Air fryer festive traybake with gravy mayo
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 16 Oct 24
- Updated: 13 Nov 24
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.
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.
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
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).
- Recipe from November 2024 Issue
Nutrition
- Calories
- 883kcals
- Fat
- 53g (17g saturated)
- Protein
- 27g
- Carbohydrates
- 70g (24g sugars)
- Fibre
- 10g
- Salt
- 3.5g
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