Let your air fryer do the cooking for you… all it takes is a little prep
Hearty Sausage Stew
PREP 10 minutes
COOK 30 minutes
Serves 4
This is a delicious warming dish, perfect for a winter’s day; it’s like a hug in a bowl! I love sausages – they are reasonably priced, versatile and full of flavour. I use pork sausages for this dish, but you can, of course, use chicken or even beef sausages.
Ingredients
8 large pork sausages
2 onions, thickly sliced
3 peppers (in a mixture of
colours), deseeded and cut into
3–4cm chunks
1 tbsp olive oil
300ml (prepared) instant gravy
1 beef jelly stock pot
2 tbsp tomato purée
1 tbsp Worcestershire sauce
2 x 400g tins of mixed beans in water
1 tsp dried sage
Sea salt and ground black pepper
To serve
Crusty bread
English mustard
Method
Start by cutting each sausage into five even pieces and placing them in a bowl, along with your onions and peppers.
Add the olive oil and mix, then tip into your air fryer drawer.
Set the air fryer to 190ºC and cook for 10–15 minutes, until the sausages are browned.
Meanwhile, mix up your gravy according to the packet instructions, adding your stock pot, tomato purée and Worcestershire sauce, too, and stirring everything together well.
Once the sausages are brown, carefully remove the crisper plate with tongs, then add your gravy to the basket, along with the tins of mixed beans (with the water too) and your dried sage.
Season to taste with salt and pepper and stir well.
Cook for a further 10–15 minutes at the same temperature, until the sauce has thickened slightly, stirring occasionally during cooking. If it is thickening too much, add a splash of hot water from the kettle.
Serve with some crusty bread and a dollop of English mustard.
Speedy Pantry Peach Cobbler
Speedy Pantry Peach Cobbler
PREP 10 minutes
COOK 22 minutes
Serves 4
When the kids are begging you for dessert, this simple pudding super star can be prepped in about 5 minutes flat and uses all store-cupboard ingredients.
Ingredients
80g plain flour
60g caster sugar
1½ tsp baking powder
80ml whole milk
1 tsp vanilla extract
30g butter, roughly diced
10–12 tinned peach halves in juice,
drained (you’ll need to use
2 x 400g tins, with a couple
of halves left over)
Demerara sugar, to sprinkle (optional)
Vanilla ice cream or custard (optional)
Method
First, mix up the batter as it needs to rest for a few minutes.
Put the flour, sugar and baking powder in a mixing bowl and whisk in the milk and vanilla extract until you have a smooth batter.
Set aside.
Put the butter in a glass or ceramic baking dish as wide as possible that will still fit in your large air fryer.
Add the drained peaches and pop the dish in the air fryer, set to 200ºC, for 5 minutes, to melt the butter and get the dish and the peaches hot (this will help cook the batter from below).
Once the 5 minutes are up, give the peaches and butter a quick stir, then dollop the batter into the dish in spoonfuls, spreading it out over the dish.
You want a cobbled effect, so you should be able to see some peach between each dollop and it’s not a solid pool of batter on top.
Turn the temperature down to 160ºC and cook for 16–17 minutes, until the batter is cakey, and risen and golden on top and the peaches are meltingly soft.
Sprinkle a little demerara sugar over (or just leave it as is) and serve with ice cream or custard, if you like.
The Ultimate Air Fryer Cookbook: One Basket Meals By Clare Andrews
Extracted from The Ultimate Air Fryer Cookbook: One Basket Meals By Clare Andrews (Penguin Michael Joseph)
