Poppy O’Toole served up tasty air fryer coconut shrimp and sweet potato cubes with a coleslaw and coriander dip on Saturday Kitchen.

The ingredients for the sweet potato cubes are: 1 tsp cumin seeds, 2 large sweet potatoes, peeled and cut into 2cm cubes, 1 tbsp olive oil, salt and freshly ground black pepper.

For the coconut shrimp: 330g ready-to-eat prawns, 50g desiccated coconut, 50g panko breadcrumbs, ½ tsp smoked paprika, ½ tsp cayenne pepper, 1 lime, zest and juice, 2 free-range eggs, lightly beaten, 50g plain flour, salt and freshly ground black pepper.

For the coriander dip: 20g fresh coriander, 2–4 tbsp coconut yoghurt, plus extra if preferred, 1 lemon, juice only and pinch salt.

For the coleslaw: ¼ red cabbage, shredded, ¼ white cabbage, shredded, 2 carrots, peeled and shredded, ½ red onion, finely chopped, 2–4 tbsp mayonnaise, 2–4 tsp white wine vinegar, 1 lemon, juice only and pinch salt.

See recipes by Poppy in her book titled: Poppy Cooks: The Food You Need available from Amazon now.