The struggle of trying to think of a quick, easy and lunch is one that all of us will know. If you're working from home, you don't always have a lot of time to prepare something, but it's still really important that you're nourishing your body.

Thankfully there are plenty of options out there, and if you've got an , then it's even easier - and faster. These nifty gadgets have become so popular over the years, and for good reason. I use mine all the time when it comes to lunch, and there's one recipe in particular I can't get enough of right now.

Baked potatoes are one of the most versatile lunches you can eat, and this is also true for sweet potatoes. Not only are they delicious, but they're healthy too, being rich in antioxidants and a great source of vitamins A and C.

And although baked potatoes can take over an hour to cook the oven, it's so much quicker in the air fryer. And with just two simple ingredients, you can whip them up in just half an hour, ready to be topped with whatever you like.

I've been using this simple method for the past while and it's never let me down. It's so easy, and all you need to make the potatoes taste amazing and fluffy is olive oil and salt.

First, you'll want to stab your potatoes a couple of times with a fork. This will help allow any steam to escape while cooking so they don't burst in the air fryer due to the pressure. Then, give them a light coating in olive oil - an essential step if you want the skin to crisp up.

Finally, rub some sea salt into the potato as well, which will give the skin more flavour and draw out moisture for even more of a crispy texture.

Then, simply pop them in the air fryer for 30 minutes at 200C, or 35 minutes at 180C. After this amount of time, the inside of the potato will be so soft and fluffy, with the skin having a delicious crisp.

Now comes the fun part - deciding what to fill them with. For a quick fix, I love adding the Sainsbury's whipped feta dip with mint oil - the flavours pair perfectly with the potato, and it's the perfect light lunch.

But if I've got a bit more time then I'll whip up some crispy chickpeas - another incredibly easy yet healthy and delicious filling.

All you need to do is drain and rinse a can of chickpeas, then add to a bowl with some olive oil, salt and pepper, and a few teaspoons of Moroccan seasoning. These can also go in the air fryer for 10 minutes at 180C, or the oven for 20 minutes at the same temperature.

Then, pile some hummus on to the potatoes before topping with the chickpeas, and some extra pomegranate seeds and chopped parsley if you're feeling fancy.