There is nothing like a sweet treat at the end of meal or with a cuppa in the afternoon. These delicious air fryer dessert recipes are sure to impress the whole family.

From cookies to muffins and cakes to shortbread you’ll be spoiled for choice. We even have a Keto Brownie recipe on the list! And yes, air fryers actually do a good job of baking things!

Who doesn’t love a lemon drizzle cake? Best of all this lemon drizzle cake recipe from Super Gold Bakes has just 5 ingredients.

The result is a small but perfectly formed Lemon drizzle loaf. I also tried it with oranges and it was delicious!

These gooey, chewy, crumbly treats will be gobbled up in no time. It’s just as well that these air fryer chocolate chip cookies from Kitchen at Hoskins, only take 15 minutes to bake!

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Perfect for a healthy dessert or breakfast or even as a lunchbox treat! These air fryer blueberry muffins from Stay Snatched, are quick and easy to make. Ready in just 15 minutes, this a great recipe for the kids to help with too.

With just 3 ingredients, these air fryer donuts from The Big Mans World are sure to become a firm favourite.

Grab your melted chocolate or powdered sugar and sprinkles and let the kids have fun decorating!

These air fryer Keto chocolate brownies from Butter Together taste amazing!

With an oozy fudgey centre and a crunch from the nuts, you can whip them up in just 20 minutes. The only problem is the adults will love them just as much as the kids!

This has quickly become my go to air fryer banana bread recipe when I have bananas that are too ripe for fussy kids to eat!

It comes from Scrummy Lane and you can double up the ingredients to make a 2nd loaf if you have a larger air fryer.

If you’ve never tried air fryer scones, then this recipe from Cooking Perfected is the one to start with.

You should be able to make enough scones to feed roughly six people without needing to adjust the recipe. Then try lots of different toppings from jam to curd to smoked salmon!

This traditional Scottish shortbread recipe comes from Taste Of Home and works just as well in a regular oven as it does in the air fryer.

With just 3 ingredients, it is a good recipe to get little ones started on their baking journey and makes a wonderful gift for family and friends too.

You can make it in usual way or try out cookie cutters to make interesting shapes!

I have a glut of apples every Autumn and this recipe for air fryer apple fritters from Wine a Lot are perfect for using them up.

My daughter loves peanut butter so I was delighted to find (and test) this recipe for air fryer peanut butter cookies from Six Vegan Sisters.

As we are not vegan, we used regular butter and milk, but a vegan friend also tested the recipe for us and give it the thumbs up!

I hope these recipes inspire you to use your air fryer to create some delicious air fryer desserts for the family. Happy baking!

Ready in just 30 minutes, this salmon recipe uses McCormack Family Farms Energise Super Mix along with potatoes, hot smoked salmon fillets, onions and cheese.

It can be cooked as directed or done from scratch in the air fryer. Add a soft boiled or poached egg to each portion for extra richness.

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This fibre-rich homemade falafel recipe is perfect for a family meal or an alternative school/work lunch. It takes just 40 minutes, including 25 minutes cooking time and is packed full of goodness.

The kids will enjoy helping to make this one too as you get them moulding the falafel mix ready for the oven.

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If like mine, your children are fans of Dr Seuss, then this recipe is for them! Combining eggs, cheese, pesto and spinach and ready in just 10 minutes.

It’s perfect for a high energy breakfast or a lunchtime treat. Add in some toast soldiers and you will set them up for the day!

If you have a time, you could make your own pesto. This delicious pesto recipe will keep in the fridge for up to a week and goes well with pasta for a meal in itself, so be sure to make extra!

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Warm chicken, brown rice, broccoli and fresh salad leaves are combined to make this tasty salad. Simply dressed with olive oil and a squeeze of lemon, it is sure to satisfy the whole family.

Miso paste is used to marinate the chicken and is a perfect introduction to Asian flavours for your little ones.

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This recipe combines the flavours of roasted aubergine and red pepper with spiced chickpeas and couscous. It’s topped off with sweet pomegranate seeds and a light tahini dressing and can be eaten hot or cold for lunch or dinner for a well balanced veggie meal.

This one might be more suited to slightly older kids as aubergine can be an acquired taste, but we promise you will be wowed when you try it!

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Packed full of fibre and protein with roasted sweet potatoes and pearl barley this nutritious salad is best served warm!

Pearl barley is a great alternative to rice or pasta in a salad, it is rich in fibre and calcium so do give it a try.

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Set the family up for the day ahead with an energiser smoothie. Simply whizz up a pack McCormack Family Farms Energise Super Mix, milk, oats, raspberries and yoghurt in a blender for the perfect start to the day. Packed with protein, fibre, iron, vitamins and 2 of your 5 a day.

