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Transform your weeknight dinners with air fryer spicy Peking duck, seasoned to perfection with Maldon Chilli Sea Salt. This quick and easy dish brings the irresistible flavours of a takeaway favourite right to your kitchen. Crispy skin, tender duck and a bold chilli kick make it a satisfying and hassle-free option for busy evenings. Why settle for a delivery when you can enjoy this flavourful ‘fakeaway’ in no time?

Perfect for celebrating Lunar New Year or elevating any weeknight, this spicy Peking duck pairs beautifully with steamed pancakes, fresh cucumber and spring onions. The Maldon Chilli Sea Salt adds a fiery twist, enhancing the classic flavours while keeping preparation simple and convenient. Serve it up and impress your family or guests with this effortless, restaurant-style feast.

What is Lunar New Year?

The Lunar New Year, also known as the Chinese New Year, is a 15-day festival which begins on the first day of the first lunar month in the calendar, ending with the ‘Lantern Festival’ on the 15th day. It’s full of celebration, centred around removing the bad and the old, and welcoming the new and the good. It’s a time where many worship ancestors, exorcise evil sprits and pray for good harvest. The date of the Lunar New Year changes every year. In 2024, this will occur on the 29th January. Across many countries, including China, South Korea, North Korea, Singapore and Cambodia, each year is associated with an animal from the zodiac. For 2025, this will be the Year of the Snake. The Snake represents wisdom, transformation and renewal.

Why do you eat duck during Lunar New Year

According to Reader’s Digest, duck is one of the most popular dishes at Lunar New Year dinner. This is because duck symbolises loyalty and is a great choice for good fortune because of it’s ‘reddish hue’ – the luckiest colour in Chinese culture.

Here is how to make Air Fryer Spicy Peking Duck

1. To a large pan, add the Shaoxing wine, soy sauce, soft brown sugar, spices, Maldon Chilli Sea Salt, spring onions, ginger, lemongrass, hoisin and chicken stock. Bring it up to a simmer and then add the duck legs and breast. Continue to simmer gently for 1 hour 30 minutes.
2. After this time, remove the duck from the pan and pat dry using kitchen paper. Preheat the air fryer to 200c. Then place the duck into the basket and cook for 10 – 15 mins so skin goes really crispy and caramelized.
3. While the duck is crisping up, mix together the rice vinegar, Maldon Sea Salt and caster sugar together in a small bowl and then add the julienned carrot. Toss it through and set aside to lightly pickle.
4. When the duck is cooked, remove it from the air fryer. Slice the duck breast and shred the duck leg meat, then place it onto a serving platter. Warm through the Chinese pancakes and then serve alongside the crispy duck, hoisin sauce and the julienned spring onions, cucumber and pickled carrots. Let everyone tuck in and make their own pancakes up!

1. Make sure the carrots are scrubbed clean and preheat the air fryer to 200c. There is a no need to peel the carrots or remove the tops.
2. Place the carrots into the basket and drizzle with the olive oil and honey, then place into the air fryer for 15 minutes until they are tender and starting to caramelize on the outside.
3. Remove from the air fryer and transfer onto a serving platter. Season with Maldon Sea Salt and cracked black pepper to taste and then scatter over a few thyme leaves before serving.

1. Preheat the oven to 180c.
2. Firstly, start with the Hasselback potatoes. The easiest way to make the cuts is to place a potato onto a chopping board and put a chopstick flat on either side. Then using a knife, carefully cut slices all the way along the potato – the chopsticks will ensure that you don’t cut fully through the potato. Repeat this with each potato. 
3. Place the leg of lamb onto a large roasting tray skin side up, and then nestle the prepared potatoes around it. Cut the shallots in half lengthways and add them to the tray. Cut the garlic bulbs in half, cutting through the cloves like a cross section. Add two of the halves to the tray. Use a sharp knife to insert some small cuts into the skin of the lamb, then press some of the other cut garlic cloves and small sprigs from the rosemary into the cuts. Slice the lemon in half and add this to the tray as well. Finally slot the bay leaves into some of the cuts of the potatoes.
4. Drizzle the potatoes, shallots, garlic and lemons with 3 tbsp of the olive oil then drizzle the remaining two across the lamb. Season well with Maldon Sea Salt and cracked black pepper. Place into the preheated oven and roast for 1 hour 25 minutes.
5. While the lamb and potatoes are cooking, make the salsa verde. Add the chopped shallot, anchovies, capers and herbs into a bowl. Add the red wine vinegar and give it a stir. Then slowly drizzle in the olive oil and give it a good mix. Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.
6. Once the lamb is cooked, remove it from the oven. The potatoes should be lovely and golden, and tender in the middle – but if they need a little longer, simply lift the lamb out onto a board to rest and return them to the oven for 10 minutes. Allow the lamb to rest before carving and serving with the potatoes, some greens and the salsa verde.

