Ninja Foodi Dual Zone Air Fryer Quick Start Guide

Ninja Foodi Dual Zone Air Fryer

This guide provides essential information for operating your Ninja Foodi Dual Zone Air Fryer, including its features, cooking programs, and recipes.

6 Cooking Programs

The Ninja Foodi Dual Zone Air Fryer offers six versatile cooking programs:

• MAX CRISP: Best for frozen foods such as French fries and chicken nuggets.
• AIR FRY: Best for fresh foods like chicken wings, and your favourite frozen snacks.
• ROAST: Best for roasting vegetables and meats.
• REHEAT: Best for reviving leftovers.
• DEHYDRATE: Best for making veggie/fruit crisps and jerky.
• BAKE: Best for making cakes and other baked desserts.

Using DualZone™ Technology

The DualZone™ technology allows you to cook two different foods simultaneously, with independent controls for each zone.

SYNC: Cooking Two Foods to Finish at the Same Time

Program each zone with different functions, temperatures, or cook times, and use SYNC to ensure both zones finish cooking at the same time.

1. Program Zone 1: Place food in drawers. Select a cooking function (e.g., Air Fry) and set the temperature and time using the TEMP and TIME arrows.
2. Program Zone 2: Select Zone 2, choose a cooking function, and set the temperature and time.
3. Begin Cooking: Select SYNC, then press START/STOP. The zone with the shorter cook time will display 'HOLD'.

MATCH: Cooking the Same Food in Each Zone

Set Zone 1 and use MATCH to automatically duplicate its settings to Zone 2.

1. Program Zone 1: Place food in drawers. Select a cooking function and set the temperature and time.
2. Begin Cooking: Select MATCH, then press START/STOP.

Cooking in a Single Zone

If you are only cooking one thing, fill a single zone and use the unit like a traditional air fryer.

Note: The cooking time will automatically pause when a drawer is opened. Reinsert the drawer to resume cooking.

For Best Results

CRISPER PLATE: The crisper plate promotes overall browning. It is recommended for use with most recipes unless otherwise stated.

SHAKE OR TOSS: For best results, frequently shake your food or toss it with silicone-tipped tongs to ensure it is as crispy as desired. It is recommended to shake your food at least twice during the cooking cycle.

Cooking Charts

Refer to the following charts for recommended cooking times and temperatures for various ingredients.

Air Fry Cooking Chart

*After cutting potatoes, allow uncooked chips to soak in cold water for at least 30 minutes to remove unnecessary starch. Pat chips dry. The drier the chips, the better the results.

Max Crisp Cooking Chart

Note: There is no temperature adjustment available or necessary when using the Max Crisp function.

Dehydrate Chart

Recipes

Hunters BBQ Chicken & Chips

Prep: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 25 MINUTES | MAKES: 4 SERVINGS

Ingredients

• 600g potatoes e.g. Maris Piper or King Edwards or Rooster, cut in 1cm thick sticks
• 3 tablespoons oil
• 4 rashers of smoked back bacon
• 4 chicken breasts (170g each)
• 50g grated cheddar cheese
• 4 tablespoons BBQ sauce
• Sea Salt

Directions

1. Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry.
2. Meanwhile, roll chicken breasts into a neat shape and wrap with bacon. Secure in place with a cocktail stick.
3. Place chips with oil into a large mixing bowl; toss to combine with at least 1/2 tablespoon oil. For crispier results, use up to 3 tablespoons oil.
4. Insert a crisper plate in both drawers. Place chicken breasts in zone 1, then insert drawer in unit. Place fries in zone 2, then insert drawer in unit.
5. Select zone 1, select ROAST, set temperature to 180°C and set time to 25 minutes. Select zone 2, select AIR FRY, set temperature to 200°C, and set time to 25 minutes. Select SYNC. Select START/STOP to begin.
6. When zone 1 time reaches 10 minutes, remove drawer from unit and top chicken with cheese. Reinsert drawer to continue cooking.
7. When zone 2 time reaches 10 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking.
8. When zone 2 time reaches 20 minutes, shake for 10 seconds. Re-insert drawer to continue cooking for another 5 minutes if necessary. Sprinkle with sea salt to serve.
9. When zone 1 time reaches 0, check chicken is cooked. Cooking is complete when its internal temperature reaches at least 75°C on an instant-read thermometer. Serve chicken drizzled with BBQ sauce and chips.

