RECIPES TO GET

YOU STARTED
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FRYER
Dishes by @the_culinary_cartel
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viral chef, The Culinary
Meat Recipes
Cartel!
PERUVIAN(ISH) CHICKEN
From meats to fish, veggie
dishes and sides, to sweet
treats - You won’t be stuck BETTER THAN TAKEOUT DUCK PANCAKES
for something to cook in
your new air fryer all these
THE BEST WHOLE ROAST CHICKEN
recipes to try at home!

AIR FRYER TAQUITOS

‘Make your Air SRIRACHA BEEF TRAY BAKE

Seafood Recipes
fryer your new BAKED MUSSELS
cooking ‘best Veggie Recipes
friend’! SPEEDY CITRUS SALMON
Sweet Recipes
TOFU BAHN MI BANOFFEE FRENCH TOAST CRUMPET BAKE

GIANT FALAFEL
Sides/Snacks Recipes CHOCOLATE POTS

ROASTED GARLIC AND TOMATO PASTA SMASHED POTATOES EASY CHOCOLATE SHEET CAKE

KALE & CRISPY CHICKPEA SALAD CRISPY STUFFED OLIVES PUMPKIN CAKE

DUTCH BABY EASY BREAD ROLLS OAT COOKIE CAKE

PERUVIAN(ISH) CHICKEN BETTER THAN TAKEOUT DUCK PANCAKES
Time: 15 minutes Time: 60 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
4 chicken thighs 1. Mix together all the marinade ingredients, and 4 Duck legs 1. Start by seasoning the duck legs. Combine the
marinate the chicken for 30 minutes or, ideally, sugar, salt and 5 spice and rub it into the skin and
Marinade 1 tbsp sugar
overnight. meat. Place the duck into a snug dish, a suitable
2 Tbsp Soy ½ tbsp salt size for your air fryer.
2. For the sauce, blend all the ingredients together
1 Tbsp ground cumin until nice and smooth, adding more lime juice if 1 tsp 5 spice 2. Pour the chicken stock around the duck legs
needed. to partially submerge them. The stock should be
1 Tbsp paprika 200ml chicken stock about half way up the legs. Add a little more/less
3. Depending on the thickness of the yogurt, add stock as needed depending on the size of your
1/2 tsp black pepper ½-1 teaspoon of water to achieve a mayonnaise- For serving
baking dish.
2 cloves garlic, minced like consistency. Hoisin sauce
3. Select Air Fry and set the temperature to 170°C
1 tbsp oil 4. Preheat the Air fryer to 195°C and set the time ½ cucumber, thinly and time to 1 hr. Cook until the duck skin is crisp and
to 11-15 minutes (depending on the thickness of the sliced the meat is tender, if you need to crisp up the skin
Juice of 1 lime thighs), then air fry the chicken until cooked to the a little more after 1hr, then air fry for an additional
bone, with crispy skin. Bunch spring onions,
1.5 tbsp Chilli paste 15mins.
thinly sliced
5. Plate up the chicken with the sauce and (and rice 4. Once the duck is cooked, warm your premade
Sauce if using) and serve immediately. 20-24 premade
pancakes as directed, then shred the meat and
20g Jalapenos chinese style pancakes
slice up the crispy skin.
140g Yoghurt 5. Add a little of the cooking stock into the meat to
keep it nice and juicy.
14g Coriander
6. Lay out all your shredded duck, warm pancakes,
1 garlic clove
hoisin sauce, spring onions and cucumber and
1tbsp olive oil serve immediately.

Juice of 1/2 a lime

Rice for serving (optional)

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THE BEST WHOLE ROAST CHICKEN AIR FRYER TAQUITOS
Cook time: 12 minutes Cook time: 6 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS

1 large chicken 1. Prep the chicken by splaying the legs – to do this 150g cooked shredded chicken 1. Mix the taquito ingredients together in a bowl,
place the bird on a chopping board breast side up, excluding the tortillas.
Zest of 1 large lemon 140g cream cheese
then cut the skin connecting the legs to the breast
2. Fill the tortillas down the middle with the filling,
2 garlic cloves, crushed meat using a sharp knife. Do not cut all the way 80g mozzarella
then roll them into a sausage shape, securing the
through the legs joints and dark meat. Holding the
1 tbsp salt 40g kale (a small handful), sliced filling inside.
legs of the bird, apply some pressure, splaying the
thighs open until you feel the joint pop on both sides. finely
1 tsp black pepper 3. Brush the taquitos with oil and place in the Air
1–2 garlic cloves Fryer.
2. To make the marinade, mix together the
200ml buttermilk or thinned yoghurt
buttermilk, garlic, salt, pepper and zest of the lemon 4. Select Air Fry at 200°C for 6 minutes or until the
1 green chilli (add to heat preference)
into a mixing bowl big enough to fit the chicken in. cheese has melted and the exterior is golden and
3–4 medium-sized corn and flour crispy.
3. Add the splayed chicken and cover it with the
tortillas
marinade, inside and out and leave to marinate for 5. Serve with your favourite toppings such as
at least one hour but if possible overnight. Oil, salt and pepper guacamole, sour cream drizzle, salsa and pickled
red onion. Feel free to get creative!!
4. Pat off excess marinade, or rinse the chicken off. For serving
5. Select Air Fry at 165°C for 45 minutes until cooked Salsa of choice
through, then leave to rest in the air fryer basket to
catch the juices from the bird. Remove the chicken Pickled red onion
and carve. Sour cream

Guacamole

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SRIRACHA BEEF TRAY BAKE CRISPY TOFU BAHN MI
Time: 25 minutes Time: 26 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
For the crispy beef 1. Trim any thick fat from your steak and cut into thick Crispy Tofu 1. Slice the tofu into 1cm thick strips. Then place
bite sized strips, then place into a bowl with the soy the sliced tofu in your favourite marinade for 15
450g sirloin steak 450g extra firm tofu
sauce, sriracha sauce, garlic powder, oil and five spice. minutes.
1 tbsp soy sauce Toss the steak strips through the marinade, then set 1 packet of your favourite
Asian marinade, we used 2. Peel then slice the carrots into matchsticks.
aside.
1 tbsp sriracha sauce Korean chilli Combine the sugar, vinegar and salt in a bowl,
2. Add the prepared onions and peppers to the Air and heat in the microwave until the sugar has
1 tsp garlic powder 2 tbsp corn flour
Fryer and Air Fry at 165°C for 12 minutes, turning dissolved. Add the carrots to a jar, then pour the
¼ tsp 5 spice halfway through. Pickled carrots warm pickling liquid over them.