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This is a firm favourite in my house so I decided to include it in our round up. We use wholewheat spaghetti but you can use whatever pasta your kids love.

Serves 4

Cooking time 20mins

Ingredients:

• 300g spaghetti
• 100g pack of Energise Super Mix (or for traditional pesto use 80g basil or 75g rocket)
• 2 cloves garlic
• 40g pine nuts toasted (or you could use walnuts, hazelnuts or almonds)
• Zest and juice of a small unwaxed lemon
• 80ml olive oil
• 100g soft goats cheese

Method

• Cook spaghetti according to instructions
• While it is cooking combine the leaves, nuts, garlic, lemon juice and 40g of goats cheese in a blender. Once blended, add oil and blend again until smooth.
• Drain spaghetti, retaining half a cup of the the cooking water
• Once drained, return spaghetti to pan and pour over the pesto. Stir to coat and add cooking water a tablespoon at a time if required.
• Taste and season with salt and pepper if required
• Serve topped with lemon zest and the remaining goats cheese crumbled over the top.

We hope we have inspired you with these nutritious family meals. Be sure to check out more amazing seasonal recipes on McCormack Family Farms and follow them on Facebook and Instagram for more tasty recipe ideas.

The secret to this recipe is the marinade. It can be used with either chicken drumsticks, wings, breast or thighs or you could use it to marinade fish like a cod loin, a salmon darne or monkfish tail too. It is equally good with cauliflower cut into steaks.

Ingredients

• Zest and juice of a large orange
• Zest and juice of half a lime
• 4 pieces of chicken, fish or cauliflower steaks
• 1 clove of garlic, crushed
• 1 inch of fresh ginger grated
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon of vegetable oil (an extra tablespoon of oil should be used for cauliflower)
• Ground black pepper
• Chilli flakes if you like some spice

Method

1. Mix together all the marinade ingredients in a large bowl
2. Add your chicken/fish/cauliflower
3. Cover with cling film and leave in the fridge for at least an hour to marinate (chicken and cauliflower can be left overnight but fish should be removed after an hour as the citrus juice will soften the fish too much.
4. Remove from the marinade and cook on a hot BBQ for 20 to 25 mins.
5. Check it is cooked through before serving .

I wanted an alternative to minced beef for burgers and found a recipe for chicken avocado burgers which I have adapted and used with minced pork instead. I find the pork stays more moist than the chicken. I like to add a slice of pickled beetroot to mine for serving! I think this recipe would also work well with minced lamb too.

Ingredients – Serves 4

• 500kg/1lbs minced pork
• 1 green apple grated
• 1 avocado chopped into bite size chunks
• Juice of half a lemon
• 1 clove garlic crushed
• 1 teaspoon chilli flakes (optional)
• 1 handful breadcrumbs (2 slices bread)
• Salt and Pepper
• Toasted Bun
• Mayonnaise/natural yoghurt/sour cream/apple sauce for serving

Method

1. Mix all the ingredients (except those for serving) into a large bowl
2. Form into 4 large patties (or 6 to 8 smaller ones)
3. Place in the fridge until you are ready to cook
4. Cook for 10 to 15 mins, turning once on your BBQ or grill
5. Serve in a toasted bun with a sauce of your choice

Baked potatoes are a staple for any outdoor cooking. You can bake them on the BBQ or in the oven beforehand and finish them on the BBQ. This potato boat recipe is a fun, alternative way of serving up regular baked spuds.

Ingredients

• Baked potatoes (one for everyone and few spares!)
• Your favourite cheese, camembert, brie, goats, cheddar, stilton, or gruyere all work well
• Sliced ham, experiment with different types or you could use crispy bacon
• Olives
• Sour cream
• Spring onions

Method

1. Bake the potatoes
2. Cut horizontally into each potato at one inch intervals to create pockets
3. Stuff with cheese, ham, bacon or olives into each cut
4. Wrap the potato in tinfoil and return to the grill so the cheese melts
5. Once melted smother in sour cream and sprinkle with chopped spring onions and serve

Rather than making individual s’mores next time you are cooking outdoors try this s’mores dip as an alternative.

Ingredients

• 250g (small packet) mini marshmallows
• 150g cream cheese
• 2 large tablespoons chocolate spread or 2 small packets (75kg) milk/white/dark chocolate chips
• Foil
• Biscuits (your favourites!)
• Fresh fruit for dipping (strawberries or bananas work well)

Method

1. Mix the marshmallows, cream cheese and chocolate in a bowl
2. Make a foil parcel and add the mixture to it
3. Ensure it is well sealed and place onto the BBQ or grill
4. Wait for 5 mins until the mixture has heated and combined
5. Open the parcel and let everyone dip their choice of biscuit or fruit!

