Air Fryer Leftovers Cheesy Bake

This is an easy crowd pleaser dish to quickly make in the air fryer that will keep everyone happy, using staple ingredients. If you have leftover roast chicken or turkey, you can use them instead. It's perfect for using up leftovers veg too. Recipe adapted from Budget Air-Fryer Cookbook by Jenny Tschiesche, Photography by Kate Whitaker © Ryland Peters & Small.

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Ingredients

leek 2 (sliced)
chicken breast 2 (torn)
butter 2 tbsp
olive oil 2 tsp
egg 6 (whisked)
bread 200 g (torn)
cream 300 ml
milk 400 ml
mild cheddar cheese 150 g (grated)
mixed leaf salad 120 g

Method

Rinse and thinly slice the leeks. Dice the chicken breast into small pieces. Add to a heatproof dish that fits in your air fryer. Add the butter, olive oil and a pinch of salt to the dish.
Preheat the air fryer to 180ºC/350ºF. Add the dish to the preheated air-fryer and cook the chicken and the leeks for 15 minutes, stirring twice during cooking.
Tear the bread into chunks. Place the chunks of bread in the base of a heatproof dish that fits in your air-fryer. Add the cooked leeks and chicken to the bread. Sprinkle a pinch of pepper over the top.
In a bowl mix together the **eggs, cream and milk. Slowly pour this mixture into the dish of bread and leeks**, making sure it gets into all the nooks and crannies.
Lower the air fryer to 160ºC/325ºF. Add the dish to the air-fryer and cook for 12–14 minutes. Meanwhile, grate the cheddar. After 7 minutes, sprinkle the grated cheddar over the top and continue to cook.
This is delicious served hot or at room temperature. Plate up with the mixed leaf salad and enjoy!

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