Air fryers are now the third most-used appliance in kitchens after toasters and microwave ovens, according to a survey.
The Good Food Nation study – which surveyed 2,003 adults – found that air fryers are now used more often than conventional electric ovens and conventional gas ovens.
So, let’s make the most of all the wonderful seasonal produce autumn has to offer by roasting them to perfection in an air fryer.
We have spoken to chefs who have shared their favourite air fryer recipes, and combined they make up the perfect three-course autumnal meal for any dinner party or date-night plans…
Pumpkin panzanella salad
Pumpkins aren’t just for decoration, they taste great in salads too!
Martin Senders, Philips’ in-house air fryer chef, has shared the following pumpkin panzanella salad recipe, which encompasses a delicious contrast of crunchy croutons and sharp cranberries.
Ingredients:
(Serves 4)
500g Hokkaido pumpkins
1 red onion, small
4tbsp of olive oil
200g of bread
70g of pecan nuts, unsalted
30g of pumpkin seeds
3tbsp of apple cider vinegar
1tsp of Dijon mustard
1tbsp of maple syrup
2 pinches of thyme
50g of baby squash
2tbsp of cranberries, dried
40g of feta cheese
Method:
(Takes 25-30 minutes)
1. Wash the pumpkin and peel the onion. Dice both into roughly one centimetre pieces and season with one tablespoon of olive oil and salt to taste.
2. Cut the bread into approximately two centimetre cubes, and brush or spray it with the one tablespoon of olive oil.
3. Add the pecans and pumpkin seeds to the left pan, and arrange the bread on top. Set the temperature to 190 degrees and cook for seven minutes.
4. Transfer the vegetables to the right pan to 180 degrees and cook for 15 minutes.
5. For the dressing, whisk together the remaining olive oil, apple cider vinegar, mustard, maple syrup, thyme and salt and pepper to taste.
6. Combine the roasted pumpkin, toasted bread, pecans and pumpkin seeds, baby spinach, and the prepared dressing in a bowl. Toss until everything is well combined. Top with the crumbled feta and cranberries.
Mushroom risotto
This indulgent double mushroom risotto recipe is the perfect cosy, hearty meal to whip up on a crisp autumn evening.
Autumn’s damp and cool conditions are perfect for mushrooms, so they taste great this time of year.
Ingredients:
(Serves 2)
160g chestnut mushrooms
30ml Chinese rice wine sachet
1 spring onion
5g chives
150g portobello mushrooms
1 vegetable stock cube
40g Cheddar cheese
160g Arborio rice
3 garlic cloves
40g Cornish clotted cream
Method:
(Takes 45-50 minutes)
1. Boil a kettle and trim and finely slice the spring onion. Then chop the chives finely, and peel and finely chop (or grate) the garlic.
2. Dissolve the veg stock cube in 650 millilitres boiled water.
3. Add a drizzle of vegetable oil to the air fryer, tear and crumble both the portobello and chestnut mushrooms directly into the air fryer. Cook at 200C for three to five minutes or until starting to brown and caramelise.
4. Once caramelised, transfer the mushrooms to a bowl and cover to keep warm. Add the sliced spring onion and half of the chopped chives (save the rest for garnish) with a knob of butter to the air fryer along with the Arborio rice, chopped garlic and Chinese rice wine. Stir to combine.
5. Add the vegetable stock and return to the air fryer and cook for 30-35 minutes, stirring every five minutes until all the stock is absorbed and the rice is cooked – this is your risotto.
6. Meanwhile, grate the Cheddar cheese.
7. Once the risotto is cooked, stir in the grated cheese, clotted cream, and half of the mushrooms (save the other half for garnish).
8. Add a little more boiled water if your risotto is too clumpy – a risotto should have an almost porridge-like consistency.
9. Season with pepper and serve the risotto in bowls. Top with the remaining mushrooms, a sprinkle of the remaining chives and a good grind of black pepper.
Apple and rhubarb cinnamon rolls
Apples are particularly sweet and crisp this time of year – so why not incorporate them into a delicious dessert?
This sweet recipe is a crowd-pleaser that will make your mouth water. The rhubarb and apple compote adds a seasonal twist that’ll convert even the most devoted cinnamon roll purist.
Ingredients:
(Serves 10)
2 Jus-Rol Cinnamon Swirls Ready-to-Bake Dough
2 apples
150g rhubarb
1tbsp maple syrup
20g pecans (finely chopped)
Method:
(Takes 25-30 minutes)
1. Chop your rhubarb into small bite-size pieces. Peel, core and chop your apples into small cubes. Add your fruit to a saucepan with two tablespoons of water and maple syrup. Cook on a low heat for around 10-15 minutes until the fruit starts to soften.
2. Open and unravel your cinnamon swirls, spread your apple and rhubarb compote over the pastry and sprinkle over the chopped pecans (saving some for garnish).
3. Roll your pastry back up into a long roll, then chop each roll into five equal pieces. Do this with both packs to make 10 cinnamon rolls.
4. Lightly oil the bottom of your air fryer then place in the cinnamon swirls (it’s okay if they are touching). Cook for eight to 12 minutes or until golden brown.
5. Carefully remove them from the air fryer and pop them onto a serving plate. Decorate with the icing provided and sprinkle over any remaining pecans.
