Prosciutto baked fish & garlicky beans

Peel and finely slice the garlic, pick and finely chop 2 sprigs of rosemary, then remove the shelf from the small air-fryer drawer and scatter it all into the base. Drizzle in 1 tablespoon of olive oil, then cook for 5 minutes at 200°C, or until the garlic is lightly golden.

Meanwhile, bash the almonds and sun-dried tomatoes in a pestle and mortar with ½ a tablespoon of oil from the tomato jar and a few gratings of Parmesan until you have a thick paste, then spoon over the fish. Drape 2 slices of prosciutto or parma ham over each fillet, also tucking in a rosemary sprig. Drizzle with ½ a tablespoon of oil from the tomato jar and place in the large drawer, then cut the lemon half into wedges and place alongside. Cook for 10 minutes at 200°C, or until cooked through.

Stir the beans and half their juice into the small drawer with 1 tablespoon of red wine vinegar and cook for 10 minutes at 200°C, or until piping hot, then season to perfection, and divide between plates.

Sit the fish on top of the beans. Pack the spinach into the large drawer, season, and cook for 2 minutes at 200°C, or until just wilted, then drizzle with a little extra virgin olive oil, and serve alongside the fish. Finely grate over the remaining Parmesan, and serve with the jammy lemon wedges.