Recipes

Ingredients

• 8 medium potatoes, cubed
• 2 chicken thigh fillets, diced
• 200g diced bacon
• 1 punnet cherry tomatoes
• 1 jar basil pesto
• 2 cups shredded cheese
• Olive oil
• Salt and pepper

Recipe by Steph de Sousa from The Frugal Foodie, Season 2, Episode 8

Step 1

Cube the potatoes, drizzle with olive oil and season with salt. Air fry using the Wiltshire Collapsible Pan at 200°C for 20 minutes, shaking halfway through.

Step 2

Season the chicken and cook in the air fryer at 180°C for 10 minutes.

Step 3

Add bacon and cherry tomatoes. Cook for another 5 minutes until everything is cooked through.

Step 4

Stir through the pesto to coat the chicken and bacon mixture.

Step 5

Top with crispy potatoes and sprinkle over the cheese.

Step 6

Return to the air fryer for 5 minutes until the cheese is melted and golden.

Step 7

Scoop onto plates and serve hot.