I’m a big fan of pizza, but it can often be a challenge to get that dough that’s light, crispy and with just the right level of puff for the crust. My tips and techniques (plus my BFF appliance) will give you that puffy, charry, chewy pizza base you can usually only get from a wood-fired oven. 

First up, you need to make sure your oven and your tray are both HOT, so that you get the base nailed. You also need to ensure you have direct overhead heat for the optimum char and ooziness. 

Who knew, but a little shot of steam in the cooking process makes ALL the difference in solving all my pizza dilemmas. I was lucky enough to be using a 3-in-1 cooking appliance that took care of everything in just 10 minutes. The steam function makes for an extra puffy base, grilling on an intense overhead heat got things extra charry, and the microwave setting helps to heat everything through. Nailed it.

I’m a lover of all things chicken wings, and I’ve finally perfected my very best (and easiest) recipe for crispy, juicy, air fryer-style chicken wings. One of the most common problems in home kitchens is that they can often end up a little anaemic-looking rather than an enticing golden brown, but the days of soft and soggy chicken are finally behind us. 

My top secret tip is to lay your wings on a tray with a paper towel and leave to rest in the fridge overnight. This gives your wings a chance to dry out, and dry chicken wings = super crispy skin. 

Spray ‘em with a little oil, pop ‘em in the air fryer (or in my case, my microwave with it’s very owb CHICKEN WINGS SETTING!) and when they’re done get ready for the crispiest, juiciest chicken wings of ALL TIME.