Thanks for the tip Radish. I have an air-fryer but have not tried chips yet but find it cooks evenly and quickly.

I adore my airfryers. I have somehow accumalated 3 of them..none of them expensive.

I very rarely use my oven. and like experimenting with my food, 

A steak is not a steak for me unless done in the airfryer with its crispy golden skin yet still remains succulent..and baked potatoes in their jackets which I am addicted to are simply the best.

I even take my airfryer travelling, I found a socket in a rest station ,plugged it in and we had a great meal on the road...for next to nothing..

Fit for a king amongst the trees and lake....

But hubby loves the straight cut frozen chips...5 minutes and they are on the plate...

Glad to hear others enjoy their air fryers.  I also have an Easy Cooker but I must confess I dont use as much as my airfryer and my mini oven.

I am yet to do a steak in it...will give it a go.  Lamb chops would be fine too I would imagine.

I thought about the Air Fryer but never got around to purchasing one. The tv I got from Kogan works well but I ended up getting a universal remote, logitech, to replace the kogan one. It worked but some channels took five pushes on the button to change and start up button was the same.

Abby, never thought about a roast in the airfryer!  Will do a check online to see if others have tried it out.

Abby, never thought about a roast in the airfryer!  

Found this online

"I absolutely love my Philips Airfryer, it roasts, grills, fries and even BAKES!!!

It uses air to cook and basically no oil is needed!!!

What you will need –

Beef for roasting – I used a 1.2kg
Tspn Oil

Seasoning of your choice – I used cracked pepper

Preheat your Airfryer at 160 for approx 5 mins, you will know when it has hit the required temperature because the light will go off

Whilst it is preheating, put your roast in a bowl with the oil and turn it, til it has the oil entirely over it and then rub your seasoning over it.

Place the seasoned roast into the Airfryer. Set it to 30 mins and leave it on 160.
Whilst that is roasting I boil potatoes before I roast them, so cut your potatoes up and boil them for 20 mins.

When the 30 mins are up, turn your roast over and put it back in for 15 mins. If you want roast onions, this is the time to put them in

.
***NOTE*** The time specified here is for a medium rare, if you want it cooked longer add more time in 5 minute incriments

Put your potatoes into a bowl and add a tspn of oil and turn them in the oil. Remove the Roast from the Airfryer and wrap it in foil, so it can set. Put the potatoes in the Airfryer for 15 mins at 200.
I steam my vegetables but if you boil them this is the perfect time to get them cooking This is the steamer I use and it is fantastic – makes life easier Kambrook Food Steamer

Just before the potatoes are finished cooking, make your gravy and cheese sauce/white sauce.

For a quick and easy cheese sauce put 400ml of thickened cream, 1 & 1/2 tbsn of cheese spread or a handful of shredded cheese and 1/2 tbsn of mustard (if you want) into a microwave safe container and put in microwave for 2 minutes.

Now serve this delicious Roast Dinner

I have an important request.... I need a homemade recipe for pumpkin soup.

Has anyone got a tried and true old fashioned favourite recipe to share..?? Ta. :)

This is mine Cranky.

Equal quantities of Butternut Pumpkin and a hard Pumpkin (like Queensland blue)and Orange sweet potato.    Cut into chunks.

 Couple of large  Onions cut up and cooked in some butter/margarine just till soft.

S & P to taste.

Put all in bowl, just cover with chicken stock.  Into microwave or cook in pot on the stove until cooked then whiz up.

I make my own chicken stock but also add a bit of chicken stock powder to it as well.  But bought stock would be OK.

If the soup is a bit too thick for you after you blitz it,  just add some extra stock.

Oh and when you serve it up put a dollop of cream in the middle with some chopped chives for decoration.

 Cranky     Meant to say that you can omit the sweet potato if you like for just pumpkin soup on it's own.

Also nice if you add a bit of chilli for a slightly different taste.

Cranky...when you've tried Sandi's delicious soup and if you would like to try something a bit spicy...here's a Tunisian recipe...one of my favourites....

Pumpkin Soup for around seven hungry mouths!

Olive oil …three to four tablespoons
1 onion sliced
Peeled pumpkin cubes …about 2 kilos
1 and half teaspoon ground cumin
1 teaspoon ground coriander
1⁄4 teaspoon ground cardamom seeds
1⁄2 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon harissa or other hot sauce (optional)
1 tablespoon grated ginger
Salt to taste
8 cups vegetable or chicken stock
3 tablespoons chopped coriander

Heat the olive oil in a soup pot... add the onion and pumpkin… and cook for 5 or 6 minutes.. stirring as needed.

Add the spices to the onion and pumpkin… along with the hot sauce… ginger.. salt and 1⁄2 cup of the stock. Continue to cook over medium heat for 5 minutes.

Then add the rest of the stock and bring to a boil… lower heat and simmer until the pumpkin is soft.

Puree the soup through a food processor or blender. Return the soup to the pot, and taste for seasoning… garnish each serving with chopped coriander.

If you prefer it a bit chunky…as I do…no need to blend. Enjoy!