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.
Protein-rich savoury muffins: whisk eggs with cottage cheese, sun-dried tomatoes, Parmesan and mozzarella into a quick flour batter, spoon into silicone molds and bake at 180°C until puffed and golden.
Parmesan cloud egg muffins: whip the whites to stiff peaks, fold in Parmesan, red pepper flakes and scallions, then bake around a whole yolk at 180°C just until set outside and runny in the centre.
Ham, egg and cheese croissant cups: press croissant halves into a muffin tin, tuck in folded ham, pour over beaten egg and pile on melting cheese, then bake at 180°C until golden and set.
Crispy rice chicken bowl: toss cooled rice with teriyaki, chili and sesame oil and bake until crunchy, then toss with chicken, red cabbage, cucumber, herbs and a peanut sesame-ginger dressing.
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.
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.
Creamy peanut butter noodles in 10 minutes: pour smoking-hot oil over garlic, ginger, shallot and chili to bloom them, whisk in peanut butter, soy and rice vinegar, then toss with instant noodles. One spicy-savoury bowl, zero leftovers.
Pizza onion rings: arrange frozen onion rings on a tray, top with mozzarella and pepperoni, and bake at 180°C for 20 minutes until the cheese is melted and bubbly. A 3-ingredient pizza-meets-onion-ring snack.
Ramlette: crisp scored hot dogs, cook instant noodles, then pour seasoned egg over the noodles in the pan, add cheddar and the hot dogs, and fold like an omelette until the cheese melts. A ramen-omelette mash-up.
Sheet-pan breakfast sandwiches: whisk eggs with mozzarella and cream cheese right in the pan, layer salami and garlic-buttered toast on top, bake at 180°C until set, then cut and fold into sandwiches. Feeds four fast.
Air-fryer breakfast frittata: whisk eggs with cream, mushrooms, cherry tomatoes, spinach and cheddar, pour into a parchment-lined basket and air-fry at 180°C until set and golden. A quick, veggie-packed brunch.
Cheesy bacon breakfast roll: crisp bacon, melt cheddar over tomato, set eggs on top with jalapeño and piri piri, then flip, spread mayo, add salad and roll it up. A hearty, bread-free handheld breakfast in 15 minutes.
Tortilla breakfast accordion: fold tortillas accordion-style around a baking dish, stuff the folds with ham, sausage and cheese, pour over a herby egg-milk custard and bake at 180°C until golden. Crispy, melty and savoury.
French bread pizza: split a loaf, brush with garlic butter, spread pizza sauce, top with mozzarella, sausage and jalapeño, and grill until the bread is crisp and the cheese melts. A 15-minute crowd-feeder.
Air-fryer tortilla pizza: stack two tortillas with cheese between them for a crisp base, top with pizza sauce, more cheese and pepperoni, and air-fry at 180°C for 8 minutes. A fast, crispy thin-crust pizza.
Butter garlic eggs: cook soft, custardy eggs, then fold them into a garlicky butter-and-cream sauce with paprika and parsley. Rich, restaurant-style scrambled eggs in 15 minutes — best piled on toast.
Heavy breakfast plate: crack eggs into a parchment-lined air fryer basket, tuck in mozzarella balls and smoked sausage, add a dollop of pesto and air-fry at 180°C for 15 minutes. A loaded one-basket breakfast.