INSALATA DI POLPO E PATATE CON OLIVE
OCTOPUS + POTATO SALAD WITH OLIVES

Grease a 16 × 9 × 7cm loaf tin and line it with baking paper Put the almonds, polenta, a pinch of salt, the baking powder and 115g of the sugar in a bowl and stir, so the dry ingredients are evenly mixed. Make a well in the middle, crack in the eggs, add the butter, lemon zest and milk and beat on a medium speed with an electric whisk for about 3 minutes, working all the dry ingredients in from the sides to create a smooth batter. Preheat the air fryer to 160°C for 3 minutes. Pour the mixture into the prepared tin, flatten the top and bake for 20 minutes. Reduce the air fryer temperature to 150°C and cook for a further 25 minutes, or for a couple of minutes less if your tin is slightly bigger and the batter is less deep, until cooked through and golden. You can check this by putting a cocktail stick or skewer in the middle of your cake, to make sure it comes out clean. Meanwhile, mix the lemon juice and remaining 60g sugar in a jug, to dissolve. When the cake has cooled for 5 minutes, gradually brush or spoon the sugar mixture evenly all over until absorbed. Cool for 10 minutes in the tin, then turn out to cool completely on a wire rack.

Preheat the air fryer to 180°C for 3 minutes. Place the pumpkin, olive oil, ¼ teaspoon salt and ¼ teaspoon pepper in the air fryer fitted with the basket insert and toss well. Cook for 20 minutes until just tender. Meanwhile, make the béchamel by melting the 70g butter in a saucepan over a medium heat. Using a whisk, stir in the flour and cook for 1 minute until it is a light brown colour. Gradually stir in the milk, reduce the heat to low and cook for 8 minutes, stirring continuously. Once thickened, remove from the heat and stir in 40g of the Parmesan and the nutmeg. Season with ½ teaspoon salt and ¼ teaspoon pepper, stir again and set aside to slightly cool, then adjust the seasoning and nutmeg to your taste. Reduce the air fryer temperature to 150°C. Spread one-third of the béchamel in a 21cm square baking dish, or directly into the air fryer drawer, if yours is the same size, then drizzle in 1 teaspoon chilli oil. Lay 2 lasagne sheets on top; you’ll need to trim one and add the trimmed piece to the gap above the sheets. Add half the pumpkin in an even layer, then half the speck and 10g pine nuts. Repeat these layers, then finish with a final layer of pasta and the remaining onethird of béchamel on top. Reserve the remaining pine nuts. Cook for 20 minutes. Increase the air fryer temperature to 160°C. Sprinkle over the remaining Parmesan cheese, pine nuts and the 20g cubed butter, grind pepper over the top and cook for a final 20 minutes, until golden and cooked through. Let it rest for 5 minutes before serving.

This recipe for little chocolate delights is dedicated to my son Rocco, as it’s his favourite dessert of all time. For all you chocolate lovers out there, it is a must-try. These are fantastic if you are entertaining guests and want to impress, as you can get them ready and cook when needed. They will happily sit at room temperature for two hours, waiting for a hot dessert to order… You’re welcome.

Preheat the air fryer to 170°C for 3 minutes. Put the pancetta in the air fryer drawer and cook for 7 minutes until crispy, stir in the garlic and cook for another minute. Pour in all the chopped tomatoes and add the tomato purée, basil, half the Parmesan, ½ teaspoon salt and ¼ teaspoon pepper. Mix well using a wooden spoon, increase the air fryer temperature to 190°C and cook for 20 minutes. Stir occasionally. In a large saucepan, bring 3 litres water to the boil with 1 teaspoon salt. Cook the gnocchi according to the packet instructions, then drain, tip the gnocchi into the air fryer drawer over the sauce and mix gently but well Top with the remaining Parmesan cheese and cook for 10 minutes. Plate up and serve immediately.

Ice cream, sponge cake, fruit and nuts – what is not to like in a dessert when you have all these ingredients combined? I made this for Jessica while touring through Puglia, and, as she was saying that no dessert could top the beautiful setting I had picked for us to enjoy this treat, a mouthful was taken and her eyes said it all. It’s a fantastic dessert which can be made days before needed. Remember to take it out of the freezer for about five minutes before serving, to soften slightly.

Place the chicken wings in a colander, mix in 1 teaspoon salt and let the skin dry out for 15 minutes while you get everything else ready. To make the marinade, pour the honey into a large bowl and add the chilli paste or chopped chillies, vinegar, tomato purée and oil. Mix using a whisk, then set aside. Preheat the air fryer to 190°C for 3 minutes. In another large bowl, mix the garlic powder, flour, paprika and ½ teaspoon pepper, add the chicken wings and toss to get them evenly coated. Pour about three-quarters of the honey marinade over the chicken and mix well. Transfer to the air fryer fitted with the basket insert and cook for 10 minutes. Turn the wings and cook for a further 8 minutes until sticky and cooked through. Meanwhile mix the ‘nduja with the remaining marinade. Drizzle the sauce mixture on top of the wings and cook for a final 1–2 minutes to melt. Plate up, dot with the mascarpone or Dolcelatte and serve with an ice-cold beer or a glass of full-bodied red wine.