This quick and easy air fryer salmon recipe is the perfect way to enjoy a delicious and healthy meal without the hassle. In just a fraction of the time it takes to cook traditional salmon, the air fryer delivers perfectly crispy, golden-brown skin with tender, flaky fillets. Paired with colourful stem broccoli and seasoned with Maldon Sea Salt flakes, this salmon and veggies dish is both flavourful and nutritious. The best part? It’s all cooked in one air fryer basket, making clean-up a breeze and the cooking time quicker – ideal for busy weeknights or a light weekend dinner.

Air frying salmon and vegetables

The beauty of this dish lies in it’s simplicity and speed. The air fryer ensures that the salmon achieve a perfectly flaky texture with a golden, crisp skin, while the vegetables retain their crunch and natural flavours. With minimal prep and clean up, this recipe is ideal for busy weeknights or when you want a wholesome meal without the hassle. Pair the salmon and veggies with a a packet of ready-cooked rice for a complete meal that’s both satisfying and healthy. Embrace the ease of air frying and make healthy eating in January a breeze.

How to cook salmon in an air fryer

To make this air fryer salmon and veggies, start by seasoning your salmon fillets with olive oil, Maldon Sea Salt and cracked black pepper. You can also add a pinch of garlic powder and a touch of brown sugar for subtle sweetness. Place the fillets skin-side down on a sheet of parchment paper in the air fryer basket. You can also arrange a few sliced bell peppers around the fish if you only have a one-basket air fryer. Air fry the salmon at the perfect temperature for a few minutes, ensuring the skin crisps up nicely while keeping the flesh moist and tender. After about 10-12 minutes, you can squeeze fresh lemon juice over the top, and serve your delicious fried salmon and roasted veggies right from the air fryer. With minimal prep and just a few simple ingredients, this air fryer recipe is a winning dinner choice that tastes like a gourmet meal.

Step 1

Place the salmon fillets skin-side down into the air fryer drawer.

Step 2

Brush the salmon skin with olive oil and sprinkle with a generous amount of Maldon Sea Salt flakes. Add a little black pepper and set to one side.

Step 3

In the second drawer, or alongside the salmon if you’re using a single-drawer air fryer, add the vegetables. Drizzle with olive oil, season generously with Maldon Garlic Sea Salt and a pinch of pepper, then give everything a good shake to ensure even coating. Place both drawers into the air fryer, ready to cook.

Step 4

Air fryer for 10 minutes at 200ºC, giving the vegetables a shake half way through cooking.

Step 5

Meanwhile, heat up your rice as per the packet instructions.

Step 6

Once everything is ready, share the rice between two plates, top each with a piece of perfectly cooked salmon and finish with the tasty vegetables. Make sure you eat the salmon skin, it’s the best bit!

What other vegetables can I serve with salmon?

There are many vegetables that go well with salmon such as tender asparagus spears, mild courgette slices, and sweet carrot batons, all of which are delicious when roasted or air-fried. Crisp green beans and sugar snap peas add a fresh, crunchy texture, while blistered cherry tomatoes provide juicy bursts of flavour. Hearty butternut squash cubes bring a slightly nutty depth, and a handful of spinach can be added at the end to wilt gently alongside the cooked salmon. These vibrant choices create a perfect balance of flavours, textures, and colours to complement your salmon dish.

Can you air fry frozen salmon?

Yes, you can cook frozen salmon in an air fryer. It’s a quick and convenient way to cook salmon without thawing it first. Simply preheat the air fryer to the desired temperature (around 199°C/390°F). Lightly coat the air fryer basket with oil or cooking spray to prevent sticking. Alternatively, you can use baking paper/parchment paper. Place the frozen salmon fillet in a single layer in the basket. You’re probably wondering how long does it take to air fry salmon? We recommend air frying the salmon for around 8-9 minutes, or until the salmon reaches an internal temperature of 145°F.

