Chicken Pesto Croissants

Buttery croissants filled with shredded chicken, pesto, mozzarella and fresh basil.

Chicken Pesto Croissants

Warm flaky croissants filled with leftover roast chicken, basil pesto and melted cheese. A quick air fryer recipe that turns a few simple ingredients into an easy lunch or savoury snack.

Couverts2

Total time 10

estimated costs pp $2.35

Print Recipe

Equipment

Air fryer
Knife

Ingredients

▢ 2 croissants
▢ 100 g leftover roast chicken shredded
▢ 1½ tablespoons pesto
▢ ½ cup tasty cheese grated
▢ 2 rashers streaky bacon
▢ Baby rocket to serve
▢ Sea salt flakes and freshly ground black pepper to season

Get Recipe Ingredients

Instructions

Preheat the air fryer to 170°C.
Place the croissants in the air fryer basket and cook for 3 to 5 minutes, until warmed through.
Meanwhile, cook the streaky bacon until crisp, then roughly chop it.
Cut the warm croissants lengthways without slicing completely through.
Spread the pesto inside each croissant.
Divide the shredded chicken, grated cheese and crispy bacon between the croissants.
Season lightly with sea salt flakes and freshly ground black pepper.
Return the filled croissants to the air fryer briefly, until the cheese has melted.
Add baby rocket and serve immediately.

Notes & Wine Advice

Serving Suggestions

Serve the croissants immediately while the pastry is warm and flaky and the cheese is melted. Baby rocket adds freshness and makes them particularly suitable for Lunch.

Recipe Notes

This recipe is an easy way to use leftover roast chicken. Shred the chicken fairly finely so it distributes evenly through the croissants and warms quickly.

Cooking Advice

Watch the croissants carefully in the air fryer because the pastry can brown quickly. They only need enough time to warm through and become lightly crisp before filling.

Variations

The bacon is optional but adds a crisp, salty contrast to the chicken, pesto and cheese. Baby rocket can be added after heating so the leaves remain fresh.

Wine Advice

A fresh white wine pairs nicely with the chicken, pesto and buttery croissant. Choose a suitable wine from René’s Wijnbeleving.

Nutrition values

————————————————————————————————–

Cuisine; European / French

Season: All Seasons

Diets; Nut Free

Occasions Breakfast / Lunch / Weekend

About Chicken Pesto Croissants

Chicken Pesto Croissants are a quick savoury way to turn leftover roast chicken into a completely different meal. Warm, flaky croissants are filled with shredded chicken, basil pesto, melted cheese and optional crispy bacon, creating a rich and satisfying combination that takes only a few minutes in the Airfryer.

Using Leftover Roast Chicken

Leftover roast chicken is ideal for this recipe because it is already cooked and only needs reheating. Shredding the meat into smaller pieces helps it warm quickly and makes the filling easier to distribute through the croissants.

This is particularly useful when there is not enough chicken remaining for another complete dinner. Even a relatively small amount can become a substantial filling when combined with cheese and pesto.

Warming the Croissants

The croissants are first warmed in the air fryer at 170°C for approximately 3 to 5 minutes. This refreshes the pastry and gives the outside a lightly crisp texture.

Keep an eye on them during cooking because croissants contain plenty of butter and can colour quickly in the concentrated heat of an air fryer.

Adding Basil Pesto

Basil pesto provides most of the seasoning and herbal flavour in the filling. A relatively small amount is sufficient because its combination of basil, garlic and cheese is concentrated.

Spread the pesto directly onto the cut surfaces of the warm croissants so its flavour is distributed throughout each serving.

Choosing the Cheese

Grated tasty cheese melts quickly and provides a rich savoury contrast to the chicken. Grating rather than slicing the cheese also helps it melt more evenly during the brief final heating.

The cheese should be melted without leaving the croissants in the air fryer long enough for the pastry to become overly dark.

Adding Crispy Bacon

Streaky bacon is an optional addition suggested with the recipe. Cooking it until crisp provides a contrasting texture and an additional salty, smoky flavour.

Chop the cooked bacon roughly and distribute it through the filling rather than placing it all in one layer.

Fresh Baby Rocket

Baby rocket provides a peppery freshness that balances the richer ingredients. Add it after the final heating so the leaves remain fresh rather than wilting completely.

The combination of warm chicken and cheese with cool rocket also gives the croissants a more interesting contrast in texture.

Assembling the Croissants

Slice each croissant lengthways without cutting completely through. This creates a pocket that holds the filling while keeping the croissant together.

Spread with pesto before adding the chicken, cheese and optional bacon. Return the filled croissants briefly to the air fryer just long enough to melt the cheese.

Serving Ideas

Chicken Pesto Croissants are substantial enough for lunch on their own, although a simple green salad makes a useful fresh accompaniment. They can also be served as part of a relaxed weekend breakfast or brunch.

For a lighter meal, serve half a filled croissant with a larger portion of salad or fresh vegetables.

Best Served Fresh

Filled croissants are at their best immediately after preparation. The contrast between crisp pastry, warm filling, melted cheese and fresh rocket gradually disappears as they cool.

If preparing the ingredients ahead, keep the chicken, cheese and other fillings refrigerated and assemble the croissants shortly before air frying.

