Mouthwatering air fryer recipes by JAMIE OLIVER. These meals are all quick and healthy – now Britain’s top TV chef shows you how to make everything from burgers to doughnuts

He’s Britain’s most popular TV chef – now let Jamie Oliver be the first to show you how versatile your air fryer can be.

Here’s a mouthwatering selection of quick and simple recipes to try on your kitchen appliance, from healthy burgers to delicious doughnuts.

These are taken from the chef’s new book, Easy Air Fryer.

SWEET CHILLI PRAWN BURGER

Serves 2 

Hands on: 14 minutes 

Cook: 12 minutes, 1-drawer air fryer

• ½ a bunch of coriander (15g)

• ½ x 200g tin of sweetcorn

• 165g raw peeled king prawns, from sustainable sources

• 2 tbsp sweet chilli sauce

1. Peel the ginger, trim the spring onions, then finely chop with the coriander stalks, reserving the leaves. Drain the sweetcorn and add to the board with the prawns and a small pinch of sea salt and black pepper, then keep chopping it all until fine but retaining a bit of texture. Squash and mix it all with the flat side of your knife for a couple of minutes, helping it to come together.

2. With wet hands, divide the mixture in half, then shape and squash into 2cm-thick patties. Place in the air-fryer drawer, spritz with olive oil, and cook for 10 minutes at 200°C, or until golden and cooked through.

3. Brush half the chilli sauce over the burgers and cook for a further 2 minutes at 200°C, adding the buns cut side up alongside.

4. Mix the remaining chilli sauce with the yoghurt and spread half across the bun bases, then sit the burgers on top. Shred the lettuce, mix with the reserved coriander leaves and the rest of the chilli yoghurt, pile on top of the prawn burgers, squeeze over the lime, then squash the bun tops on, serving any leftover salad on the side.

Energy 484kcal Fat 14.3g Sat fat 2.9g Protein 19.3g Carbs 60.3g Sugars 15.7g Salt 1.8g Fibre 5.4g

TOMATO & MOZZARELLA TART

Serves 2 

Hands on: 15 minutes

Cook: 30 minutes, 1-drawer air fryer

• ½ x 320g sheet of ready-rolled puff pastry

•  6 black olives, stone in

• ½ x 125g ball of mozzarella

1. Halve the tomatoes, then use your fingers to scrape out the seeds. Remove the shelf from the air-fryer drawer, then go in with the tomato halves, 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Toss together, arrange the tomatoes cut side down, and cook for 15 minutes at 200°C, or until soft and golden.

2. Gently stretch or roll out the pastry to the size of the drawer. Lay the pastry on top of the tomatoes, carefully poking and tucking it in at the edges. Cook for 15 minutes at 200°C, or until dark golden and puffed up.

3. Meanwhile, squash, destone and tear up the olives, and finely slice the chilli. Dress with 1 tablespoon of red wine vinegar and ½ a tablespoon of extra virgin olive oil, then season to perfection.

4. Carefully and confidently flip the tart out of the drawer on to a board, tear over the mozzarella and basil leaves, spoon over the olive mixture, and serve. Nice with a simple rocket salad on the side.

STICKY AUBERGINE NOODLES

Serves 1 

Hands on: 7 minutes 

Cook: 20 minutes, 1-drawer air fryer

• 1 tbsp unsalted roasted peanuts

• 1 tbsp sweet chilli sauce

• 150g straight-to-wok thick udon noodles

• 2 sprigs of mint or coriander

• 1 tbsp crunchy peanut & sesame chilli oil

1. Slice the aubergine lengthways 1cm thick, then into long 1cm-wide strips. Remove the air-fryer shelf, scatter the aubergine into the drawer and cook for 15 minutes at 200°C, shaking halfway.

2. Peel and finely slice the garlic. Quarter the pak choi lengthways. When the time’s up, pull out the drawer, scatter in the garlic and peanuts, spoon over the sweet chilli sauce, then shake to coat. Add the pak choi alongside and cook for 5 minutes at 200°C, or until the aubergine is soft and sticky.

