Thread: Air fryer users

Don't use my oven any more either.

Cut up a mix (chef-type-folk would call it a "medley") of root veg - skin on - into 2-3cm cubes, toss in a bowl with a small slug of oil, salt, pepper, and whatever else tickles your fancy (thyme works), 15-18 mins at 180° with a shake half way, and restaurant quality roast veg!

Carrots and beetroot take longer. Spuds, Kumara, Parsnip, Pumpkin, Butternut - all bang on. A staple for me in winter. For a one-pot-wonder, add crumbed hoki fillet on top, and that's dinner done.


Also, next time you make risotto, roll up leftovers into balls, and give them a blast till golden brown and crispy on the outside... Poor mans arancini.