24 pieces

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

8 slices Streaky bacon cut in half or thirds depending on how wide

24 plump Mejool dates, similar size

1 tbs fresh rosemary

1/3 cup honey

Pinch chili flakes/cayenne pepper

Toasted walnuts

180g goat's cheese

Method

Switch the oven on and select air fryer function.

Line a baking tray with baking paper and place under the air fryer basket to collect the drips.

Split the dates in half lengthways, not cutting all the way through. Remove the pit and discard. Stuff each date with goat's cheese and gently squeeze to seal. Wrap each date in bacon and place seam side down on the baking tray. Repeat with remaining dates. Secure with a toothpick if necessary.

In a small bowl, mix the honey, rosemary, cayenne pepper and a pinch of salt and pepper. Evenly drizzle half the honey mixture over the dates. Cook the dates for 15 minutes until the bacon is crispy. Serve warm with another drizzle of the honey mixture and some crumbled walnuts over the top.

12 – 14 pieces

Prep time: 10 minutes

Cook time: 1 hour 40 minutes

Ingredients:

1 kg boneless pork belly

1 tbs brown sugar

3 tsp smoked paprika

Salt and pepper to taste

Olive oil spray

Sticky sauce

50g butter

2 tbs maple syrup

2 tbs BBq sauce

1 tbs oyster sauce

¼ tsp five spice powder

2 tsp siracha sauce

Method

Cut pork belly into 4 cm pieces. Place in a shallow dish in one layer.

Combine sugar, paprika, onion powder, garlic powder, salt and pepper and sprinkle evenly over the pork, tossing to coat. Place uncovered in the fridge for 2 hours to dry out, or overnight if time permits.

Select Fan force function and 140°C. While oven is heating, arrange the bites on the air fryer rack, placing close together so the pieces don't fall over, and ensure there is a drip tray underneath. Spray the pork with olive oil spray and cook for one hour to render some of the fat. After an hour, turn the function to Air Fry and cook for a further 15 – 20 minutes to bring up the crackle and crisp and char the pork bites.

While the pork is cooking make the sauce. In a small saucepan place all the sauce ingredients and cook on a medium heat until all the sugar has melted and the sauce has thickened slightly. Simmer for 3 -4 minutes. When thickened to your liking, remove from the heat.

Serve the pork belly bites with the sauce drizzled over the top.

Prep time: 20 minutes

Cook time: 2 hours

Ingredients:

2 racks pork spare ribs

Sea salt

Freshly ground black pepper

BBQ GLAZE

3 tbsp tomato sauce or ketchup

1 tbsp tomato paste

1 tbsp tamari soy sauce

2 tsp chipotle paste

1 tbsp BBQ sauce

1 clove garlic, pressed

¼ cup water

Method

Preheat the oven to 135°C on a fan function.

Remove excess fat from the ribs and season with salt and pepper and let it marinate for up to 30 mins.

Place the ribs, meat side up, onto a baking tray lined with aluminium foil and cover the tray with an additional piece of foil.

Bake for 2 hours or until the meat is tender.

BBQ GLAZE

Combine all glaze ingredients in a small saucepan and bring to a light simmer. Cook for up to one minute, stirring continuously.

Remove from the heat and set aside until needed for basting.

When the ribs are done, remove from the oven and increase the heat to 180C.

Apply the first layer of glazing on the top of the ribs and bake for 10 minutes. Then, remove from the oven and apply the second layer of glaze. Bake for 5-10 minutes or until the glaze has caramelized.

Let the ribs sit on the counter for 5 minutes before slicing and serving.