Kynigos says: “I ALWAYS have spare katsu sauce in the freezer for rainy days; it’s so easy and convenient to make a double batch. But you don’t have to just serve it the standard way on top of breaded chicken and rice – I wanted to shake things up by serving the katsu chicken on top of loaded fries instead and, my god, it didn’t disappoint.”

Serves 2

Prep: 30 minutes

Cook: 14-16 minutes

Ingredients

• 400g potatoes (unpeeled), cut into fries
• salt and pepper, to taste
• 2 skinless, boneless chicken
• breasts (300g total)
• 1 tsp curry powder
• 1 egg, beaten
• 35g panko breadcrumbs
• non-stick cooking spray 
• ½ onion, finely diced
• 1 medium carrot, thinly sliced
• 1 garlic clove, minced
• 2 tsp curry powder
• 1 tsp garam masala
• 2 tsp plain flour
• 300ml chicken stock
• 1 tsp soy sauce
• 10g honey
• coriander leaves
• sliced red chill

Method

For the fries, soak the potato in cold water for 30 minutes or, if you don’t have the time, rinse under cold water to remove the starch. Dry, season well with salt and pepper, then spray the air fryer crisper plate with oil spray. Place the fries in a single layer (do it in batches or separate drawers if needed), spray with oil and air-fry at 200°C for 10–12 minutes or until golden and cooked, shaking them halfway.

Butterfly the chicken breasts, then tenderise by gently bashing with a rolling pin, with a piece of clingfilm over the chicken. Season with salt, pepper and the curry powder, dip into the beaten egg, then in the panko. Spray with oil spray and air-fry at 180°C for 7 minutes, flip them over, spray again and cook for a further 7 minutes or until cooked.

Meanwhile, for the katsu sauce, spray a pan with oil spray over a low to medium heat, then add the onion, carrot and garlic and fry for a few minutes to soften. Add in your spices and flour and cook for a minute, then pour in the stock, soy sauce and honey. Simmer for around 10 minutes or until the carrots are tender, then blend in a food processor or using a stick blender, until smooth.

Slice the chicken and assemble on top of the fries, along with a good drizzle of the katsu sauce, topped with coriander and red chilli, if you like.

Kynigos says: “Probably my most loved pasta recipe from my Instagram, and for good reason. It’s creamy and indulgent, with crispy chorizo pieces for pops of smoky flavour, made into a cheesy pasta bake.”

Serves 4

Prep: 5 minutes

Cook: 20-25 minutes 

Ingredients

• 200g dried rigatoni
• 60g chorizo, diced
• 1 onion, finely diced
• 500g lean beef mince
• 1 tsp ground black pepper
• 1 tsp garlic granules
• 2 tsp Italian seasoning
• 2 beef stock cubes, dissolved in 2 tbsp boiling water
• 2 heaped tbsp tomato purée
• 400g passata
• pinch of sweetener
• 65g single cream
• 100g light Cheddar, grated
• 6–8 basil leaves, sliced, to garnish

Method

Cook the pasta in a pan of boiling, salted water, then drain and set aside, reserving a few tablespoons of the cooking water.

In the meantime, fry the chorizo in a large frying pan over a low to medium heat for 3–5 minutes until crispy, then remove to a plate and set aside. Add the onion to the pan and cook for a few minutes in the chorizo oil, to soften.

Add in the beef mince, black pepper, garlic granules, Italian seasoning and beef stock, then stir until the mince has browned, about 5 minutes. Mix in the tomato purée, passata and sweetener and cook over a medium heat for 4–5 minutes, or until the sauce has reduced. Mix in the cream, then add 20g of the grated cheese, the drained pasta and reserved pasta water. Transfer to the air fryer (crisper plate removed, or into an air-fryer liner) and top with the remaining cheese.

Air-fry at 180°C for 5–6 minutes until the cheese has melted, then serve with the cooked chorizo, garnished with the basil.

Kynigos says: “You just can’t beat fluffy cinnamon buns with a cream cheese icing, so I’ve made a high-protein version using my trusty two-ingredient dough to add protein but still keep the amazing texture.”

Serves 1

Prep: 5 minutes

Cook: 8 minutes

Ingredients

• 40g 0% fat Greek yoghurt
• 40g self-raising flour, plus extra for dusting
• 2 tsp light butter, melted
• ½ tsp ground cinnamon
• 1 tsp granulated sweetener (or sugar)
• 25g light cream cheese
• 1 tsp icing sugar

Method

In a bowl, mix the yoghurt and flour together to form a dough. Flour the work surface and a rolling pin and roll it out into a rectangle, around the thickness of a pound coin.

Brush over the melted butter, then evenly sprinkle over the cinnamon and sweetener. Roll up the dough into a log, then slice in half.

With the sliced side facing up, use your hand to gently press down and flatten each piece slightly. Using the brush you used earlier for the butter, brush any remaining butter around a small baking dish, then place the cinnamon buns inside.

Air-fry at 170°C for 8 minutes until golden and cooked, then let them cool for a few minutes.

Mix the icing ingredients together in a small bowl. Spread the cream cheese icing over the buns and devour.