• Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
• In a mixing bowl, combine the ground beef, Parmesan cheese, panko bread crumbs, crushed fennel seeds, dried thyme, beaten egg, and crushed garlic.
• Season the mixture with salt and pepper to taste.
• Cut out a 9-inch round piece of parchment paper.
• Press the beef mixture over the parchment paper to form a 7¼-inch round meatzza base.
• Carefully pull out the air fryer pan and basket.
• Lower the meatzza base, with the parchment paper, into the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 400°F and set the timer for 8 minutes.
• Cook until the base is fully cooked through.
• Lift the cooked meatzza base, still on the parchment paper, from the basket and drain off any excess liquid.
• Spread the meatzza base with pasta sauce, then top with mozzarella, zucchini, asparagus, mushrooms, and chorizo.
• Lower the meatzza, still on the parchment paper, back into the basket.
• Keep the temperature set at 400°F and set the timer for 10 minutes.
• Continue cooking until the vegetables and chorizo are fully cooked through.
• Serve the meatzza immediately, topped with fresh basil leaves.
• Enjoy your vegetable-packed meatzza!

For the Roasted Vegetables:

• Preheat a 5- or 6-quart air fryer to 400°F for 3 minutes.
• In a medium bowl, combine olive oil and honey.
• Add the broccoli and Brussels sprouts to the bowl and toss well to coat.
• Season with salt and pepper.
• Carefully pull out the air-fryer pan and basket, then place the broccoli and Brussels sprouts in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 400°F and set the timer for 8 minutes.
• Cook, stirring halfway through the cooking time, or until the vegetables are beginning to crisp at the edges.
• Place the kale leaves in the basket and spray them with cooking spray.
• Set the timer for 4 minutes and leave to cook.
• Place the garlic and prosciutto on top of the vegetables.
• Set the timer for 5 minutes and cook until the prosciutto is crisp.

For the Green Tahini:

• In a food processor, combine the tahini, lemon juice, extra virgin olive oil, and baby spinach leaves.
• Process until smooth.
• Add a little more water if necessary to achieve a drizzling consistency.
• Season with salt and pepper.

Assembly:

• Serve the roasted Brussels sprouts, broccoli, and kale mixture with crumbled prosciutto, drizzled with Green Tahini, and topped with chopped roasted almonds.

For the Corn:

• Cook the corn in their husks in a large saucepan of boiling salted water for 3 minutes or until almost tender.
• Drain and cool.
• Peel back the husks and remove and discard the silks.
• Tie the husks back with kitchen string.
• Preheat a 5- or 6-quart air fryer to 400°F for 3 minutes.
• Bend the husks back so the corn will fit in the air-fryer basket.
• Wrap just the husks in foil to prevent burning.
• Carefully pull out the air-fryer pan and basket and place half of the corn cobs in the basket.
• Keep the temperature set at 400°F and set the timer for 10 minutes.
• Leave to cook.
• Transfer the cooked corn to a plate.
• Repeat cooking with the remaining corn cobs.

For the Sriracha & Lime Butter:

• In a small food processor, process the softened butter until whipped.
• Add the sriracha and lime juice and process until smooth.

Assembly:

• Spread the Sriracha & Lime Butter on the hot corn.
• Top the corn with crumbled goat cheese, lime zest, cilantro leaves, and fried shallots.
• Serve with lime wedges.

Preparing the Blooming Onions:

• Slice ½ inch off the pointed end of each red onion, then peel them while keeping the root ends intact.
• Use a sharp knife to cut the onions into quarters, but not all the way down to the root.
• Make three more cuts in each quarter to create 16 evenly spaced cuts in the onions, taking care not to cut through the root.
• Use your fingers to gently separate the sections, forming “petals” to resemble blooming flowers.

