Air-fryer fish fingers
Make the most of your air-fryer to make fish fingers. Served in a sandwich with lettuce and tartare sauce, you can't beat a homemade fish finger sandwich
Air-fryer gammon
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 10 - 12
Skip to ingredients
- 1 unsmoked gammon joint(around 750g)
- 2 tbsp Dijon mustard
- 2 tbsp honeyor maple syrup
- sliced bread, butter and pineapple salsa(optional, see right), to serve
Nutrition: Per serving (12)
- kcal79
- fat3g
- saturates1g
- carbs4g
- sugars3g
- fibre0.3g
- protein10g
- salt1.7g
Method
step 1
Remove the gammon from the fridge around 45 mins before you want to start the recipe. Combine the mustard and honey or syrup in a small bowl and season with salt and freshly ground black pepper. Brush this all over the gammon, reserving any leftover glaze, and wrap the gammon in foil.
step 2
Heat the air-fryer to 160C. Put the gammon in the air-fryer and cook for 1 hr, brushing with more glaze every 20 mins if you can. The gammon should be cooked through (use a digital thermometer to check – it should read 70C). Remove and leave to rest for 10-15 mins before carving. (To recycle the foil, make sure you scrunch it into a ball before placing in household recycling.)
step 3
If you’re making a sandwich, carve a few slices of gammon. Butter the bread, then top one slice with 1-2 tbsp pineapple salsa, layer on the slices of gammon and top with another slice of bread.
