Bored Of Lunch author Nathan Anthony shares healthy airfryer recipes
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Sandwich, pasta, salad, repeat.
If you’re tired of eating the same old lunches, get to know Nathan Anthony.
The Northern Irish homecook started his Instagram, Bored of Lunch, to keep him busy during lockdown in 2020 – but it went on to gain more than 1.2 million followers and see him become a best-selling author.
His debut cookbook, Bored of Lunch: The Healthy Slow Cooker Book, knocked off fan favorite Pinch of Nom from the top spot in the UK Official Booklist in January. Now, just two months later, he’s back with a sequel: Bored of Lunch: The Healthy Air Fryer Cookbook.
As the name suggests, the latest title is packed with lunch ideas that can be made using the kitchen gadget du jour: the Airfryer.
These fast tabletop machines can whip up a dish in record time with lower energy consumption and lower costs. And despite the name, they are useful for much more than frying.
To celebrate the book’s launch, Nathan shared three sneak-peek recipes with Metro.co.uk, which can be prepared in advance or made in your break if you work from home.
Pret, eat your heart out.
Coconut Panko Shrimp & Peanut Sauce
A wonderful lunch from home, these prawns are lovely with a salad or even in some wraps. Serve with peanut sauce for a match made in heaven, but if you’re not a fan of peanuts (or allergic), you can also mix some sweet chili, honey, garlic and soy sauce for a honey chili dressing.
Ingredients (serves 4)
120 g panko breadcrumbs
2 tablespoons desiccated coconut
50 g flour
2 eggs, beaten
400 g raw prawns, peeled
Low-calorie oil spray
Salt and pepper to taste
Peanut sauce
3 tablespoons smooth peanut butter
150 ml of water
Juice of 1 lime
1 tablespoon soy sauce
1 teaspoon garlic powder
1 tsp ground ginger
Method
- Combine breadcrumbs and coconut in a bowl and season with salt and pepper.
- Put the flour in one bowl and the beaten egg in another.
Coat the prawns in flour, then dip in the egg, shake o†
any excess, then roll them in the breadcrumb mixture to coat. - Spray really well with a low-calorie spray and air fry at
200°C for 10 minutes. - While the shrimp are cooking, whip up your peanut sauce
by combining all the ingredients in a bowl. Add some more
water if it looks too thick. - Serve the prawns with the peanut sauce.
Harissa Chicken Gyros
These street food-inspired gyros work for lunch or dinner – even if you have guests over. They look so good that people will think you spent ages cooking, but the reality is that it’s all done in 15 minutes.
Ingredients (serves 3)
2 tbsp harissa paste
Juice of 1 lemon
1 teaspoon paprika
1 teaspoon Cajun seasoning
1 teaspoon ground cumin
500 g without skin, bone
Chicken thighs
Salt and pepper to taste
3 supermarket gyros,
Flatbread or pittas
Handful of rocket
3 tablespoons of pomegranate seeds
Small handful of pickled red onions (store bought is fine!)
Sauce
5 heaped tablespoons of Greek yogurt
Juice of 1 lemon
2 cloves of garlic, crushed
Method
- Put the harissa, lemon juice, paprika, Cajun seasoning, cumin and salt and pepper in a bowl.
- Coat the chicken with this mixture – if you can, preheat the air fryer for 2-3 minutes because adding the chicken to the hot tray will give it an extra bit of char. Air fry at 200°C for 12 minutes.
- While the chicken is cooking, combine the yogurt with lemon juice and garlic.
- Heat up gyros or flatbreads and assemble, fill with chicken and arugula and drizzle with the yogurt sauce, then top with pomegranate seeds and pickled red onions.
Sweet Potato & Chorizo Hash
Although this is a quick lunch, it also makes an incredible breakfast or brunch. You can make it heartier by adding a poached egg or two and a slice of toasted sourdough.
Ingredients (serves 3)
600g sweet potatoes, peeled and diced
1 tablespoon oil or low-calorie oil spray
1 tablespoon paprika
150 g chorizo, cut into slices
1 tablespoon light or semi-fat butter
½ teaspoon chili flakes
1 clove garlic, grated
4 tablespoons of Greek yogurt
Salt and pepper to taste
Fresh dill, for sprinkling
Method
- Combine sweet potatoes, oil and paprika in a bowl.
- Air fry the potatoes at 190°C for 14–15 minutes and add the chorizo for the last 2–3 minutes.
- While the chorizo is cooking, place the butter, chilli and garlic in a microwave safe bowl and microwave for 1 minute until the butter is melted.
- Season the yogurt with salt and pepper.
- Serve the hash drizzled with the yoghurt, top with the melted garlic chilli butter and sprinkle with fresh dill.
Tired of Lunch: The Healthy Air Fryer Book by Nathan Anthony (Ebury Press, £18.99), is out now. Photography by Clare Wilkinson.
Without Air Fryer Oven, £59.99
And if you need to buy an air fryer, we have it.
Buy now
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