3 Air Fryer Recipes From Jamie Oliver

The air fryer revolution is going nowhere – particularly now top chefs like Jamie Oliver are backing them. ‘Quick, easy, and super-convenient, air fryers have well and truly earned their place in our kitchens,’ he says. ‘So, I’ve spent months experimenting to unlock their true potential. And let me tell you, it’s a riot of colour and flavour.’ The result is Easy Air Fryer, a cookbook filled with creative, nutritious ideas for what to cook in your air fryer, plus Jamie’s hacks for upping your skills. Below, we share three of our favourites.

Jamie Oliver’s Air Fryer Recipes

Feta & Tomato Pasta

Serves 4 

• Hands on: 7 minutes 
• Cook: 15 minutes 
• 1-drawer air fryer 

Ingredients:

• 400g ripe mixed-colour cherry tomatoes
• 2 cloves of garlic 
• 1 fresh red chilli 
• 6 black olives, stone in
• ½ a bunch of basil (15g) 
• 125g feta cheese 
• 300g dried orecchiette or your favourite dried pasta 

PANTRY

• Olive oil
• Red wine vinegar

Method:

1. Halve the tomatoes, peel and finely slice the garlic, halve and slice the chilli (deseed if you like), squash, destone and tear up the olives, then place it all in the air-fryer drawer. Finely chop the basil stalks, reserving the leaves, and sprinkle into the drawer. Add 2 tablespoons of olive oil, ½ a tablespoon of red wine vinegar and a pinch of sea salt and black pepper, and toss to coat.
2. Break the feta into the drawer in three pieces, stacking them on top of one another, and cook it all for 15 minutes at 200°C, or until the tomatoes are jammy and the feta is golden and soft.
3. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Use a slotted spoon to transfer the pasta straight into the drawer of tomatoes, tear in most of the basil leaves and toss together, then season to perfection, loosening with a splash of cooking water, if needed.
4. Divide between bowls, scatter over the remaining basil leaves, and finish with a little extra virgin olive oil, if you like.

Nutritional Information

• Energy: 424kcal
• Fat: 14.9g
• Saturated fat: 5.5g
• Protein: 14.9g
• Carbs: 61.5g
• Sugars: 5.8g
• Salt: 1.4g
• Fibre: 1.3g

Posh Fish & Chips

• Serves 2 
• Hands on: 22 minutes 
• Cook: 30 minutes 
• 2-drawer air fryer 

Ingredients:

• 500g potatoes 
• 1 free-range egg
• ½ tsp smoked paprika 
• 10g Parmesan cheese 
• 1 thick slice of seeded wholemeal bread (40g) 
• 2 x 130g salmon fillets, skin off, scaled, pin-boned, from sustainable sources 
• 1 tbsp plain flour 
• 1 x 340g jar of baby cornichons 
• 160g frozen peas 
• 2 sprigs of mint

PANTRY

• Olive oil

Method:

1. Scrub the potatoes, chop lengthways into 2cm wedges, place in the large air-fryer drawer, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper and arrange in a single layer. Cook for 30 minutes at 200ºC, or until golden and cooked through, shaking halfway. 
2. Beat the egg, paprika and a little seasoning in a shallow bowl. Finely grate the Parmesan into a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate.
3. Dust the salmon with the flour, then dip into the egg mixture, letting any excess drip off. Coat in the breadcrumbs, spending a bit of time really patting them on. evenly space in the small drawer and cook for 10 minutes at 200ºC, or until golden and just cooked through.
4. Meanwhile, to make a gherkin ketchup, empty the jar of cornichons, and half their juice, into the food processor and blitz until smooth. Spoon out two portions, then pour the rest back into the jar and pop it in the fridge for future meals, where it will keep happily for up to 2 weeks.
5. Cook the peas for 4 minutes in boiling salted water, then drain, reserving a little cooking water. Tip them into the food processor (there’s no need to clean it), pick in the mint leaves and blitz, loosening with splashes of reserved water, if needed, then season to perfection and cover to keep warm.
6. Serve up the fish and chips with the minty peas and gherkin ketchup.

Nutritional Information: 

• Energy: 725kcal
• Fat: 22.4g
• Saturated fat: 4.4g
• Protein: 64.6g
• Carbs: 69.8g
• Sugars: 5.4g
• Salt: 0.9g
• Fibre: 8.9g

Mint Choc Chip Whoopie Pies

• Serves 8
• Hands on: 10 minutes, plus chilling 
• Cook: 37 minutes 
• 1-drawer air fryer 

Ingredients:

• 1 x 145g bar of mint Aero 
• 150g full-fat cream cheese 
• 85g unsalted butter 
• 200g self-raising flour 
• 100g caster sugar 
• 3 tbsp cocoa powder 
• ½ tsp bicarbonate of soda 
• 100g milk or dark chocolate chips 
• 2 medium free-range eggs

Method:

1. To make the filling, snap 120g of Aero into a heatproof bowl and melt in the air fryer for 3 minutes at 170°C, then stir until smooth and mix in the cream cheese. Cover and leave to firm up in the fridge for at least 1 hour. 
2. Melt the butter in a heatproof bowl for 4 minutes at 170°C. In a large bowl, whisk together the flour, sugar, cocoa and bicarb, then stir through the chocolate chips, mix in the melted butter, then the eggs, until the mixture is well combined. With wet hands, roll into 16 balls and place on a lined baking sheet, pushing them down slightly to flatten.
3. Line the air-fryer shelf with greaseproof paper. Transfer 4 to 6 cookies into the drawer, making sure there’s a 1cm gap between them. Cook for 10 minutes at 170°C (12 minutes from chilled or 15 minutes from frozen) then, using the paper to help you, transfer the cookies to a wire rack to cool, and repeat.
4. Once the cookies are completely cool, sandwich them with the filling, crumbling up the leftover Aero to sprinkle into each one, before sandwiching.

Get ahead: If not cooking straight away, cover the raw cookies and keep in the fridge for up to 2 days, or the freezer for up to 3 months, ready to cook to order! Or, once cooked, keep them in an airtight container at room temperature for up to 3 days, stashing the filling in the fridge, ready to assemble.

Nutritional Information

• Energy: 415g
• Fat: 25g
• Saturated fat: 15.1g
• Protein: 6.7g
• Carbs: 52.2g
• Sugars: 32.6g
• Salt: 0.6g
• Fibre: 1.9g

Easy Air Fryer by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2025 Easy Air Fryer). Recipe photography: © David Loftus, 2025.