Start by making your stuffing per the packet instructions, adding the butter, sliced onion and chopped rosemary to the packet mix. When your stuffing is made, roll into balls and set aside.

To prepare your chicken, drizzle a little vegetable oil over the bird and season all over. Place the chicken, breast-side down into the air fryer, set it to 190c and cook for 30 minutes.

Meanwhile, put the potatoes in a bowl, drizzle with a little vegetable oil and season with salt and pepper, then toss, making sure all of the potatoes get a good coating of oil.

After the chicken has had 30 minutes, open the air fryer basket and turn your chicken so it is now breast-side up and arrange the stuffing balls around it. Set the timer for a further 30 minutes. Put the potatoes in the second basket set the temperature to 180c. Cook for 15 minutes, shaking a few times during cooking.

Do the same with the carrots as you did with the potatoes. Drizzle with a little vegetable oil, season and toss. Once the potatoes have had 15 minutes, add the carrots to the same basket as the potatoes and shake well.

Cook the carrots and potatoes together for 15 minutes then turn your air fryer up to 190c and set it for a further 10-15 minutes, until the veg is tender and golden.

After the 30 minutes, your stuffing balls should be golden and your chicken cooked thoroughly (make sure the juices run clear). Remove them from the basket and set aside.

Add your Yorkshire puddings to the same basket and cook at 185c for 3-4 minutes, until heated through and golden.

Remove your potatoes and carrots and scatter with a few sprigs of rosemary. Boil the kettle and make your instant gravy as per the packet instructions and you’re ready to serve everything up!