I WAS one of those people who got an air fryer during lock-down, although not necessarily for the same reasons as everyone else. We got one because I’d started studying and my husband’s weekday cooking skills are limited to popping a crumbed something into the oven and heating a microwave meal. We figured an air fryer would widen the options for him to make while I got assignments done.
Now it’s become one of the most-used appliances in our kitchen long after I’ve closed my books. Crumbed fish, chicken and chips are still firm favourites but we’re ready to experiment with other options now too.
That’s why I’m so thrilled about our new food magazine devoted to air-fryer recipes. They’re classic YOU recipes – easy, quick, convenient and cost-effective – and you know they’ll come out properly
