From juicy pizza turkey burgers to mouthwatering muffins – five quick and simple air fryer recipes from Pinch of Nom

FAR from being a fad, it looks like air fryers are here to stay.

Easy to use and perfect for the cost-of-living crisis, there is not much you can’t whack in to cook quickly and efficiently.

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And when food bloggers and former restaurateurs Kay and Kate Allinson get on board with a new book, Pinch Of Nom, it is clearly a cooking hack that is here to stay.

Kate said: “No matter what kind of air fryer you have at home, you can treat this cookbook as a one-stop shop for absolutely everything you need to know.

“By dreaming up brand new air fryer dishes and hand-picking tasty classics to adapt, we’ve made mealtimes quick and simple, with a slimming-friendly twist.”

Kay adds: “While fried food might not scream ‘slimming-friendly’, air fryers work their magic to give the ultimate crunch with little or no oil needed.

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NATASHA HARDING shares five mouthwatering recipes from the book.

• Extracted from Pinch Of Nom Air Fryer, by Kate and Kay Allinson, published by Bluebird on June 20, £20.

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PIZZA TURKEY BURGERS

Serves 6. Per serving: 372 cals/42g carbs

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PLEASE don’t make us choose.

We can’t pick between a pizza or a burger, so we have combined them into one easy recipe instead.

These homemade turkey burgers are far juicier than shop-bought versions, thanks to the sneaky grated courgette inside.

Melt mozzarella on top of each patty, before loading them inside ciabatta rolls with a good dollop of our pizza-style ketchup.

We’re warning you now – the ketchup is so moreish that you will want extra for dipping!

YOU NEED:

For the ketchup:

• 400g passata
• 1 tsp garlic granules
• 1 tsp onion granules
• 1 tsp dried mixed Italian herbs
• 1 tbsp balsamic vinegar
• 1 tsp granulated sweetener (or sugar)
• Sea salt and freshly ground black peppe

For the burgers:

• 1 small courgette, grated
• 500g turkey breast mince
• 1 tsp garlic granules
• 1 tsp onion granules
• 20g panko breadcrumbs
• 1 medium egg, beaten
• A good handful of fresh basil leaves, chopped
• Low-calorie cooking spray

To serve:

• 120g reduced-fat mozzarella, cut into six ­slices
• 6 ciabatta rolls, sliced open
• Mixed salad leaves
• 1 red onion, peeled and sliced
• 2 tomatoes, sliced
• To accompany:
• 75g mixed salad (+15 cals per serving)

METHOD: Place all the ketchup ingredients into a saucepan and set over a medium heat.

Cook for around 15 minutes, stirring ­occasionally, until it has reduced to the ­consistency of ketchup.

Transfer to a bowl.

Place the grated courgette into a clean tea towel and squeeze out as much liquid as you can.

Place in a bowl with the remaining burger ingredients and mix well. Hands are best for this.

Divide into six and shape into equal-sized patties about 2cm thick.

Spray the inside of the air fryer basket with low-calorie cooking spray and carefully place in the burgers, leaving enough space between them for air to circulate.

Spray the tops with low-calorie cooking spray and air-fry at 200C for eight minutes.

You may need to do in batches.

Open the basket and add a slice of mozzarella to the top of each burger.

Cook for a further one to two minutes until the mozzarella is bubbling and the burgers are fully cooked.

Fill the ciabatta rolls with mixed leaves, onion and tomato slices, place a burger inside and top with the ketchup.

Plate up with a mixed salad if you like.

MADRAS MEATBALLS

Serves 4. Per serving: 296 cals/16g carbs

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IF you enjoy our beef madras and you are a fan of meatballs, you are in luck.

Our madras meatballs bring the best of both dishes to the table.

A great alternative to a takeaway, you can have your meatballs sizzling away in the air fryer while you simmer the sauce on the hob.

Once it is all put together, you finish it off in the air fryer, until it is ready to dish up with a fluffy portion of rice.

This Madras sauce turns out ­medium-hot, but (as always) it is easy to add more or less chilli to get just the right amount of fiery flavour you prefer.

