The First Dates maître d’ is fairly new to air fryer cooking – he first started using the gadget only a few months ago – but safe to say he’s a complete convert.

For Sirieix, who has lived in the UK for over three decades, air fryers aren’t just another new gadget to be used once, then popped into the back of your cupboard to gather dust.

If you are new to an air fryer, Sirieix urges you to do a bit of “trial and error”.

“You need to get used to it,” he says. “But I think you just follow the same principle of what you would normally do [when cooking].

“The best thing you can do is mix and match things” – trying different mains and side dishes together, while focusing on simple ingredients and recipes, without trying to overcomplicate anything. “Basically let the air fryer do all the work for you,” he adds.


Cajun prawns with potato and corn

Ingredients:

(Serves 4)

500g baby new potatoes

1tbsp olive oil

4 corn on the cobs

300g king prawns, shell on

2tsp Cajun spice

1tbsp fresh lemon juice

2tbsp unsalted butter

2tsp Worcestershire sauce

Fresh cracked pepper, to taste

Flaked sea salt, to taste

Lemon wedges, for serving

Optional for serving:

2 sprigs fresh thyme, leaves picked from stems and roughly chopped

4 sprigs parsley, chopped

Credits: PA;

Method:

1. Insert crisper paniere in pan and place pan in unit. Preheat unit by selecting AIR FRY, set temperature to 180°C and set time to three minutes. Select START/STOP to begin.

2. In a bowl, toss potatoes with oil. In a separate bowl, combine corn, prawns, cajun spice, lemon juice, butter, Worcestershire sauce, pepper and salt. Toss to combine and reserve.

3. Once unit has preheated, remove pan and place potatoes on crisper paniere. Reinsert pan, select AIR FRY, set temperature to 180°C and set time for 20 minutes. Select START/STOP to begin.

4. After 15 minutes, remove pan and add corn and prawn mixture. Shake well to combine, then reinsert pan to resume cooking for an additional five minutes.

5. After 20 total minutes, remove pan and place food on paniere. Serve with lemon wedges and fresh herbs, if desired.

Cauliflower buffalo bites with ranch dressing

Ingredients:

(Serves 4)

150g gram flour

1tsp onion powder

1tsp garlic powder

1tsp ground cumin

1tsp paprika

Salt, as desired

Ground black pepper, as desired

250ml unsweetened plant-based milk

700g cauliflower, cut into 5cm florets

Cooking spray

30ml sunflower oil

70ml buffalo sauce

For the ranch dressing:

100ml egg-free mayonnaise

50ml unsweetened plant-based milk

1tbsp fresh chopped parsley

1tbsp fresh chopped chives

1tsp garlic powder

1tsp onion powder

Credits: PA;

Method:

1. In a large bowl, add gram flour, onion powder, garlic powder, cumin, paprika, salt and pepper. Gradually whisk in milk until a smooth batter is formed.

2. Dip cauliflower florets into batter to evenly coat.

3. Insert crisper plates in both zone drawers, then spray the crisper plate with oil. Arrange cauliflower in an even layer in both drawers.

4. Select zone 1, turn the dial to select AIR FRY, set temperature to 170C, and set time to 15 minutes. Select MATCH. Press the dial to begin cooking.

5. While cauliflower cooks, prepare the buffalo sauce. In a small bowl, whisk the oil and buffalo sauce together.

6. Reinsert the baskets in the unit. Select zone 1, turn the dial to select AIR FRY, set temperature to 170c, and set time to 12 minutes. Select MATCH. Press the dial to begin cooking.

7. While cauliflower cooks, prepare the ranch dressing. In a small bowl, whisk all the dressing ingredient together until smooth.

8. When cooking is complete, serve the buffalo cauliflower bites with ranch dressing.

Credits: PA;

Italian pork loin and roasted vegetables

Ingredients:

(Serves 6)

1 uncooked boneless pork tenderloin (675-900g), cut in half width-wise

120ml Italian dressing

1 aubergine, peeled, cut in 2.5cm pieces

2 plum tomatoes, diced

1 courgette, sliced in half moons

1 medium red onion, peeled and cut in 2.5cm pieces

1 red bell pepper, diced

3 cloves of garlic, peeled, minced

2tbsp extra virgin olive oil

30g fresh basil, torn

2tbsp salt, divided

Credits: PA;

Method:

1. Place pork loin into a bowl. Coat pork with Italian dressing. Cover and refrigerate for two to four hours.

2. In a large bowl, toss aubergine, tomatoes, courgette, red onion, bell pepper and garlic with oil, basil, and one tablespoon salt.

3. Insert crisper plate in pan and pan in unit. Preheat unit by selecting ROAST, setting temperature to 190°C and setting time to three minutes. Select START/STOP to begin.

4. While unit is preheating, remove pork from marinade and season with remaining one tablespoon salt.

5. Once the unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables.

6. Select ROAST, set temperature to 190°C, and set time to 20 minutes. Select START/STOP to begin.

7. After 10 minutes, remove pan. Stir vegetables and flip the pork. Reinsert pan to resume cooking.

8. When cooking is complete, let pork rest for five minutes before slicing.