A Quick Leftover Meal

The main advantage of this recipe is its simplicity. The chicken is already cooked, the pesto needs no preparation and the croissants require only a few minutes of heating.

Chicken Pesto Croissants combine flaky pastry with savoury chicken, aromatic pesto and melted cheese in a fast and practical meal. Optional bacon adds extra crunch and baby rocket provides freshness, making these filled croissants an easy way to give leftover roast chicken a second outing.

Herb & Root Vegetable Lentil Bowl

About Herb & Root Vegetable Lentil Bowl

Herb & Root Vegetable Lentil Bowl turns leftover roasted vegetables into a substantial meal with lentils, baby spinach and a fresh herb yoghurt. Harissa adds warmth to the vegetables, while coriander, mint, lemon and toasted nuts bring freshness and texture to the finished dish.

Using Leftover Root Vegetables

The recipe starts with approximately 600 g of leftover root vegetables. Carrots and parsnips are suggested, although other roasted root vegetables can be included depending on what you have available.

Using leftovers makes this a practical recipe for reducing food waste. Because the vegetables are already cooked, the air fryer mainly reheats them while adding extra colour and flavour.

Adding Harissa

Harissa paste provides chilli heat and aromatic spice. Tossing it directly with the vegetables before air frying ensures the flavour is spread evenly rather than concentrated in only a few areas.

The amount is moderate, giving the vegetables warmth without overwhelming their natural sweetness.

Air Frying the Vegetables

The vegetables are cooked in the Airfryer at 180°C. The circulating heat helps the outside become lightly caramelised while the centres heat through.

Baby spinach is added towards the end with a little water. The moisture creates enough steam to wilt the leaves without requiring a separate pan.

Lentils for a More Substantial Bowl

Canned lentils make the dish considerably more filling while requiring almost no additional preparation. Rinse and drain them thoroughly before adding them to the bowl.

Lentils provide a soft, earthy contrast to the sweeter roasted vegetables and fresh herb flavours.

Fresh Coriander and Mint

Coriander and mint give the dish a fresh herbal character. Their brightness is particularly useful against the earthy lentils and warming harissa.

The herbs are blended with garlic, toasted nuts and lemon to create the flavour base for the yoghurt accompaniment.

Using Toasted Nuts

Toasting the nuts before using them deepens their flavour. Allow them to cool before blending so they do not unnecessarily warm the fresh herbs.

The nuts also add richness and texture to an otherwise vegetable- and lentil-based dish.

Lemon for Freshness

Both lemon zest and juice are used to provide acidity and freshness. The zest contributes concentrated citrus aroma, while the juice balances the richer yoghurt, nuts and oil.

This acidity is particularly effective with harissa because it keeps the finished bowl tasting fresh rather than heavy.

Serving the Lentil Bowl

Combine the lentils with the roasted vegetables and wilted spinach, then serve the herb yoghurt alongside or spooned over the top.

The result works well as a Main Course without requiring meat or fish. It can also be divided into smaller portions for lunch.

Preparing Ahead

The herb yoghurt can be prepared ahead and kept refrigerated. The lentils can also be rinsed and drained in advance.

Reheat the vegetables shortly before serving and combine the components at the last moment for the best contrast between the warm vegetables and fresh yoghurt.

Storage

Store the vegetable and lentil mixture separately from the herb yoghurt whenever possible. Refrigerate both promptly in covered containers.

Herb & Root Vegetable Lentil Bowl combines leftover roasted vegetables with earthy lentils, fresh herbs, creamy yoghurt and warming harissa. It is a useful way to turn leftovers into a completely different meal while adding plenty of flavour with only a short period of additional cooking.

Loaded Chicken Nachos

About Loaded Chicken Nachos

Loaded Chicken Nachos are a quick way to transform leftover roast chicken into a hot and satisfying sharing dish. Lightly salted tortilla chips are layered with seasoned chicken, salsa, grated cheese and green onions before being cooked in the Airfryer. Sour cream, pickled jalapeños and fresh coriander are added after cooking for a combination of creamy, spicy and fresh flavours.

Using Leftover Roast Chicken

This recipe is particularly useful when there is a small amount of roast chicken left from another meal. Shredding the meat allows it to spread evenly through the nachos and means every layer gets some chicken.

Because the chicken is already cooked, it only needs to be heated through. This keeps the total cooking time short and prevents the meat from drying out.

Seasoning the Chicken

Fajita seasoning adds a mixture of warm spices without requiring several individual seasonings. Only a small amount is needed because the salsa, cheese and jalapeños already contribute plenty of flavour.

Tossing the seasoning directly with the shredded chicken distributes it more evenly than simply sprinkling it over the finished nachos.

Choosing the Tortilla Chips

Lightly salted tortilla chips provide the crisp foundation for the dish. Sturdy chips work particularly well because they are better able to support the chicken, salsa and melted cheese.

Avoid using too much salsa between the layers. Excess liquid can soften the tortilla chips before they have a chance to become hot and crisp.

Building the Layers

Start with half the tortilla chips and add half the chicken, salsa, cheese and green onions. Repeat the process with the remaining ingredients.

