicken alongside your peri-naise corn, chips and extra peri-naise sauce for dipping.
ll

FAFF FREE FALAFEL CRISPY BLACK BEAN BAKED POTATO

Cook time: 10 minutes Servings: 2 Cook time: 30 minutes Servings: 1
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS

Falafel 1. Place all the falafel ingredients into a food 1 baking potato 1. Prick the potato with a fork then coat with a little
processor and pulse everything until the mixture oil, salt and pepper.
400g tin chickpeas 1 small tomato
just comes together and the chickpeas are in
2. Place the potato into the Vortex Air Fryer and
1/2 red onion, chopped loose, bread crumb sized pieces (do not make a 1/2 red onion
select Bake. Set the temperature to 199°C and time
puree!) Scrape the sides of the mixer as needed, to
30g parsley, cut off the thick stems 1 tsp chopped fresh coriander to 25 minutes. You do not need to wait for it to
help everything pulse evenly.
preheat.
100g courgette, grated 2. Once pulsed, scoop the mixture into 16 balls, ½ tin black beans, rinsed and drained
3. While the potato cooks, dice the tomato and red
and brush with olive oil.
3 garlic cloves, crushed 10g feta, crumbled onion, and combine in a bowl with the coriander
3. Select Air Fry on the Vortex Air Fryer and set the and some salt to taste and set to one side.
1 tsp cumin Oil, salt and pepper, as needed
temperature to 205°C and the time to 10 minutes.
4. Once the potato has finished cooking, rinse the
1 tsp salt You do not need to wait for it to preheat.
black beans, then coat them in a drizzle of oil.
1 tbsp self-raising flour 4. When prompted to Turn Food, flip the falafel
5. Add the black beans into the air fryer basket
and brush again with olive oil.
1 1/2 tbsp chia or ground flax seeds with the potato, and select Bake again. Set the
5. While the falafel cooks, make the tahini sauce. temperature to 199°C and time to 5minutes and cook
Tahini Sauce Grate the garlic into a small bowl and pour over until the black beans have burst and crisped.
1 small garlic clove the lemon juice. Mix in the tahini, and water - the
6. To serve, split the potato open, add the crispy
mixture may look a little odd and split at first.
20ml lemon juice black beans, fresh salsa and finish with feta.
Keep stirring and it will come together to be a
smooth silky sauce. Season wth salt and pepper.
60ml tahini
6. When the falafel has cooked, serve with pickled
45-50ml iced water
red cabbage, hummus, salad leaves, lemon
Salt and pepper, as needed wedges, and the tahini sauce.

For serving: Pickled red cabbage,

hummus, salad leaves and lemon
wedges
VEGAN LEEK & MUSHROOM PIE
Cook time: 26 minutes Servings: 3-4
INGREDIENTS INSTRUCTIONS

300g leeks 1. Thinly slice the leeks and mushrooms.

500g mushrooms 2. Using a frying pan, or sauté on your Instant Pot, cook the leeks in a little oil until just starting to
soften, then add the mushrooms, cooking until they are browned.
3 garlic cloves, crushed
3. Add the garlic and cook for another minute.
1 tbsp corn flour
4. Mix the corn flour with a little vegetable stock to form a smooth slurry, then pour the cornflour
125ml vegetable stock
mixture, remaining stock, dijon mustard and oatly cream into the sautéed vegetables and cook until
2 tbsp dijon mustard thickened.

250ml oatly cream 5. Pick the thyme from the woody stems and add this to the pie filling, then season to taste with salt
and pepper.
5g fresh thyme
6. Spoon the filling into a suitable size dish to fit in your Instant Vortex. We like to use an 18cm pie dish
Oil, salt and pepper, as needed as it allows plenty of room for the air to circulate and ensure the pie cooks evenly.
1 roll frozen puff pastry, defrosted 7. Unroll your defrosted pastry, then cut a circle big enough to cover your pie. Place your pastry circle
(vegan friendly) on top of your filling and crimp the edges to the pie dish to seal everything together. Poke a few small
holes in the centre of the pie to allow the steam to escape, then brush the pastry with a little milk.
Vegan milk
8. Place the pie into the basket of your air fryer.
For serving: Your choice of sides
9. Select Air Fry, set the temperature to 170°C and the time to 25 minutes. Cook the pie until the pastry
is beautifully puffed and crisp.

10. Once cooked, remove the pie from the air fryer, and serve immediately alongside your sides of
choice.
PRAWN BLT SALAD
Time: 11 minutes Servings: 2
INGREDIENTS INSTRUCTIONS

2 ears of corn, divided in half 1. Brush the corn with oil and sprinkle with salt, and place in the air fryer basket.

165g prawns, peeled and deveined 2. Select Air Fry. Set the temperature to 205°C and the time to 8 minutes.

