Croque MadameBy James FureyA croque madame is a more indulgent take on the classic croque monsieur toasted sandwich. It’s kind of like a breakfast muffin made with slices of bread moulded into a muffin shape before being filled with a variety of fillings. Here, we’re using a breakfast/brunch filling of ham, cheese and spinach. They can be prepared in advance and cooked when needed, making them an ideal breakfast standby or dinner party appetizer.Chocolate SouffléBy James FureyThe mere mention of the word ‘soufflé’ sees many a cook shudder in terror. Impossibly light, frustratingly fragile, and notoriously difficult to perfect the soufflé is often seen as the pinnacle of culinary achievement. But here’s the true secret: it’s not actually that difficult. And here’s another secret: you can achieve a perfect soufflé using an air fryer. This recipe is for a classic chocolate souffle - or rather two of them, as you can comfortably fit two ramekin dishes in the pan of an air fryer. Topped with vanilla ice-cream or a dark chocolate sorbet, these soufflés are guaranteed to bring the wow factor to your dining room table.Kale, Parsnip and Jerusalem Artichoke (Sunchoke) ChipsBy James FureyThese vegetable chips are a great alternative to deep-fried potato chips. Not only do they taste delicious but they use a fraction of the oil needed to cook regular potato chips, and they’re a great way to use up vegetable scraps that you’d normally throw away. So when you next use parsnips, sunchokes or any other root vegetable, don’t throw away the peelings - make chips out of them. They take no time to cook and can be flavoured with pretty much anything you have in your spice cupboard; let your imagination run wild. But make plenty, they won’t last long!ChurrosBy James FureyChurros, the classic Spanish snack of deep-fried dough dipped in a chocolate sauce, are traditionally made by forming long, textured fingers of dough before frying them in hot oil until golden and crisp. But did you know they can also be made in an air fryer? By shaping the churros to fit the air fryer pan these churros can be produced using a fraction of the oil normally required, whilst still turning out deliciously crisp, light and golden.Salt-baked CeleriacBy James FureySalt-baking is a great way to cook both vegetables and meats whilst retaining their moisture. A simple paste of egg whites, salt and flour is wrapped around the food before baking it slowly at a moderate temperature - once cooked, the food is moist, tender and beautifully seasoned. Here, a whole celeriac (celery root) is baked along with a little fresh thyme and plenty of black pepper to create a hearty centrepiece of a dish, perfect alongside roasted game or simply served alone with a drizzle of truffle oil.Beef WellingtonBy James FureyBeef Wellington is an impressive dish of tender beef fillet wrapped in puff pastry. The fillet is usually coated in a chicken or calves liver pâté, or a mushroom duxelle, before being wrapped in pastry which can often lead to the pastry becoming soggy during cooking. This is where the air fryer comes into its own. Because of the way the air fryer works - passing super-heated air over and around the Wellington, crisping the pastry as would a fat fryer - the resulting Wellington becomes crisped all over without the ‘dead spot’ that can occur in a regular oven. So no more soggy bottom! Just a wonderfully crisp, golden pastry enveloping medium rare steak. Mushroom duxelle is simply finely chopped mushrooms cooked down in a little oil with garlic and thyme. Once cooked, it should be placed in a towel and squeezed to drain any excess liquid. If using a pâté, any good quality shop-bought pâté can be used - or feel free to make your own.Whole Spiced Spatchcock ChickenBy James FureySpatchcocking a bird involves removing the backbone before flattening out the breasts and legs. It’s an old way to speed-up the cooking time of poultry and game as it allows the heat to pass more evenly around the bird, ensuring that the legs cook as quickly as the breasts… it also means that it’s the perfect technique for air-frying. Here, a 4 lb chicken is spatchcocked and a spice rub is applied before being roast in the air-fryer; this size of chicken should be suitable for most air-fryers, but if you have a larger fryer then you can, of course, cook a larger bird. The result is wonderfully moist chicken with a crisp, spicy skin.Caramelised Roast Peaches with CinnamonBy James FureyIf peaches and cinnamon are a match made in heaven, caramelised peaches are one step above that. Served with a simple scoop of vanilla ice-cream, these warmly spiced roast caramelised peaches will soon become your favourite standby dessert. They’re quick, easy and utterly delicious.BaklavaBy James FureyBaklava is an eastern Mediterranean classic - chopped nuts layered between sheets of crisp filo, then drenched in aromatic sugar syrup. If it sounds indulgent, that’s because it is. But paired with a strong coffee is makes the perfect midday pick-me-up, and best of all, it’s also extremely simple to prepare. All you need is a heatproof dish that’s large enough to fit in your air-fryer, and off you go!