1. Let any raw meat, fish or vegetables come to room temperature before cooking. If they are too cold in the centre when you add them to the BBQ, the outside could burn before the inside is cooked.
2. Keep raw foods away from fresh foods and remove any containers from the grill area as soon as you have taken the ingredients out of them.
3. Always check that meat and fish is cooked thoroughly by cutting into each piece to check that it’s not pink and the juices are running clear. It should be piping hot right through. Think about purchasing a meat thermometer for extra peace of mind.
4. If using wooden skewers for kebabs, steep them in water for a couple of minutes before making your kebabs to avoid them burning during cooking.
5. Keep cooked foods covered until you are ready to serve.
6. Use your BBQ to its full potential – remember, barbecues aren’t just for meat. You can cook vegetables and all sorts of desserts on them too!
7. Gas BBQs allow you to control the temperature much more easily which will help to ensure you get it right.
8. Clean your BBQ grill with hot soapy water after use. Use a mild cream cleaner on a non-abrasive pad to remove any food residue. Rinse well and dry thoroughly before storing away for next time.

Outdoor cooking and eating is so much fun but it can get cold once the sun goes down. Make the space cosy and warm with a patio heater or flame tower to ensure your guests are comfortable for the whole evening.

Add solar lights and for nights when rain threatens, a canopy to set the perfect scene for your outdoor gathering.

Ingredients:

• 100g chorizo, diced
• 4 soft tortilla wraps
• Leftover chicken, shredded
• 1 red pepper, cut into strips
• Grated cheddar and/or mozzarella
• 100g sweetcorn
• Rocket and cherry tomatoes, to serve

Method:

1. In a small pan, sauté the chorizo for 3-4 minutes. Drain and remove to a plate.
2. Put a large pan or griddle pan on over a medium heat
3. Now it’s time to create your quesadillas. Lay a tortilla wrap on a chopping board and combine a mix of chicken, chorizo, pepper strips, corn and cheese to one half of the wrap.
4. Fold the other half over, and use a spatula to carefully lift the quesadilla into the pan. Cook on each side for several minutes, pressing down with the spatula to keep the quesadilla flat.
5. Cut into thirds and serve.

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1. Take raw meat out of the fridge for at least 20 minutes before cooking. If the meat, chicken, fish or vegetable is too cold in the centre, the outside may well burn before the inside is cooked.
2. You should always check that meat is cooked thoroughly by cutting into each piece of meat and checking that it’s not pink, the juices are clear, and it is piping hot right through. Think about purchasing a meat thermometer for extra peace of mind.
3. If using wooden skewers for kebabs, steep them in water for a couple of minutes before making your kebabs to avoid them burning during cooking.
4. Wait until your meat is nearly cooked (approximately 10 mins before the end) before applying barbecue or other tomato-based sauces containing sugars. This will help reduce the amount of browning or blackening of meat.
5. Add salt only after the meat is cooked. This will prevent it from getting dry and tough, as salt draws away moisture.
6. Gas BBQs allow you to control the temperature much more easily which will help to ensure you get it right.
7. Use your BBQ to its full potential – remember, barbecues aren’t just for meat. You could wrap potatoes in foil to cook alongside, or even bananas in foil for dessert!
8. Clean your BBQ grill with hot soapy water. Use a mild cream cleaner on a non-abrasive pad to remove any food residue. Rinse well and dry thoroughly.

This deliciously simple recipe is the perfect recipe to kick off BBQ season and makes a great alternative to burgers.

Serves 4

Ingredients:

• 4 pieces of salmon fillet; skin on (can be whole fillet if cooking for more guests)
• 200g Philadelphia cream cheese
• 300g defrosted and drained cooked prawns
• Mild curry powder
• 2 tbsp olive oil

Method:

1. Place the salmon into a bowl and sprinkle over a little olive oil, mix well and place the fish into a baking dish skin down.
2. Take the cream cheese, prawns and curry powder (to taste) and mix well.
3. Top onto the salmon and then take some tin foil and cover the dish. Refrigerate until needed.
4. When ready, take the baking dish and place it onto one of your BBQ grills towards the back for approximately 10-20 minutes, depending on the size of the salmon and the heat of your BBQ.

Calor Top Tip: Be careful when you are removing the tinfoil from the salmon, as this will be hot!

Ingredients:

• 500gm of washed and halved new potatoes
• Milled sea salt & black pepper
• 1/4 tsp of Cajun spice
• 1 stick of rosemary, leaves stripped
• 2-3 tbsp rapeseed or olive oil

Method:

1. Place all of the ingredients into a bowl and mix well.
2. Take approximately 8in x 8in inch pieces of square tin foil
3. Place portions of the potatoes into the middle of the foil and scrunch up into parcels.
4. When ready, place the parcels onto the BBQ, they will take approximately 10 mins.
5. When cooked, bring to the front of the BBQ until ready to serve.