4 slices thick cut streaky bacon 3. While the corn cooks make the dressing by adding all the dressing ingredients into a bowl and mix well to
combine.
Oil, salt and pepper, as needed
4. Spoon a little of the dressing over the prawns, then set the rest of the dressing aside for serving.
Lime dressing
5. Once the corn has finished cooking, open the basket and move the corn to the back. Add the prawns in their
Juice 1 lime, min 30ml of juice
dressing, plus the bacon then reinsert the basket.
1 tsp honey
6. Select Grill, set the temperature to 205°C and time to 3 minutes.
1 tsp dijon mustard
7. While the prawns and bacon cook, finish prepping the salad components: slice the avocado, separate the
1 tbsp rapeseed oil leaves of the gem lettuce and halve the tomatoes.

1 garlic clovee, minced 8. Once the air fryer finishes, remove the prawns, bacon and corn from the Air Fryer.

For the salad 9. Cut the corn from the cob and cut the bacon into bite sized pieces.

2 avocados 10. Build your salad: Pile up the lettuce into a serving platter, scatter over the browned corn, halved tomatoes,
bacon, prawns, avocado and feta. Sprinkle over oregano, if using. Then spoon over the remaining dressing and
2 heads baby gem, roughly 300g serve immediately.
250g baby tomatoes

80g feta

Fresh oregano, optional

IN A FLASH FAJITAS
Time: 12 minutes Servings: 4
INGREDIENTS INSTRUCTIONS

2 peppers 1. Slice the peppers into strips and remove the seeds. Peel the onions, saving half for your salsa, and cut the
rest into wedges. Place the onions and peppers into a bowl, drizzle over a little oil, and sprinkle over half the
2 red onions
fajita seasoning.
1 sachet Old El Paso Fajita
2. Tip the veggies into the base of your air fryer basket, and spread them out into an even layer.
Spice
3. Select Air Fry. Set the temperature to 190°C and time to 7 minutes. You do not need to wait for it to preheat
1 large tomato
4. While the peppers cook, dice the remaining onion and the tomato. Toss them together in a bowl, along
Fresh coriander, chopped
with a little chopped coriander, and salt to taste. Set aside for serving.
2 chicken breasts
5. Slice the chicken breasts into 1cm strips and season with the remaining fajita spice then cover with a little
400g tin black beans oil to evenly coat the strips.

Oil, salt and pepper, as 6. Once the Air Fry program has finished, add the chicken on top of the veg in an even layer, covering the
needed veggies as best possible. Place the basket back into the Vortex, select Grill, and set the temperature to 205°C
and the time to 5 minutes.
8-12 Wraps
7. While the fajitas finish cooking, drain and rinse the beans then heat up your wraps. Cut the lime into
Lime wedges and get the remaining toppings ready.
Optional for serving: 8. When the Grill program has finished, put the chicken, peppers and onion in a serving dish with the black
Avocado, sour cream, cheese beans, and squeeze over the juice of a lime and some chopped coriander. Taste the dish, and add more salt,
lime and coriander as needed.

9. Spoon the fillings into the warmed wraps, along with the tomato and onion salsa and toppings of choice
and serve immediately.
PANZANELLA
Cook time: 5 minutes Servings: 4
INGREDIENTS INSTRUCTIONS

700g mixed tomatoes, choose a variety 1. Cut the tomatoes into bite sized pieces. Place them in a colander, over a large mixing bowl to catch the
of colours tomato juices. Sprinkle over a generous pinch of salt, then leave the tomatoes to release their juices while you
prepare everything else.
350-400g sourdough loaf
2. Cut or tear the sourdough into bite sized chunks. Add the sourdough to a bowl, then drizzle over 3 tbsp oil
½ red onion and toss to coat. Season the bread with salt and pepper.
3 tbsp red wine vinegar 3. Place the bread into the basket of the Instant Vortex. Select Bake, set the temperature to 180°C and the
¼ tsp sugar time to 5 minutes. You do not need to wait for it to preheat.

