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Air fryer festive traybake with gravy mayo

Name: Air fryer festive traybake with gravy mayo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 medium potatoes, cut into 2cm chunks; 1½ tbsp olive oil; 1 carrot, cut into 3cm batons; 1 parsnip, cut into 3cm batons; 100g brussels sprouts, halved through the base; 6 chipolata pigs in blankets (or 10 mini ones); 2 rosemary sprigs; 2 tbsp shredless marmalade; 1 tsp wholegrain mustard; 1 tsp white wine vinegar or cider vinegar; 1 garlic clove, crushed; For the gravy mayo; 10g salted butter; ½ tbsp plain flour; 1 garlic clove, crushed; 200ml beef stock, hot; 1 tbsp light soy sauce; Dash Worcestershire sauce; 1 tbsp mayonnaise

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 16 Oct 24
Updated: 16 Oct 24

Air fryer festive traybake with gravy mayo

Everything you love about a Christmas dinner in a single dish, all cooked in the air fryer – perfect if you can’t wait until the big day for those festive flavours (or you’re cooking for just one or two). The thickened beef stock enriched with mayo is a revelation too – you’ll be dipping everything in sight into it.

Party nibbles, sides, roasties and puds can all be made in your air fryer. Click here for all our Christmas air fryer recipes.

Easy
November 2024

Test kitchen approved

Serves 2
Hands-on time 25 min. Air fryer time 30 min

Party nibbles, sides, roasties and puds can all be made in your air fryer. Click here for all our Christmas air fryer recipes.

Freezable

Nutrition: per serving

Calories: 883kcals
Fat: 53g (17g saturated)
Protein: 27g
Carbohydrates: 70g (24g sugars)
Fibre: 10g
Salt: 3.5g

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Before you start

When ingredients have different cooking times, adding them in stages to the air fryer means they’re all ready at the same time. And putting the pigs in blankets on top of the vegetables means all the rendered fat drips down onto them, helping the potatoes turn extra crisp and enriching everything with even more flavour.

Before you start

Ingredients

2 medium potatoes, cut into 2cm chunks
1½ tbsp olive oil
1 carrot, cut into 3cm batons
1 parsnip, cut into 3cm batons
100g brussels sprouts, halved through the base
6 chipolata pigs in blankets (or 10 mini ones)
2 rosemary sprigs
2 tbsp shredless marmalade
1 tsp wholegrain mustard
1 tsp white wine vinegar or cider vinegar
1 garlic clove, crushed

For the gravy mayo

10g salted butter
½ tbsp plain flour
1 garlic clove, crushed
200ml beef stock, hot
1 tbsp light soy sauce
Dash Worcestershire sauce
1 tbsp mayonnaise

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Method

Heat the air fryer to 200°C and find the biggest tray you have that’ll fit inside it. Put the potatoes on the tray, then toss with ½ tbsp oil and season with salt and pepper. Cook for 10 minutes, turning halfway.
Meanwhile, make the gravy. Heat the butter in a medium pan over a medium heat, add the flour and cook for 1-2 minutes, stirring, until it forms a paste and toasts a little. Stir in the garlic. Add the hot stock, a little at a time, stirring constantly to make a thick paste, then a sauce. Bring to the boil and cook for a few minutes to reduce and thicken. Stir in the soy and Worcestershire sauces, then season to taste. Pour the gravy into a bowl and set aside to cool for 10 minutes, stirring every now and then.
Add the carrot, parsnip and sprouts to the potatoes and season. Sit the pigs in blankets and rosemary sprigs on top, then cook for 15 minutes, giving everything a stir halfway through.

Meanwhile, make a glaze by stirring together the marmalade, mustard, vinegar, garlic and 1 tbsp oil. Season with salt and pepper. Drizzle everything on the tray with the glaze, toss to coat, then cook for a final 5 minutes until everything is crisp.
Stir the mayonnaise into the gravy, then serve alongside the traybake (or drizzle it all over).