Coat the chicken pieces in the buttermilk or beaten egg.

Mix together all the dry ingredients in a bowl, then dredge the chicken first in this mix, then back into the buttermilk or beaten egg, then coat in the dry mix one more time.

Add the vegetable oil to your air fryer and preheat for 2 minutes at 200°C.

This next step is very important; coat the chicken VERY well with the olive oil spray – the flour needs to look mostly yellow from the spray. Air-fry at 200°C for 20 minutes, turning and re-spraying halfway through cooking.

As your air fryer will be at capacity with the chicken, you could just pop some chips in the oven and heat some baked beans in the microwave or on the hob to accompany.

Coat the cauliflower florets and aubergine slices in the oil and the spices and season to taste. Air-fry for 14-16 minutes at 190°C.

Combine all the yoghurt ingredients in a bowl.

Toast the flatbreads in the air fryer at 190°C for 1 minute, then serve alongside the yoghurt and hummus and garnish.

Spread each crêpe or wrap with the chocolate hazelnut spread and add a peeled banana on top of each one, placed up to the edge, then roll up the crêpe or wrap until you reach the end. Dust with icing sugar and cut into bite-size chunks. If you want, cook in the air fryer at 200°C for 7 minutes.

For the s’mores dip, place the chocolate on the bottom of a heatproof dish, then scatter the marshmallows on top in an even layer, making sure they fully cover the chocolate. Air-fry at 160°C for 5–6 minutes until gooey and melted.

Serve the banana swirls along with the s’mores dip, get stuck in and enjoy. I like to dust the crêpe bites again with icing sugar just before dipping.