Layering rather than simply piling everything on top means there is melted cheese and seasoned chicken throughout the dish rather than only across the surface.

Cooking Nachos in the Air Fryer

The strong circulating heat of the air fryer melts the cheese quickly and warms the chicken while keeping the exposed tortilla chips crisp. The nachos need only around 8 to 10 minutes at 200°C.

Using baking paper makes it considerably easier to transfer the finished nachos from the basket to a serving platter without leaving half the toppings behind.

Adding the Cold Toppings

Sour cream, pickled jalapeños and fresh coriander are added after cooking. Keeping these ingredients cold provides a useful contrast with the hot cheese and chicken.

The sour cream also softens the heat from the jalapeños, while coriander adds freshness to the rich cheese and seasoned chicken.

Adjusting the Heat

Pickled jalapeños provide most of the chilli heat in the finished dish. Their quantity can easily be adjusted according to preference.

For a milder version, use fewer jalapeños or serve them separately so everyone can add their own. For more heat, add extra jalapeños immediately before serving.

Serving Ideas

These nachos are designed for sharing and are best placed in the centre of the table while still hot. They work well for an informal lunch, party or relaxed Main Course when served with additional side dishes.

Extra salsa, guacamole or sour cream can be served alongside for dipping. A fresh tomato or avocado salad also provides a lighter contrast to the cheese and tortilla chips.

Perfect for Cinco de Mayo

The Mexican-inspired flavours of tortilla chips, salsa, jalapeños and seasoned chicken make these nachos particularly suitable for Cinco de Mayo. They are easy to share and can be served alongside other Mexican-style dishes as part of a larger spread.

Serving Immediately

Nachos do not improve by waiting. Once salsa, melted cheese and sour cream are combined with the tortilla chips, the chips gradually lose their crispness.

Have the cold toppings ready before the nachos finish cooking so they can be added immediately and the dish can go straight to the table.

Loaded Chicken Nachos combine crisp tortilla chips, seasoned leftover chicken, bubbling cheese, salsa, cooling sour cream and spicy jalapeños in a quick air fryer dish. With only a few minutes of cooking, they are an easy way to give leftover roast chicken an entirely different second life.

Sweet Potato & Caramelised Onion Rolls

About Sweet Potato & Caramelised Onion Rolls

Sweet Potato & Caramelised Onion Rolls combine crisp puff pastry with a soft, savoury filling of sweet potato, red onion, garlic, harissa, tomato paste and fresh coriander. Cooked in the Airfryer, the pastry becomes golden and flaky while the filling stays moist and full of flavour.

Preparing the Sweet Potatoes

The sweet potatoes form the main body of the filling. Piercing them before microwaving allows steam to escape and helps them cook evenly.

Once completely soft, leave them to cool briefly before scooping the flesh from the skins. The cooked flesh should mash easily without requiring additional liquid.

Caramelising the Red Onions

Red onions contribute both sweetness and savoury depth. Cooking them gently in olive oil softens their texture and concentrates their natural sugars.

Garlic, harissa and tomato paste are added towards the end of cooking. This allows their flavours to develop without burning the garlic or making the harissa bitter.

Adding Harissa

Harissa gives the filling warmth and complexity. Its chilli and spice flavours provide an effective contrast with the naturally sweet potato and caramelised onion.

Two tablespoons create a noticeable spicy character. The amount can be reduced when a milder filling is preferred.

Fresh Coriander

Fresh coriander is mixed through the filling after cooking. Adding it at this stage preserves more of its fresh herbal flavour.

The coriander also provides a bright contrast to the richer flavours of sweet potato, caramelised onion and tomato paste.

Preparing the Puff Pastry

Thawed puff pastry makes these rolls relatively quick to assemble. Keep the pastry cool while working because chilled layers expand more effectively during cooking.

The filling is placed in a long line along the centre before the pastry is folded over and sealed. Pressing and crimping the seam firmly helps prevent it from opening in the air fryer.

Shaping the Rolls

Once the long pastry rolls have been formed, cut them into approximately 7 cm pieces. Keeping the pieces similar in size helps them cook at the same rate.

A light brushing of milk encourages browning, while black sesame seeds provide additional flavour, texture and contrast against the golden pastry.

Cooking in the Air Fryer

Arrange the rolls with enough room around them for the circulating hot air to reach the pastry. Depending on the size of the basket, cooking in batches may be necessary.

The rolls need approximately 20 to 30 minutes. They are ready when the pastry is puffed, deeply golden and completely cooked around the filling.

Serving Ideas

These savoury rolls can be served warm or at room temperature, making them particularly convenient for lunch, picnics and parties. Serve them alone or with a fresh salad and a cooling yoghurt dip.

They can also be included on a larger platter with other pastries, vegetables and dips for an informal shared meal.

Preparing Ahead

The sweet potato and onion filling can be prepared ahead and refrigerated once completely cool. Assemble the pastry rolls shortly before cooking for the best texture.

If the pastry becomes soft during assembly, place the prepared rolls in the refrigerator briefly before transferring them to the air fryer.

Storage and Reheating

Leftover rolls can be stored in the refrigerator for up to 3 days. Allow them to cool completely before transferring them to an airtight container.