For Coating and Frying:

• In a medium bowl, whisk together the milk and egg.
• In another medium bowl, combine the all-purpose flour, garlic powder, ground cumin, cayenne pepper, and dried oregano.
• Season with salt and pepper.
• Dip the prepared onions in the milk and egg mixture, then coat them thoroughly with the flour mixture.
• Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
• Drizzle the coated onions with olive oil and lightly spray with olive oil cooking spray.
• Carefully pull out the air-fryer pan and basket, and place the coated onions in the basket.
• Slide the pan and basket back into the appliance, and keep the temperature set at 350°F.
• Set the timer for 10 minutes, rotating the basket halfway through the cooking time.
• Cook until the onions are golden.

Preparing the Cider Cheese Sauce:

• In a medium saucepan over medium heat, melt the butter.
• Add the all-purpose flour and cook, stirring for about 1 minute.
• Gradually add the milk, stirring continuously for about 3 minutes or until the mixture boils and thickens.
• Stir in the apple cider and cook for an additional minute.
• Remove the saucepan from the heat and whisk in the cream cheese, shredded cheddar cheese, mozzarella cheese, and whole-grain mustard until smooth.
• Season to taste.

Serving:

• Serve the blooming onions drizzled with the warm Cider Cheese Sauce.

Prepare the Loaf Pan:

• Grease a 4-inch x 8-inch loaf pan.
• Line the base and sides with parchment paper, ensuring the paper sits flush with the rim of the pan.

Mix the Wet Ingredients:

• In a medium bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and vanilla until the mixture becomes pale and fluffy.
• Beat in the eggs, one at a time, until just combined.
• Add the mashed bananas and pure maple syrup.

Combine the Dry Ingredients:

• Sift in the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt flakes.
• Add the chopped roasted walnuts and stir with a large spoon until the mixture is combined.

Fill the Loaf Pan:

• Spoon the banana bread mixture into the prepared loaf pan and smooth the surface.

Preheat the Air Fryer:

• Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.

Air Fry the Banana Bread:

• Carefully pull out the air-fryer pan and basket.
• Place the loaf pan in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 325°F and set the timer for 10 minutes to cook the banana bread.

Add Banana Halves:

• Place the banana halves, cut-side up, on top of the banana bread.
• Cover the loaf pan with foil, then pierce the foil.
• Set the timer for 40 minutes and allow the banana bread to cook.
• Uncover the bread, set the timer for an additional 5 minutes, or until a skewer inserted into the center of the bread comes out clean.

Cool and Serve:

• Remove the loaf pan from the basket and allow the banana bread to sit in the pan for 10 minutes.
• Then, turn it top-side up onto a wire rack to cool.
• While the bread is still hot, scatter it with brown sugar.

Serve:

• Serve slices of maple banana bread topped with a dollop of ricotta and a drizzle of honey.

Prepare the Loaf Pan:

• Grease a 4-inch x 8-inch loaf pan.
• Line the base and sides with parchment paper, ensuring that the paper sits flush with the rim of the pan.

Mix the Wet Ingredients:

• In a medium bowl, use an electric mixer to beat the softened butter, brown sugar, and vanilla until the mixture becomes pale and fluffy.
• Beat in the eggs, one at a time, until just combined.
• Add the mashed bananas and maple syrup.

Combine the Dry Ingredients:

• Sift in the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
• Add the chopped roasted walnuts and stir with a large spoon until the mixture is combined.

Fill the Loaf Pan:

• Spoon the banana bread mixture into the prepared loaf pan and smooth the surface.

Preheat the Air Fryer:

• Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.

Air Fry the Banana Bread:

• Carefully pull out the air-fryer pan and basket.
• Place the loaf pan in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 325°F and set the timer for 10 minutes to cook the banana bread.

Add Banana Halves:

• Place the banana halves, cut-side up, on top of the banana bread.
• Cover the loaf pan with foil, then pierce the foil.
• Set the timer for 40 minutes and allow the banana bread to cook.
• Uncover the bread, set the timer for an additional 5 minutes, or until a skewer inserted into the center of the bread comes out clean.

