There is something particularly satisfying about food that is golden, crispy and full of flavour.

Think crunchy courgette fries, glossy honey-garlic salmon bites and beautifully crisp chicken wings. The kind of food that feels like a little treat, but doesn’t necessarily require deep-frying, complicated preparation or a long list of ingredients.

That’s the idea behind this edition of The Glow Kitchen.

The air fryer has become a useful kitchen companion for exactly this reason. It can create deliciously crisp textures with considerably less oil than traditional deep-frying, while making everyday cooking feel a little easier.

After exploring quick dinners, make-ahead lunches and simple ways to enjoy everyday meals, we’re taking a slightly different approach this time: seven recipes that bring a little more indulgence to the table.

And if you enjoy having delicious food ready before the week gets busy, you can also revisit The Glow Kitchen: 5 Healthy Meals You Can Make Ahead for Busy Weeks for more practical inspiration.

From savoury favourites to a warm apple dessert, these recipes are designed to make the most of your air fryer without making food feel restrictive.

1. Crispy Parmesan Courgette Fries

PREPARATION: 10 MINUTES · COOKING: 8–12 MINUTES · SERVES: 2–3

If you love the idea of crispy fries but want something a little different from the usual potato version, courgettes are worth discovering.

Cut into generous sticks, coated in Parmesan and golden breadcrumbs, then cooked in the air fryer, they develop a wonderfully crisp exterior while remaining tender inside.

The Parmesan adds savoury depth, the breadcrumbs provide crunch and a little garlic and oregano make every bite more interesting.

Serve them with a cool lemon-yogurt dip and they become an excellent afternoon snack, appetiser or side dish.

What to Add

For the courgette fries:

• 2 medium courgettes
• 1 egg, beaten
• 30 g plain flour
• 50 g panko breadcrumbs
• 35 g finely grated Parmesan
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp smoked paprika
• Black pepper
• A little olive oil spray

For the lemon-yogurt dip:

• 120 g Greek yogurt
• Juice of ½ lemon
• 1 tbsp chopped fresh parsley
• A little lemon zest
• Salt
• Black pepper

How to Make It

Wash and dry the courgettes thoroughly. Cut them lengthways into fries of roughly equal thickness.

Prepare three shallow bowls: one with the flour, one with the beaten egg, and one with the panko, Parmesan, garlic powder, oregano, paprika and black pepper.

Coat each courgette stick lightly in flour, dip it into the beaten egg and finish with the Parmesan breadcrumb mixture, pressing gently so the coating adheres.

Preheat the air fryer to 200°C.

Arrange the courgette fries in a single layer in the basket, leaving a little space between them. Lightly spray with olive oil.

Cook for approximately 8–12 minutes, turning halfway through, until golden and crisp. Depending on your air fryer and the thickness of the fries, they may need a little more or less time. Cook in batches rather than overcrowding the basket.

For the dip, simply mix the Greek yogurt with lemon juice, zest, parsley, salt and black pepper.

Serve immediately while the courgette fries are still crispy.

Make It Your Own

For a slightly stronger flavour, add a pinch of chilli flakes or extra Parmesan to the breadcrumb mixture.

You can also replace the Parmesan with finely grated Pecorino or use a little smoked paprika and cumin for a warmer flavour profile.

Prefer a dairy-free alternative? Use a plant-based hard cheese alternative and serve with a dairy-free yogurt dip.

2. Honey-Garlic Salmon Bites

PREPARATION: 10 MINUTES · COOKING: 7–9 MINUTES · SERVES: 2

Salmon is one of those ingredients that can turn a simple weekday dinner into something that feels rather special.

Cut into bite-sized cubes, coated in a delicious honey-garlic glaze and cooked until lightly caramelised, it becomes particularly enjoyable straight from the air fryer.

The combination of honey, garlic, soy sauce and lime creates a balance of sweet, savoury and fresh flavours, while sesame seeds and spring onions provide the finishing touch.

The best part? There is no need for a complicated marinade or a long cooking process.

What to Add

• 400 g skinless salmon fillet, cut into bite-sized cubes
• 1 tbsp honey
• 1 tbsp soy sauce or tamari
• 2 garlic cloves, finely minced
• 1 tsp sesame oil
• Juice of ½ lime
• ½ tsp smoked paprika
• Black pepper
• 1 tsp sesame seeds
• 1 spring onion, finely sliced

How to Make It

Pat the salmon dry with kitchen paper and cut it into evenly sized cubes.

In a bowl, whisk together the honey, soy sauce, garlic, sesame oil, lime juice, smoked paprika and a little black pepper.

Add the salmon cubes and toss gently until evenly coated.

Preheat the air fryer to 190°C.

Arrange the salmon pieces in a single layer in the basket, allowing space between them so the hot air can circulate.

Cook for approximately 7–9 minutes, depending on the size of the pieces and your air fryer. Turn or gently shake the basket halfway through.

The salmon should be cooked through, opaque and flake easily.

Transfer to a serving bowl and finish with sesame seeds and sliced spring onion.

Make It Your Own

For a little heat, add chilli flakes or a small amount of sriracha to the glaze.

You can also replace the lime with lemon or add freshly grated ginger for a more aromatic finish.

Serve the salmon bites with steamed greens, a fresh cucumber salad or jasmine rice for a more complete dinner.

And when you’re looking for more quick, protein-rich evening inspiration, The Glow Kitchen: 5 High-Protein Dinners You Can Actually Make in 15 Minutes offers five other ideas for busy nights.

3. Crispy Smoky Paprika Chicken Wings with Lemon-Herb Yogurt Dip

PREPARATION: 10 MINUTES · COOKING: 20–24 MINUTES · SERVES: 2–3

There are few things quite as satisfying as a plate of beautifully crispy chicken wings.

These have a smoky, slightly spicy coating made with paprika, garlic and a touch of cayenne. The air fryer helps the skin turn golden and crisp, while the inside stays juicy.

Instead of a heavier sauce, they’re served with a refreshing lemon-herb yogurt dip, bringing a little brightness to every bite.

Think relaxed Friday-night food, something to share with friends or a delicious alternative to ordering takeaway.

What to Add

For the chicken wings:

• 700–800 g chicken wings, separated into flats and drumettes if necessary
• 1 tsp baking powder (not baking soda)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper, or to taste
• ½ tsp dried oregano
• 1 tsp olive oil
• Salt
• Black pepper

For the lemon-herb yogurt dip:

• 120 g Greek yogurt
• Juice of ½ lemon
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• ½ small garlic clove, finely grated
• Salt
• Black pepper

How to Make It

Pat the chicken wings thoroughly dry with kitchen paper. This is an important step for achieving a crispier finish.

Place them in a large bowl and add the baking powder, smoked paprika, garlic powder, cayenne, oregano, olive oil, salt and black pepper.

Toss until the wings are evenly coated.

Preheat the air fryer to 200°C.

Arrange the wings in a single layer in the basket, leaving enough room for the hot air to circulate. Cook for approximately 20–24 minutes, turning halfway through, until the skin is golden and crisp.

Cooking time will depend on the size of the wings and your particular air fryer. Always check that the thickest part of the chicken has reached an internal temperature of 74°C (165°F) before serving.

While the wings cook, prepare the dip by mixing the Greek yogurt, lemon juice, parsley, chives, garlic, salt and black pepper in a small bowl.

Serve the hot wings with the chilled dip and a few extra lemon wedges.

Make It Your Own

For a milder version, leave out the cayenne and use a little extra smoked paprika.

If you prefer a more Mediterranean flavour, add dried oregano, lemon zest and a pinch of cumin to the seasoning.

You can also serve the wings with crunchy cucumber, carrot sticks or a fresh green salad for a more complete sharing platter.

4. Golden Mediterranean Stuffed Peppers

PREPARATION: 10 MINUTES · COOKING: 12–15 MINUTES · SERVES: 2–3

Bell peppers are wonderful little vessels for a filling that is full of flavour.

In this version, sweet red and yellow peppers are filled with crumbled feta, juicy cherry tomatoes, spinach, olives and fresh herbs. A little Parmesan and breadcrumbs create a golden topping, while the air fryer softens the peppers and brings everything together beautifully.

They make a lovely light lunch, an appetiser to share or a colourful side dish alongside grilled fish or chicken.

What to Add

• 2 medium bell peppers, red or yellow
• 100 g feta, crumbled
• 100 g cherry tomatoes, finely chopped
• 1 handful fresh baby spinach, chopped
• 6–8 Kalamata olives, chopped
• 2 tbsp breadcrumbs
• 20 g finely grated Parmesan
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tbsp extra-virgin olive oil
• Fresh parsley
• Black pepper

How to Make It

Cut the peppers in half lengthways and remove the seeds and membranes.