Image description: A serving of crispy fries and BBQ chicken pieces, garnished with parsley.

Chicken Fajitas & Spicy Roast Potatoes

Prep: 10 MINUTES | ROAST: 25 MINUTES | AIR FRY: 20 MINUTES | MAKES: 4 SERVINGS

Ingredients

FAJITAS:

• 3 chicken breasts
• 1 tablespoon smoked paprika
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried chilli flakes
• 1 teaspoon dried oregano
• 4 tablespoon olive oil
• Juice of 1 lime
• Salt and freshly ground black pepper
• 1 onion, peeled and sliced
• 1 red pepper, de-seeded and sliced
• 1 yellow pepper, de-seeded and sliced
• 8 medium tortillas

SPICY POTATOES:

• 1kg baby potatoes, cut in quarters
• 3 tablespoons olive oil
• 2 teaspoons hot paprika
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon sea salt

Directions

1. Slice chicken breasts into thin strips.
2. Add spices, herbs, lime juice and oil into a large bowl, season to taste and mix together.
3. Stir in chicken pieces, onion and peppers, mix all together until everything is coated in the marinade.
4. In another bowl, toss potatoes in oil and spices.
5. Insert a crisper plate in both drawers. Add chicken and vegetables to zone 1 drawer and potatoes to zone 2 drawer and insert into unit.
6. Select zone 1, select AIR FRY, set temperature to 200°C and set time to 20 minutes. Select zone 2 and select ROAST, set temperature to 180°C, and set time to 25 minutes. Select SYNC. Select START/STOP to begin.
7. After 10 minutes, give both drawers a shake or stir. Repeat again after 15 minutes.
8. When zone 1 time reaches 0, check chicken is cooked. Cooking is complete when the internal temperature reaches at least 75°C on an instant read thermometer.
9. Serve chicken and vegetables wrapped in the tortillas with the potatoes on the side.

Image description: A close-up of chicken fajitas wrapped in tortillas, with spicy roast potatoes served on the side.

Spicy Italian Hot Dogs with Peppers & Onions

Prep: 10 MINUTES | AIR FRY: 16 MINUTES | MAKES: 5 SERVINGS

Ingredients

• 1/2 onion, peeled, thinly sliced
• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 5 uncooked spicy Italian sausages
• 5 sub rolls

Directions

1. Toss together onions, bell peppers, salt, black pepper and olive oil in a bowl.
2. Insert a crisping plate in both drawers. Place sausages in zone 1 drawer, then insert drawer in unit. Place onion and bell peppers in zone 2 drawer, then insert drawer in unit.
3. Select zone 1, select AIR FRY, set temperature to 200°C and set time to 16 minutes. Select MATCH to duplicate settings across both zones. Press the START/STOP button to begin cooking. When zone 1 time reaches 7 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking. Repeat at 11 minutes.
4. When cooking is complete, remove drawers from unit. Divide the onion and bell peppers between the buns, then place sausages in buns and serve.

Sweet Potato Sausage Hash

Prep: 20 MINUTES | AIR FRY: 25 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS

Ingredients

• 675g sweet potatoes, peeled, diced into 1.5cm pieces
• 2 tablespoons rapeseed oil
• 1 tablespoon minced garlic
• 1 teaspoon sea salt plus more, for taste with potatoes
• Ground black pepper, to taste
• 3 teaspoons dried sage, divided
• 450g sausage meat
• 1/2 large onion, peeled, diced
• 4 large eggs, poached or fried (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoon chilli powder

