• In a small frying pan, heat butter over medium heat for 30 seconds.
• Add shallot, garlic and spinach.
• Stir-fry for 3 minutes until shallot is translucent.
• Add Parmesan cheese, Tabasco sauce, lemon juice and pork rinds to frying pan.
• Distribute mixture to tops of oysters.
• Preheat air fryer at 200°C for 3 minutes.
• Place half of oysters in ungreased air fryer basket.
• Cook for 6 minutes.
• Transfer cooked oysters to a large serving plate and repeat cooking with remaining oysters.
• Serve warm.

• Preheat air fryer at 180°C for 3 minutes.
• Combine all ingredients in a large bowl.
• Form into 16 meatballs.
• Add eight meatballs to air fryer basket lightly greased with olive oil and cook 6 minutes.
• Flip and cook an additional 2 minutes.
• Transfer cooked meatballs to a large serving plate.
• Repeat cooking with remaining meatballs.
• Serve warm.

• Preheat air fryer at 180°C for 3 minutes.
• Combine all ingredients in a large bowl.
• Form into 16 meatballs.
• Add eight meatballs to air fryer basket lightly greased with olive oil and cook for 6 minutes.
• Flip and cook for an additional 2 minutes.
• Transfer cooked meatballs to a large serving plate.
• Repeat cooking with remaining meatballs.
• Serve warm.

To make Crema:

• In a small bowl, whisk together ingredients.
• Refrigerate covered until ready to use.

To make Vegetables:

• In a medium bowl, add radishes, shallot, apple cider vinegar and salt.
• Refrigerate covered until ready to use.

To make Pork:

• In a medium bowl, whisk together sesame oil, coconut aminos, red chilli paste, erythritol and ginger.
• Set aside half of marinade.
• Add pork strips to bowl with remaining marinade and toss.
• Refrigerate covered until ready to use.
• Preheat air fryer at 180°C for 3 minutes.
• Pour water in bottom of air fryer to ensure minimum smoke from fat drippings.
• Add pork to ungreased air fryer basket.
• Cook for 5 minutes.
• Toss.
• Cook for 6 minutes.
• Toss once more and cook for an additional 6 minutes.
• Transfer pork to bowl with remaining marinade and toss.
• Add carrots to ungreased air fryer basket and cook for 2 minutes.

To assemble:

• Distribute cabbage, basil and mint in four medium bowls.
• Top with pork and vegetables.
• Drizzle crema over the top and serve.

• In a medium frying pan, heat olive oil over medium-high heat for 2 minutes.
• Add onion and mushrooms and stir-fry for 3 minutes until onion is translucent.
• Add salt and pepper.
• Continue to cook for an additional minute.
• Preheat air fryer at 180°C for 3 minutes.
• Stuff an even amount of mushroom mixture into each pork chop pocket.
• Put 2 Swiss cheese slices into each pocket.
• Place pork in air fryer basket lightly greased with olive oil.
• Cook for 11 minutes.
• Using a meat thermometer, ensure internal temperature is at least 70°C.
• Transfer pork to a cutting board and let rest for 5 minutes before serving warm.

• Add bratwurst, beef broth, water and onion to a medium saucepan.
• Bring to a boil over high heat, then reduce heat to low and simmer 15 minutes.
• Drain.
• Preheat air fryer at 200°C for 3 minutes.
• Place bratwursts and onion in ungreased air fryer basket.
• Cook for 3 minutes.
• Flip bratwursts, add sauerkraut and cook for an additional 3 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.
• Transfer bratwursts, onion and sauerkraut to a large serving plate and serve warm with mustard on the side.

• Preheat air fryer at 200°C for 3 minutes.
• Pour water in bottom of air fryer to ensure minimum smoke from fat drippings.
• Combine barbecue sauce, garlic and cayenne pepper in a small bowl.
• Divide in half.
• Slather steak with half of sauce.
• Place steak in air fryer basket lightly greased with olive oil.
• Cook for 5 minutes.
• Flip steak.
• Brush with remaining sauce and cook for an additional 5 minutes or until cooked to your liking.
• Transfer steak to a cutting board and let rest for 5 minutes, then slice and serve.

To make Pork:

• In a medium bowl, whisk together avocado oil, coconut aminos, red chilli paste, mustard and erythritol.
• Set aside half of marinade.
• Add pork strips to bowl with remaining marinade and toss.
• Refrigerate pork covered for 30 minutes.
• Preheat air fryer at 180°C for 3 minutes.
• Pour water in bottom of air fryer to ensure minimum smoke from fat drippings.
• Add pork to ungreased air fryer basket.
• Cook for 7 minutes.
• Toss.
• Cook for an additional 10 minutes.
• Transfer pork to bowl with remaining marinade and toss.
• Set aside.

To make Cauliflower Rice:

• in a large frying pan, heat coconut oil over medium-high heat for 30 seconds.
• Add riced cauliflower, spring onion whites and garlic.
• Toss, then place lid on frying pan, reduce heat to low, and let steam for 2 minutes.
• Uncover frying pan and stir in coconut milk, lime juice, lime zest and salt.
• Let cook uncovered for an additional 5 minutes until heated through.
• Serve pork over cauliflower rice and garnish with spring onion greens.

• Combine paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, black pepper and Italian seasoning in a small bowl.
• Set aside.
• Preheat air fryer at 180°C for 3 minutes.
• Whisk together butter and Worcestershire sauce in a separate small bowl.
• Brush over pork tenderloin halves.
• Rub with seasoning mix.
• Place pork in air fryer basket lightly greased with olive oil.
• Cook for 8 minutes.
• Flip.
• Cook for an additional 8 minutes.
• Using a meat thermometer, ensure internal temperature is at least 70°C.
• Transfer pork to a cutting board and let rest for 5 minutes before slicing and serving warm.