Home-cooked Christmas dinner has so much to it beyond Turkey and all the trimmings.

Timings, oven space and a well-organised kitchen are all key factors to consider before embarking on cooking the festive meal, add to that the back-aching task of constantly bending down to the oven, can make for a stressful experience.

Luckily there are few elements of a roast dinner that can’t be cooked in an air fryer instead.

Sharing their exclusive air fryer guide with Express.co.uk, the experts at Russell Hobbs said: “Air Fryers offer a versatile way to make cooking up a storm this Christmas easier than ever before, whilst helping you save up to 68 percent energy compared to using a conventional oven, with no preheating required.”

Here are all the recipes you’ll need for a complete Christmas dinner cooked exclusively in an air fryer.


A whole crown is hard to cook in most air fryers, but the team at Russell Hobbs have the perfect alternative recipe – stuffed and rolled turkey. It takes 45 minutes to prepare and 20-30 minutes to cook – much less than a traditional turkey joint.


  • One small turkey breast
  • Salt and pepper, to taste
  • Four pieces of string, approximately 15-20cm long
  • Olive oil

For the stuffing:

  • 200g sausage meat
  • 75g of shallots, finely chopped
  • One clove of garlic, minced
  • 45 blanched chestnuts, chopped
  • 30g cranberries, presoaked in 1 tbsp of brandy
  • 50g apricots, chopped
  • Half a bunch of sage, chopped
  • 25g of breadcrumbs


Heat two tablespoons of olive oil in a saucepan over high heat then add the shallots and garlic. Turn the heat down to medium and cook until soft, stirring regularly all the while. When cooked, remove from the stove and set aside.

Place all of the stuffing ingredients and seasoning to taste in a large bowl, and once cooled add the shallots and garlic. Mix well, and set aside. Next butterfly the turkey breast, then lay it out flat and season all over with salt, pepper and sage.

Evenly spoon the stuffing mixture down the middle of the turkey breast on the longest side, shaping it into a cylinder shape as you place it down. Then, roll one side over to meet the other. Tie the first piece of string approximately 2cm from the end of the turkey and the other three pieces of string at even points along the turkey. Trim each end so it remains flat.

Roll the turkey in cling film and place in the fridge for 20 minutes, or until it is ready to cook. To cook it, remove the cling film, brush the turkey with some olive oil and lightly season. Place in the air fryer and cook at 190C for 30 minutes, turning the turkey after 15 minutes of cooking.

All the preparation can be done a day before with the turkey left in the fridge until the following day when it should be cooked.

Duck fat roast potatoes

No roast dinner is complete without potatoes, and this four-ingredient recipe is perfect for the air fryer. Preparation takes just 10 to 15 minutes and a further 40 minutes to cook.


  • Four medium-sized potatoes
  • Three tablespoons of duck fat
  • Two sprigs of rosemary, finely chopped
  • Salt and pepper to taste


Peel the potatoes and cut them into quarters or eighths, making sure they are of similar size. Place them in a pan and cover with water, then season with a pinch of salt, and bring to a boil.

Allow the potatoes to cook on a rolling boil for a few minutes then drain the potatoes in a colander and leave for two minutes to dry. Next, place half of the duck fat into the bottom of the air fryer basket, set the temperature to 200C and allow the air fryer to heat for five minutes.

In the meantime, mix the potatoes with the remaining duck fat, chopped rosemary and salt and pepper. Once the air fryer has heated for five minutes, carefully place the potatoes into the air fryer and cook for 35 minutes. Turn the potatoes a couple of times during cooking to ensure crispiness all around, and cook until golden brown.

10-minute Pigs in blankets


  • Eight chipolata sausages
  • Eight rashers of smoked streaky bacon
  • Olive oil


Wrap one rasher of bacon around each sausage then brush with olive oil and place in the air fryer. Cook at 190C for 10 minutes until juices run clear. For extra crispy chipolatas, leave them in the air fryer for an extra five or 10 minutes.

Orange-scented Chantenay carrots

Swap boiled or steamed carrots for flavoursome air fryer veggies that take just 15 minutes to prepare and 25 to cook.


  • 400-500g of Chantenay carrots
  • One orange, zested
  • One tablespoon of maple syrup
  • One tablespoon of olive oil
  • Salt and pepper to taste


Firstly peel the carrots and trim the ends slightly then give them a good wash with cold water. Combine the orange zest, maple syrup, olive oil and salt and pepper in a bowl. Toss the carrots in the mixture ensuring they’re evenly coated.

Set the air fryer to 200C and allow it to heat for five minutes. Add the carrots to the air fryer, and cook for 20 minutes until soft and golden brown.

Honey-glazed parsnips

These sweet parsnips can be prepped in 15 minutes and cooked in 20 – just like the carrots, so they can be cooked at the same time.


  • Six medium parsnips (approximately 400g)
  • Three tablespoons of honey
  • One tablespoon of olive oil
  • Salt and pepper to taste


Peel the parsnips and cut the top and tail off. Slice the parsnips into quarters lengthways and remove the middle core. Combine the honey, olive oil, salt and pepper in a separate bowl then toss the parsnips in the mixture ensuring they’re evenly coated. Add to the air fryer at 200C and cook for 20 minutes.

Brussels sprouts

These crispy air fryer sprouts cook in just 12 minutes and take just 10 minutes to prepare.


  • 350g-450g of Brussels sprouts
  • One and a half tablespoons of olive oil
  • Salt and pepper to taste


Trim the bottom of the sprouts and remove any excess leaves. Cut each sprout into half and wash thoroughly under cold water, then drain and pat dry with a cloth or kitchen paper.

In a bowl, combine the sprouts, olive oil salt and pepper and mix evenly. Place the Brussels sprouts in the air fryer and set the temperature to 200C. Cook for 12 minutes until golden brown, shaking occasionally.