Who: Aggie Russell, Editor, Michael Joseph What I made: Crispy Chilli Tofu and Pasta Sauce What I thought of the Crispy Chilli Tofu: This is a super quick vegan/vegetarian meal that is packed with tons of flavour and is easy to knock up during the week. The marinaded, cornflour-coated chunks of tofu crisp up really well in the air-fryer; it’s a foolproof way of making tofu taste great, while being crunchy and moreish! The toasted sesame seeds are a really nice touch too and give the whole dish a nutty, deep flavour. What I thought of the Pasta Sauce: Air-frying your vegetables gets so much flavour out of them! This is so simple to make and is the perfect way to make your own pasta sauce. I kept a jar in the fridge and put the rest in a freezer bag for another week. It’s a really flexible recipe, so if you have extra veggies to use up, you can add them in too. Who: Francesca Sleet, Marketing Executive, The Happy Foodie What I made: Goat’s Cheese and Caramelised Onion Tarts and Celeriac Rösti with Fried Eggs What I thought: The recipes in this book are very easy to understand and follow, and as a new air fryer owner I really appreciated the tips chapter at the beginning of the book. The Celeriac Rösti was simple to make and made for a delicious weekend brunch dish, without the normal worry of the rösti falling apart in the pan. I was a little sceptical about the tarts as I had not considered baking in the air fryer before, but it worked perfectly for a super quick dinner. I will definitely be experimenting with more of the dishes in this cookbook in the near future, I need to try the sausage bake next! Who: Hanifa, Marketing Assistant, Michael Joseph What I made: Chicken and Back-of-the-Fridge-Veg Kebabs What I thought: I added my own seasonings but followed the instructions, and it was super quick and easy to make. Also, I couldn’t find skewers and used toothpicks instead, and it worked perfectly!
