Air-fryerparty our freeze-ahead nibbles are a breeze to make leaving you more time to enjoy with guests

Sesame prawn toast

MAKES 16 or 32 PREP 10 mins COOK 10-15 mins EASY ❄

165g pack king prawns
2 garlic cloves
2 spring onions, 1 roughly chopped,
1 finely sliced, plus extra to garnish
1 tsp finely grated ginger
1 egg white
2 tsp soy sauce
1 tsp honey
pinch of chilli flakes (optional)
4 slices white bread
2 tsp sesame oil
1 tbsp sesame seeds (a mix of black
and white works well)
chopped chives, to serve (optional)

1Put the prawns, garlic, roughly chopped spring onion, the ginger, egg white, soy sauce, honey and chilli flakes (if using) in a food processor with a pinch of freshly ground black pepper. Pulse until smooth, then spoon into a bowl and keep chilled until needed.

2Heat the air-fryer to 180C. Meanwhile, brush one side of each slice of bread with sesame oil. Put half the bread in the air-fryer basket and cook for 2-3 mins until golden. Repeat with the rest. If you have two baskets or a large air-fryer, you may be able to do this in one go.

3Remove the toasted bread from the air-fryer, and divide the prawn mixture between the pieces, spreading it on in a thick layer. Scatter each piece with sesame seeds, then cut into four or eight small triangles. The uncooked toasts will keep frozen in an airtight container for up to three months. Cook the toasts in a single layer, in batches, for 2-3 mins at 180C (or 6-8 mins from frozen) until lightly golden and cooked through. Arrange on a platter and scatter over extra spring onions and chopped chives to garnish, if you like.

PER SERVING (16) 32 kcals • fat 1g • saturates 0.1g • carbs 3g • sugars 1g • fibre 0.3g • protein 3g • salt 0.4g

Pig-in-blankets turnovers

MAKES 12 PREP 30 mins COOK 28 mins EASY ❄

320g sheet ready-rolled puff pastry 3-4 tbsp red onion chutney 12 pigs in blankets or vegetarian alternative 50g cheddar, finely grated 1 egg, beaten

1Unravel the pastry and cut into 12 squares. Spoon a small dollop (about ^1/2-1 tsp) of red onion chutney over each square, then put a pig in blanket on top so the sausage is in the centre and each end is facing a corner of pastry. Divide the cheddar between the pastry squares.

2Bring the corner to the right of the sausage into the centre, then brush that half of the pastry with the beaten egg. Bring the corner to the left of the sausage up and over, and push down to seal. Brush more egg over the pastry. Repeat with the other 11 squ