Directions

1. In a bowl, toss sweet potatoes with oil, garlic, salt and pepper.
2. Insert a crisper plate into zone 1. Place potatoes in zone 1 drawer, then insert drawer in unit. Spread out the sausage meat in zone 2 drawer (without the crisper plate inserted), then insert drawer in unit.
3. Select AIR FRY, set temperature to 200°C, and set time to 25 minutes. Select zone 2, select ROAST, set temperature to 200°C, and set time to 35 minutes. Press the START/STOP button to begin cooking.
4. When zone 2 time reaches 17 minutes, remove drawer from unit and stir sausage with a wooden spoon. Add onion and stir to combine. Reinsert drawer to continue cooking.
5. When zone 1 time reaches 12 minutes, remove drawer from unit and shake drawer for 10 seconds. Stir in half the sage. Reinsert drawer to continue cooking.
6. When cooking is complete, remove both drawers from the unit and add potatoes to the sausage mixture. Add cinnamon, nutmeg, sage, chilli powder, 1 teaspoon salt and mix thoroughly.
7. Serve immediately with a poached or fried egg on top, if desired.

Image description: A bowl of sweet potato hash topped with a fried egg and garnished with herbs.

Fried Pork & Sweet Potato Fries

Prep: 20 MINUTES | ROAST: 15 MINUTES | AIR FRY: 20 MINUTES | MAKES: 2-4 SERVINGS

Ingredients

PORK & SWEET POTATO FRIES:

• 240g plain flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chilli powder
• 2 large eggs
• 2-4 boneless pork chops, cut in half lengthwise, pounded 1cm thick
• 450g frozen sweet potato fries

COLESLAW:

• 120g mayonnaise
• 120g honey mustard dressing
• 60g granulated sugar
• 60ml apple cider vinegar
• 1 tablespoon poppy seeds
• 1 tablespoon celery seeds
• 280g finely sliced red cabbage

Directions

1. Place flour, paprika, garlic powder, salt, pepper and chilli powder in a bowl and mix well.
2. Place eggs in a shallow bowl and whisk thoroughly for 60 seconds. Place seasoned flour in a second shallow bowl.
3. Working one at a time, dip the pork chops in egg, then in seasoned flour, then again in egg, then again in flour. Set aside.
4. Place pork chops in zone 1 drawer, then insert drawer in unit. Place sweet potato fries in zone 2 drawer, then insert drawer in unit.
5. Select Zone 1, select ROAST (with crisper plate inserted), set temperature to 200°C, and set time to 15 minutes. Select zone 2, select AIR FRY, set temperature to 180°C, and set time to 20 minutes. Select SYNC. Press the START/STOP button to begin cooking.
6. When zone 2 time reaches 10 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking.
7. When zone 1 time reaches 7 minutes, remove drawer from unit and flip pork chops using silicone-tipped tongs. Reinsert drawer to continue cooking.
8. In a large bowl, whisk together mayonnaise, honey mustard dressing, sugar, vinegar, poppy seeds and celery seeds. Add cabbage to the bowl and toss with dressing until evenly coated.
9. When cooking is complete, transfer pork chops to a plate and top with coleslaw. Serve with sweet potato fries.

Haddock Croquettes

Prep: 30 MINUTES | AIR FRY: 10 MINUTES | MAKES: 4 SERVINGS

Ingredients

• 75g fresh breadcrumbs
• 2 teaspoons Sherry
• 500g uncooked haddock fillets, flaked
• 3 eggs
• 1 bunch fresh parsley, finely chopped
• 1½ teaspoons dried coriander
• 1½ teaspoon salt
• 1/4 teaspoon white pepper
• Zest of 1 lemon
• 100g plain flour
• 150g dried breadcrumbs
• Rapeseed oil for spraying
• Serve with green salad, tartar sauce, lemon wedges

Directions

1. In a bowl, add fresh breadcrumbs, flaked fish fillets and Sherry. Mash well to combine, beat one egg and add in with chopped parsley, coriander, pepper, salt and lemon zest. Mix well.
2. Prepare three shallow dishes for dipping the fish. One dish with flour, one dish with breadcrumbs and one dish with the remaining 2 eggs, beaten well. Line a baking tray with baking parchment.
3. Flour your hands and form croquettes from the mixture that are about 5-7cm in length. Roll the croquettes first in flour, then in egg, and finally in the breadcrumbs and place them on the tray.
4. Insert the crisper plates in zone 1 and 2 drawers. Spray plate with rapeseed oil. Place croquettes on crisper plate and spray croquettes with oil. Select AIR FRY, set temperature to 200°C and set time to 10 minutes. Select MATCH. Press START/STOP to begin.
5. When cook time is finished, use silicone coated tongs to remove the croquettes to a serving dish.
6. Serve immediately with a salad, tartar sauce and lemon.

