Hayley says: “After I saw a few different burger bowls online, I had to give it a go. This bowl has everything that you’d find on a burger, just without the bun. I like to serve mine with potato wedges rather than fries and a bit more salad than you’d get in a burger for a more balanced meal.”

Serves 2
Cooking time: 18 minutes
Preparation time: 15 minutes

Ingredients

For the potato wedges:

• 300g potatoes (I use King Edward)
• Salt and freshly ground black pepper
• Non-stick spray oil

For the beef:

• 250g beef mince (10% fat)
• 2 slices of burger cheese

For the big burger sauce:

• 1 tablespoon ‘light’ mayonnaise
• ½ tablespoon yellow mustard
• 1 tablespoon tomato ketchup
• Pinch of cayenne pepper
• ½ teaspoon garlic powder
• 1 tablespoon pickled gherkin juice (from the jar)

To serve:

• ½ iceberg lettuce
• 6 cherry tomatoes
• ¼ onion
• 3 tablespoons sliced gherkins (or more or less, if you’re a gherkin lover or hater)
• 1 teaspoon toasted sesame seeds

Method

Preheat the air fryer to 200°C.

Cut the potatoes into evenly sized wedges. Place the potato wedges in the air-fryer basket, spray them with oil and season with plenty of salt and pepper. Cook the potato wedges at 200°C for 10 minutes, shaking the basket halfway through the cooking time.

Season the beef mince. Push the potato wedges over to one half of the air-fryer basket, then place the mince in the other half of the basket, breaking it up with a wooden spoon. Spray the mince with oil and cook at 200°C for 7–8 minutes.

While the mince and wedges are cooking, prepare the big burger sauce by combining all the ingredients in a bowl. Shred the lettuce, chop the cherry tomatoes and finely chop the onion.

Remove the basket from the air fryer and lay the cheese slices on top of the cooked mince. Allow the cheese to melt outside of the air fryer.

Divide the shredded lettuce and potato wedges between two wide, shallow bowls. Top the lettuce with the cheeseburger mince, cherry tomatoes, chopped onion and gherkins. Drizzle over the big burger sauce and finish with a sprinkling of sesame seeds.

Hayley says: “This is the ultimate sharing dish, with everyone dipping a dough ball into the cheesy, tomatoey sauce. If you don’t have time to make the dough balls yourself, this pizza fondue is great with either shop-bought breadsticks or garlic bread.”

Serves 3-4
Cooking time: 20 minutes
Preparation time: 15 minutes, plus 1 hour proving

Ingredients

For the dough balls:

• 150g plain flour, plus extra for dusting
• 1 teaspoon easy-bake yeast (4g)
• ½ tablespoon caster sugar
• ½ teaspoon salt
• 90–100ml lukewarm water

For the fondue:

• 100g ‘light’ cream cheese
• 125g mozzarella or Cheddar cheese, grated
• 200g pasta sauce with basil
• 20g pepperoni (optional)
• ½ teaspoon dried oregano

Method

First, make the dough balls. Put the flour, yeast, sugar and salt in a mixing bowl, then add 90ml of the warm water.

Stir with a wooden spoon to combine. The dough should feel slightly wet, but not sticky. If the dough feels dry, add the extra 10ml of warm water.

Transfer the dough to a lightly floured surface and knead briefly – just turn the dough over and into itself a few times to make sure all the ingredients are well combined and the dough starts to become stretchy. Put the dough into a lightly oiled bowl, cover and leave to prove for 30 minutes.

Divide the dough into 9 equal-sized pieces and then roll each one into a small ball. Spritz a sheet of parchment paper (which will fit in your air fryer) with oil and arrange the dough balls on it. Loosely cover the balls with a sheet of oiled cling film or a roomy tin. Leave the dough balls to rise for a further 30 minutes.

Preheat the air fryer to 180°C. Carefully transfer the sheet of parchment paper with the dough balls into the air fryer, spritz with oil and cook at 180°C for 8 minutes. Once the dough balls are golden, carefully lift them out of the air fryer and keep warm.

Meanwhile, make the pizza fondue. Put the cream cheese into the base of a 18–20cm ovenproof dish or silicone liner.

Top with half the grated cheese. Pour over the pasta sauce, then scatter in the remaining grated cheese. Dot with the pepperoni slices, if using, and sprinkle over the dried oregano. Place the dish in the air fryer and cook at 180°C for 12 minutes, or until bubbling and golden. Let the pizza fondue sit for 10 minutes to cool slightly.

When ready to serve, place the dish in the centre of the table with the dough balls alongside for everyone to dunk in the cheesy sauce.

Cook’s tip:

You can easily turn these dough balls into garlic dough balls by brushing them with garlic butter after they’ve been taken out of the air fryer.

Hayley says: “Because they are some of my all-time favourite foods, I always have a bit of chicken, halloumi and a bottle of peri-peri sauce in the fridge. Wrap that combo in a garlic flatbread with a smear of caramelised onion chutney and some peppery rocket leaves and I’m in heaven. When it comes to peri-peri, I’m a medium-spice girl, but you do you.”

Serves 2
Cooking time: 20 minutes
Preparation time: 10 minutes

Ingredients

• 2 skinless chicken breasts (about 300g)
• 2 tablespoons peri-peri sauce
• 100g ‘light’ halloumi, sliced into 4
• 1 tablespoon chilli jam
• 15g butter
• 1 teaspoon garlic paste
• 2 flatbreads
• 1 tablespoon ‘light’ mayonnaise
• 1 tablespoon caramelised onion chutney
• 20g rocket
• Non-stick spray oil

Method

Preheat the air fryer to 190°C.

First, butterfly the chicken breasts and brush them with the peri-peri sauce. Place the chicken in the air fryer and cook at 190°C for 10 minutes, flipping them halfway through the cooking time. Transfer the chicken to a plate, cover with foil and keep warm.

Lower the temperature of the air fryer to 180°C. Brush the halloumi slices with the chilli jam on both sides. Place the halloumi in the air fryer, spray with oil and cook at 180°C for 8 minutes. Remove the drawer from the air fryer and allow the halloumi to sit for a few minutes, for the slices to firm up.

Combine the butter and garlic in a small bowl. Spread both sides of each flatbread with the garlic butter, then place them in the air fryer and cook at 180°C for 2 minutes.

Spread one half of each flatbread with the mayonnaise and the other half with the caramelised onion chutney.

When ready to eat, lay the chicken on top of the flatbreads, slicing it into finger-width strips, if you like. Follow this by the halloumi slices and rocket leaves, then fold the flatbreads in half.