1 tbsp cooking oil 3. Once cooked, remove the veggies from the air fryer 1 carrot 3. Remove the firm tofu from the marinade, and
basket and set aside to keep warm. wipe off excess marinade. Sift the cornflour over
40g corn flour 40g white sugar the tofu and toss to combine.
4. Select Air Fry again, and set to 9 minutes at 205°C.
3 onions, thinly sliced 115ml white wine vinegar
Allow the air fryer to preheat. 4. Place the tofu into the Instant Vortex Air Fryer
2 peppers, deseeded and ½ tsp flaked sea salt basket, in a single layer, leaving some gaps
sliced 5. Toss the corn flour through the beef strips, until between the pieces, to help them crisp evenly.
each piece is evenly coated and once prompted add For Serving:
Sauce the beef to the air fryer basket. 5. Select Air Fry, at 205°C for 11 mins. Cook until
3 mini baguettes crispy.
3 tbsp sriracha 6. Make the sauce by combining the sriracha, soy
sauce and honey in a mug. Microwave until hot and Mayonnaise 6. When ready to serve, split the baguettes, then
2 tsp soy sauce
bubbling. Vegan pate of choice spread the mayonnaise on both sides.
3 tbsp honey
7. Once the cook time is up, move the beef strips over ½ cucumber, thinly sliced 7. Spread one side of your baguettes with pate,
200g broccoli, diced into bite to leave ¼ of the basket free, and add the broccoli. into long ribbons then add the pickled carrot, cucumber ribbons,
sized pieces Drizzle with oil and Air Fry for a further 4 minutes at the crispy tofu, and finish with fresh coriander.
205°C. Fresh coriander Shake over a few drops of soy sauce and serve
Rice, for serving
Soy sauce immediately.
8. Once cooked, add the beef and broccoli to your
warm peppers and onions, pour over the sauce and
toss.
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9. Dish up with a portion of rice and serve WATCH ON INSTAGRAM
immediately.
GIANT FALAFEL ROASTED GARLIC AND TOMATO PASTA
Cook time: 25 minutes Cook time: 35 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
400g tin chickpeas 1. Place all the falafel ingredients into a food 500g/ 6 large tomatoes 1. Remove the air fryer basket from the air fryer and
processor and pulse everything until the mixture remove the grill plate from the basket. Scatter the
1/2 red onion, diced 1 garlic bulb
just comes together and the chickpeas are in loose, onions into the basket in an even layer. Top the
25g parsley, chopped breadcrumb-sized pieces (do not make a puree!) 1 onion, thinly sliced onions with the halved tomatoes. Cut the top ¼ off
the garlic bulb, then nestle it cut side down in the air
80g courgette, grated 2. Brush a baking tin (suitable size for your Air 50ml water fryer basket and pour over the oil and water.
Fryer Basket) with a little oil then pour in the falafel
3 garlic cloves, crushed mixture. Flatten and brush the top more oil, then 60ml olive oil 2. Select Air Fry at 190°C for 35 minutes, or until the
place into the air fryer. tomatoes and garlic are blistered, gooey and soft,
1 tsp cumin 60ml double cream
and the onions are cooked through. If the tomatoes
3. Select Air Fry at 185°C for 25 minutes.
1 tsp salt 200g whole wheat penne pasta, get a little too much colour on one side, flip them
4. While the falafel cooks, make the seasoned cooked over and continue to air fry.
2 tbsp self-raising flour
yoghurt sauce and cucumber salad.
Parmesan, to serve 3. While the sauce roasts, cook the pasta to al dente
2 tbsp chia or ground flax seeds
Cucumber salad - Split the cucumbers in half down according to the packet instructions. Then drain the
Cucumber Salad the middle, and remove the seedss then cut into pasta, but reserve a little starchy pasta water.
bite sized pieces. Toss with salt and set aside. Finely
1 cucumber 4. Add the tomatoes and onions to a blender along
slice the red onion and place ina bowl with a pinch
with the pan juices, then squeeze the garlic cloves
1/2 red onion of salt, and squeeze over some lemon juice and set
from the skin into the blender jug. Discard the garlic
aside to pickle and soften. Pick the mint leaves from
1 tsp lemon juice skin.
the stems.
25 g picked mint leaves 5. Finally, add the cream then blend the sauce until
Yoghurt sauce – Mix the yoghurt with the lemon juice
smooth. Stir through a little of the pasta water to get
and season to taste with salt and pepper.
Salt and pepper the sauce to the consistency of double cream, then
Once the falafel is cooked, cut into wedges, then season the sauce with salt and pepper to taste.
Yoghurt Sauce
serve with lemony yogurt and cucumber salad.
6. Add the sauce into the pan with the drained
250 ml full cream yoghurt
pasta, and warm through and top with parmesan.
1 tsp lemon juice
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Salt and pepper
KALE & CRISPY CHICKPEA SALAD DUTCH BABY
Time: 15 minutes Time: 10 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
400g tin chickpeas 1. Drain the chickpeas, and toss with a little olive oil, For the Dutch Baby 1. Add the flour and salt to bowl and whisk to combine. Then
salt and pepper to taste. add the eggs, water, parsley, dijon and milk into a seperate
250g kale 80g flour
jug and whisk until combined. Make a well in the centre of
2. Select Roast on your Air Fryer, at 180°C for 15
130g dates 1 pinch salt the flour, then pour in the wet ingredients and stir until the
minutes, until crispy.
batter comes together. Place the batter in the fridge to rest.
Olive oil, salt and pepper 2 eggs
3. Meanwhile, make the lemon dressing but
as needed 2. While the batter rests, make the herb salad by combining
combining all dressing ingredients to a jar, then 1 tbsp water Thinly slice the red onion, then toss with the oil and vinegar,
Lemon dressing shake and allow it to rest and infuse.
1 Tsp dijon mustard as well as a pinch of salt and pepper and a generous pinch
Juice of 1/2 a lemon 4. Make the tahini dressing by grating the garlic of sugar. Set aside, tossing occasionally until the onions
into a bowl. Squeeze over the lemon and allow to 1 Tsp chopped parsley soften and lightly pickle.
60ml rapeseed oil sit for 3 minutes to mellow the raw garlic. Add the 90 ml full-fat milk 3. Once ready to cook, select Air Fry and set to 200°C for 10
1 clove of garlic tahini and honey and stir together, then slowly stir
minutes. Oil a tin and and put it into the basket to heat wiht
in the water strring to a pourable and spreadable 1 ball of fresh mozzarella
1 Tsp dijon mustard the air fryer.
consistency. Season well with salt to taste.
For the herby salad 4. Once prompted to add food, pour the batter into a
1 tsp honey 5. Prepare the kale by removing the woody stems,
1/2 red onion, thinly sliced well oiled tin and air fry until golden brown and puffy and
Tahini dressing and chopping the leaves into bite-sized pieces.
cooked in the middle.
1 handful of your favourite
1/2 clove garlic 6. Remove the garlic cloves from your lemon
herbs 5. Once cooked, remove from the pan onto a serving plate
dressing and pour over the kale, massaging the
Half a lemon and top with the onion mixture, herbs and rocket and
kale to soften the leaves. 1 handful of wild rocket mozzerella.
3 tbsp Tahini 7. Roughly chop the dates and add to the kale wht 1 1/2 tbsp apple cider
1 Tsp Honey the crispy chickpeas.
2 tsp olive oil
2–4 tbsp water 8. Smear the tahini dressing on the bottom of a
large serving platter with the kale salad on top. Salt and pepper, as
Pinch of sea salt needed