Image description: Golden-brown haddock croquettes arranged on a serving plate, garnished with parsley.

Roasted Salmon & Parmesan Asparagus

Prep: 15 MINUTES | ROAST: 15 MINUTES | MAKES: 2-4 SERVINGS

Ingredients

• 3 tablespoons steak seasoning
• 3 tablespoons brown sugar
• 3 salmon fillets (170g each)
• 4 tablespoons olive oil
• 450g asparagus, ends trimmed
• 30g grated Parmesan cheese
• Salt and pepper to taste

Directions

1. In a small bowl, mix together steak seasoning and brown sugar.
2. Rub the top of each salmon fillet with 1 tablespoon oil, then cover fillets generously with sugar mixture. Set aside.
3. In a bowl, toss asparagus with remaining 1 tablespoon oil, salt and pepper.
4. Place the fillets in zone 1 drawer, skin side down, then insert drawer in unit. Place the asparagus in zone 2 drawer, then insert drawer in unit.
5. Insert crisper plates in both drawers. Select ROAST, set temperature to 200°C and set time to 15 minutes. Select MATCH. Press the START/STOP button to begin cooking.
6. When zone 2 time reaches 7 minutes, remove drawer from unit and flip asparagus using silicone-tipped tongs. Reinsert drawer to continue cooking.
7. When zone 2 time reaches 2 minutes, remove drawer from unit and sprinkle half the Parmesan cheese over the asparagus and give the drawer a light toss. Reinsert drawer to continue cooking.
8. When cooking is complete, transfer fillets and asparagus to a serving plate. Sprinkle the remaining Parmesan cheese over the asparagus and serve.

Garlic Prawns & Blistered Rosemary Tomatoes

Prep: 10 MINUTES | AIR FRY: 15 MINUTES | MAKES: 2-4 SERVINGS

Ingredients

• 450g uncooked large prawns, peeled, de-veined
• 2 garlic cloves, peeled, finely chopped
• 1 tablespoon fresh thyme
• 1/2 teaspoon chilli powder
• 60ml plus 1 tablespoon vegetable oil, divided
• Sea salt, as desired
• Ground black pepper, as desired
• 300g cherry tomatoes
• 1 tablespoon fresh rosemary

Directions

1. In a bowl, toss prawns with garlic, thyme, chilli powder, 60ml oil, salt and pepper.
2. In a separate bowl, toss tomatoes with 1 tablespoon oil, rosemary, salt and pepper.
3. Insert crisper plates in both drawers. Place prawns in zone 1 drawer, then insert drawer in unit. Place tomatoes in zone 2 drawer, then insert drawer in unit.
4. Select AIR FRY, set temperature to 200°C and set time to 15 minutes. Select zone 2, AIR FRY, set temperature to 200°C and set time to 10 minutes. Select SYNC. Press the START/STOP button to begin cooking.
5. When zone 1 time reaches 7 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking.
6. When zone 2 time reaches 5 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking.
7. When cooking is complete, serve immediately.