YOU NEED:

• 500g 5% fat beef mince
• ½ tsp garlic granules
• 1 tsp onion granules
• ½ tsp garam masala
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1 medium egg, beaten

For the madras sauce:

• Low-calorie cooking spray
• 2 medium onions, peeled and finely chopped
• 1 red pepper, deseeded and diced
• 1 green pepper, deseeded and diced
• 4 garlic cloves, peeled and crushed
• 3cm piece of root ginger, peeled and finely grated
• 1 medium green chilli, seeds left in and finely chopped
• 1 tsp mild chilli powder
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tbsp garam masala
• ½ tsp ground cinnamon
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato puree
• 400ml beef stock (1 beef stock cube dissolved in 400ml boiling water)
• 3 tbsp cider vinegar
• 1 tsp salt
• 1 tsp granulated sweetener or sugar

To garnish:

• A few fresh coriander leaves, roughly chopped

To accompany:

• 125g cooked basmati rice (+173 cals per serving)

METHOD: In a mixing bowl, add the beef mince, garlic granules, onion granules, garam masala, salt and black pepper and mix until well combined.

Add the egg a little at a time (you may not need to use all the egg, depending on its size) and combine until the mixture holds together firmly enough to form meatballs.

Shape the mixture into 12 evenly-sized meatballs.

Put the meatballs on a plate and place in the fridge while you make the Madras sauce.

Spray a large frying pan with low-calorie cooking spray and place over a medium heat.

Add the onions, peppers, garlic, ginger and green chilli and cook gently for five to ten minutes, stirring, until softened and golden.

Add the chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the ­frying pan.

Stir and cook gently for two to three ­minutes.

Add the chopped tomatoes, tomato puree, beef stock, vinegar, salt and sweetener or sugar. Stir until well mixed.

Lower the heat and simmer gently, uncovered, for 15 minutes until the sauce has reduced and thickened.

While the sauce is simmering, place the meatballs into the air fryer basket and air-fry at 200C for ten minutes until the meatballs are golden brown.

Remove the meatballs from the air fryer and, using tongs, carefully place them into the silicone liner or foil tray.

When the sauce is cooked, pour it over the ­meatballs.

Place the liner or tray back into the air fryer and air-fry at 200C for 15 minutes, stirring halfway through.

Sprinkle with a few chopped coriander leaves, if you like, and serve with basmati rice.

WHITE CHOC & BLUEBERRY MUFFINS

Makes 12. Per muffin: 122 cals/18g carbs

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THESE fluffy muffins will have you coming back for seconds (or thirds!).

We have folded an ultra-sweet combo of white chocolate chips and tangy blueberries into our low-fat sponge, and kept things delightfully moist by beating the egg with fat-free yoghurt, reduced-fat spread and skimmed milk.

They are perfect as a grab-and-go breakfast or cuppa-time snack.

YOU NEED:

• 200g self-raising flour
• 1 tsp baking powder
• 3 tbsp granulated sweetener
• 50g reduced-fat spread
• 1 medium egg
• 125g fat-free natural yoghurt
• 100ml skimmed milk
• 100g fresh blueberries
• 50g white chocolate chips

Special equipment:

12 small silicone muffin cases (or fairy cake cases)

METHOD: Stir in the flour and baking powder in a mixing bowl. Stir in the sweetener.

Put the spread in a small bowl and pop in the microwave for a few seconds to melt.

You can also do this by placing the small bowl in a larger bowl containing a little boiling water and stir until melted.

In a separate jug, beat the egg, yoghurt, milk and melted spread together.

Working quickly, make a well in the flour and pour in the wet ingredients.

Add the white chocolate chips and blueberries and fold everything together with a spatula, until just combined.

Spoon into the silicone or fairy cake cases.

Place into the air fryer base and air-fry at 160C for 12 minutes, until risen and golden.

To check if they are cooked, a skewer inserted into the ­centre of the muffin should come out clean.

You may have to cook these in batches, depending on the size of your fryer.

CREAMY PESTO SALMON

Serves 2. Per serving: 345 cals/3.6g carbs

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PENCIL this in for your next Friday fish supper.

