Weekend AIR FRYER ROASTS

Make your weekends easy and tasty with these delicious roasts, taking full advantage of an air fryer to deliver a meal with all the trimmings.

- REBECCA LYALL, CLARE MAGUIRE, JUN CHEN

Roast pork belly with fennel'& chilli salt

PREP+ COOK TIME I HOUR SERVES 4

2 teaspoons fennel seeds

2 teaspoons sea salt flakes

2 teaspoons dried chilli flakes

2 teaspoons finely grated lemon rind

2 cloves garlic, crushed

1 tablespoon extra virgin olive oil

1kg piece boneless pork belly, scored at 1cm intervals

to serve: extra sea salt flakes, roast potatoes and roast shallots

1 Preheat a 7-litre air fryer to 180°C for 3 minutes.

2 Place fennel seeds, salt and chilli flakes in a mortar and pestle; crush lightly. Add lemon rind, garlic and oil; pound to combine. Pat pork belly rind dry with paper towel. Rub fennel mixture all over pork.

3 Taking care, place pork, skin-side up, in the air fryer basket. Reset the temperature to 200°C; cook for 25 minutes until skin crackles.

4 Reset the temperature to 160°C; cook pork for a further 25 minutes a until tender or an internal temperature of 70°C-75°C is reached on a meat thermometer. (If pork is over-browning, cover with foil.) 5 Thickly slice pork and sprinkle with extra salt flakes; serve with any cooking juices from the bottom of the air fryer pan, roast potatoes and roast shallots.

Herb-crusted roast beef with creamy mushrooms

PREP + COOK TIME I HOUR 20 MINUTES SERVES 6

1.2kg piece beef scotch fillet

1 tablespoon extra virgin olive oil

2/3 cup (80g) panko breadcrumbs

1/4 cup (20g) finely grated parmesan

2 tablespoon chopped flat-leaf parsley

1 tablespoon chopped tarragon

1/4 cup chopped chives

3 cloves garlic, crushed

1/4 cup (70g) wholegrain mustard

1 teaspoon smoked paprika extra virgin olive oil cooking spray

150g Swiss brown mushrooms, halved (or quartered if large)

150g button mushrooms, halved (or quartered if large)