Is air frying salmon healthy?

Yes, air frying salmon can be a very healthy way to cook this nutrient-rich fish. The air fryer uses hot air circulation to cook food, which requires less oil than traditionally frying in a pan. This results in a lower-fat dish without sacrificing flavourful. Here are three benefits of air frying salmon, including how Maldon Sea Salt can enhance the dish.

1. Lower Fat Content – Air frying reduces the amount of oil needed to cook salmon, compared to methods like deep frying or pan-frying. The hot air in the air fryer crisps up the salmon’s skin and helps lock in moisture without saturating the fish with excess fat. Since salmon already contained healthy fats (such as Omega-3 fatty acids, using minimal oil ensures that the dish stays light yet flavourful.
2. Preserves Nutrients – Salmon is packed with essential nutrients, including Omega-3 fatty acids, protein, and vitamins D and B12. Air frying cooks the fish quickly and evenly, helping to retain these beneficial nutrients. The method also avoids overcooking the salmon, which can cause a loss of nutrients. The crispy skin create din the air fryer is an added bonus, as it adds a delicious texture without compromising the nutritional profile.
3. Better Control Over Seasoning – When using Maldon Sea Salt in your air fryer salmon recipe, you get a better control over the seasoning. Maldon Salt is renowned for it’s delicate, flaky texture, which allows it to dissolve easily and evenly on the surface of the fish. It’s an excellent way to enhance the natural flavours of the salmon without overpowering the dish. Just a light pinch of Maldon Sea Salt after air frying gives the salmon a perfectly balances taste while also adding the mineral benefits of sea salt.

Who is MOB?

MOB, formerly known as Mob Kitchen, is a popular food platform that shares accessible and budget-friendly recipes. Their Instagram account, @mob, features a wide array of recipes, cooking tips and engaging food content.

Founded by Ben Lebus in 2016, MOB aims to inspire a love of cooking by providing simple, delicious and affordable recipes. Over the years, they have expanded their reach through cookbooks, a website, and a strong presence on social media platforms. Their content often included step-by-step recipe videos, behind-the-scenes glimpses and collaborations with carious chefs and food enthusiasts.

‘MOB One’ Cookbook

The ‘MOB One‘ cookbook is a vibrant culinary companion from MOB, the influential collective of chefs and creators who have captured the hearts (and taste buds) of over 2.7 million followers online.

Known for their accessible approach to cooking, MOB’s latest release is a game-changer, promising a world of delicious meals with minimal hassle. Staying true to their mission of inspiring everyone to love cooking, MOB One simplifies the process with recipes that rely on just one pot, pan or tray. The result? Dishes that are easy to prepare, affordable and undeniably delicious – perfect for home cooks of all skill levels.

MOB One thrives on the philosophy that great food doesn’t have to be complicated. The cookbook’s 100+ recipes are organised into intuitive categories like Easy Ones, Speedy Ones, Fancy Ones and Slow Ones, ensuring there’s something for everyone mood and occasion. From a creamy Vodka Orzotto to a hearty ‘Triple ‘Ch’ Traybake’ with chicken, chickpeas and chorizo, each recipe emphasises bold flavours without the fuss. There’s even a veggie spaghetti that somehow channels the taste of buffalo wings and show-stopping Coffee-Roasted Pork Belly for special occasions. With added QR bonus content covering essential cooking skills and online collections, MOB One goes beyond the page to truly transform your time in the kitchen.

In Conversation with MOB…

Hey MOB team! We’re HUGE fans of ‘MOB One’. Tell us, what inspired the concept for this cookbook?

We’re constantly looking at what issues our audience face when cooking, and I can’t tell you how often people talk about washing up! We wanted to create a cookbook that really spoke to that pain point and we knew that cooking everything in one pan was something that our audience would love. 

The chapters—Easy Ones, Speedy Ones, Fancy Ones, and Slow Ones—are an excellent way to help readers find recipes to suit their needs. Can you share more about how you decided on these categories?