Reheat in the air fryer rather than the microwave when possible. The circulating dry heat helps restore the flaky texture of the pastry.

Sweet Potato & Caramelised Onion Rolls combine sweet, spicy and savoury flavours inside crisp golden pastry. The harissa adds warmth, coriander brings freshness and black sesame seeds provide a simple finishing touch, creating versatile rolls that work equally well as a snack, appetizer or part of a shared meal.

Air Fryer Scotch Eggs

About Air Fryer Scotch Eggs

Air Fryer Scotch Eggs are a convenient version of the familiar British savoury snack, combining boiled eggs with seasoned sausage meat and a crisp breadcrumb coating. Instead of deep-frying, the Scotch eggs are cooked in the Airfryer, producing a golden exterior while keeping the sausage filling juicy.

Preparing the Eggs

Four eggs form the centres of the Scotch eggs. They are initially cooked for 8 minutes before being transferred immediately to ice-cold water.

Rapid cooling stops the cooking process and also makes the eggs easier to handle. Once completely cool, peel them carefully so the surface remains intact.

Making the Sausage Filling

The filling combines sausage meat with finely chopped streaky bacon, sage and dried mixed herbs. Removing the sausage skins first makes it easy to combine everything evenly.

Bacon adds additional savoury flavour and richness, while sage is particularly well suited to pork. The dried herbs provide another layer of seasoning throughout the meat.

Wrapping the Eggs

Divide the sausage mixture into four equal portions before shaping. Flatten each portion on baking paper to form a disc large enough to surround one boiled egg.

Place the egg in the centre and carefully bring the sausage meat around it. The meat should form a complete and reasonably even layer without gaps.

Creating the Crispy Coating

Each wrapped egg is first rolled in plain flour. The flour helps the beaten egg adhere to the sausage surface.

After coating with beaten egg, roll each Scotch egg thoroughly in panko breadcrumbs. Panko creates a particularly crisp, textured exterior during air frying.

Air Frying Scotch Eggs

The prepared Scotch eggs are cooked at 200°C for approximately 20 minutes. A light coating of oil spray is optional but can help the breadcrumbs develop a more even golden colour.

Leave space between the Scotch eggs in the basket so hot air can circulate around each one. If the basket is small, cooking in batches is preferable to overcrowding.

Checking for Doneness

The breadcrumb coating should be crisp and golden, while the sausage meat surrounding the egg must be completely cooked through. The exact cooking time can vary slightly depending on the thickness of the sausage layer and the air fryer.

Because the eggs in the centre are already cooked, the main concern is ensuring that the pork mixture reaches the centre safely without excessively browning the breadcrumbs.

Serving Scotch Eggs

Scotch eggs can be served either warm or cold. Mustard is a traditional and particularly simple accompaniment because its sharpness cuts through the richness of the sausage, bacon and egg.

For a more substantial meal, serve them with salad, coleslaw, pickles or fresh vegetables. Their individual shape also makes them convenient for packed lunches and picnics.

A Useful Picnic Food

Once cooled, Scotch eggs are easy to transport and require no additional preparation before eating. This makes them particularly practical for picnics and informal outdoor meals.

Keep them properly chilled during transport and avoid leaving cooked Scotch eggs at warm temperatures for extended periods.

Preparing Ahead

The eggs can be boiled and cooled in advance. The sausage mixture can also be prepared separately and kept refrigerated until you are ready to assemble the Scotch eggs.

For the crispiest coating, apply the flour, beaten egg and breadcrumbs shortly before air frying.

Storage and Reheating

Allow cooked Scotch eggs to cool before refrigerating them in an airtight container. They can be served cold directly from the refrigerator or reheated in the air fryer.

Air Fryer Scotch Eggs combine a crisp panko coating, seasoned pork and bacon, and a boiled egg centre in one substantial savoury snack. Air frying removes the need for a pan of deep frying oil while still providing the characteristic crisp exterior that makes Scotch eggs so satisfying.

Vegetable & Flatbread Platter

About Vegetable & Flatbread Platter

Vegetable & Flatbread Platter combines colourful air-fried vegetables, crisp toasted flatbread and a creamy herb yoghurt dip in one generous sharing dish. Sugar snap peas, asparagus and baby carrots provide plenty of fresh texture, while garlic, dill, capers and wholegrain mustard give the dip a savoury and slightly tangy character.

A Platter Made for Sharing

Rather than serving the vegetables as a conventional Side Dish, everything is arranged together on a large platter. The vegetables, toasted bread and dip can then be picked and combined at the table.

This presentation makes the recipe particularly useful for informal meals and gatherings. It can be placed in the centre of the table and shared rather than portioned individually.

Preparing the Flatbread

The Greek-style pitas are brushed with a seasoned mixture before being toasted in the air fryer. Cooking them briefly at 160°C gives them a golden surface while allowing them to become crisp enough for dipping.

Once cooled slightly, cut the bread into small triangles. These pieces are easy to arrange around the platter and sturdy enough to scoop up the yoghurt dip.

Making the Yoghurt Dip

Natural yoghurt provides a creamy base without making the dip excessively heavy. Mayonnaise adds richness, while garlic, dill and wholegrain mustard provide the main savoury flavours.

