Chef shares recipe for a ‘mouthwatering’ roast dinner cooked exclusively in an air fryer

Sundays aren’t the only day of the week that’s made for roast dinners, particularly when the dedicated national day for the British meal falls on a Saturday.

Renowned for their low running costs and speed for cooking food, Casey Bumpsteed, an experienced chef and food stylist at Ceramic Cookware Review suggested utilising the air fryer for a cheap Sunday lunch shortcut.

While the cooking itself is an important part of the process, so is the preparation. And according to Casey, the meat should be a priority.

She claimed: “The secret to a perfect air-fried roast dinner lies in its heart – the chicken. I recommend a simple rub of fresh herbs, salt, and pepper before popping the bird into the preheated air fryer.”

This should then be cooked for around one hour with 15-minute intervals throughout to turn the chicken. Once cooked, the juices should run clear.

When it comes to the vegetables, these should be heavily seasoned and prepared while the meat cooks.

Casey recommended a simple blend of olive oil, salt, pepper and garlic to caramelise the greens as they cook. Fry them in the appliance at 180C for just 15 minutes and finish with a drizzle of honey or syrup, as suggested by the chef.

Roast potatoes, the star of the show for many, are equally as reliant on good preparation for impressive results.

The chef said: “What’s a roast dinner without those crispy, golden-brown roast potatoes? The air fryer excels in delivering this favourite. I use a light dusting of flour, salt, pepper, and garlic powder on drained tinned potatoes. A quick mix ensures they are well-coated before they go into the fryer.”

Just 20 minutes is enough to cook the spuds at 195C, and they’ll “rival any traditional oven-baked version”, according to Casey.