FESTIVE ROOT FRIES

Ingredients

• 2 tbsp Olive oil
• 1 Large Rooster potato, cut into chunky fries
• 1 Large carrot, cut into chunky batons
• 1 Large parsnip, cut into chunky batons
• 1 Large beetroot, peeled and cut into chunky batons
• 1 Small celeriac, cut into chunky batons
• 1 Onion, finely sliced
• 8 Cocktail sausages
• 2-3 Rashers of smoked streaky bacon
• 1 Chicken breast
• 60g Pre-made stuffing
• 100g Cheddar cheese, grated
• 200ml Chicken gravy
• 1 tbsp Cranberry sauce

Method

1. Preheat an air fryer to 200°C (oven option available also)
2. Mix together the potato, carrot, parsnip, beetroot, celeriac, and onion with the olive oil and cook in two batches in the air fryer for 20 minutes each until crisp. Shake every 5 minutes to ensure an even cook.
3. Remove the veg from the air fryer and keep in a warm oven until ready to serve.
4. Cook the sausages and bacon in the air fryer for 10 minutes until the sausages are cooked and the bacon is crisp and golden. Remove and keep warm.
5. Add the chicken breast to the air fryer and cook for 12 minutes until thoroughly cooked. Shred the cooked chicken, set aside and keep warm.
6. Cook the stuffing in the air fryer until golden and crisp. Set aside and keep warm.
7. Arrange the potato and vegetable fries into warm serving bowls and top with shredded chicken, cocktail sausages, crispy bacon, stuffing, and grated cheese.
8. Serve with chicken gravy and a dollop of cranberry sauce.