We have stuffed juicy salmon fillets with a simple mixture of cream cheese and pesto, with a hint of zingy lemon zest to liven up the flavours.

Before baking to flaky perfection in the air fryer, each fillet gets topped with a lemony, salt-and-pepper-seasoned panko breadcrumb crust, which crisps up a treat as they cook.

All you need to add is a portion of steamed veggies and new potatoes for an easy dinner that’s ready in a flash.

YOU NEED:

• 50g reduced-fat cream cheese
• 1 tbsp green pesto
• 1 tsp finely grated lemon zest
• 2 x 110g skinless salmon fillets
• 2 tbsp panko breadcrumbs
• Low-calorie cooking spray
• Sea salt and freshly ground black pepper

To accompany:

• 80g steamed vegetables (+38 cals per serving) and 120g boiled new potatoes (+90 cals per serving)

METHOD: Mix the cream cheese with the pesto, half of the lemon zest and a pinch of black pepper.

Make a pocket in your salmon fillets.

Using a small, sharp knife, make a cut, lengthways, down the middle of the thickest part of the salmon fillet.

Start one to two centimetres from the top and stop cutting as the salmon fillet becomes thinner.

Make sure you don’t cut right through the fillet.

Fill these pockets with the cream cheese and pesto mix and spread any remaining mix over the top of the fillet.

If you are using tail-end salmon ­fillets, these won’t be thick enough to make a pocket, so just spread the pesto cream cheese over the top.

In a small bowl, mix the breadcrumbs with the remaining lemon zest, season with salt and ­pepper, then spray with low-calorie cooking spray.

Press the breadcrumbs on to the top of the salmon to form a crush.

Carefully place into the air fryer basket and air-fry at 200C for ten minutes, until the salmon is cooked through and the breadcrumbs are crisp and golden.

Serve with some steamed vegetables and new ­potatoes.

CHICKEN KYIV PASTA BAKE

Serves 4. Per serving: 406 cals/48g carbs

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A PINCH Of Nom favourite, we have reimagined the oven version of our chicken kyiv pasta bake to make it even easier and fuss-free.

Other than the pasta (which needs to be boiled on the hob) you can cook the whole thing in your air fryer, so there is less to wash up after dinner.

Once you have combined the creamy, garlicky chicken sauce with the cooked pasta, sprinkle cheesy breadcrumbs on the top for an ultra-crispy, toasty crust.

YOU NEED:

• Low-calorie cooking spray
• 300g skinless, boneless chicken breasts, cut into small pieces
• 2 medium leeks, trimmed and thinly sliced
• 4 garlic cloves, peeled and crushed
• 200g dried pasta shapes (whichever you prefer)
• 1 chicken stock pot dissolved in 150ml boiling water
• ½ tsp Dijon mustard
• 100g button mushrooms, sliced
• 165g reduced-fat cream cheese
• 2 medium slices wholemeal bread, ­blitzed into crumbs
• 20g mature Cheddar, finely grated
• 1 tsp dried parsley
• Sea salt and freshly ground black pepper

To accompany:

75g mixed salad (+15 cals per serving)

METHOD: Depending on your style of air fryer, either cook directly in the drawer (after removing the basket) or in an 18cm (7in) square cake tin or ­silicone liner.

Spray the drawer or tin with low-calorie cooking spray and add the chicken, leeks and garlic.

Stir, then spritz the top with low-calorie cooking spray.

Air-fry at 180C for eight minutes, stirring halfway through.

Cook the pasta in a pan of ­boiling salted water, according to packet instructions.

Stir the hot stock and Dijon mustard into the chicken and leeks, add the mushrooms on top, but don’t stir.

Air-fry for five minutes, stir in the cream cheese, then taste and season with salt and pepper if needed.

Cook for a further five minutes.

Mix the breadcrumbs, Cheddar and parsley together in a small bowl.

Drain the pasta and stir into the creamy chicken while it’s still hot.

Sprinkle over the breadcrumb mix, then air-fry for a further eight to ten ­minutes until the breadcrumbs are crispy and golden and have formed a toasty crust on top.

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Check occasionally to make sure you don’t overdo them.

Serve with a mixed salad, if you like.