Finely chopped capers introduce acidity and saltiness. Their stronger flavour is distributed throughout the dip rather than dominating individual mouthfuls.

Preparing the Vegetables

The vegetables are prepared in bite-sized pieces before cooking. Woody ends are removed from the asparagus, while the remaining vegetables require only minimal preparation.

A small amount of olive oil helps the surfaces colour in the air fryer without making the vegetables greasy.

Air Frying the Vegetables

The air fryer is increased to 180°C for the vegetables. They need only around 8 to 10 minutes because the aim is to soften them while preserving some bite.

Cooking at relatively high heat also creates lightly browned edges, providing a roasted flavour without the longer cooking time required in a conventional oven.

Keeping the Vegetables Crisp

Space in the air fryer basket is important. When vegetables are packed too closely together, released moisture becomes trapped and they begin to steam rather than roast.

Cook in batches when necessary. This may take slightly longer overall, but the finished texture will be considerably better.

Assembling the Platter

Place the yoghurt dip in a small bowl in the centre of a large serving platter. Arrange the warm vegetables and crisp pita triangles around it and finish with fresh dill sprigs.

Keeping the dip separate prevents the bread from becoming soggy and allows everyone to choose how much dressing they want.

Serving Ideas

This platter can be served as an Appetizer for several people or as part of a larger lunch. It also works alongside salads, grilled foods and other small sharing dishes.

For a larger gathering, increase the vegetables and add extra flatbread rather than dramatically increasing the amount of dip.

Preparing Ahead

The yoghurt dip can be prepared several hours before serving and refrigerated. This also gives the garlic, dill, mustard and capers time to flavour the yoghurt.

The vegetables and flatbread are best cooked shortly before serving. If necessary, the bread can be toasted earlier and kept at room temperature once completely cool.

Storage

Keep leftover components separate. Refrigerate the vegetables and yoghurt dip promptly, while completely cooled toasted flatbread can be stored separately to preserve its texture.

Vegetable & Flatbread Platter combines crisp bread, colourful vegetables and a creamy herb dip in a relaxed sharing dish. The different textures make it substantial enough for entertaining while the air fryer keeps preparation and cooking straightforward.

Cheese & Onion Pasties

About Cheese & Onion Pasties

Cheese & Onion Pasties combine crisp homemade pastry with a rich filling of mature cheddar, slowly softened onions, green onions, thyme and wholegrain mustard. Cooking the pasties in the Airfryer creates a deeply golden exterior while the cheese melts into the sweet and savoury onion filling.

A Classic Savoury Combination

Cheese and onion is a familiar combination in cooking from England. The sweetness of cooked onions balances the salty richness of mature cheddar, while mustard and thyme prevent the filling from becoming one-dimensional.

Using mature cheddar is particularly effective because its stronger flavour remains noticeable after cooking. A mild cheese can become lost against the pastry and caramelised onions.

Making the Pastry

The pastry is made from plain flour, chilled butter, egg, mustard powder and a pinch of salt. Grating cold butter directly into the flour distributes it quickly without requiring prolonged handling.

Bring the mixture together gently and add only enough cold water to form a smooth dough. Excessive liquid or kneading can make the finished pastry tougher.

Why the Pastry Needs to Chill

After mixing, flatten the dough into a disc and refrigerate it while preparing the filling. Chilling firms the butter and relaxes the dough, making it easier to roll and shape.

Keeping the pastry cool is particularly useful when working in a warm kitchen. If it becomes noticeably soft while shaping the pasties, return it briefly to the refrigerator.

Preparing the Onion Filling

The sliced onions are gently cooked with fresh thyme until softened and lightly caramelised. This develops their natural sweetness and removes the harshness associated with raw onion.

Once cooled, the onions are combined with grated mature cheddar, wholegrain mustard and sliced green onions. The green onions contribute a fresher onion flavour that contrasts with the sweeter cooked onions.

Using Mustard

Mustard appears in two forms. Mustard powder is incorporated into the pastry, while wholegrain mustard seasons the filling.

This gives the pasties a gentle mustard character throughout without overpowering the cheese. Whole mustard seeds also add small bursts of flavour and texture inside the filling.

Shaping the Pasties

Roll the chilled pastry to approximately 3 mm thick and cut it into 10 to 12 circles. Re-roll the scraps carefully to make the full quantity.

Place the filling in the centre rather than spreading it towards the edges. Brush the perimeter with beaten egg, fold the pastry over and crimp firmly to create the characteristic half-moon shape.

Air Frying the Pasties

Brushing the pastry with beaten egg encourages a glossy golden surface. Cook the pasties at 200°C until the pastry is deeply coloured and completely cooked.

Depending on the capacity of the air fryer, several batches may be necessary. Avoid crowding because circulating hot air needs access to the surface of each pasty.

Serving Ideas

These savoury pasties are substantial enough for lunch when served with salad, coleslaw or vegetables. Their individual size also makes them convenient for picnics and informal gatherings.

They can be eaten warm or at room temperature, although allowing at least 10 minutes of cooling after cooking is essential because melted cheese retains heat surprisingly well.

Preparing Ahead

The pastry and filling can both be prepared in advance and refrigerated separately. Assemble the pasties when ready to cook so the filling does not have time to soften the raw pastry.