We wanted the dishes to suit a whole range of needs, from quick and easy midweek meals, to longer weekend slow cooks and dishes that whilst being cooked in one pan, would still be really impressive meals that people could serve up to their friends and family. 

What was the process of selection and testing recipes for ‘MOB One’? Were there any surprising favourites or unexpected hits during the development?

We wanted a real range of recipes that hit within the recipe categories, we worked with some incredible recipe developers on the book that created all the stunning recipes in the book. It’s almost impossible for me to pick a favourite in there! 

With over 100 new recipes to choose from…come on…you MUST have a favourite!

Well you always know a good recipe when it comes out of the test kitchen and it’s eaten by people in the office in a blink of an eye and I remember when the Nduja and pickled pepper pasta came out, it was gone almost instantly, and everyone was really raving about it. I’ve cooked it at home since then and it’s really incredible- I highly recommend if you’re looking for a new favourite midweek meal. 

MOB has built an incredible community with over 2.7 million followers. How has the feedback from your audience influenced the recipes and format of ‘MOB One’ and your previous cookbooks?

Listening to feedback is always our first port of call when we’re working out what theme to run with next, it’s the same for anything we do here- we always want to create something that our audience are looking for, and then add our own twist to a theme. We’re constantly getting feedback from our audience on what they want to see next… we’ve actually already started on the next book and it’s something our audience have been asking for ALOT this year. 

We’re curious, what does a normal day in the life look like for a MOB team member?

No day looks the same for a food team member here! We use audience feedback and data from what people are cooking on our site to dictate the kind of recipes we make as a team, it’s usually our healthy midweek meals that people love the most! Then the team devote their days to developing recipes, testing them and tweaking them to make sure they’re perfect and then shooting recipes for our feed. 

Name three things in the kitchen you can’t live without!

• Spoonula – which is basically a half spatula and half spoon and it’s the best tool to use when cooking and then to get all the sauce out of a pan!

• A good knife, it doesn’t need to be expensive, it just needs to be sharp!

• A pan that you can cook on top of the stove and move into the oven- We’ve got a great round one and it’s so handy for one pan cooking! 

‘Nduja and Pickled Pepper Pasta Recipe

A super-spicy one-pot pasta loaded with ’nduja, chorizo, cherry tomatoes and heaps of guindilla chillies – it’s tingly, it’s oozy and it’s oh-so-satisfying. A short, spirally pasta, such as radiatori or mafalda corta, works well for this.

Serves: 4 people

Prep time: 5 minutes

Cooking time: 20 minutes

Equipment: Use a large pan with a lid.

Ingredients:

• 150g chorizo
• 5 garlic cloves
• 300g cherry tomatoes
• 6 pickled guindilla chilli peppers
• A few sprigs of oregano
• 4 tbsp extra virgin olive oil
• 350g short pasta
• 700ml hot chicken stock
• 4 tbsp ’nduja paste
• 250g mascarpone
• 60g Parmesan
• Maldon Sea Salt flakes
• Black pepper

Method:

1. Start with the prep. Chop the chorizo into 0.5cm rounds, then finely chop the garlic. Halve the cherry tomatoes and finely slice the chillies. Strip the leaves from the oregano sprigs.

2. Heat the olive oil in the pan over a medium heat, add the garlic and chorizo and fry for 3–5 minutes until fragrant and the chorizo has released its red oil.
3. Add the tomatoes and most of the chillies and oregano(reserving some of both for garnish), the pasta, stock and ’nduja paste to the pan. Season generously, cover with the lid and bubble away, stirring occasionally, for 10–12 minutes until
   the pasta is al dente.
4. Remove the lid, add the mascarpone and toss vigorously to make sure most of the liquid is absorbed. Grate in most of the Parmesan and toss again until you have a nice glossy sauce.
5. Sprinkle with the reserved chillies and oregano, then grate over the remaining Parmesan and to serve.

Where to Buy ‘MOB One’?

You can find where to purchase the NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on MOB’s recipes!

Nestled in the heart of Stockport, Little Scarfs is a one-of-a-kind fresh pasta and natural wine bar that doubles as a culinary studio. Founded by the talented duo Hannah and Elliot, the space is a haven for food lovers seeking innovative veg-focused cuisine and exceptional wines. Known for their handcrafted, seasonal pasta creations, Little Scarfs blends artistry with sustainability.