James Martin’s classic rhubarb crumble recipe on BBC Food will take you to comfort food heaven in under an hour! It’s so easy to pull together for a weekend family dessert, with only a few simple steps.

If you’re a crumble fan, try some of these delicious variations:

Give your rhubarb crumble a boost of flavour by adding some grated or chopped ginger to the rhubarb mixture.

Two of my favourite fruits combine here in a great dessert that’s also very easy to make – the ultimate combo! Apple and rhubarb crumble is so comforting, made even better with a scoop of ice cream or a drizzle of custard.

Brighten up the flavour and colour of your crumble by adding some seasonal strawberries. This recipe for strawberry-rhubarb crumble from AllRecipes has more than 1,100 positive reviews and uses an equal split of berries and rhubarb with a crunchy, oaty topping.

If you’re looking for a classic dessert that is widely popular, an easy rhubarb pie is always a winner. This foolproof recipe from The Kitchn has a double-crust, which looks like a showstopper but couldn’t be easier to make. It’s delicately sweet with a melt-in-your-mouth filling, surrounded by a crisp crust that makes the perfect partner for ice cream or whipped cream.

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This rhubarb custard pie from The Creative Bite is a decadent dessert recipe perfect for a sweet summer treat. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore!

This recipe for a super simple rhubarb tart from Top with Cinnamon really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert!

With more than 650 5-star reviews, Oma’s rhubarb cake on AllRecipes is definitely one to try! The addition of sour cream really keeps the cake moist, and make sure to add in some cinnamon too.

These rhubarb muffins from Spend With Pennies are the perfect treat for breakfast or brunch, and a great addition to coffee time. Delicious chunks of rhubarb and sponge are topped with a cinnamon-spiced crumble – yum!

Stewed rhubarb is delicious for breakfast, snacks or dessert. I love it over Greek yoghurt with some granola, but it’s also delicious with ice cream….we’re not fussy!

To make your own stewed rhubarb, chop 600g of rhubarb into inch-long pieces and add to a saucepan with 100g caster sugar, and the zest and juice of 1-2 oranges, 2-3 tbsp of water (or more orange juice). Bring to the boil, then leave to simmer on a medium heat for 10 minutes until softened. Once cooled, keep in a sealed container for up to 3 days in the fridge.

Wondering what else to do with your stewed rhubarb? Make the smoothest, simplest and super speedy rhubarb fool for dessert.

Combine your stewed rhubarb with some whipped cream, and either layer them or swirl them together in a glass to serve. Change up the flavours by adding some grated orange zest, white chocolate shavings, or replace a quarter of the whipped cream with Greek yoghurt.

This delightful rhubarb custard cake from Mel’s Kitchen Cafe is a light and deliciously easy dessert – perfect served with a scoop of ice cream or dollop of whipped cream.

Take advantage of rhubarb season with this easy dessert. With more than 2,000 5-star reviews, this rhubarb upside-down cake resembles a pale pink mosaic, which makes it a real showstopper.

A crumbly, biscuity cobbler topping is the perfect accompaniment for a fruity filling. This 5-star reviewed rhubarb cobbler recipe on AllRecipes is simple enough for a family dessert, and ready in less than 30 minutes.

Baking Mad’s recipe for rhubarb crumble bars is perfect for when you don’t want a whole crumble. Instead, try a delicious crumble slice with tangy rhubarb and a crunchy oat base, perfect for afternoon tea.

Whip up a batch of these rhubarb scones from Taste of Home, they’re perfect for a mid-morning treat or an afternoon bite. You can use fresh or frozen rhubarb for the recipe, and a hit of cardamom really rounds out the flavour.

Donal Skehan’s slow-roasted rhubarb is stunning and packed with flavour thanks to star anise, vanilla, honey, orange and ginger. It’s also incredibly versatile – serve it over yoghurt with granola for breakfast, with ice cream for dessert, or just on it’s own!

Sweet and creamy with strong rhubarb flavour, this no-churn rhubarb ice cream from Jo’s Kitchen Larder is refreshing and delicious!

The beauty of this ice cream is that it is also suitable for those on an egg-free diet who cannot eat regular ice cream made with egg yolks.

Doesn’t this look amazing?! Rick Stein’s show-stopping rhubarb galette is a crunchy, sweet, delight that looks as impressive as it tastes. Don’t be put off by making your own pastry – the rustic look and feel is what makes a galette so tempting!

A fruity sorbet is easy to prepare with just a few ingredients. This rhubarb sorbet from Jamie Oliver is sweet yet tart, and he serves it with a salty, crunchy pistachio brittle that provides a delicious contrast alongside.