The 3 best Air Fryer recipes, from Eloise Head aka Fitwaffle

Author Eloise Head has a following of 16 million followers across social media channels, making her the most followed female in UK food. She shares her favourite recipes from her new book Easy Air Fryer, published on February 27.

Hot Honey Chicken Tenders

If you love a sweet and savoury combo like I do, these are for you. Crispy and juicy, coated in hot honey sauce, they’re irresistible. Perfect for a quick dinner or snack, and you can make them as spicy (or not spicy) as you like.

Fitwaffle

1 large egg
60g (2½ cups) cornflakes
300g (10.5oz) chicken mini fillets
3 tsp paprika
1 tsp cayenne pepper
Salt and pepper

60ml (4 tbsp) honey
4 tsp dark soy sauce (light is also fine)
2 garlic cloves, finely minced
3 tsp hot sauce (more or less to suit your spice level)

Preheat the air fryer to 180˚C (350˚F).
Beat the egg well in a medium bowl.
Put the cornflakes into a food processor and process until roughly crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into another medium bowl.
In a third medium bowl, coat the chicken fillets in the paprika, cayenne pepper and some salt and pepper, then coat them in the beaten egg, letting any excess drip off, then in the crushed cornflakes, making sure you pat really firmly on both sides of the chicken.
Transfer the coated chicken fillets to the air fryer rack or basket, making sure they’re not touching each other, and air fry for 10–12 minutes until the chicken is cooked through to at least 75˚C (167˚F) when tested with a meat thermometer.

In a small–medium bowl, mix together the honey, soy sauce, garlic and hot sauce until combined. You can microwave it for about 20 seconds to warm it up and help it come together.
Coat the chicken tenders in the sauce.
Serve with your sides of choice. I love to use coleslaw. Enjoy!

Stir-fry is one of my favourite dishes. I would cook it every night if my husband would let me. It’s so flavoursome, packed with veggies and so easy to make. Feel free to add a protein, like chicken, prawns (shrimp) or steak (pictured above).

1 red or orange (bell) pepper, sliced into thin strips
1 large carrot, peeled and sliced into thin strips
1 small red onion, finely sliced 150g (5.25oz) green beans
1 head of broccoli, broken into small florets
1 tbsp olive oil 250g (9oz) fresh egg noodles
Salt and pepper

45ml (3 tbsp) honey
1 tbsp sweet chilli sauce
45ml (3 tbsp) light soy sauce
60ml (4 tbsp) water

Method:

Preheat the air fryer to 180˚C (350˚F). Put all the vegetables in a bowl, then coat well in the oil and some salt and pepper.
Put them directly into your air fryer and cook for 15–17 minutes until they’re all tender.

While the vegetables are cooking, put all the ingredients for the sauce into a small bowl and mix them together, then set aside.
When the veggies are ready, remove from the air fryer and transfer to the dish.
Add the noodles and the sauce and mix everything together so it’s evenly coated in the sauce.
Place in the air fryer and cook for a further 5–6 minutes until the noodles are warm.
Divide between 2 bowls and enjoy!

Cooking time: 30 minutes, plus 10 minutes standing time

This always reminds me of my birthday parties at the hut that serves pizza. It’s warm, gooey cookie with melted chocolate chips, topped with ice cream and sauce if that’s your thing (personally I’m an ice cream on the side kinda gal). It’s so easy, so delicious and perfect for sharing.

Cookie Fitwaffle

50g (1.75oz) unsalted butter, softened
40g (3 tbsp) light brown sugar
20g (1 tbsp + 1 tsp) granulated sugar
1 egg yolk
½ tsp vanilla extract
70g (½ cup) plain (all-purpose) flour
¼ tsp bicarbonate of soda (baking soda)
¼ tsp salt 60g (4½ tbsp) chocolate chips + extra for the top

Ice cream
Chocolate or caramel sauce, for drizzling

Preheat the air fryer to 150˚C (300˚F).
In a small bowl, beat the butter and both sugars with a spoon to form a paste.
Add the egg yolk and vanilla extract and mix until combined, then fold in the flour, bicarbonate of soda (baking soda) and salt until just combined. Don’t overmix.
Fold in the chocolate chips, then scoop the batter into the cast iron dish and spread it out evenly. Sprinkle more chocolate chips on top.
Place in the centre of your air fryer and bake for 10–15 minutes until the top is crisp and golden brown, it should still be slightly gooey inside.
Leave to stand for 10 minutes, then carefully remove it from your air fryer using oven gloves, the skillet will still be very hot!
Top with ice cream and drizzle with sauce if you wish. Enjoy!
Best served straight away, but you can reheat it in the air fryer for 2–3 minutes up to 1 day after baking.