• Preheat air fryer at 180°C for 3 minutes.
• In a small dish, whisk together egg white and horseradish mustard.
• In a separate small shallow dish, combine Parmesan cheese and black pepper.
• Dip pork chops in mustard mixture.
• Coat in Parmesan mixture.
• Place pork chops in air fryer basket lightly greased with olive oil.
• Cook for 4 minutes.
• Flip and cook for 4 minutes, then flip once more and cook for an additional 4 minutes.
• Using a meat thermometer, ensure the internal temperature is at least 70°C.
• Transfer pork to a cutting board and let rest for 5 minutes before serving warm.
• Garnish with parsle

• In a medium bowl, whisk together peach preserves, tomato paste, Dijon mustard, Worcestershire sauce, lemon juice, olive oil and garlic.
• Add pork chops to mixture and toss.
• Refrigerate covered for 30 minutes.
• Preheat air fryer at 180°C for 3 minutes.
• Place pork chops in ungreased air fryer basket.
• Cook for 4 minutes.
• Flip and cook for 4 more minutes.
• Flip once more and cook for an additional 4 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.

To make Creamy Horseradish Sauce:

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

To make Flank Steak:

• Preheat air fryer at 200°C for 3 minutes.
• Rub flank steak halves with olive oil.
• Season with salt and pepper.
• Place steaks in ungreased air fryer basket.
• Cook for 4 minutes.
• Flip and cook for an additional 5 minutes or until it is cooked to your liking.
• Transfer steaks to a cutting board and let rest for 5 minutes, then thinly slice against the grain and place on two medium plates.
• Drizzle horseradish sauce over steaks and serve immediately.

• Preheat air fryer at 190°C for 3 minutes.
• Season steaks on both sides with salt and pepper.
• Place in air fryer basket lightly greased with olive oil and cook for 4 minutes.
• Flip and cook for an additional 4 minutes.
• Flip one more time and cook for an additional 4 minutes to yield a medium-rare steak.
• Transfer steaks to a cutting board and top each with 1 pat butter.
• Let rest for 5 minutes before serving.

• Combine cucumber, tomatoes, apple cider vinegar and olive oil in a medium bowl.
• Toss in olives and fetta.
• Refrigerate covered until ready to use.
• Preheat air fryer at 200°C for 3 minutes.
• In a small bowl, combine oregano, dill, cinnamon, garlic powder, nutmeg, salt and pepper.
• Season steak with mixture.
• Place steak in air fryer basket lightly greased with olive oil.
• Cook for 5 minutes, then flip steak and cook for an additional 4 minutes or until cooked to your liking.
• Transfer steak to a cutting board and let rest for 5 minutes, then thinly slice against the grain and distribute between two medium bowls.
• Top with cucumber mixture and serve.

• Combine butter, lemon juice, garlic and rosemary in a small bowl.
• Transfer butter onto baking paper or plastic wrap.
• Roll into a log, spinning ends to tighten.
• Refrigerate for 2 hours up to overnight.
• Remove T-bone from refrigerator for 30 minutes before cooking.
• Season with salt and pepper.
• Preheat air fryer at 200°F for 3 minutes.
• Add 2 tablespoons water to air fryer.
• Place steak in air fryer basket lightly greased with olive oil.
• Cook for 5 minutes.
• Flip steak and cook for an additional 5 minutes until a meat thermometer ensures an internal temperature of at least 63°C, or until cooked to your liking.
• Transfer steak to a cutting board and let rest for 5 minutes.
• Slice butter and add to top of steak.
• Let melt over meat.
• Serve warm.

• Preheat air fryer at 200°C for 3 minutes.
• In a medium bowl, toss together olive oil, mushrooms, onion and ⅛ teaspoon salt.
• Place in an even layer in ungreased air fryer basket.
• Season steak with remaining ½ teaspoon salt, paprika and pepper.
• Place steak on top of mushroom mixture.
• Cook for 5 minutes, then flip steak and cook for an additional 4 minutes.
• Transfer steak to a cutting board and let rest for 5 minutes, then cut in half.
• Place steak, mushrooms and onions on two large plates and serve warm.

• Preheat air fryer at 180°C for 3 minutes.
• In a small bowl, combine butter, mustard, salt, pepper, nutmeg, erythritol and maple extract.
• Rub oil over and inside chicken.
• Sprinkle chicken with seasoning mixture.
• Stuff clementine into the chicken’s cavity.
• Place chicken in ungreased air fryer basket.
• Cook for 10 minutes.
• Flip chicken.
• Cook for another 10 minutes.
• Flip chicken and cook for an additional 8 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.
• Transfer chicken to a cutting board and let rest for 5 minutes.
• Once cool enough to handle, split in half by cutting down the spine.
• Serve warm.

• In a medium bowl, combine chicken cubes and honey mustard.
• Refrigerate covered for 30 minutes.
• Preheat air fryer at 180°C for 3 minutes.
• Skewer chicken and vegetables alternately on eight skewers and place half of skewers on a kebab rack.
• Place rack in air fryer basket and cook for 12 minutes.
• Transfer cooked kebabs to a large serving dish.
• Repeat cooking with remaining skewers.
• Garnish with fresh parsley and serve warm.

• In a medium bowl, combine all ingredients except chicken and mint leaves.
• Add chicken pieces and toss until fully coated.
• Refrigerate covered for 2 hours up to overnight.
• Preheat air fryer at 180°C for 3 minutes.
• Skewer chicken on eight skewers and place half of skewers on a kebab rack.
• Place rack in air fryer basket and cook for 12 minutes.
• Discard marinade.
• Transfer cooked kebabs to a large serving dish.
• Repeat cooking with remaining skewers.
• Garnish with mint leaves and serve.