How to make sweet chilli prawn cocktail pittas in your air fryer

This is one of my favourite work-from-home lunches that you can turn around in a heartbeat. The flavour of the sweet chilli mayo sauce is something else, and those crispy pitta pockets soak it all up to make this really comforting.

If you like things extra spicy, you can drizzle a little chilli oil over the top for added punch. Get creative with the mayo, try adding chopped gherkins or even a dash of pickle juice from the jar.

170g raw, peeled prawns 1⁄2 tsp paprika

2 pitta breads

Salt and pepper, to taste

2 tsp Dijon mustard

4 tbsp light mayo

2 tbsp sweet chilli sauce

1 tsp Worcestershire sauce

Juice of 1/2 lemon

1 tsp paprika

Cucumber slices

Shredded lettuce

Chopped chives

1⁄2 tsp chilli oil per pitta (optional)

1. Coat the prawns in the paprika and some salt and pepper, then air-fry for 5–7 minutes at 180°C until they turn pink.

2. Mix together all the sauce ingredients in a bowl.

3. Around 2 minutes before the prawns are ready, cut the pittas in half across the middle to create pockets, then air-fry for 2 minutes so they give a warm and crunchy welcome to the prawns.

4. Toss the cooked prawns in the sauce and assemble your pittas with the prawns, cucumber and lettuce, then garnish with chopped chives and a splash of chilli oil, if you like.