Cool and Serve:

• Remove the loaf pan from the basket and allow the banana bread to sit in the pan for 10 minutes.
• Then, turn it top-side up onto a wire rack to cool.
• While the bread is still hot, scatter it with brown sugar.

Serve:

• Serve slices of banana bread topped with ricotta and drizzled with honey.

• Preheat a 5- or 6-quart air fryer to 350˚F for 3 minutes.
• Boil, steam, or microwave the potatoes until they are tender, then drain.
• Mash the potatoes with olive oil until smooth.
• Meanwhile, carefully pull out the air-fryer pan and basket.
• Spray the basket with oil and place the salmon in the basket.
• Slide the pan and basket back into the appliance.
• Keep the temperature set at 350˚F and set the timer for 6 minutes, or until the salmon is cooked through.
• Remove the pan and basket and allow the salmon to cool in the basket.
• Flake the salmon into the mashed potatoes, then mash until the salmon breaks into smaller pieces.
• Add green onions, lemon zest, dill, egg, and half of the bread crumbs.
• Season and stir to combine.
• With damp hands, shape the mixture into eight patties.
• Place them on a tray and freeze for 10 minutes to firm up.
• Coat the patties in the remaining bread crumbs, then spray them generously with cooking spray.
• Place the crumbed patties in the basket.
• Keep the temperature set at 350˚F and set the timer for 8 minutes.
• Cook, turning halfway through the cooking time, until the patties are golden and heated through.
• Serve the fish cakes with lemon wedges.

• Using a small sharp knife, remove the membrane from the back of the ribs (or ask the butcher to do it for you).
• Place the ribs in a large saucepan and cover them with water.
• Bring to a boil over medium heat.
• Reduce the heat to a simmer and cook for 45 minutes or until the ribs are almost tender.
• Meanwhile, combine the Rib Marinade ingredients in a large bowl and the Rib Dry Rub ingredients in a small bowl.
• Drain the ribs, add them to the marinade, and turn to coat them well.
• Remove the ribs from the marinade and sprinkle the dry rub all over them.
• Use your hands to massage the dry rub into the ribs.
• Spray the ribs with oil.
• Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
• Carefully pull out the air-fryer pan and basket.
• Arrange the ribs in the basket, standing up and leaning against the side of the basket and each other.
• Slide the pan and basket back into the appliance.
• Reset the temperature to 325°F and set the timer for 20 minutes.
• Allow the ribs to cook.
• Brush the ribs with three-quarters of the barbecue sauce.
• Set the timer for 10 minutes and cook until they are tender and glazed.
• Meanwhile, combine the coleslaw mix, apple slices, and dressing in a medium bowl.
• Serve the ribs by cutting them into serving-sized pieces, brushing them with the remaining barbecue sauce, and serving them with the apple coleslaw.

• Cook the ravioli in a large saucepan of boiling water following the package directions.
• Once cooked, drain and cool them under cold running water.
• Spread them out over a tray to air dry.
• While the ravioli is drying, make the Salsa Verde by processing the ingredients until smooth.
• Season to taste.
• Preheat your 5- or 6-quart air fryer to 350°F for 3 minutes.
• Lightly beat the eggs in a medium bowl.
• In a second medium bowl, combine Parmesan, bread crumbs, and salt flakes.
• Working with four ravioli at a time, place them in the egg, allowing excess egg to drain away, then coat them in the bread crumb mixture.
• Transfer them to a tray.
• Repeat until half the ravioli are coated.
• Spray the coated ravioli generously with oil.
• Carefully pull out the air fryer pan and basket.
• Place the coated ravioli in the basket and slide the pan and basket back into the appliance.
• Keep the temperature set at 350°F and set the timer for 12 minutes.
• Cook the ravioli, turning them halfway through the cooking time until they are crisp and golden.
• Transfer the cooked ravioli to a platter and cover to keep them warm.
• Repeat the coating process with the remaining ravioli and then repeat the cooking process.
• Serve the breaded ravioli with heated pasta sauce and the Salsa Verde.