6 tbsp olive oil, divided 4. While the bread browns, combine the red onion, red wine vinegar, sugar and a pinch of salt, and set aside
to pickle in a small bowl.
Salt and pepper, as needed
5. Once ready to serve, mix the tomato juices with the pickled onions and mustard until combined. Season
2 tsp dijon mustard with salt and pepper.
2 peaches, sliced 6. Add the tomatoes, peaches, toasted bread, and basil to the dressing. Then toss and serve immediately.
Handful of fresh basil, picked
EASY SPEEDY GYROS STUFFED BURRATA BOMBS
Time: 10 minutes Servings: 3 Time: 25 minutes Servings: 2
INGREDIENTS INSTRUCTIONS
INGREDIENTS INSTRUCTIONS
250g frozen chunky 1. Place the chips into the air fryer basket. Select Air Fry, set the
170g 5% full fat yogurt 1. Mix the flour, yogurt and salt together until it forms a soft
chips temperature to 195°C and time to 10 minutes. You do not need to
and sticky dough, then set to one side.
wait for it to preheat. 140g self raising flour
1 garlic clove
2. Melt the butter, then grate in the garlic and mix until well
2. Meanwhile make the garlic yogurt sauce by grating the garlic 1/4 tsp salt
1 tbsp lemon juice combined.
into a small bowl and pour over the lemon juice and set aside.
30g butter 3. Cut the dough in half, then roll each piece into rounds just
½ large cucumber
3. Dice the cucumber and tomatoes into bite sized chunks and
1 clove garlic under 1cm thick.
150g tomatoes thinly slice the red onion. Sprinkle the veggies with a pinch of salt
and toss together. 2 tbsp pesto 4. Spread 1 tbsp of pesto onto the centre of each piece of
½ small red onion dough and top the pesto with the mozzarella balls.
4. When the Vortex displays 5 minutes to go, add the lamb, 2 low moisture burrata/
240g Leftover cooked or cooked meat of choice - broken into chunks - into the fryer 5. Bring the edges of the dough together to enclose the
mozzarella balls
lamb, or meat of your basket. burrata in the dough, pinching well to form a tight seam.
choice ½ tsp dried mixed herbs Flip the balls over so the seam is on the bottom and brush
5. Pick the mint leaves from the tough stems, and thinly slice the
2-3 fresh mint leaves each burrata bombs the garlic butter (half on each) then
leaves. Add the yogurt and mint leaves to the lemon and garlic Sauce:
sprinkle on top the dried herbs.
mix and stir to combine. Season to taste with salt.
125ml full fat Greek 250g tomatoes, washed
yoghurt 6. Place the burrata bombs into one drawer of the Dual
6. For the final 1-2 minutes of cooking your chips/meat, pop in the
Salt and pepper, as Drawer Air Fryer, and the washed tomatoes into the other.
flatbread/pitas to warm slightly.
3 large flatbreads or needed
pitas 7. On the burrata drawer, Select Bake, set the temperature
7. Once the vortex has finished, plate up the gyros! Smear the
to 170°C and the time to 17mins. On the tomato drawer, set
flatbread/pita with yogurt sauce, then top with the meat, chips,
Salt and pepper, as the temperature to 190°C and time to 25 minutes. Select
diced tomato, cucumber and red onion. Add a few extra mint
needed SyncFinish so the two drawers finish simultaneously.
leaves and fresh dill if you like.
Optional for serving: 8. When the vortex has finished, take the tomatoes out and
8. Finish the wraps with a little salt and pepper, then roll them all
Picked fresh mint and place in a blender with the remaining garlic butter and
up and serve immediately.
dill blend until smooth. Season with salt and pepper.

9. Take the burrata bombs out of the air fryer and serve on
top of a generous spoon of sauce and serve immediately
while gooey and hot.
WHOLE FRIED FISH
Time: 12 minutes Servings: 2
INGREDIENTS INSTRUCTIONS

300-400g whole fish of 1. Before you start: Choose a fish of a suitable size for your Instant Vortex Air Fryer. Ask your fishmonger to
choice clean your fish, removing the scales, gills, and trimming any fins.

30g ginger root 2. Using the rounded edge of a teaspoon, scrape the skin from the ginger root, then slice the peeled ginger
into skinny matchsticks. Cut the very dark green tops off the spring onions and set these aside, before thinly
5 spring onions
slicing the remaining spring onion.
15g coriander
3. Pat the fish dry with paper towels, both inside and out. Stuff the fish with half of the ginger matchsticks,
60ml rapeseed oil and the dark green spring onion tops, then fill the remaining space with some of the coriander, reserving the
remainder for garnish.
60ml soy sauce
4. Brush the outside of the fish with a little oil, then place inside the Instant Vortex, on top of a small piece of
1 tsp sugar baking paper. This will help you when removing the cooked fish from the basket, without breaking it.
1 tsp rice wine vinegar 5. Select Air Fry, and set the temperature to 195°C and the time to 12 minutes. (The cook time will vary
depending on the size of your fish, so start checking it from about 9 minutes. Your fish will be perfectly cooked
1 red chilli, deseeded and
when a knife can be inserted into the thickest part of the flesh without resistance, and the flesh pulls easily
sliced thinly
from the bones.)
Serving suggestion: Stir Fried
6. While the fish cooks make the sauce. Place your remaining ginger in a heat proof bowl, along with a few of
baby Bak Choi with Garlic
the spring onions, reserving some for garnish.
and Steamed Rice
7. Heat some oil in a saucepan until nearly smoking, then pour this over the spring onions and ginger, which
will sizzle and bubble. Stir in the soy, sugar and rice wine vinegar.

8. Once the fish has cooked, and the flesh just flakes from the bones, remove from the air fryer and transfer
to a serving plate. Spoon over the soy ginger dressing, then top the fish with the remaining fresh coriander,
spring onions and thinly sliced chilli.

9. Serve alongside your favourite sides to make this dish a hearty complete meal. We spooned the lovely soy
sauce over rice and served our fish alongside garlicky stir fried Bak Choi.
 e mealtimes
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