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BAKED MUSSELS SPEEDY CITRUS SALMON
Cook time: 13 minutes Cook time: 8 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
140g cured chorizo 1. Halve the chorizo down the center and cut it into half-moon 40g butter, softened 1. Add the butter to a bowl with the garlic,
chunks and set aside. ginger and sriracha. Add the zest from
3 large tomatoes 8g piece fresh ginger, peeled
the orange and the lemon, and mix all
2. Halve the tomatoes and place them into the air fryer cut side
3 garlic cloves - 1 sliced, 1 clove garlic, grated together.
up. Sprinkle with salt and pepper and add a thin slice of garlic to
2 grated
each tomato. 1 tbsp sriracha 2. Select Grill on your air fryer and set to
1kg mussels 205°C at 8 minutes.
3. Select Roast on the air fryer at 165°C for 6 minutes. 1 orange
10g chopped parsley 3. While the air fryer preheats, slice the
4. Once the tomatoes have softened, remove the sliced garlic, 1 lemon
orange.
3 tbsp olive oil then place the chunks of chorizo around your tomatoes and roast
750g salmon fillet
for a further 1 minute at 205°C until the chorizo is slightly crisp 4. When prompted to add food, add the
Bread, for serving
and the oils are beginning to release. Rice and salad, for serving sliced orange to the air fryer basket and
place the salmon on top, with the butter
5. Grate the remaiang two garlic cloves and add it to the olive oil.
smeared on top.
Toss the mussels in the garlic-infused oil and add them to your
air fryer nestled around the tomatoes and chorizo, so they are 5. After 8 minutes, the salmon will be
evenly spread. slightly underdone in the middle, and
flakey on the outside. Alternatively, if you
6. Select Roast again, at 190°C for 5 minutes, until the mussels
like it cooked all the way through, Grill for
open. Stir the mussels once, halfway through cooking to ensure
an extra 2 minutes.
they roast evenly.
6. Once the salmon is ready, remove it from
7. Once the mussels are ready, scoop them into a large serving
the air fryer and serve with your remaining
bowl. Remove the air fryer grate to reveal the juices underneath,
lemon, cut into wedges, plus rice and salad
and pour over the mussels for added flavour. Top with chopped
for serving.
parsley and serve with your favourite bread for dipping.

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SMASHED POTATOES CRISPY STUFFED OLIVES
Time: 30 minutes Time: 8 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
Potatoes, 1 per person 1. Preheat your Air Fryer on Bake at 190°C for 25 150g pitted green olives 1. Stuff each olive with a thin batons of feta.
minutes.
Olive oil 50g feta cheese, sliced 2. In one bowl, add the breadcrumbs. In a second
2. Toss the potatoes with olive oil and generously into thin batons bowl add the flour dredge ingredients. And in a
Salt and Pepper third the egg wash.
season with salt and pepper, then place into the air 60g panko breadcrumbs
Mozzarella, bacon and fryer until soft. 3. Toss the olives into the flour, then into the egg,
Kale for topping Flour dredge then back into the flour and again in the egg.
3. Smash the potatoes with a coffee cup or any
100g flour Finally, add the double-dipped olives to the panko
other similarly-sized, heavy object you have handy.
and toss to coat evenly. Repeat for each olive.
4. Place the potatoes back into the air fryer topped 1 tsp garlic powder
4. Place into the air fryer and cook at 195°C for 8
with crispy bacon, mozzarella and kale. 1 tsp smoked paprika minutes or until golden brown.
5. Continue to air fry the potatoes, for an extra few 1 tsp fine salt & pepper 5. Meanwhile, make the yoghurt dipping sauce by
minutes until the cheese is golden and bubbly. finely chopping the spring onion, then combine
Egg wash
with the yoghurt and salt & pepper.
1 egg, beaten
6. Once the olives are crispy, remove from the fryer
1 tbsp water and serve with the spring onion yoghurt dip.