3. In a bowl, cover the noodles with boiling water to soften them, and leave aside. Trim the spring onions, and finely slice with the chilli. Click apart the lettuce leaves. Pick the herb leaves.

4. Drain the noodles and add to the drawer with most of the chilli and spring onions, the chilli oil and balsamic. Toss together well, season to perfection, then tip into a serving bowl. Add the lettuce leaves on the side, scatter over the remaining chilli and spring onions, along with the herb leaves, then serve.

TERIYAKI PORK RIBS

Serves 2 

Hands on: 6 minutes 

Cook: 55 minutes, 1-drawer air fryer

• 1 rack of higher-welfare baby back ribs (600g)

1. Remove the shelf from the air-fryer drawer and go in with the sugar, soy and vinegar, along with 300ml of water. Peel and finely grate in the ginger and garlic, add the cornflour and mix to combine, then replace the shelf.

2. Rub the rack of ribs with a little olive oil and a pinch of sea salt, then place it on the shelf (cut it in half to help it fit, if needed). Cook for 50 minutes at 160°C, or until the meat is tender and starting to get gnarly.

3. Use tongs to carefully remove the shelf, tipping the ribs into the sauce, then turn the ribs to coat. Cook for another 5 minutes at 200°C, or until the sauce sets and darkens on the ribs and the surrounding sauce thickens, too.

4. Slice up the ribs, then trim, finely slice and scatter over the spring onions. Pour the remaining sauce into a bowl, for dunking. Great served with sticky rice and zingy seasonal greens.

Energy 394kcal Fat 19.4g Sat fat 7.6g Protein 28.4g Carbs 28g Sugars 23.6g Salt 2.6g Fibre 0.3g

HOISIN DUCK CUPS

Serves 2 

Hands on: 10 minutes 

Cook: 10 minutes, plus resting, 1-drawer air fryer

• 2 x 150g higher-welfare duck breast fillets, skin on

• 1 nest of vermicelli rice noodles (45g)

• 320g crunchy veg, such as carrots, radishes, cucumbers, courgettes, mangetout

• 2 tbsp crunchy peanut & sesame chilli oil

1. Pat the duck dry with kitchen paper, then score the skin in a criss-cross fashion at 1cm intervals. Rub with 1 tablespoon of olive oil, a small pinch of sea salt and a generous sprinkling of black pepper. Halve and destone the plums.

2. Use a heatproof ramekin or two metal cookie cutters to raise the air-fryer shelf up (meaning you’ll get crispy duck skin). Lay in a sheet of greaseproof paper, then place the duck on top, skin side up, with the plum halves around it, cut side down. Cook for 10 minutes at 200°C, or until the duck is crispy on the outside but still pink in the middle. Remove to rest for 5 minutes, and pinch the skins off the plums.

3. In a bowl, cover the noodles with boiling kettle water and leave to rehydrate, then drain. Click apart the lettuce leaves. Prep and coarsely grate the crunchy veg, finely grate the chilli and lime zest, then toss it all with the lime juice and a pinch of salt. Put the hoisin sauce and chilli oil into little dipping bowls.

4. Finely slice the duck breasts, then serve it all together on a big board and get stuck in, having fun loading your lettuce cups with all the delicious things.

Energy 603kcal Fat 26.9g Sat fat 5.4g Protein 47.3g Carbs 43g Sugars 18.7g Salt 1.6g Fibre 6.4g

SWEET PEPPER LENTILS & SAUSAGE

Serves 2

Hands on: 10 minutes

Cook: 30 minutes, plus seaming, 2-drawer air fryer

• 4 higher-welfare sausages

• ½ a bunch of flat-leaf parsley (15g)

• 1 x 250g packet of cooked Puy lentils   

1. Prick the peppers and chillies a few times with a sharp knife, place in the large air-fryer drawer, spritz with olive oil, and cook for 30 minutes at 200°C, or until soft and starting to char, turning halfway and adding the unpeeled garlic cloves. Leave it all to steam in the drawer for 5 minutes.

