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Air fryer devilled egg lollipops

These devilled egg lollipops offer a creative twist on the classic and are the perfect bite-sized snack for your next party.

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Spicy Chicken Wings with Dipping Sauce

Need something tasty, but easy to make for your next party? These wings won't disappoint you or your guests.

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Easy banoffee ripple cake recipe

Here’s a fun twist on the classic ripple cake, but with all the flavours of a banoffee pie. Think gingernut biscuits softened just enough to slice through, fresh banana tucked into every layer, and luscious caramel whipped cream holding it all together. It’s a no-bake dessert that tastes like you’ve put in way more effort than you have and it takes only five ingredients. How to make my easy banoffee ripple cake Don’t be fooled by the layering, it’s much simpler than it sounds! Using a loaf pan actually makes this easier than a traditional ripple cake because you’re not stacking biscuit by biscuit. Start by spreading a layer of whipped cream down the base of the pan. Stand your soaked gingernut biscuits upright in neat rows, with halved bananas nestled between them. Because everything sits snugly in the pan, there’s no need to individually sandwich biscuits, you simply arrange them, then smooth the remaining cream over the top. Make sure it gets right into the nooks and gaps because this is key for softening the biscuits and giving the cake structure. The magic happens while it rests, so plan ahead. This cake needs 24 hours in the fridge to set. What goes into this easy banoffee ripple cake? Cut the bananas to size so they sit neatly between the upright biscuits. I find Lady Finger bananas work especially well because their naturally straighter shape gives you tidier, more uniform layers with minimal trimming. Top’n’Fill can be a little thick or separate when you first open the can (you’ll often see a bit of fat sitting on top). A quick whisk brings it back together and gives you a smooth, pourable caramel. Gingernuts bring a warm spice that takes this from sweet to sophisticated, and the ginger works a treat with both the banana and caramel. The nuttiness in the biscuit echoes that toffee-like flavour you get in classic banoffee pie. Because gingernuts are naturally crunchier than chocolate ripple biscuits, a brief dip in warm milk makes all the difference. It softens them just enough so after 24 hours refrigeration, you can slice cleanly through without the cake crumbling or the biscuits staying too firm. If you love the idea of a ripple cake, try our 3-ingredient lemon ripple cake that’s made using Danish butter cookies and prepared (and served) in the tin. Recipe, notes, photography and video by Recipes & Video content creator Stella Morelli

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Air fryer sausage rolls

Air-frying sausage rolls is a great trick for extra flakey and crisp pastry. Use store-bought sausages for an added short cut.

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3-ingredient mini lemon flummery tarts

All you need are three simple ingredients to make these zesty mini lemon flummery tarts.

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Mini S'mores Toast

This tasty twist on the traditional campfire treat looks so cute on a party platter and tastes like heaven.

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Air fryer pork belly bites with sticky honey mustard sauce

Quick and crispy air fryer pork belly bites with a luscious sticky honey mustard glaze. Ready in just 25 minutes, this recipe transforms pork belly into restaurant-quality bites with minimal fuss. Perfect for entertaining or a special weeknight dinner.

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Mini air fryer meatloaves with sticky glaze

Combine the convenience of an air fryer with the irresistible flavours of a classic comfort food with the mini air fryer meatloves with sticky glaze! In just over half an hour you will get delicious bites of tender beef that has been seasoned with aromatic herbs and glaze that creates mouth-watering caramelisation! The air fryer ensures quick and even cooking, and the individual-sized meatloves are a perfectly convenient option for both weeknight dinners and entertaining guests.

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3-cheese mini loaves

These simple 3-cheese mini loaves are the perfect for kids' lunchboxes. Plus, you can make a batch and freeze them for later.

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Mini garlic bread quiche cobs

These yummy mini garlic bread quiche cobs are delicious fresh from the oven, or wrapped up to be enjoyed later. They would be fabulous for a picnic.

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Mini lemon Buttersnap cheesecakes

These mini lemon buttersnap tarts are made with a simple biscuit base filled with deliciously tangy lemon jelly cheesecake filling.

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Mini turkey, cranberry and bacon rissoles

These flavour-packed morsels are filled with festive goodness, and will be devoured at your next Christmas party or as an appetiser on Christmas Day.

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Mini French onion potato rostis

These tasty mini French onion potato rostis would be delicious served with a dollop of sour cream and fresh chives, and a twirl of smoked salmon would take them to the next level!

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Mini muffin-pan crustless quiche bites

These mini crustless quiche bites are easy, quick and taste great! They're the perfect size for lunchboxes, and a great way to keep the kids tied over until dinner.

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No-pastry mini quiches

Mini quiches make the ideal snack, light lunch, appetiser or party food. Take away the pastry and they’re also fuss-free and quick to make, and a little better for you, too. How to make no-pastry mini quiches: key tips It’s always best to use a non-stick muffin pan for a recipe like this, so that the quiches don't get stuck and break apart when you’re trying to remove them. If you’re worried about them sticking, grease the holes well. You could even place paper cases in the pan to fill with the mixture. Give the eggs, milk and cream a good whisk to ensure that they are well combined and aerated. You’ll want your egg mixture to be lovely and light. So that all of your ingredients aren’t sitting on the bottom of the pan holes, give each hole a little stir after pouring in the egg mixture. Don’t overfill, as the mixture will puff up, and leave the cheese for sprinkling on last, so that the quiche develops a nice golden cheesy topping. The quiches will continue cooking a little once they’re removed from the oven, so leave them to cool slightly and firm up, and then gently run a butter knife around each pan hole to pop them out. Key ingredients in this no-pastry mini quiches recipe This recipe gives you a basic quiche mix of eggs, milk and cream, which will bind all of the other ingredients you choose together. Full-cream milk and cream work best, as you’ll need their fat content to help prevent your quiches from falling apart. The great thing about these quiches is that you can decide what you want inside them. There are some filling ideas in the recipe and also in the notes below. Quiches and frittatas are great dishes for using up leftover vegetables and eggs. Take a look at some of our best quiche recipes, along with this large easy and healthier crustless quiche. This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.