To make Tartar Sauce:

• Combine all ingredients in a small bowl and refrigerate covered until ready to use.

To make Fish Fingers:

• Preheat air fryer at 180°C for 3 minutes.
• Place egg in a small bowl.
• Combine arrowroot flour, almond flour, salt and pepper in a separate shallow dish.
• Dip a fish finger in egg.
• Shake off excess egg.
• Roll in flour mixture.
• Transfer to a large plate.
• Repeat with remaining fish fingers.
• Place half of fish fingers in air fryer basket lightly greased with olive oil.
• Cook for 5 minutes.
• Carefully flip fish fingers.
• Cook for an additional 5 minutes.
• Transfer cooked fish fingers to a large serving plate and repeat cooking with remaining fish fingers.
• Serve warm with tartar sauce on the side.

• Preheat air fryer at 200°C for 3 minutes.
• In a medium bowl, whisk together tomato paste, gochujang, lime juice, paprika and salt.
• Add pork rinds to a separate shallow dish.
• Coat a calamari ring in tomato mixture.
• Shake off excess.
• Roll through pork rind crumbs.
• Repeat with remaining rings.
• Place half of calamari rings in air fryer basket lightly greased with olive oil.
• Cook for 2 minutes.
• Gently flip and cook for an additional 2 minutes.
• Transfer cooked calamari to a large serving dish and repeat cooking with remaining calamari.
• Serve warm.

• Preheat air fryer at 200°C for 3 minutes.
• In a small bowl, combine butter and lemon juice.
• Roll scallops in mixture to coat all sides.
• Place scallops in ungreased air fryer basket.
• Cook for 2 minutes.
• Toss scallops.
• Cook for an additional 3 minutes.
• Serve warm.

• Place clams in a large bowl filled with water.
• Let stand for 10 minutes.
• Drain.
• Refill bowl with water and let stand for an additional 10 minutes.
• Drain.
• Preheat air fryer at 180°C for 3 minutes.
• Pour 2 tablespoons water into bottom of air fryer.
• Add clams to ungreased air fryer basket.
• Cook for 7 minutes.
• Discard any clams that don’t open.
• Remove clams from shells and add to a large serving dish with melted butter.
• Squeeze lemon on top and serve.

• 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.