Crispy smashed potato salad: roast halved baby potatoes, smash and crisp them, then fold the hot potatoes into a creamy bacon, pickle, sour cream and herb dressing. Smoky, bright and barbecue-ready.
Warm potato salad with egg-feta dressing: roast and gently smash small potatoes until crisp, then fold them through a creamy blended egg, feta and mustard dressing with pickled onions and scallions.
Crispy gnocchi Caprese salad: air-fry seasoned store-bought gnocchi until golden and pillowy, then toss the hot gnocchi with cherry tomatoes, mozzarella pearls, basil and olive oil.
Crispy noodle salad: season and air-fry cooked farfalle until golden and crunchy, then toss with cucumber, red onion and pickles in a tangy garlic-yogurt-mayo dressing. A barbecue side with real bite.
Lebanese-style arayes: press seasoned ground beef onto pita, grill meat-side down in a skillet until it browns and the bread crisps, then serve with garlicky strained-yogurt labneh, cucumber and red onion.
Garlic bread rolls: spread tortillas with garlic-herb butter, stack with mozzarella, roll into a tight log, slice into rounds and stand them up to bake at 200°C until the cheese bubbles and the edges crisp.
Kebab tortilla wraps: press seasoned ground beef onto tortillas, scatter mozzarella, roll into a log, brush with BBQ sauce and bake at 200°C until crisp, then slice and serve with a garlicky yogurt sauce.
Pepperoni beef rolls: brown beef with pepperoni and a quick tomato sauce, spread tortillas with cream cheese, fill, roll and toast seam-side down until crisp. Finish with a drizzle of chilli oil.
Everything-bagel tortilla bites: spread a tortilla with cream cheese, dust with everything-bagel seasoning, roll, slice into rounds, brush with butter and bake at 180°C until golden and crisp.
Mini cheesy sausage cups: crisp a tortilla, crumble it into beaten eggs with cottage cheese, cheddar and smoked sausage, spoon into molds and bake at 180°C until set and melty.
Parchment chicken pockets: bind ground chicken with egg, spread on parchment, layer mustard, sriracha, tomato and mozzarella, fold using the paper, and air-fry at 180°C for 20 minutes until set and melty.
Cheesy tomato skillet eggs: steam and peel fresh tomatoes, mash into a seasoned sauce, melt in mozzarella, then crack in eggs and cover until the whites set and yolks stay runny. Scoop it up with toast.