In a medium bowl, toss raspberries, blueberries, blackberries, sugar, flaxseeds, vanilla, and salt until coated.
Divide berry mixture between 2 aluminum pie plates.
Topping:
In a medium bowl, whisk flour, oats, sugar and salt. Add butter and squeeze mixture until clumps form, using your hands.
Sprinkle topping over filling; generously spray with cooking spray. Place 1 pan in an air fryer basket. Cook at 190 degrees until filling is bubbly and top is golden, about 15 minutes. Let cool slightly. Repeat with remaining crisp. Serve with ice cream.
Preheat the air fryer to 180 degrees. Brush 1 sheet of filo with butter. Place second sheet of filo on top of the first and also brush with butter. Repeat until you have used 4 sheets. Cut the filo layers into 4 8cm×30cm strips.
Place 1 tbsp of peanut butter and 1 tsp of marshmallow fluff on the underside of a strip of filo. Fold the tip of the sheet over the filling to form a triangle and fold repeatedly in a zigzag manner until it is fully wrapped. Use a touch of butter to seal the ends of the turnover.
Place the turnovers in the cooking basket and cook for 3-5 minutes until golden brown and puffy. Finish with a touch of sea salt.
In a medium bowl, whisk egg until well beaten. Add peanut butter, brown sugar, vanilla, baking soda and salt. Stir until well combined and mixture thickens a bit, about 15 seconds. Fold in the chocolate chips.
Roll dough into balls. Flatten each ball to a disk about 4cm wide. Transfer to a plate.
Line an air fryer basket with foil. Working in batches, arrange cookies in basket, spacing little bit apart. Cook at 180 degrees until deeply browned, 5-7 minutes.
Carefully, remove foil with cookies from air fryer basket. Transfer to a wire rack and let cool on foil until cookies firm up, about 5 minutes. Using a thins spatula, transfer cookies to a wire rack and let cool completely.
Heat the air fryer on 160 degrees for 2 minutes. Mix the oil, yoghurt, egg and milk in a large bowl. Then, fold in the sugar, flour and bicarbonate of soda and mix well. Fold in the blueberries.
Spoon the mixture into silicone cases, 3/4 full. You should be able to make 6-8 muffins, bake in batches.
Place the muffin cases in the air fryer and cook for 12-15 minutes until the muffins are golden brown and a skewer comes out clean from the center.