Coconut-Lime Cod & Cauliflower Rice

Prep: 10 MINUTES | MARINATE: 20 MINUTES | ROAST: 20 MINUTES | MAKES: 4 SERVINGS

Ingredients

• 1 can (400ml) unsweetened coconut milk
• 1 lime, zest and juice
• 4 cod fillets (170g each)
• 3 teaspoons sea salt, divided
• 1/2 onion, peeled diced
• 1/2 teaspoon garlic powder
• 4 teaspoons rapeseed oil, divided
• 350g cauliflower rice
• 1/2 green pepper, chopped
• 25g fresh coriander, stems removed, for garnish
• 75g roasted and salted cashews, chopped, for garnish

Directions

1. In a medium bowl, combine coconut milk and lime zest and juice. Season each fillet with 1/2 teaspoon salt, then place them in coconut milk mixture and marinate for 20 minutes.
2. In a small bowl, gently toss diced onion and garlic powder with 1 teaspoon rapeseed oil and place in zone 2 drawer (with no crisper plate inserted).
3. Insert a crisper plate into zone 1. Remove cod from marinade and place on crisper plate. Select zone 1, select ROAST, set temperature to 190°C and set time to 20 minutes. Select zone 2, select ROAST, set temperature to 160°C and set time to 12 minutes. Select SYNC. Press the START/STOP button to begin cooking.
4. In a separate medium bowl, gently toss cauliflower rice, pepper, remaining salt and remaining rapeseed oil.
5. When zone 2 time reaches 6 minutes, remove drawer from unit and add cauliflower rice mixture to the onion and stir to combine. Reinsert drawer to continue cooking.
6. When cooking is complete, serve cauliflower rice in a bowl, gently placing cod fillets on top. Garnish with fresh coriander and chopped cashews, if desired.

Spicy Halloumi Fries & Chilli Corn on the Cob

Prep: 20 MINUTES | AIR FRY: 18 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS

Ingredients

HALLOUMI FRIES:

• 2 blocks halloumi (225g each)
• 75g plain flour
• 1 teaspoon sumac
• 1 teaspoon za'atar
• 1 lemon
• 150g natural Greek yogurt
• 2 tablespoon coriander, chopped
• Cooking spray or oil

CHILLI CORN ON THE COB:

• 50g butter, softened
• 2 teaspoons tomato ketchup
• 1 teaspoon honey
• 1/2 teaspoon rose harissa
• 4 sweetcorn cobettes

Directions

1. Drain halloumi and pat dry. Cut into thick fries.
2. In a bowl, mix the flour, sumac and za'atar. Dip halloumi into the mix to lightly coat.
3. Insert crisper plates into both drawers. Liberally spray drawer 1 with cooking spray or oil, add halloumi and spray with oil. Insert drawer into unit.
4. Make chilli butter: In a bowl, place butter, tomato ketchup, honey and harissa, beat together till smooth. Using a pastry brush, or back of a teaspoon, brush each cobette with butter. Reserve remaining butter by placing in cling film, form into a sausage shape, wrap and chill whilst corn is cooking. Place corn onto crisper plate in zone 2 drawer. Insert drawer into unit.
5. Select zone 1, select AIR FRY, set temperature to 200°C and time for 18 minutes. Select zone 2, select ROAST, set temperature to 180°C and time to 15 minutes. Select SYNC. START/STOP to begin.
6. When zone 1 reaches 10 minutes, rearrange halloumi fries and sweetcorn. Repeat when zone 1 reaches 6 minutes.
7. Cut chilli butter into 4 and place on top of corn. Serve with halloumi topped with Greek yogurt swirled with chopped coriander.

(V) Suitable for vegetarians.

Cheesy Stuffed Mushrooms & Vegetable Medley

Prep: 25 MINUTES | ROAST: 17-20 MINUTES | MAKES: 4 SERVINGS

Ingredients

MUSHROOMS:

• 300g frozen chopped spinach, thawed
• 60g cream cheese
• 30g grated Parmesan cheese
• 120g mozzarella cheese, divided
• 1 teaspoon finely chopped garlic
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large portobello mushrooms, cleaned, stems removed

VEGETABLE MEDLEY:

• 350g courgettes, medium diced
• 1 red pepper, medium diced
• 1 orange pepper, large diced
• 300g aubergine, medium diced
• 4 thick asparagus spears, ends trimmed, cut into 1cm pieces
• 1 tablespoon fresh thyme
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

1. Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid.
2. In a bowl, mix together cream cheese, parmesan cheese, 60g mozzarella cheese, garlic, nutmeg, salt and pepper. Add spinach and mix well.
3. Fill the mushrooms with the spinach and cheese mixture.
4. In a separate bowl, combine all vegetable medley ingredients and toss well.
5. Place prepared mushrooms in zone 1 drawer, without a crisper plate inserted then insert drawer in unit. Place vegetables without a crisper plate inserted in zone 2 drawer, then insert drawer in unit.
6. Select ROAST, set temperature to 180°C and set time to 15 minutes. Select zone 2, select ROAST, set temperature to 180°C, and set time to 17-20 minutes. Select SYNC. Press the START/STOP button to begin cooking.
7. When zone 1 time reaches 10 minutes, remove drawer from unit and top mushrooms with remaining mozzarella cheese. Reinsert drawer to continue cooking.
8. When zone 2 time reaches 10 minutes, remove drawer from unit and stir vegetables. Reinsert drawer to continue cooking.
9. When cooking is complete, serve immediately.

(V) Suitable for vegetarians.

Tip: Parmesan cheese contains animal rennet; however, vegetarian substitutes are widely available.

Sweet & Sour Tofu & Asian-Style Vegetables

Prep: 15 MINUTES | AIR FRY: 20 MINUTES | ROAST: 15 MINUTES | MAKES: 4 SERVINGS

Ingredients

• 400g firm tofu, pat dry and cut into 2.5cm cubes
• 2 tablespoons corn flour
• 650g frozen stir fry vegetables
• 1 tablespoon vegetable oil
• 120g sweet & sour sauce (shop bought)
• 1 teaspoon garlic powder
• Sea salt, to taste
• Ground black pepper, to taste

Directions

1. In a bowl, toss tofu with corn flour until coated.
2. Insert a crisper plate into both drawers. Place tofu in zone 1 drawer, then insert drawer in unit. Place frozen vegetables and oil in zone 2 drawer, then insert drawer in unit.
3. Select zone 1, select AIR FRY, set temperature to 200°C, and set time to 20 minutes. Select zone 2, select ROAST, set temperature to 200°C and set time to 15 minutes. Select SYNC. Press the START/STOP button to begin cooking.
4. When zone 1 time reaches 15 minutes, remove drawer from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking. Repeat when zone 1 time reaches 7 minutes.
5. When zone 2 time reaches 5 minutes, remove from unit and shake drawer for 10 seconds. Reinsert drawer to continue cooking.
6. When cooking is complete, transfer tofu to a bowl and toss with sweet & sour sauce until coated. Transfer vegetables to another bowl and toss with garlic powder, salt and pepper. Serve immediately.

(V) Suitable for vegetarians.

Image description: A bowl of sweet and sour tofu with Asian-style vegetables, served with chopsticks.

Cauliflower Bites & Baked Sweet Potatoes

Prep: 20 MINUTES | AIR FRY: 30 MINUTES | MAKES: 4 SERVINGS

Ingredients

• 400g cauliflower
• 150g plain flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 300ml milk
• 100g panko breadcrumbs
• 30ml sunflower oil
• 90ml Buffalo hot sauce

SWEET POTATOES:

• 4 x 175g sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon sea salt flakes

RANCH SLAW:

• 120g mayonnaise
• 60g ranch dressing
• 1 tablespoon cider vinegar
• 1 tablespoon poppy seeds
• Salt and pepper to taste
• 200g finely sliced red or white cabbage
• 1 red skinned apple, cored and finely sliced
• 1 stick celery, finely sliced
• 1 tablespoon flat leaf parsley, chopped
• 1 tablespoon chives, chopped

