Ingredients:

• 4 lamb loin chops (about 2.5–3 cm thick)
• 1 tbsp olive oil
• 2 tsp Dijon mustard
• 2 garlic cloves, finely minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• ½ tsp sea salt
• ½ tsp black pepper
• Spring Vegetable Medley
• 1 cup asparagus, cut into 3 cm pieces
• 1 cup peas (fresh or thawed)
• 1 cup courgette slices
• 1 tbsp olive oil

Method:

1. Prep the lamb: Pat dry. Mix olive oil, mustard, garlic, rosemary, thyme, salt, and pepper. Rub all over the chops.
2. Preheat the air fryer: 200°C for 3 minutes.
3. Cook the lamb: Place chops in a single layer. Air‑fry 8–10 minutes, flipping halfway, until golden and 55–60°C internal for medium‑rare.
4. Cook the vegetables: Toss veg with oil, salt, and pepper. Air‑fry 6–7 minutes at 190°C, shaking once.
5. Finish: Rest lamb 3 minutes.

Ingredients:

• Salmon
• 2 salmon fillets (150–180 g each)
• 1 tsp olive oil
• ½ tsp salt
• ½ tsp pepper
• ½ tsp smoked paprika or lemon pepper
• Spring Salsa
• ½ cup diced cucumber
• ¼ cup thinly sliced radish
• ¼ cup pea shoots, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• Pinch of salt

Method:

1. Prep the salmon: Pat dry. Rub with oil, salt, pepper, and paprika.
2. Preheat air fryer: 200°C.
3. Cook: Place fillets skin‑side down. Air‑fry 7–9 minutes, depending on thickness, until the top is lightly crisp and flakes easily.
4. Make the salsa: Toss cucumber, radish, pea shoots, lemon juice, oil, and salt.
5. Serve: Spoon salsa over warm salmon.

Ingredients:

• 10 chicken thighs (skin on, bone in recommended)
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion salt
• ½ teaspoon black pepper
• Juice of 1 fresh lemon
• 1 lemon, sliced into wedges

Method:

1. Marinate the Chicken
2. In a large bowl, add the chicken thighs. season generously with paprika, salt, onion salt, and black pepper. Squeeze over the fresh lemon juice and massage everything into the chicken until well coated.
3. Allow to marinate for at least 20–30 minutes (longer if you have time for deeper flavour).
4. Prepare the Air Fryer
5. Preheat your air fryer to 180°C.
6. Place the marinated chicken thighs into the basket in a single layer.
7. Add Lemon for Infusion
8. Wedge slices of fresh lemon between the chicken pieces. As they cook, the lemon will gently steam and infuse the meat with bright citrus flavour.
9. Cook
10. Air fry at 180°C for 30 minutes, or until the chicken is golden, crispy on the outside, and cooked through (internal temperature should reach 75°C).
11. Use the Natural Juices
12. Carefully remove the chicken and place on a serving plate. In the air fryer basket, you’ll find delicious natural juices from the chicken.
13. Using a spoon or brush, lightly paint these juices over the chicken thighs before serving — this acts as a natural gravy and keeps the meat extra juicy.