Curry recipes

Tomatoes on toast with lentils

Steak recipes

Crunchy fried tomatoes with steak

15 minutes

Chicken recipes

Tray-baked harissa tomato sauce with pasta

30 minutes

Nightshade recipes

Potato pudding with stewed fruit

1 hour

Nightshade recipes

Air-fryer potato bake

Name: Dhal curry
Prep time: 70 min
Cook time: 1 min
Total time: 71 min
Yield: 8-10 servings
Cuisine: Main Meals
Ingredients: dried chana dhal(yellow split peas or other yellow/red lentils) 300g,ghee or oil 1T,green cayenne chillies (or 1 bird’s-eye chilli), seeded and cut into chunks (optional) 2,onion, finely chopped 1medium,cardamom 4pods,cinnamon 3sticks,garlic, finely chopped 6cloves,ginger, finely chopped 1T,fresh curry leaves 8,tomatoes, chopped 2medium,ground cumin 2t,water 1litre,ground turmeric 1t,salt 3⁄4t,garam marsala 1t,fresh coriander, to garnish a handful,rice or rotis, for serving

By Abigail Donnelly

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

4 potatoes, peeled and thinly sliced
2 brinjals, thinly sliced
3 T butter, melted
2 cloves garlic, chopped
250 g ricotta
salt, to taste
½ cup chicken stock
30 g anchovies

Method

1. Toss the potato and brinjals in the butter.

2. Using a baking dish that fits in the air-fryer, layer the potatoes, brinjals, garlic and ricotta in the dish, seasoning generously. Cook at 180°C for 18 minutes.

3. Pour over the stock, top with the anchovies and air-fry for a further 15–20 minutes at 180°C.

Photographs: Jan Ras
Recipes and Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here.

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