Alternatively, shape the pasties and keep them chilled for a short period before air frying. Brush with beaten egg immediately before cooking.

Storage and Reheating

Allow leftover pasties to cool before refrigerating them in an airtight container. Reheating in the air fryer is preferable to microwaving because it restores the crisp texture of the pastry.

Cheese & Onion Pasties turn simple ingredients into a satisfying savoury pastry with plenty of contrasting flavour and texture. Crisp buttery pastry surrounds melted mature cheddar, sweet onions, fresh green onions and mustard, making these compact pasties suitable for everything from lunch to a picnic or party table.

Thai Lime & Ginger Trout

Steamed white fish with pak choi, ginger, chilli, lime and jasmine rice.

Thai Lime & Ginger Trout

Tender steamed trout with pak choi, fresh ginger, garlic, red chilli and lime, finished with a savoury gluten-free soy sauce. A light Thai-inspired fish dish with fresh citrus, gentle heat and aromatic flavours.

Couverts4

Total time 20

estimated costs pp $5.25

Print Recipe

Equipment

chopping board,
foil
Knife
Steamer,

Ingredients

▢ 2 garlic cloves chopped
▢ 5 cm ginger root fresh, peeled and sliced
▢ 2 limes rind grated and juiced
▢ 4 pak choi quartered lengthways
▢ 1 red chilli deseeded and sliced
▢ 3 tablespoons soy sauce gluten-free
▢ 4 trout fillets about 150 g each

Get Recipe Ingredients

Instructions

Place the trout fillets and pak choi on two large pieces of foil.
Scatter the ginger, garlic and red chilli over the fish and vegetables, then add the grated lime rind and lime juice.
Pour over the gluten-free soy sauce and loosely seal the foil to form parcels.
Place the parcels in a steamer and steam for about 10 minutes, or until the trout is cooked through and flakes easily.
Carefully open the parcels and serve immediately.

Notes & Wine Advice

Serving Advice

Serve the trout immediately after steaming. Jasmine rice is a natural accompaniment and will absorb the fragrant lime and soy juices from the parcels. Extra steamed pak choi or mange tout can be served alongside for a larger meal.

Steaming Advice

Seal the foil loosely rather than tightly so there is space for steam to circulate around the Fish. The trout is ready when the flesh is opaque and separates easily into flakes. Avoid steaming it longer than necessary, as trout can dry out quickly.

Thai Fish Soup Variation

For the variation from the original recipe, combine 1 litre gluten-free fish stock, 1½ tablespoons red Thai curry paste, 4 kaffir lime leaves and 1 tablespoon gluten-free fish sauce in a saucepan. Simmer for 5 minutes. Add 300 g skinless white fish and cook for 2 minutes, then add 150 g raw peeled king prawns, 3 quartered pak choi and a handful of coriander leaves. Simmer for another 2–3 minutes until the prawns are pink and the fish is cooked through.

Storage Advice

This dish is best served immediately. If you have leftovers, cool them promptly and refrigerate in a covered container. Use within 1 day and reheat thoroughly but gently so the trout does not become dry.

Wine Advice

A Riesling is a good partner for the lime, ginger and chilli in this dish. Its fresh acidity works with the citrus while its aromatic character complements the ginger and gentle chilli heat.

Nutrition values

————————————————————————————————–

Course; Dinner / Fish / Main Course / Seafood / Vegetables

Cuisine; Asia / Thailand

Season: All Seasons

Diets; Cow’s Milk Allergy / Dairy-Free / Egg-Free / Gluten-Free / Healthy / High-Protein / Lactose Free / Low Calorie / Low Carb / Low Fat / Nut Free / Pescatarian / Wheat Free

Occasions Family Dinner / Healthy Eating / Lunch / Quick Dinner / Weekend

About Thai Lime & Ginger Trout

Thai Lime & Ginger Trout brings together several flavours strongly associated with the cooking of Thailand: fresh lime, chilli, garlic, ginger and a salty fermented seasoning. Rather than relying on a rich sauce, the recipe uses these aromatic ingredients to season the trout while it gently steams.

Balance in Thai Cooking

Thai food is often characterised by the interaction of sour, salty, spicy and sometimes sweet flavours. This recipe focuses mainly on three of those elements. Lime provides acidity, soy sauce supplies saltiness and red chilli contributes heat. Ginger and garlic add fragrance and depth without requiring a long list of seasonings.

The ingredients are therefore more important as a combination than individually. The sharpness of lime prevents the fish from tasting heavy, while the savoury soy sauce provides contrast to the fresh citrus.

Fish in Thai Cuisine

Fish and seafood have an important role in Thai cooking, particularly in regions close to rivers and the coast. They appear grilled, fried, steamed and in soups and curries, often accompanied by fresh herbs, chillies and acidic ingredients.

Trout itself is not one of Thailand’s traditional native fish choices, so this recipe is best understood as a Thai-inspired preparation rather than a claim to one specific traditional Thai dish. Its character comes primarily from the flavour combination and cooking method.

The Role of Lime

Lime is particularly useful with fish because both its juice and aromatic rind can be used. In this recipe, the juice contributes acidity while the grated rind supplies citrus oils and a stronger fragrance.

