Crispy Turkish-style fan-cut zucchini in about 30 minutes: scrape grooves with a fork, fan-cut so the slices stay joined, salt for 10 minutes, dredge in herbed flour and a parmesan-egg coat, then pan-fry in olive oil and butter 5 minutes per side. Serve hot under a cold garlic-dill yogurt sauce. Serves 2.
Never eat dry chicken again: this Japanese low-temperature method keeps chicken breast tender and juicy every time. Trim the tendons, cure a 300 g breast with 3 g salt and 1.5 g sugar for 15 minutes, then poach in just-off-the-boil water (80–85 °C / 175–185 °F) for 23–25 minutes until the center hits 74 °C / 165 °F. Finish with a 1-minute butter sear for colour. Serves 2.
Healthy chocolate banana waffles: mash a banana, whisk with eggs, honey, a little flour and cocoa, and cook in a waffle maker for 5 minutes. A wholesome dessert-for-breakfast, ready in 10 minutes.
Rice paper feta burek: mix feta with egg and mozzarella, roll the filling in softened rice paper, coil into a spiral, sprinkle with sesame and air-fry at 180°C for 15 minutes until golden and crispy. A quick burek-style snack.
Air-fryer egg and cottage cheese cups: bake cottage cheese with eggs into a fluffy scramble, spoon into crisp tortilla cups, top with mozzarella and air-fry until melted. A high-protein, handheld breakfast.
Breakfast tortilla plate: line a mold with a tortilla, layer spinach, ham and feta, pour over beaten eggs, top with cherry tomatoes and air-fry at 170°C until set and golden. A protein-packed breakfast pie.