2. Hasselback the sausages by cutting deep slits crossways down their length. Spritz with oil and cook in the small drawer for 20 minutes at 200°C, or until golden and cooked through, shaking halfway.

3. Squeeze the soft garlic on to a large board, discarding the skins. Once cool enough to handle, remove the skin and seeds from the peppers and chillies, adding the flesh to the board. Finely chop with the parsley, stalks and all, reserving a few nice leaves, mixing as you go. Reheat the lentils according to the packet instructions, then fold through the veg. Dress with 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, and season to perfection, then divide between your plates.

4. Serve with the hasselback sausages, sprinkled with the reserved parsley leaves. Nice with steamed greens or a salad. Use a tin of lentils, if you prefer. Once the large drawer is empty, remove the shelf, then add the drained lentils. Cook for 5 minutes at 200°C, or until piping hot.

Energy 580kcal Fat 36.5g Sat fat 12g Protein 24.4g Carbs 39.9g Sugars 14.9g Salt 1.4g Fibre 15.8g

WARM PANZANELLA

Serves 2

Hands on: 5 minutes 

Cook: 15 minutes, 1-drawer air fryer

• 2 large slices of sourdough bread

•  ½ a bunch of oregano (10g) or 1 tsp dried oregano

•  2 tsp baby capers in brine

• ½ a bunch of basil (15g)

1. Remove the shelf from the air-fryer drawer, lay the bread in the base, then replace the shelf. Cook for 5 minutes at 200°C.

2. Roughly chop the tomatoes, put into a serving bowl, peel and finely grate in the garlic, strip in the oregano, add ½ a tablespoon of olive oil and a small pinch of sea salt and black pepper, and toss well. Tip into the drawer, keeping the bowl for later, and cook for 10 minutes at 200°C, or until softened.

3. Meanwhile, peel and very finely slice the red onion, then, in the serving bowl, massage it with a pinch of salt and 1 tablespoon of red wine vinegar and leave to lightly pickle. When the time’s up, tip the tomatoes into the bowl, then use tongs to carefully remove the shelf, and tear the bread into the mix.

4. Add the capers, tear in the basil leaves, add 1 tablespoon of extra virgin olive oil, mix together and season to perfection. If you can resist, let it sit for a few minutes so the flavours can develop, then enjoy.

Energy 232kcal Fat 10.4g Sat fat 1.6g Protein 5.8g Carbs 29.2g Sugars 11.6g Salt 0.9g Fibre 4g

HERB-STUFFED SALMON & RED PEPPER SALSA

Serves 2

Hands on: 8 minutes 

Cook: 20 minutes, 2-drawer air fryer

• 1 x 567g tin of peeled new potatoes

• 2 x 130g salmon fillets from sustainable sources, skin on, scaled, pin-boned

• ½ a bunch of mixed soft herbs (15g), such as dill, basil, flat-leaf parsley, mint

• 2 large jarred roasted peppers

• 2 tsp baby capers in brine

• ½ a small clove of garlic

1. Drain the tinned potatoes, halving any larger ones. Slice half the lemon into thin rounds, then place it all in the small air-fryer drawer, tucking the lemon slices underneath. Spritz with olive oil, season, and cook for 20 minutes at 200°C, or until golden and crisp, shaking halfway.

2. Snap the woody ends off the asparagus, place the spears in the large drawer, then trim and add the green beans. Trim the broccoli, halving any thicker stalks lengthways, and scatter into the drawer, then add a splash of water (or white wine, if you have some open!) and cook for 4 minutes at 200°C.