In a mixing bowl, combine the feta, cherry tomatoes, spinach, olives, breadcrumbs, Parmesan, garlic, oregano and black pepper.

Add the olive oil and mix gently until everything is combined.

Preheat the air fryer to 180°C.

Arrange the pepper halves in the basket, cut-side up, and cook for approximately 3–4 minutes to soften them slightly.

Remove the peppers and divide the filling between the halves, pressing it gently into each one.

Return them to the air fryer and cook for another 8–11 minutes, until the peppers are tender and the filling is hot with a lightly golden top.

Finish with fresh parsley and serve warm.

Make It Your Own

For a little extra crunch, sprinkle toasted pine nuts over the filling before serving.

You can also add finely chopped artichoke hearts, roasted courgettes or sun-dried tomatoes for a richer flavour.

For a more substantial meal, serve the peppers with a simple green salad or warm couscous.

And when the weather calls for something even lighter, The Glow Kitchen: No-Cook Summer Meals for Dubai’s Hottest Days offers plenty of inspiration for meals that require very little time in the kitchen.

5. Crispy Smashed Baby Potatoes with Herbed Yogurt

PREPARATION: 10 MINUTES · COOKING: 12–16 MINUTES · SERVES: 3–4

If there is one side dish that deserves a place in your regular air fryer rotation, it might just be smashed potatoes.

The outside becomes wonderfully crisp and golden, while the inside stays soft and fluffy. The little uneven edges are exactly what make them so satisfying.

Here, they are finished with garlic, paprika and fresh herbs, then served with a cool Greek yogurt dip that adds a lovely contrast.

They are simple enough for a weekday dinner but special enough to bring to the table when friends come over.

What to Add

For the potatoes:

• 500 g baby potatoes
• 1½ tbsp extra-virgin olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp dried rosemary
• Salt
• Black pepper
• Fresh parsley, chopped

For the herbed yogurt:

• 150 g Greek yogurt
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped
• Juice of ½ lemon
• ½ small garlic clove, finely grated
• Salt
• Black pepper

How to Make It

Wash the baby potatoes and place them in a saucepan of salted water.

Bring to a boil and cook for approximately 12–15 minutes, until just tender when pierced with a knife.

Drain well and allow them to steam-dry for a few minutes.

Place each potato on a chopping board and gently press down with the bottom of a glass or a potato masher until slightly flattened, keeping the potatoes in one piece.

Preheat the air fryer to 200°C.

Brush the potatoes with olive oil and season with garlic powder, smoked paprika, rosemary, salt and black pepper.

Arrange them in a single layer in the air fryer basket and cook for approximately 12–16 minutes, turning carefully once, until golden and crisp around the edges.

While they cook, mix the Greek yogurt with the chives, parsley, lemon juice, garlic, salt and black pepper.

Serve the potatoes hot with the herbed yogurt dip and a sprinkling of fresh parsley.

Make It Your Own

For a stronger flavour, add freshly grated Parmesan during the final few minutes of cooking.

You can also experiment with za’atar, chilli flakes or a little garlic butter brushed over the potatoes as soon as they come out of the air fryer.

The yogurt dip works beautifully with dill, mint or basil, so feel free to change the herbs depending on what you have available.

6. Garlic-Paprika Prawn Skewers

PREPARATION: 10 MINUTES · COOKING: 6–8 MINUTES · SERVES: 2

Prawns have a way of making even the simplest meal feel a little more special.

They cook incredibly quickly, take on marinades beautifully and develop a lovely golden finish when exposed to the hot circulating air of an air fryer.

For this recipe, they are coated in garlic, smoked paprika, lemon and olive oil before being threaded onto skewers.

The flavour is simple but delicious: slightly smoky, garlicky, fresh and full of Mediterranean character.

What to Add

• 350 g raw peeled and deveined prawns
• 2 garlic cloves, finely minced
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• ½ tsp sweet paprika
• Zest of ½ lemon
• Juice of ½ lemon
• ½ tsp dried oregano
• A pinch of chilli flakes, optional
• Salt
• Black pepper
• Fresh parsley
• Lemon wedges, to serve

How to Make It

If using wooden skewers, soak them in water for approximately 20 minutes beforehand so they are less likely to dry out.