Dipping sauce
1 spring onion
80ml greek yoghurt
Salt & pepper, to taste

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EASY BREAD ROLLS BANOFFEE FRENCH TOAST BAKE
Cook time: 17minutes (+ proofing time) Cook time: 20minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
6g Yeast 1. Add the yeast, just warm milk and water, along with half of the sugar, 2 large bananas 1. Make the caramel. Using an instant pot using the saute
then whisk to combine. Set aside to get foamy (about 5 minutes) function, or in a saucepan, heat the brown sugar and stir for 1
3 tbsp warm milk 8-10 crumpets
minute. Pour in 125ml of your coconut cream and stir to combine.
2. For the Tangzhong, Combine the flour, water and milk, and whisk until
20g sugar Chopped nuts for serving Bring to a boil and then reduce to a simmer until the caramel has
smooth. Pop the mixture in the microwave and stir every 20 seconds until
optional thickened. Stir occasionally, then season the caramel with salt to
270g flour the flour and water creates a thick, gloopy paste.
taste and set aside.
Caramel
¾ tsp salt 3. Add the butter to the tangzhong mixture and stir until combined. Add
2. Make the custard. In a clean inner pot, or an additional
the egg, then quickly whisk this into the mixture. 60g dark brown sugar
3 tbsp water saucepan, add a splash of non dairy milk to a cold pan, along
4. Make the dough by adding the flour, salt and remaining sugar in 1 tin coconut cream with the cornflour. Whisk until no lumps remain. Whisk in the
25g butter remaining coconut cream, remaining milk, vanilla paste, sugar,
a bowl. Once the yeast is foamy, whisk the yeast mixture into the wet
Pinch of salt
Tangzhong ingredients, then form a well in the flour and pour in the mixture. Stir unitl turmeric and salt. Whisk well to combine. Continuously stir
evenly mixed - it will be thick and sticky. Leave to proof for 1-2 hours. Custard the custard with a silicone spatula for 6 to 8 minutes or until
30g flour thickened.
5. Once tripled in volume, punch the dough down. then briefly mix in the 300ml Vegan milk
80g water preferably full fat, barista 3. To assemble, slice the bananas into rounds and layer into
bowl to get rid of any bubbles, then turn out on a floured surface, Roll into
50g milk a sausage shape, then divide into 12 evenly sized pieces. style for creaminess a baking dish that fits your air fryer. Pour the caramel sauce
over the sliced banana in an even layer, but save a little for the
1 egg 6. Dust the balls in flour to prevent sticking, and using lightly oiled hands, 3.5 tbsp cornflour
topping. Slice the crumpets in half. and place cut side down
push the dough balls into a disk. Gather the edges of the disk into the 1 Tsp Vanilla paste or into the baking dish, with the rounded part sticking up. Pour the
Additional melted
center to form a tight ball, then roll the ball between your hands to essence custard over the crumpets, and leave to soak for 20 minutes or
butter for brushing
smooth out the shape. Repeat with the remaining dough balls, then place make it in advance pop it in the fridge and soak overnight.
the rolls (optional) 5 tbsp sugar
all the dough balls onto your lightly oiled baking sheet, leaving a slight
gap between each ball to allow for room to prove for 30 minutes. 4. Once ready to cook, scatter over a little more sugar then place
Scant ¼ tsp turmeric
into the air fryer.
7. Once ready to bake, preheat the air fryer. Select Bake at 165°C for Pinch of salt
17 minutes. The rolls will be hollow sounding when tapped, if cooked 5. Select Bake and set the time to 20 minutes and temperature at
through completely. Brush the rolls in a little melted butter for a lovely 170°C.
glossy finish.
6. Once cooked, top with nuts if desired and serve immediately.
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CHOCOLATE POTS EASY CHOCOLATE SHEET CAKE
Time: 9-14 minutes Time: 28 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS
100g butter 1. Melt the butter and chocolate together in a 120g plain flour 1. Add the flour, cocoa, baking powder, baking soda
microwave, stirring every 30 seconds. Once fully and salt to a large mixing bowl, and mix well.
200g dark chocolate 40g cocoa powder
melted and combined, set aside.
2. In a separate bowl, combine the sugar, espresso
3 eggs 1 tsp baking powder
2. Whisk the eggs and sugar together. Slowly drizzle powder and boiling water, this allows the sugar to
100g caster sugar the hot chocolate mixture into the eggs whisking 3/4 tsp baking soda melt and the coffee to dissolve.
constantly to stop the eggs from scrambling. Add
2 tbsp flour ½ tsp sea salt 3. Add the buttermilk, vegetable oil, eggs, and
the flour.
vanilla to the flour mixture and mix together until
Pinch of flaked sea salt 3. Once well combined, divide the mixture 200g brown sugar well combined. Gradually add the espresso mixture
Cream or Ice cream, for between 4 or 6 oven-safe ramekins (yield will vary 1 tsp espresso powder and mix until just combined. Pour the batter into a
serving depending on your ramekins) then sprinkle a little baking paper lined dish, and spread evenly.
flaked sea salt over the top of the pots. 125ml boiling water
4. Select Bake and set to 160°C at 28 minutes. Allow
4. Select Bake on your air fryer at 190°C. Cook for 130g buttermilk the air fryer to pre heat.
9-10 minutes (small ramekins) or 13-14 minutes
60ml vegetable oil 5. When prompted, add the cake tin to the air fryer
(larger ramekins) until the top is set, but the middle
draw and cook until a skewer in the centre comes
is still gooey. 1 large egg
out clean. Remove the cake from the VersaZone
5. Serve immediately with cream or ice cream. 1 tsp vanilla extract and allow to cool completely before icing.