Directions

1. Cut the cauliflower into 2.5cm florets.
2. Put flour, onion, garlic, cumin, paprika into a bowl and season to taste. Gradually whisk in milk until a smooth batter is formed.
3. Put panko breadcrumbs into another bowl. Dip cauliflower florets into batter to coat and then toss in breadcrumbs until well coated.
4. Prick sweet potatoes with a fork several times. Rub olive oil into potato skin and sprinkle sea salt over.
5. Insert crisper plate in both drawers. Add cauliflower bites to zone 1 drawer and sweet potatoes to zone 2 drawer and insert into unit. Select zone 1, select AIR FRY, set temperature to 180°C and set time to 25 minutes. Select zone 2 and select AIR FRY, set temperature to 200°C and set time to 30 minutes. Select SYNC. Select START/STOP to begin.
6. Meanwhile mix the oil and buffalo sauce together. When zone 1 reaches 15 minutes, remove drawer and baste cauliflower in buffalo sauce mix. Turn sweet potatoes at the same time. Reinsert drawers to resume cooking.
7. In a large bowl, whisk together mayonnaise, ranch dressing, vinegar, poppy seeds and seasoning. Add cabbage, apple, celery and herbs to the bowl and toss with dressing until evenly coated.
8. Serve cauliflower bites with sweet potato and coleslaw.

(V) Suitable for vegetarians.

Peanut Butter Chocolate Brownies

Prep: 15 MINUTES | BAKE: 35-40 MINUTES | MAKES: 8-10 SERVINGS

Ingredients

• 80g peanut butter, divided
• 40g butter
• 120g dark chocolate, divided
• 175g golden caster sugar
• 2 large eggs, beaten
• 60g self-raising flour
• 30g cocoa powder

Directions

1. Spray zone 1 drawer (without a crisping plate inserted) with cooking spray or oil, and line base with a piece of baking parchment.
2. Reserve 40g peanut butter and 30g chocolate. Break up the dark chocolate into pieces, add into a saucepan with peanut butter and butter. Gently melt, and leave to cool. Meanwhile in a large bowl, whisk together the sugar and eggs until thick and creamy like salad cream. Add in chocolate mixture and whisk together.
3. Sieve flour and cocoa powder together into bowl and fold in with a large metal spoon. Spoon brownie mixture into prepared lined drawer. Melt peanut butter in a microwave for 40 seconds. Drizzle over the top of brownie.
4. Insert zone 1 drawer in unit. Select zone 1, select BAKE, set temperature to 160°C, and set time to 35-40 minutes. Press the START/STOP button to begin cooking.
5. When zone 1 reaches 5 minutes, check whether brownie is cooked through. Cooking is complete when the brownie is soft to touch in centre.
6. Melt remaining chocolate in microwave for 20s, stir then 20s and stir. Drizzle melted chocolate over the top of brownie. Leave to cool in drawer.
7. Leave to cool before lifting out, using the lining paper as a sling. Cut into squares.

(V) Suitable for vegetarians.

Banoffee Muffins

Prep: 15 MINUTES | BAKE: 15-20 MINUTES | MAKES: 12 MUFFINS

Ingredients

• 200g self-raising flour
• 1 teaspoon mixed spice
• 1/2 teaspoon salt
• 2 ripe bananas, approx. 320g with skins on
• 200g light brown sugar
• 100g vegetable oil
• 2 large eggs, beaten
• 1 teaspoon vanilla essence
• 50g chocolate chips
• 100g thick caramel or dulce de leche
• 12 dried banana chips to decorate

Directions

1. Sift the flour, mixed spice and salt into bowl.
2. In a large mixing bowl, peel and mash the bananas until smooth. Mix in sugar, oil, eggs, vanilla essence and whisk together until the oil is incorporated.
3. Slowly add the dry ingredients to bananas and whisk continually to combine, stir in chocolate chips.
4. Without a crisper plate inserted. Place 6 double thickness muffin cases in each drawer, spoon mixture between the muffin cases filling 3/4 full. Select zone 1, select BAKE, set temperature to 160°C, and set time to 15 minutes. Select MATCH. Press the START/STOP button to begin cooking.
5. When zone 1 time reaches 5 minutes, check whether muffins are cooked through. Cooking is complete when a wooden skewer inserted in the centre comes out clean. Remove muffins from drawer and let cool on a wire rack for 5 minutes before serving. Top each muffin with a spoonful of caramel and a banana chip.

(V) Suitable for vegetarians.

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