If your air fryer has been sitting on the bench mostly making chips and reheating leftovers, it’s time to let it show off a little. It turns out that cheese – glorious, melty, golden cheese – is one of the very best things you can cook in it.
From a bubbling wheel of camembert that takes barely 10 minutes, to crispy crumbed halloumi fries that will disappear from the plate before you’ve sat down, these three recipes are simple, satisfying and genuinely impressive. No special equipment, no complicated techniques – just your air fryer and a little good cheese.
Gooey, golden and ready in 12 minutes – this is the easiest impressive thing you’ll ever put on the table.
Servings 4
Ingredients
1 whole camembert wheel (250g), in its wooden box
1 tablespoons runny honey
2 fresh rosemary sprigs
2 garlic cloves, thinly sliced
1 teaspoons olive oil
1 pinch cracked black pepper
1 crusty baguette or crackers, to serve
Method
1 Prepare the camembert: Remove any plastic wrapping from the 1 whole camembert wheel (250g), in its wooden box and place it back in its wooden box (or in a small oven-safe ramekin or dish if it didn’t come in a wooden box). Using a sharp knife, score the top rind in a criss-cross pattern.
2 Add toppings: Tuck the 2 garlic cloves, thinly sliced slices into the cuts you’ve made. Lay the 2 fresh rosemary sprigs over the top, drizzle with 1 tablespoons runny honey and 1 teaspoons olive oil, and finish with 1 pinch cracked black pepper.
3 Air fry: Place the camembert in the air fryer basket. Cook at 180°C for 10–11 minutes, until the top is golden and a knife inserted into the centre finds the inside completely molten. Check at 10 minutes – all air fryers vary.
4 Serve immediately: Carry it straight to the table in its box. Serve with plenty of 1 crusty baguette or crackers, to serve for dipping. Warn everyone it’s extremely hot, then watch it disappear.
TIP: If your camembert didn’t come in a wooden box, a small ceramic ramekin works perfectly. For a savoury twist, skip the honey and use a splash of white wine and a few thyme leaves instead. Eat it the moment it comes out – camembert waits for no one.
Crispy on the outside, warm and squeaky within — these are dangerously good as a snack, starter or side.
Servings 4
Ingredients
500 grams halloumi block, cut into thick finger-sized sticks
4 tablespoons plain flour
1 teaspoons dried oregano
0.5 teaspoons garlic powder
0.5 teaspoons smoked paprika
1 pinch cracked black pepper
1 olive oil spray
200 grams Greek yoghurt, to serve
1 lemon, juiced
1 sweet chilli sauce or pomegranate molasses, to drizzle (optional)
Method
1 Dry the halloumi: Pat the 500 grams halloumi block, cut into thick finger-sized sticks completely dry with paper towel. This is important – any moisture will stop them crisping up properly.
2 Coat in seasoned flour: In a shallow bowl, combine 4 tablespoons plain flour, 1 teaspoons dried oregano, 0.5 teaspoons garlic powder, 0.5 teaspoons smoked paprika and 1 pinch cracked black pepper. Toss the halloumi sticks through the seasoned flour until evenly coated on all sides. Shake off any excess.
3 Air fry: Arrange the halloumi sticks in a single layer in the air fryer basket – don’t overlap them. Spray lightly with 1 olive oil spray. Cook at 180°C for 10–11 minutes, turning carefully halfway through, until golden and crispy.
4 Make the dip and serve: Stir together 200 grams Greek yoghurt, to serve and 1 lemon, juiced with a pinch of salt for the dipping sauce. Pile the hot fries onto a plate, drizzle with 1 sweet chilli sauce or pomegranate molasses, to drizzle (optional) if using, and serve immediately with the yoghurt dip.
TIP: Gluten-free flour works just as well here. The yoghurt dip is simple but ideal – stir in a little crushed garlic and fresh mint if you want to take it up a notch. These are best eaten straight away while still hot and crispy.
Melty brie wrapped in golden puff pastry with a hidden layer of cranberry sauce. Elegant enough for guests, easy enough for a Tuesday.
Servings 2
Ingredients
1 sheet frozen puff pastry, thawed
1 whole brie wheel (200–250g)
2 tablespoons cranberry sauce or fig jam
1 teaspoons fresh thyme leaves or chopped rosemary
30 grams walnuts or pecans, roughly chopped
1 egg, lightly beaten (for egg wash)
1 crackers, apple slices or grapes, to serve
Method
1 Assemble the parcel: Lay the thawed 1 sheet frozen puff pastry, thawed flat on a clean surface. Place the 1 whole brie wheel (200–250g) in the centre. Spoon 2 tablespoons cranberry sauce or fig jam over the top of the brie, then scatter over 1 teaspoons fresh thyme leaves or chopped rosemary and 30 grams walnuts or pecans, roughly chopped.
2 Wrap and seal: Fold the pastry up and around the brie, pressing the edges firmly together to seal. Trim away any very thick overlapping pastry. Turn the parcel over so the seam side is down. Brush all over with 1 egg, lightly beaten (for egg wash).
3 Air fry: Line the air fryer basket with a small square of baking paper. Place the brie parcel seam-side down in the basket. Cook at 180°C for 18–18 minutes until the pastry is deep golden brown all over.
4 Rest and serve: Rest for 3–3m 30s before cutting – the cheese inside will be extremely hot and molten. Serve on a board with 1 crackers, apple slices or grapes, to serve alongside.
TIP: Keep a close eye on this one in the last few minutes – pastry can brown quickly in an air fryer. If the top is browning too fast before the pastry underneath is cooked, lay a small piece of foil loosely over the top. The baked brie can also be assembled up to a few hours ahead and kept in the fridge, then air fried just before serving.