They run events and workshops, having fun with different designs and themes, and collaborating with other creatives. From smoky night pasta making classes, to serving up a warming tomato-based dish on the menu using braided pasta, there’s an occasion for everyone!

In December, Little Scarfs brought their culinary expertise to life in a sold-out pasta-making workshop, showcasing their commitment to high-quality ingredients and bold flavours.

Participants learned the craft of handmade, plant-based pasta, using premium elements like Maldon Smoked Sea Salt to elevate every bite. The workshop was a celebration of creativity and community, with attendees savouring the unique interplay of smoky, flaky salt and delicate, fresh pasta. Hannah and Elliot’s passion for teaching, combined with their attention to detail, left guests inspired and eager for the next event.

Getting to know Hannah and Elliot…

Hi Hannah & Elliot, tell us about Little Scarfs and how it came to be.

Hey! Absolutely! Only a year ago we were both working in different industries but wanting to be more creative and with a passion for cooking, we bought a pasta roller and made it almost every day for several weeks. We still crave it on a daily basis! As a couple, we love being creative together – from designing our logo, photographing moments, to creating new recipes.

Where do you seek your inspiration from?

We spent a few weeks travelling around European cities two summers ago and loved the food scene in Berlin in particular – how inspired the veggie brunches felt and discovering different studios combining art with cooking such as Herrlich and Schmaus.

There’s a funny story about your first paying visitor, tell us more.

Haha! Yes, so the lovely people at Rare Mags, the magazine shop around the corner, were hosting a talk and book signing and wanted to bring the author to Little Scarfs beforehand on our opening night. Minutes after opening, Tim Anderson (MasterChef winner and author of several amazing cookbooks) comes in. No pressure! He was absolutely lovely and all went well, but definitely a few deep breaths before cooking his pasta.

In the culinary world, is there anyone you look up to?

Elliot’s sister, Sophie Gordon, is a massive inspiration for us both. Not only because of her cooking and what she’s achieved with her supper clubs, retreats and cookbook but not being scared of creating her own path. Also, we know we can get honest advice from her!

Stockport appears to be a real creative hub, why do you think that is?

Hannah is from Stockport, so has loved seeing it grow into a cool, arty space for different shops selling vintage clothing, vinyls, natural wine and sourdough bakes. The council have been amazing at trying to only fill The Underbanks with independent shops, so it ends up with lots of shops that are really cared for.

What’s your favourite thing on the menu right now?

Our giant sun-dried tomato filled pappardelle is super tasty and really fun to make. It’s nice to have created something comforting, that feels indulgent but is full of good stuff, but that isn’t something you would typically make at home.

Why should people come to Little Scarfs this year?

We’ll be continuing to offer a small, considered menu of fresh pasta that we will always make from scratch. We are going to host more culinary events working with great brands and creatives, create more fun content, and collect more lovely plates and glasses. Even if you’re not in Manchester, follow the journey of our culinary studio! Thanks so much! Hannah and Elliot, Little Scarfs.

Visit to Little Scarfs today!

Check out their main website where all upcoming events/classes will be posted.

Walk-ins are available on Thursday, Friday and Saturday from 5-10pm. Kitchen closes at 8:30pm.

Little Scarfs are also excited to announce that they now take enquiries for private pasta making classes for 8-12 people, product launches, events and collaborations! For any enquiries, please email littlescarfs00@gmail.com .

Recipe created by Air Fryer Girl

Creamy, flavourful and effortlessly quick, these Creamy Garlic Butter Beans with Spinach are a game changer for busy weeknight or anyone looking for a quick and easy vegan dish! Elevated by the rich, aromatic Maldon Garlic Sea Salt, this recipe transforms humble ingredients into a dish bursting with savoury goodness. Whether you’re embracing Veganuary or simply seeking a nourishing, plant-based meal, this is the perfect go-to option. Plus, it’s air-fryer friendly, making clean-up a breeze!

Ready in just 25 minutes, this recipe requires minimal effort, yet delivers maximum flavour. The butter beans become velvety and indulgent, while fresh baby spinach wilts beautifully, creating a perfect balance of texture and taste. The air fryer works it’s magic, infusing the dish with the deep, garlicky notes of Maldon Garlic Sea Salt as you stir every five minutes for even cooking. Pure comfort in a bowl, made easy by your air fryer.

