Great British Food Christmas 2024

Recipes extracted from Gino’s Air Fryer Cookbook: Italian Classics Made Easy by Gino D’Acampo, published by Bloomsbury. Photography by Haarala Hamilton 850g floury potatoes, such asMaris Piper, scrubbed and sliced about 5mm thick (amandoline works well) 300ml double cream 1 small garlic clove, sliced 1 bay leaf 1 tablespoon olive oil 70g guanciale, chopped 60g finely grated Parmesan cheese Salt and freshly ground black pepper 1. Pour 2 litres water into a large saucepan with 1 tablespoon salt and bring to the boil. Add the potato slices and cook for about 5 minutes until they are tender; don’t let them over cook. Drain in a colander and allow to cool slightly. 2. Put the cream, garlic, bay leaf, ¼ teaspoon salt and ¼ teaspoon pepper in the empty saucepan and place over a high heat. Once it gets close to boiling, reduce the heat to low and leave to infuse for 5 minutes. Remove from the heat, take out the bay leaf and set aside. 3. Oil a dish which fits in the air fryer with the 1 tablespoon oil. Layer about one-third of the potatoes in the dish, then sprinkle over one-third each of the guanciale, Parmesan and cream, with a pinch of salt and pepper. Repeat the process as you build the layers, but don’t use the final third of the Parmesan on the top just yet. Press the whole thing down with your hands, to compact it slightly. 4. Preheat the air fryer to 160°C for 3 minutes. 5. Cover the potato bake loosely with a sheet of foil. It shouldn’t touch the top of the potatoes, but you can seal it loosely around the dish so it stays firmly in place. Cook for 15 minutes. 6. Remove the foil and cook for 15 minutes, then top with the remaining Parmesan cheese and some black pepper, Cook for a final 15 minutes until golden and bubbling. Remove from the air fryer and let stand for 5 minutes before serving. PerfectAir Fryer Chocolate Fondants This recipe for little chocolate delights is dedicated tomy sonRocco, 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 andwant to impress, as you can get themready and cookwhen needed. Theywill happily sit at roomtemperature for two hours, waiting for a hot dessert to order… You’re welcome! “These are fantastic if you are entertaining guests andwant to impress, as you can get themready and cook when needed” Serves: 4 Prepare: 15minutes Cook: 15minutes 100g butter, cubed, plusmore for the moulds Cocoa powder, to dust 125g dark chocolate, finely chopped 180g caster sugar ½ teaspoon fine sea salt 3 eggs 90g plain flour Vanilla ice cream, double creamor mascarpone, to serve 1. Grease 4 × 175ml mini pudding moulds with butter and dust with cocoa powder, tipping away any excess. 2. Place a saucepan of water over a medium heat and bring to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water, then gently melt the chocolate and cubed butter together until smooth (you can also melt them in a microwave if you prefer). Use a plastic spatula to stir and combine. 3. Take off the heat, stir in the sugar and salt and allow to cool slightly. Whisk in the eggs one by one with an electric whisk on a medium-low speed. Mix in the flour on a low speed until smooth. 4. Equally pour the chocolate mix into the prepared moulds. They can stand at room temperature for 2 hours at this stage. 5. Preheat the air fryer to 170°C for 3 minutes. 6. Place the fondants in the air fryer and bake for 11 minutes. Remove and leave to stand for 2 minutes. 7. Carefully run a knife around the edges to loosen, then turn out on to dessert plates. Serve with a generous dollop of vanilla ice cream, double cream – or my personal favourite – mascarpone. RECI PES | GINO D’ACAMPO 105 greatbr i t i shfoodawards.com