3. While your veg get a head start, pinch the salmon fillets and – with a sharp knife – carefully slice down into the skin lengthways, about 1cm deep. Season with sea salt and black pepper, then pick and stuff in half the herb leaves, as well as a few gratings of lemon zest. Place on top of the green veg, skin side up, spritz everything with oil, then cook for 8 minutes at 200°C, or until the salmon and veg are cooked through.

4. To make the salsa, place the peppers and capers on a board. Peel and finely grate over the garlic, then very finely chop it all, mixing as you go. Dress with the mustard and a squeeze of lemon juice, and season to perfection.

5. Divide the lemony potatoes between plates, then add the green veg and salmon, drizzling over any juices from the large drawer. Pick over the remaining herb leaves, and finish with the salsa.

Energy 453kcal Fat 17g Sat Fat 2.9g Protein 38.2g Carbs 36g Sugars 9.4g Salt 1.7g Fibre 7.8g

SPRING ROLLS & SOY DIPPING SAUCE

Makes 8 

Hands on: 16 minutes

Cook: 20 minutes, 1-drawer air fryer

• 150g straight-to-wok medium noodles

• 1 tbsp crunchy peanut & sesame chilli oil

• 1 tbsp low-salt soy sauce

1. Cover the dried mushrooms with 250ml of boiling kettle water and leave to rehydrate. Wash and coarsely grate the carrot, trim and finely slice the spring onions, reserving the green tops, then peel and finely grate the garlic and ginger. Place it all in a bowl with the noodles.

2. Reserving the liquor, scoop out the mushrooms, squeeze out excess moisture, finely chop, then stir into the mix with the chilli oil and a pinch of sea salt.

3. Working fairly quickly, cut each filo sheet in half widthways, brush with a little sesame oil, then evenly divide up the noodle mixture at the bottom of each pastry strip. Tuck in the ends, then roll up and brush again with sesame oil.

4. Evenly space the rolls in the air-fryer drawer and cook for 20 minutes at 180°C, or until golden and crisp, cooking in batches if needed.

5. Meanwhile, pour 100ml of the mushroom soaking liquor into a small non-stick frying pan, discarding the rest. Add the soy and honey and reduce over a high heat on the hob to a dipping sauce consistency – the mushroom liquor will give incredible depth of flavour. Stir in the rice wine vinegar and reserved spring onion tops, then pour into a little bowl. Serve with the spring rolls.

Energy 108kcal Fat 4.4g Sat fat 0.6g Protein 3.1g Carbs 14.4g Sugars 2g Salt 0.4g Fibre 1.6g

SESAME CHICKEN BALLS

Serves 2

Hands on: 15 minutes 

Cook: 10 minutes, 1-drawer air fryer

• ½ a bunch of coriander (15g)

• 2 x 150g skinless free-range chicken breasts

• 1 heaped tbsp peanut butter

• 1 tbsp low-salt soy sauce

• 3 tbsp toasted sesame seeds

• 2 nests of vermicelli rice noodles (90g total)

• 2 tbsp sweet chilli sauce

1. Roughly chop the chilli (deseed, if you like) and place in a food processor with the coriander stalks, reserving the leaves. Peel and add the garlic and ginger, blitz until finely chopped, then pulse in the chicken breasts, peanut butter and soy until combined but still retaining a little texture.

2. Put the sesame seeds on a plate. With wet hands, divide the mixture into 10 equal-sized balls, then gently roll in the sesame seeds, patting them on to coat. Place the balls in the air-fryer drawer and cook for 10 minutes at 200°C, or until golden and cooked through, shaking halfway.

3. In a bowl, cover the noodles with boiling kettle water and leave to rehydrate, then drain. Peel the carrot and matchstick with the cucumber, toss with the drained noodles and the juice of ½ a lime, then divide between serving bowls. Trim and finely slice the spring onions.

4. Squeeze the juice of 1 lime over the balls, drizzle over the chilli sauce, add a pinch of sea salt and black pepper, toss well, then spoon into the bowls. Sprinkle with the spring onions and coriander leaves, drizzle with a little extra chilli sauce, if you like, and serve with lime wedges.