How to cook creamy garlic butter beans with spinach using an air fryer

1. Start by removing the crisper tray from the air fryer drawer.
2. Place the olive oil and rosemary into the drawer and air fry for 5 minutes at 200ºC.
3. Once the 5 minutes is up, pour the butter beans (including the liquid) into the air fryer drawer, along with the red wine
   vinegar, a generous pinch of Maldon Garlic Sea Salt and a little pepper. Mix everything together (at this point, if the rosemary leaves have come away from the stalk you can remove the stalks).
4. Air fry for 15 minutes at 200ºC, stirring every 5 minutes.
5. Meanwhile, prepare your tomatoes and sourdough. I like to cook the tomatoes in the air fryer for 5-6 minutes on
   190ºC, until soft and heated through and the sourdough takes around 4-5 minutes to turn into perfectly crisp toast.
6. Once the beans have finished cooking, stir in the spinach and pop back in the air fryer for a final 4 minutes at 190ºC.
7. To plate up, place your sourdough on a plate, top with the butter beans mixture, followed by the tomatoes and tuck in!
8. If you like to have a bit of meat with your meals – a bit of crunchy streaky bacon goes perfectly with this dish! (air fry the bacon for 8 minutes at 190ºC).
9. Enjoy!

This aubergine traybake with tahini dressing is a Middle Eastern-inspired dish that combines bold flavours with vibrant textures in a single roasting tin. Perfect for busy weeknights or effortless entertaining, this recipe transforms tender roasted aubergine into a show-stopping centrepiece. The smoky heat of rose harissa pairs beautifully with creamy tahini dressing, while a sprinkle of Maldon Sea Salt flakes enhances every bite. Ready in just 45 minutes, this dish is finished with chopped parsley, but you can also use fresh mint leaves, toasted pine nuts and a touch of lemon juice for a extra burst of freshness.

Step 1

Preheat the oven to 180c.

Step 2

Prepare the aubergine but slicing them in half lengthways, keeping the stalk on, so you have 4 halves. Then score the flesh of each half with a sharp knife in a crisscross pattern – making sure to only cut the flesh and leave the skin intact.

Step 3

Then take a large baking tray and add the chickpeas, red onion wedges and red pepper chunks to the tray. In a small bowl, mix together the harissa and olive oil. Drizzle most of this in the tray and toss so all the ingredients are well coated.

Step 4

Next add the aubergine halves on top of the other veg in the tray so the cut side is facing up and then brush with the remaining harissa paste mix. Season well with Maldon Sea Salt flakes and cracked black pepper.

Step 5

Place the tray into the preheated oven for 25 minutes until everything is starting to look charred and softened. At this stage add the cherry tomatoes on the vine and nestle them in the tray around the aubergine, drizzling with a little extra oil. Then place the tray back in the oven for an additional 20 mins.

Step 6

While the veg is cooking, prepare the tahini dressing. Simply whisk together the tahini, lemon juice and olive oil. Then add as much water as needed until you reach a drizzle consistency – start with a tablespoon at a time. Season well with Maldon Sea Salt flakes and cracked black pepper.

Step 7

When the traybake is ready, remove from the oven and drizzle over the tahini dressing and the chopped parsley. Serve alongside some charred pitta bread, if you like.

Can you keep cooked aubergine in the fridge?

Yes, you can keep cooked aubergine in the fridge. Make sure to store it in an airtight contained for up to 3-5 days, however it’s best consumed within a few days for optimal freshness.

Can you keep cooked aubergine the freezer?

Yes, you can store cooked aubergine in the freezer for up three months in an airtight container. When you are defrosting your aubergine, thaw it in the fridge for 24 hours. Make sure to drain any excess water and pat dry to prevent it from becoming mushy!

1. Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at 180c. Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black pepper.
2. Then cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the butternut squash and onions. Place the basket into the air fryer and roast for 15 – 20 minutes until the pumpkin is tender and the onions have softened and charred, remove from the basket and set aside. Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap them again and place back in the air fryer for 5 minutes more.
3. In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside.
4. Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.
5. Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.
6. Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.
7. Then tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s looking a little thick – you want a nice glossy sauce.
8. Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan.