• 150g chestnut mushrooms
• olive oil spray
• 1 clove of garlic
• ½ x 320g sheet of ready-rolled puff pastry
• 1 free-range egg
• smoked paprika
• 25g Cheddar cheese
• ½ a bunch of chives (10g)
• 2 tbsp soured cream

1. Trim the mushrooms, quartering any larger ones, place in the small air-fryer drawer, spritz with olive oil, toss to coat, and cook for 10 minutes at 180ºC. Peel and finely slice the garlic, add to the drawer and cook for another 10 minutes at 180ºC, or until soft and golden.
2. Unroll the pastry sheet on its paper. Beat the egg and brush all over the surface, sprinkle with a light dusting of paprika and a pinch of sea salt and black pepper, and finely grate over the cheese. Use the paper to help you roll the pastry up from one of the shorter ends into a log.
3. Cut into 8 equal-sized rounds, turn them on to their cut sides and use the palm of your hand to flatten them into 6cm-wide discs, then eggwash the tops. Spritz the shelf in the large drawer with oil, evenly space in the pastry swirls and cook for 10 minutes at 200ºC, or until beautifully golden.
4. Finely chop the chives. Remove the cooked mushrooms and garlic to your board, add most of the chives, then finely chop it all together, mixing as you go. Stir in the soured cream, then season to perfection. Spoon the mushroom mixture on to the pastry swirls, and serve sprinkled with the remaining chives.

Easy swaps: Drizzle Marmite over the pastry instead of dusting with paprika, for a classic cheese and Marmite combo – it works surprisingly well with the mushrooms.