Energy 547kcal Fat 15.9g Sat fat 3.4g Protein 45.6g Carbs 55.4g, Sugars 14.1g Salt 1.6g Fibre 3.9g 

DELICIOUS DOUGHNUTS

Serves 4

Hands on: 15 minutes, plus chilling & proving

Cook: 14 minutes, 1-drawer air fryer

• 200g plain flour, plus extra for dusting

• ½ x 7g sachet of dried yeast

• 1 pinch of ground cinnamon

• 4 tbsp of your favourite jam, such as strawberry, raspberry, apricot, blackberry

1. Crack the eggs into a food processor, add the flour, ½ a tablespoon of sugar, the yeast and a pinch of sea salt, then pulse into a sticky ball of dough. A spoonful at a time, pulse 50g of the butter into the mixture, waiting until each spoonful is combined before adding more – this helps to enrich the dough. Lightly dust it with flour, pat into a round, place in a clean bowl, then cover and rest in the fridge for at least 2 hours, or overnight.

2. Divide the dough into 4 equal-sized pieces on a clean work surface and roll into balls. Transfer to a greaseproof paper-lined baking sheet, cover, then leave in a warm place for 1 hour, or until doubled in size.

3. Gently transfer the doughnuts to the air-fryer drawer and cook for 10 minutes at 180°C, or until beautifully golden and fluffy, then remove.

4. For the coating, melt the remaining butter in a heatproof bowl in the air fryer for 4 minutes at 180°C. Mix the remaining sugar with the cinnamon in a shallow bowl. One at a time, turn the warm doughnuts in the butter to coat, then dip straight into the sugar. Leave to cool, then slice open and spread a tablespoon of jam in the centre of each. Heaven.

Feed a crowd 

It’s easy to double up on this one if you’re feeding more people – simply cook the doughnuts in two batches for the best results.

Energy 465kcal Fat 22.3g Sat fat 12.6g Protein 8.7g Carbs 60.8g Sugars 20.9g Salt 0.1g Fibre 1.8g

ETON MESS TRIFLE

Serves 6 

Hands on: 9 minutes

Cook: 15 minutes, plus resting, 1-drawer air fryer

• Unsalted butter, for greasing

• 150g sliced panettone or brioche

• 1 tbsp sweet sherry or elderflower cordial

1. Remove the shelf from the air-fryer drawer, rub the inside of the drawer with butter, then line with scrunched-up damp greaseproof paper, keeping the paper away from the heating element. Cover the base with the panettone, and drizzle over the sherry.

2. Hull and slice the strawberries, toss with 25g of sugar and layer on top. Scatter in the almonds, snap in the chocolate, and cook for 10 minutes at 180°C.

3. Separate the eggs. Put the whites into a bowl (save the yolks in the fridge for another meal), add a pinch of sea salt and whisk until the mixture forms stiff peaks – use an electric whisk, if you’ve got one. With the whisk still running, gradually add the remaining 100g of sugar until glossy and combined, then spoon into the drawer, making peaks with the back of the spoon.

4. Cook for 5 minutes at 190°C, or until golden, then remove the drawer and let it sit for 15 minutes to 1 hour (depending on whether you want it warm).

5. Use the greaseproof to help you lift out the trifle, then slice, divide between bowls and devour! Perfect with hot or cold custard – the choice is yours.

Energy 277kcal fat 9.6g Sat fat 4.6g Protein 5.1g Carbs 43.4g Sugars 34.5g Salt 0.2g Fibre 5.3g

• Easy Air Fryer by Jamie Oliver is published by Michael Joseph, £26. © Jamie Oliver Enterprises Limited (2025 Easy Air Fryer). Recipe photography: © David Loftus, 2025. To order a copy for £22.10 (offer valid to 02/02/25; UK P&P free on orders over £25) go to mailshop.co.uk/books or call 020 3176 2937.