Lemon butter meringue pie

1. Prepare all the prep range products according to package instructions.
2. Empty cream cheese into a small bowl, drizzle with honey and top with salted caramel nut sprinkle. Serve with baked beetroot and butternut rings.
3. Serve spicy vegetable bites with cucumbers and accompanying sauce. Garnish with red onion slices, lime wedges, and drizzle with olive oil.
Photography: Shavan Rahim
Videography: Romy Wilson
Recipes: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen
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