This use of fresh citrus gives the dish a noticeably different character from fish seasoned primarily with dried herbs or heavy sauces. The flavour remains bright and clean, allowing the trout itself to stay prominent.

Ginger, Garlic and Chilli

Fresh ginger contributes warm, aromatic notes, while garlic provides a deeper savoury flavour. Red chilli introduces heat but is deseeded first, which makes its contribution more controlled.

Together these ingredients create an aromatic layer around the trout. Because they are enclosed with the fish, their fragrances are captured during steaming rather than disappearing into an open cooking pan.

Pak Choi

Pak choi is particularly suited to this preparation because its leafy tops and crisp stems provide two textures within the same vegetable. It softens during steaming but can retain some bite when not overcooked.

Its mild flavour also makes it a useful partner for strongly aromatic ingredients. Instead of competing with the lime, chilli and ginger, it absorbs some of the seasoned juices released inside the parcels.

Cooking with Steam

Steaming differs considerably from frying or roasting because no additional cooking fat is required. Moist heat surrounds the ingredients and gently transfers heat into the fish and vegetables.

Enclosing the ingredients in foil creates a small steaming environment of its own. Moisture released from the fish, vegetables, lime juice and soy sauce remains inside, carrying the aromatic flavours through the parcel.

A Simple Combination of Thai Flavours

The recipe demonstrates how relatively few ingredients can produce a distinctive result when each has a clear purpose. There is no elaborate curry paste or lengthy marinade. Instead, fresh aromatics and citrus provide most of the character.

That simplicity keeps the trout at the centre of the dish while still giving it a recognisably Southeast Asian flavour profile. It is a useful example of adapting familiar ingredients and a straightforward steaming technique to the bright, contrasting flavours associated with Thai cooking.

Maple-Glazed Duck with Orange

About Maple-Glazed Duck with Orange

Maple-Glazed Duck with Orange combines rich Duck with a sweet and savoury glaze and a fresh watercress and orange salad. Maple syrup provides sweetness, soy sauce contributes savoury depth and fresh ginger adds warmth. The orange brings acidity and fruitiness that balances the richness of the duck.

Preparing the Maple Glaze

The glaze brings together soy sauce, maple syrup, orange and ginger. Heating these ingredients concentrates their flavours and creates a sticky consistency that can cling to the duck during the final stage of cooking.

Because maple syrup contains a considerable amount of sugar, the glaze is best applied toward the end. This allows it to caramelise without becoming excessively dark.

Preparing the Duck

Drying the surface of the duck thoroughly before cooking is important. Moisture on the skin can interfere with browning and prevent it from developing a crisp finish.

Arrange the duck in a single layer so hot air can circulate properly. Turning during cooking helps it cook evenly before the glaze is applied.

Glazing the Duck

Once the duck has begun to brown and crisp, brush it generously with the prepared maple glaze. The final cooking period allows the glaze to become glossy and caramelised.

Watch the surface carefully during these final minutes because the combination of maple syrup and orange can darken quickly.

Orange and Watercress

Watercress provides a peppery contrast to the richness of the duck. Fresh orange segments add sweetness, acidity and moisture, creating a much lighter accompaniment than a heavy sauce.

Arrange the watercress and orange immediately before serving so the leaves retain their fresh texture.

Making the Dressing

The dressing continues the flavours used in the glaze, combining soy sauce and maple syrup with rice vinegar, sesame oil and extra virgin olive oil.

Rice vinegar supplies acidity while sesame oil adds a distinctive toasted flavour. Only a small amount is needed because sesame oil can easily dominate a dressing.

Serving the Dish

Divide the watercress and orange segments among four plates before adding the rested duck. Spoon the dressing over immediately before serving.

The combination of rich poultry, fresh salad and citrus makes this suitable for both a special dinner and a festive occasion. Roasted vegetables or potatoes can be served alongside when a more substantial meal is wanted.

Sweet and Savoury Flavours

Duck naturally works well with fruit-based accompaniments. In this recipe, orange provides the familiar fruity element while maple syrup gives the glaze a deeper sweetness.

Soy sauce, ginger and sesame prevent the dish from becoming overly sweet by introducing savoury, aromatic and nutty notes.

Preparing Ahead

The glaze can be prepared in advance and refrigerated until needed. The orange can also be segmented beforehand, although the watercress is best prepared shortly before serving.

Keep the raw duck refrigerated until cooking and avoid adding the glaze too early. Once cooked, allow the meat to rest briefly before plating.

Food Safety

Keep raw duck separate from salad ingredients and other foods that will be eaten without further cooking. Wash hands, knives, boards and preparation surfaces thoroughly after handling raw poultry.

For current information about safely handling and cooking poultry, consult the U.S. Food and Drug Administration food-safety information.

Maple-Glazed Duck with Orange combines caramelised duck with citrus, peppery watercress and a savoury-sweet dressing. The contrast between rich meat, sticky glaze and fresh salad makes it an attractive Poultry dish for both everyday dinners and special occasions

Cheese & Pesto Scrolls

About Cheese & Pesto Scrolls

Cheese & Pesto Scrolls combine homemade bread dough with basil pesto, sun-dried tomatoes and two cheeses. Rolled into a spiral and cooked in the air fryer, they develop a golden exterior while the centre remains soft and packed with savoury filling.

