Jenny says: “A perfectly delicious combination – the saltiness of sausages combines beautifully with the sweetness of honey and piquancy of mustard. The potatoes, peppers and onions complement these flavours well.”

Serves 2

Ingredients

• 400g baby new potatoes
• 1 onion, chopped into 4 wedges
• 1 tablespoon olive oil
• 1 tbsp runny honey
• 1 tbsp wholegrain mustard
• 6 sausages
• 5 baby peppers, roughly chopped
• salt and freshly ground black pepper
• fresh rosemary sprigs, to garnish

Method

Preheat the air-fryer to 180C/350F.

Chop any larger potatoes to 3 cm/1 1⁄4 in. in length (leave any smaller potatoes whole). Toss the potatoes and onion wedges in the oil with salt and pepper to taste. Add the potatoes and onion wedges to the preheated air-fryer and air-fry for 10 minutes.

Meanwhile, mix together the honey and mustard, then toss the sausages in the honey-mustard mixture until evenly covered. Add these to the air-fryer and cook for a further 6 minutes. Toss the food in the air-fryer and add the peppers, stir everything well and air-fry for a further 7 minutes. Tip on to a serving platter, garnish with fresh rosemary sprigs if you wish and serve. 

Jenny says: “This combination of fish and asparagus cooks in under 10 minutes. That’s the perfect amount of time to assemble the delicious caper dressing.”

Serves 2

Ingredients

• 2 x 100g sea bass fillets
• 8 asparagus spears
• 2 tsp olive oil
• salt and freshly ground black pepper
• boiled new potatoes, to serve

For the caper dressing: 

• 1 1/2 tbsp olive oil
• grated zest and freshly squeezed juice of 1/2 lemon
• 1 tbsp small, jarred capers
• 1 tsp Dijon mustard
• 1 tbsp freshly chopped flat-leaf parsley

Method

Preheat the air-fryer to 180C/350F.

Prepare the fish and asparagus by brushing both with the olive oil and sprinkling over salt and pepper.

Add the asparagus to the preheated air-fryer and air-fry for 4 minutes, then turn the asparagus and add the fish to the air-fryer drawer. Cook for a further 4 minutes. Check the internal temperature of the fish has reached at least 60C/140F using a meat thermometer – if not, cook for another minute.

Meanwhile, make the dressing by combining all the ingredients in a jar and shaking well. Pour the dressing over the cooked fish and asparagus spears and serve with new potatoes. 

Jenny says: “Air-fried aubergine tastes delicious and is quick to cook. However, when combined with other ingredients to make this aubergine parmigiana, it’s even more delicious!”

Serves 2 as a main or 4 as a side

Ingredients

• 2 small or 1 large aubergine, sliced 5 mm/1/4 in. thick
• 1 tbsp olive oil
• 3/4 tsp salt
• 200 g mozzarella, sliced
• 1/2 tsp freshly ground black pepper
• 20 g finely grated Parmesan
• green vegetables, to serve

For the sauce:

• 135g passata
• 1 tsp dried oregano
• 1/4 tsp garlic salt
• 1 tbsp olive oil

Method

Preheat the air-fryer to 200C/400F.

Rub each of the aubergine slices with olive oil and salt. Divide the slices into two batches. Place one batch of the aubergine slices in the preheated air-fryer and air-fry for 4 minutes on one side, then turn over and air-fry for 2 minutes on the other side. Lay these on the base of a gratin dish that fits into your air-fryer.

Air-fry the second batch of aubergine slices in the same way. Whilst they’re cooking, mix together the sauce ingredients in a small bowl.

Spread the sauce over the aubergines in the gratin dish. Add a layer of the mozzarella slices, then season with pepper. Add a second layer of aubergine slices, then top with Parmesan.

Place the gratin dish in the air-fryer and air-fry for 6 minutes, until the mozzarella is melted and the top of the dish is golden brown. Serve immediately with green vegetables on the side. 

Air-Fryer Cookbook by Jenny Tschiesche (£16.99, Ryland Peters & Small) is out now