The 3 air fryer fakeaway recipes to spice up your night in

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AFTER a long week at work or keeping the kids occupied during the summer hols, what could be better then a yummy takeaway?

A yummy fakeaway, that’s what – especially when you can whip it up in your air fryer in minutes!

Hannah Hughes

Serve up delicious chimichangas for dinner tonight![/caption]

Thanks to Hayley Dean and her new book, How To Make Anything In An Air Fryer: Easy Dinners! (Ebury, £22), which is published on August 15, we’ve got some brilliant – and easy – recipes for you to try this weekend.

If you loved the Instagram star’s previous book – which was an instant bestseller – you’ll adore this one, which is packed with more brilliant ideas to make feeding the whole family simple.

And not only will you save cash on your normal fave takeout, you won’t have to spend hours slaving away in a hot kitchen either, as these recipes take all the stress out of cooking by using an air fryer.

So, whether you’re a peri peri chicken fan or pizza is more your thing, give these fab fakeaways a go.

Chimichangas

Serves: 4
Prep time: 10 mins
Cooking time: 25 mins
Cals: 562

Ingredients:
*400g beef mince 
*1tbsp tomato purée
*1tsp garlic paste
*1tsp smoked paprika
*1tsp ground cumin
*1tsp Cajun seasoning
*250ml passata
*400g can kidney beans, drained and rinsed
*250g pouch Mexican-style rice
*4 tortilla wraps
*1 small onion, peeled and finely dice
*1 red pepper, deseeded and finely diced
*80g cheddar, grated
*Non-stick spray oil

To serve:
*Mexican dips 
*Sliced jalapeños 
*Sliced spring onions

Method:

1. Place the beef mince in a bowl and break it up with a wooden spoon. Add the tomato purée, garlic paste, paprika, cumin and Cajun seasoning, then mix well.
2. Place a liner in the air fryer and preheat it to 180°C. Put the spicy beef mince in the air fryer and cook at 180°C for 5 minutes. Pour in the passata and tip in the kidney beans, give everything a good stir and cook at 180°C for a further 5 minutes.
3. Meanwhile, microwave the rice according to the packet instructions. Spoon equal amounts of the cooked rice into the centre of each tortilla.
4. Next, stir the diced onion and red pepper into the spicy beef and bean mixture, then divide it equally between the rice-filled wraps and scatter over the grated cheese.
5. Tightly fold each wrap to make the chimichangas, spritz with oil and cook at 180°C for 15 minutes, turning halfway through the cooking time to ensure all sides are golden.
6. Once warmed through and golden, serve the chimichangas with the selection of dips and some sliced jalapeños and spring onions.

Hannah Hughes

The pizza fondue only takes 20 mins to cook[/caption]

Pizza Fondue with dough balls

Serves: 3
Prep time: 15 mins, plus 1 hr proving 
Cooking time: 20 mins
Cals: 440

Ingredients:
For the dough balls
*150g plain flour (plus extra for dusting)
*1tsp easy-bake yeast 
*1/2tbsp caster sugar
*1/2tsp salt

For the dough balls
*100g light cream cheese
*125g mozzarella or cheddar, grated
*200g pasta sauce with basil
*20g pepperoni (optional)
*1/2tsp dried oregano

Method:

1. First, make the dough balls. Put the flour, yeast, sugar and salt in a mixing bowl, then add 90ml lukewarm water. Stir with a wooden spoon to combine. The dough should feel slightly wet, but not sticky. If it feels dry, add an extra 10ml of lukewarm water.
2. 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.
3. Divide the dough into 9 equal-sized pieces and then roll each one into a small ball. Spritz a sheet of parchment paper (that will fit in your air fryer) with oil and arrange the dough balls on it. Loosely cover with a sheet of oiled cling film or a roomy tin. Leave the dough balls to rise for 30 minutes.
4. 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.
5. Meanwhile, make the pizza fondue. Put the cream cheese into the base of an 18-20cm ovenproof dish or silicone liner. Top with half the grated cheese. 
6. 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.
7. When ready to serve, place the dish in the centre of the table with the dough balls alongside for everyone to dunk in the sauce.

Hannah Hughes

Save yourself some money by making a peri peri chicken feast at home[/caption]

Peri peri chicken feast

Serves: 4
Prep time: 10 minutes, plus marinating time 
Cooking time: 55 minutes 
Cals: 600

Ingredients:
*4 skinless chicken breasts
*125ml peri-peri sauce (I use Nando’s Peri-Peri Sauce Medium)
*650g frozen skin-on chips
*2 corn-on-the-cobs, cut in half
*2tsp peri-peri rub (I use Nando’s Peri-Peri Rub Medium)
*Non-stick spray oil

For the slaw
*50g peri-peri mayonnaise (I use Nando’s Perinaise Mild), plus extra to serve
*Juice 1 lime 
*200g Savoy cabbage, shredded (or use 100g each of green and red cabbage)
*3 carrots, grated
*2 spring onions, finely chopped

Method:

1. Place the chicken legs in a large bowl with two-thirds of the peri-peri sauce. Leave them to marinate for at least 30 minutes or up to 1 hour, if you have time.
2. Preheat the air fryer to 200°C. Arrange the chicken in the air fryer and cook at 200°C for 10 minutes, or until starting to colour, turning the chicken halfway through the cooking time and brushing it with any extra marinade that is left in the bowl.
3. Once the chicken is cooked, transfer it to a plate along with any juices from the base of the air fryer, cover it with foil to keep warm and set aside.
4. Increase the air-fryer temperature to 200°C, add the frozen chips and cook at 200°C for 10 minutes. Give the air-fryer basket a shake and carefully add the corn-onthe-cobs. Spritz the corn with oil and cook for a further 15 minutes, or until the chips are crispy. Scoop the chips into a bowl with the peri-peri rub. 
5. Meanwhile, make the slaw. Mix the peri-peri mayonnaise, lime juice and 2tbsp water in a large bowl. Add the shredded cabbage, grated carrot and chopped spring onion to the bowl with the mayonnaise, season with a pinch each of salt and pepper, then mix to combine.
6. Divide the chips and slaw between four serving plates, then top with the corn-on-the-cobs and chicken. Add a final drizzle of the peri-peri sauce and a squirt of peri-peri mayonnaise for chip dipping.

How To Make Anything In An Air Fryer: Easy Dinners! by Hayley Dean (£22, Ebury Press) is out August 15.

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