Making the Dough

The dough starts with bread flour, fast-action dried yeast, sugar and salt. Honey is dissolved in lukewarm water before being added with olive oil, creating a soft dough that can be kneaded until smooth and elastic.

The amount of water may vary slightly depending on the flour. Add it gradually rather than pouring everything in at once. The finished dough should feel soft and pliable without being excessively sticky.

Kneading and the First Rise

Kneading develops the gluten structure that allows the dough to hold the gases produced by the yeast. By hand this takes approximately 10 minutes, while a mixer can usually do the job in about 5 minutes.

Place the kneaded dough in a lightly oiled bowl, cover and leave in a warm place until doubled in size. This first rise takes approximately 1 hour.

Creating the Pesto Filling

Basil pesto provides most of the herb flavour in these scrolls. Homemade pesto works well, but a good-quality ready-made version makes the recipe considerably quicker.

Sun-dried tomatoes add concentrated tomato flavour and a pleasant balance of sweetness and acidity. Drain them thoroughly before chopping so the filling does not become excessively oily.

Using Two Cheeses

Tasty cheese provides a rich melted filling, while Parmesan contributes a stronger savoury character. Together they create both creaminess and depth of flavour.

Fresh basil leaves reinforce the flavour of the pesto and add small pockets of freshness throughout the spiral.

Shaping Cheese & Pesto Scrolls

After the first rise, knock the air from the dough and roll it into a rectangle approximately 40 × 30 cm. Spread the pesto evenly over the surface before adding the tomatoes, cheeses and basil.

Roll the dough tightly from one long side to create a log. Cutting it into 12 even pieces produces individual spirals with visible layers of bread and filling.

The Second Rise

Arrange the pieces cut-side up with enough room between them to expand. Cover and leave them for approximately 30 minutes, until noticeably larger.

This second rise is important because cutting and shaping compresses some of the air from the dough. Allowing the scrolls to rise again produces a softer finished texture.

Cooking in the Air Fryer

Cooking these savoury Bread scrolls in the air fryer provides strong circulating heat around the dough. Bake them at 160°C for approximately 20 to 25 minutes.

The scrolls should be golden on the outside and dry rather than doughy in the centre. Because air fryers vary in size and power, check them toward the end of the cooking time.

Serving Ideas

Cheese and pesto scrolls are particularly convenient because they can be served warm or at room temperature. They work well for lunch, picnics and informal gatherings.

Serve them alongside tomato soup, a green salad or roasted vegetables. Smaller portions can also be included on a shared savoury platter.

Preparing Ahead

The scrolls can be prepared earlier in the day and allowed to cool completely before storing. A short reheating in the air fryer restores some of their freshly baked texture.

They are also practical for packed lunches because they do not require a sauce or additional filling once baked.

Storage

Allow the scrolls to cool completely before placing them in an airtight container. Trapping steam while they are still warm can make the outside soft.

Cheese & Pesto Scrolls bring together soft homemade bread, aromatic basil pesto, concentrated sun-dried tomatoes and melted cheese in an easy-to-share spiral. They are substantial enough for lunch but equally useful as a savoury snack or addition to a party table.

Chicken Pesto Croissants

Equipment

Ingredients

Instructions

Notes & Wine Advice

Serving Suggestions

Recipe Notes

Cooking Advice

Variations

Wine Advice

Nutrition values

————————————————————————————————–

About Chicken Pesto Croissants

Using Leftover Roast Chicken

Warming the Croissants

Adding Basil Pesto

Choosing the Cheese

Adding Crispy Bacon

Fresh Baby Rocket

Assembling the Croissants

Serving Ideas

Best Served Fresh

A Quick Leftover Meal

Herb & Root Vegetable Lentil Bowl

Equipment

Ingredients

Instructions

Notes & Wine Advice

Serving Suggestions

Recipe Notes

Cooking Advice

Storage Advice

Wine Advice

Nutrition values

————————————————————————————————–

About Herb & Root Vegetable Lentil Bowl

Using Leftover Root Vegetables

Adding Harissa

Air Frying the Vegetables

Lentils for a More Substantial Bowl

Fresh Coriander and Mint

Using Toasted Nuts

Lemon for Freshness

Serving the Lentil Bowl

Preparing Ahead

Storage

Loaded Chicken Nachos

Equipment

Ingredients

Instructions

Notes & Wine Advice

Serving Suggestions

Recipe Notes

Using Leftover Chicken

Cooking Advice

Wine Advice

Nutrition values

————————————————————————————————–

About Loaded Chicken Nachos

Using Leftover Roast Chicken

Seasoning the Chicken

Choosing the Tortilla Chips

Building the Layers

Cooking Nachos in the Air Fryer

Adding the Cold Toppings

Adjusting the Heat

Serving Ideas

Perfect for Cinco de Mayo

Serving Immediately

Sweet Potato & Caramelised Onion Rolls

Equipment

Ingredients

Instructions

Notes & Wine Advice

Serving Suggestions

Recipe Notes

Cooking Advice

Storage Advice

Wine Advice

Nutrition values