Icing While the cake cooks, make the icing. Sift the cocoa
powder and icing sugar to eliminate clumps, then
60g butter add the milk, vanilla and salt and combine until
smooth and creamy. Beat the icing with an electric
65g cocoa powder
mixer until light and fluffy.
260g icing sugar
Spoon the icing over the cake, in an even layer,
100ml milk then cover with sprinkles to finish.

1 tsp vanilla

1/2 tsp salt WATCH ON INSTAGRAM

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Sprinkles to finish
PUMPKIN CAKE OAT COOKIE CAKE
Cook time: 55 minutes Cook time: 13 minutes
INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS

180g flour 1. Sift the dry ingredients into a bowl. 120g rolled oats 1. Place the oats, banana, milk, baking powder, salt,
egg and honey in a blender. Blend for 1 minute on
3/4 tsp baking powder 2. In another bowl whisk the eggs and the sugar together, then 1/2 banana
high until well combined and the oats are a fine
whisk in the oil and mashed banana.
3/4 tsp bicarb of soda 80ml milk of choice puree.
3. Make a well in the dry ingredients, then add in the wet
1 1/2 tsp mixed spice 1/2 tsp baking powder 2. Pour the mixture into a 250ml ramekin.
ingredients. Stir the cake batter until just combined.
1/2 teaspoon cinnamon 1/4 tsp flaked sea salt 3. Select Bake on your air fryer, at 177°C for 13
4. Line the base of a 20cm cake tin with a circle of baking paper.
minutes, and add the ramekin once prompted.
Pinch salt Lightly grease the sides of the tin, then pour in the batter. 1 egg
4. Bake until golden brown and cooked through,
1 smashed banana 5. Select bake on your air fryer and set to 160°C for 55 mins. Once 1 tbsp honey then sprinkle with diced chunks of chocolate and
the air fryer has preheated, pop the cake tin inside and bake
serve immediately.
200ml oil until a skewer inserted into the cake comes out clean. 1 square dark chocolate, diced

3 eggs 6. While the cake bakes, prepare the icing by mixing all the
ingredients together until smooth.
200g brown sugar
7. Once cooked, remove the cake from the air fryer basket. Set
220g Grated pumpkin
aside to cool completely (about 20-30 minutes)
Icing
8. Spread the icing over your cooled cake, then decorate with
40g butter chopped pecans and a dusting of mixed spice.

100g cream cheese

150g icing sugar

Serving

50g chopped pecans

1tsp mixed spice

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 ur Air Fryer
ake yo
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