Lunch Box: Air-Fryer Negima Yakitori

Cut your spring onions and chicken thighs into roughly 2cm-sized pieces.

Thread the chicken and spring onion pieces tightly onto skewers, alternating between them. Season with salt and white pepper and set aside.

In a small saucepan, combine the soy sauce, brown sugar, sesame oil, and mirin. Bring to a boil over medium-high heat, then reduce to a simmer and cook for around 10 minutes until slightly thickened.

Toss the Padrón peppers with olive oil and salt.

Preheat the air fryer to 200°C. Add the skewers, brush with some glaze, and drizzle with a little olive oil. Cook for 9-10 minutes, brushing with more glaze halfway through.

Add the Padron peppers to the air fryer, brush the chicken again with glaze, and cook for another 5-6 minutes until the chicken is cooked through and the peppers are charred.

Cook the rice according to package instructions, adding the edamame 5 minutes before the end of the cooking time.

Spoon the edamame rice into your lunch boxes, then top with the skewers and Padrón peppers. Dust with shichimi togarashi, if using.

Leave to stand for a bit and once cooled, box up and stash in the fridge until you need them - they'll keep for up to 3 days.