Jamie Oliver dishing from a Tefal air fryer

It’s rare for a kitchen gadget to revolutionise cooking quite so much as the air fryer has. Life is busy, and we’re constantly seeking solutions to help us get a decent dinner on the table.

The air fryer represents an evolution in our cooking methods, and Jamie’s air-fryer recipes are here to help you make the most of this increasingly popular piece of kit.  

Aside from their well-known speed and efficiency, air fryers are brilliant for a multitude of other reasons, too. They can help reduce effort in the kitchen – you can simply leave it to create flavours and textures, rather than having to constantly tend to pans. It’s easy to cook just what you need, which reduces leftovers; and air fryers are easier to use and safer than the oven or hob, bringing peace of mind for parents who want to encourage teenagers to gain confidence in the kitchen. 

From clever ideas to lock-in moisture when cooking meat and fish to ways to stagger your mealtimes to cater for busy family life, Jamie’s air-fryer tips will raise the bar when it comes to your air-fryer know-how.

WRAP IT UPProsciutto baked fish with beans and lemon

If you’re cooking more delicate things like fish or chicken, it’s a good idea to wrap and protect it as it cooks with something that will also benefit the flavour of your dish. Things like bacon and cured meats do this job perfectly – not only do they baste whatever’s underneath as it cooks, but they also season and add great texture, too. Why not give Jamie’s Prosciutto baked fish a try? The prosciutto holds a delicious sun-dried tomato pesto-like paste on top of the fish for big, bold, beautiful flavour. Long vegetable ribbons, created by speed-peeling or very finely slicing things like courgette and aubergine also work brilliantly.

THROW IN EASY FLAVOUR MAKERSAir-fryer crispy herb-stuffed salmon with a tomato dressing

When you’re popping things like chicken, fish or veggies into the air fryer to cook, there are lots of simple ways to inject bonus flavour. In her recipe, Poppy O’Toole suggests throwing in some garlic – go unpeeled if you’re after a sweet mellow flavour, then  squeeze it out of its skin once cooked; or peel, finely chop and add a couple of cloves to the bottom of the draw with a splash of oil before tipping in things like tinned beans, lentils or potatoes. Or, cut some lemon slices and add them to the bottom to steam away, perfuming your meals with a beautiful zingy freshness, like Jamie does with his simple lemony potato side in his Crispy herb-stuffed salmon recipe.  


Simple as that. Think of your air fryer as a grill with a fan that circulates air – this heats, cooks and crisps your food evenly all over. If the air can’t circulate properly, only the top of whatever you’re cooking will get hot, which can result in burnt and undercooked food. You don’t want that! 

LOCK IN MOISTUREKerala-style roast chicken with rice, chutney and a yoghurt dressing

Air fryers have earnt a bit of a bad rep for drying things out, but there are plenty of easy ways to counteract this once you know how. Marinating meat and vegetables, like in Jamie’s Kerala-style roast chicken or Sabrina Gidda’s Masala-spiced lamb chops, soaking in buttermilk or yoghurt, or introducing flavoured butters into your cooking helps to keep things nice and juicy. You can also add hot stock or wine to the bottom of the drawer during cooking to create flavoured steam.

STAGGER YOUR MEALTIMESAir fryer chicken in a bag with green veg and red chillies

The joy of cooking in an air fryer is that you can easily juggle multiple timetables – it’s a total game changer if you’ve got family members that need to eat at different times. As well as being good for reheating leftovers, you can make prep-ahead foil parcels, like Jamie’s Chicken in a bag. Rack them up in the fridge, note the time and temperature on the parcel, and they can be cooked to order. It’s a modern way to cook.

PERFECT CRACKLING, EVERY TIME!Gnarly pork and pineapple noodles made in an air-fryer

Ever wondered how to master the perfect air-fryer crackling? Follow this simple recipe: cook 600g of pork belly on a trivet of its ribs for 1 hour 30 minutes at 130ºC, or until the skin has dried out and some fat has rendered from the meat. Turn the heat up to 200ºC and cook for a further 20 minutes, or until the skin is puffed up and golden. 

Or, if you’re after that same crispy crackling vibe in less than half the time, speed things up with Jamie’s Gnarly pork & pineapple noodles – perfectly crisp sweet and salty pork, combined with caramelised pineapple, crunchy salad veg and noodles, all coated in a punchy dressing. Yes please!


You can steam all kinds of greens in an air-fryer drawer: spinach, cabbage, kale and spring greens work very well – simply trim and remove any particularly tough stalks before popping in the air fryer with a splash of hot water or stock. And baby spinach starts to wilt in as little as one minute! Jazz them up with a simple dressing and get more goodness onto your plate, fast.

CRISP GOLDEN PASTRYChicken and mushroom pastry parcels cooked in the air fryer, served with carrots and greens

Now, we all know that amazing things happen in an air fryer when it comes to pastry – you get that 360º golden coverage, without a soggy bottom! This is all down to the circulation of air, so just make sure you give whatever you’re cooking a little bit of space in the drawer – cooking in batches if you need to. Try Oliver family favourite Chicken & mushroom pastry parcels, which are easy enough to be rustled up midweek, but impressive enough for weekend hosting too.  

All types of pastry work well in the air fryer, from puff-pastry encased sausage rolls and filo-wrapped veggies to tasty fruity tarts made with sweet shortcrust pastry – the pastry possibilities are endless!


Dehydrating veg can really ramp up the concentration of flavour. For example, cooking mushrooms in an air fryer without any oil or seasoning creates a subtle nuttiness and great texture. And don’t overlook the wonderful simplicity of veg like carrots and parsnips cooked with a splash of oil and a pinch of seasoning –  they’re incredibly tasty, especially where the edges start to catch and caramelise. Just remember to give the draw a shake every now and then for even cooking.

SPEEDY SWEET TREATSPeach Alaska made in an air fryer, with a chocolate meringue exterior

Jamie’s son River (7 years old) is a big fan of this tasty, speedy pud: air-fryer smores. According to him, it’s the best recipe in the world! Simply, take 1 digestive biscuit, add a blob of jam, then push a couple of chocolate buttons on top, followed by 1 pink and 1 white marshmallow. Finish with glittery sprinkles (if you like), then pop it in the air fryer drawer for 3 minutes, at 180ºC. When the time’s up, top with a second biscuit and tuck in. Magic!

Or, for more of a grown-up treat, but one that’s remarkably easy and ever-so impressive, give Jamie’s Peach Alaska a whirl. Check out the tips for a whole ingredient matrix you can choose from, get creative, and come up with your very own baked Alaska masterpiece. And, if you’re a baked cheesecake fan, this air-fryer version will change your life. Cooked in layers to avoid the outside spoiling before the inside is perfectly done, this clever pud hides secret bombs of melty chocolate. Served with zingy dressed raspberries and cooked in half the time of a typical baked cheesecake, this is sure to become your go-to cheesecake recipe.

For recipes, inspiration and a whole lot more, check out Jamie’s Air-fryer Meals 


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