Pork

Eight chipolatas in a single layer, 12 minutes at 180 °C, turning halfway through. The casing snaps, the juices run clear, and the kitchen doesn’t smell like frying. That’s exactly what you want from a chipolata, and it’s exactly what the air fryer delivers: no pan to scrub, no barbecue to light. […]

Sandwich bread, cooked ham, and creamy Emmental, browned for 14 minutes at 180 °C in two batches: a classic brasserie croque with no pan to babysit. It’s 7 p.m., no one feels like cooking, and a croque-monsieur solves the problem. The buttered bread crackles, the melted Emmental keeps the ham tucked inside, and […]

Four sausages, a few sprigs of rosemary in the bottom of the basket, 12 to 14 minutes at 180 °C, and not a drop of oil. The casing tightens and browns in patches, while the juices stay locked inside. That’s the whole appeal of cooking Toulouse sausage in the air fryer : no […]

Firm tomatoes stuffed with sausage meat and ground meat, gently cooked in the air fryer until the filling turns golden and the tomatoes become meltingly tender. Open the basket and the aroma rushes out at once : warm thyme, melted butter, onion softened in the tomato juices. The filling has formed […]

Golden andouillettes from the air fryer, with crisp skin and a cream sauce spiked with whole-grain mustard. Then comes that moment when the basket opens and the aroma rushes up all at once: bold, a little wild, the smell of a good bistro. The skin has turned deep brown and […]

An 800 g pork roast coated in mustard, seared at 200 °C, then gently cooked at 160 °C in the air fryer, with the vegetables and broth in the same basket. Open the basket and the aroma of toasted mustard and garlic reaches you before the dish does. The crust is brown, matte, […]