SRS, the oven-style airfryer is good. Not a speck of Teflon in sight. Just a metal oven with different settings. We can use whichever trays we like.

I made a beef and Guinness stew last week and then used the leftover stew for pies. I put frozen puff pastry in little cast iron pots, the same size as ramekins, really good for making garlic prawns, etc. I pre-cooked the base of the pastry in the pots - weighted down with ceramic pie beads - added the stew and then put the pastry on top and cooked the pie tops to a lovely crispy finish.

My trick with beef & Guinness stew is frying some cubes of carrot and orange coloured sweet potato and then adding the pre-fried onions, garlic and stewing beef cubes. Add about a cup or so of Guinness/stout and enough beef stock to cover, a pinch of salt and then stew it slowly for a couple of hours.

My other secret trick is to sprinkle the beef with about a tablespoon of Ras el Hanout, Mediterranean spice mix before frying it. There are lots of different variations of that spice mix. I bought the last packet from a Middle Eastern grocery shop. Yum!