Pat the prawns dry with kitchen paper.

In a bowl, combine the garlic, olive oil, smoked paprika, sweet paprika, lemon zest, lemon juice, oregano, salt and black pepper.

Add the prawns and toss until evenly coated. Leave for approximately 5–10 minutes while the air fryer heats.

Thread the prawns onto the skewers, leaving a little space between each one.

Preheat the air fryer to 190°C.

Arrange the skewers in the basket, making sure they fit comfortably without touching the heating element.

Cook for approximately 6–8 minutes, turning halfway through, until the prawns are opaque and cooked through. Adjust the time depending on their size and your air fryer.

Finish with chopped parsley and serve with fresh lemon wedges.

Make It Your Own

For a slightly sweeter glaze, add ½ tsp honey to the marinade.

You can also introduce a little Mediterranean heat with extra chilli flakes or serve the skewers alongside a fresh cucumber and tomato salad.

For a more complete dinner, pair them with couscous, grilled vegetables or warm pita bread.

7. Warm Cinnamon Apple Crumble

PREPARATION: 10 MINUTES · COOKING: 12–16 MINUTES · SERVES: 2

A warm apple crumble has a particular kind of comfort about it.

Soft, cinnamon-scented apples underneath a golden, buttery topping make it feel like a proper dessert, even though the ingredients are wonderfully simple.

This individual air fryer version is a little quicker than a traditional oven-baked crumble and gives you all the familiar flavours without needing to prepare a large dessert.

The apples become tender and fragrant while the oat topping develops a lovely golden crunch.

What to Add

For the apple filling:

• 2 medium apples, peeled or unpeeled and diced
• 1 tbsp maple syrup or honey
• ½ tsp ground cinnamon
• 1 tsp lemon juice
• 1 tbsp water

For the crumble topping:

• 40 g rolled oats
• 25 g almond flour
• 20 g cold butter, diced
• 1 tbsp chopped walnuts
• 1 tsp maple syrup
• A pinch of cinnamon

To serve:

• Greek yogurt or vanilla yogurt
• A little extra cinnamon
• Chopped walnuts, optional

How to Make It

In a bowl, combine the diced apples with the maple syrup, cinnamon, lemon juice and water.

Divide the apple mixture between two small, air-fryer-safe ramekins.

In a separate bowl, combine the oats, almond flour, butter, chopped walnuts, maple syrup and cinnamon.

Rub the mixture gently with your fingertips until it forms small, uneven crumble pieces.

Scatter the topping generously over the apples.

Preheat the air fryer to 160°C.

Place the ramekins in the basket and cook for approximately 12–16 minutes, until the apples are tender and the topping is golden.

Check the crumble towards the end of cooking. If the topping browns too quickly, loosely cover it with a suitable piece of foil that is securely held in place and cannot reach the heating element.

Allow to cool slightly before serving.

Finish with a spoonful of Greek yogurt, a little cinnamon and a few extra chopped walnuts.

Make It Your Own

Replace the apples with pears for a slightly softer, sweeter filling.

You can also add raisins, chopped dates or a little orange zest to the fruit mixture for extra flavour.

For a more indulgent finish, serve with vanilla ice cream instead of yogurt.

A Little Sweetness, Made Simpler

One of the loveliest things about an air fryer is discovering that a homemade dessert doesn’t always need an entire afternoon in the kitchen.

And when you’re in the mood for more simple sweet ideas, The Glow Kitchen: Healthy Sweet Treats for the 4 PM Slump has five more little treats to explore.

The Glow Kitchen Take

The air fryer is not just about making traditional fried food a little lighter.

It is about finding new ways to enjoy familiar ingredients and making everyday cooking feel easier.

A plate of Parmesan courgette fries.
Glossy honey-garlic salmon bites.
Smoky, crispy chicken wings with a cooling yogurt dip.
Golden Mediterranean stuffed peppers.
Crunchy smashed potatoes.
Garlic-paprika prawn skewers.
And a warm apple crumble to finish.

Seven recipes, seven different ways to make the most of one very useful kitchen appliance.

Because sometimes the best kind of indulgence isn’t about making something complicated.

It’s about enjoying something delicious, prepared simply, and finding a little more pleasure in the everyday.