Proof you CAN cook your entire Christmas dinner in an 空気／公表する fryer! It will save you 90 minutes and cost a 続けざまに猛撃する or two いっそう少なく... SARAH RAINEY shows you how it's done

As the gadget of the year, 賞賛するd for its 力／強力にする to churn out golden 半導体素子s, crispy bacon and sizzling sausages, the 空気／公表する fryer may 井戸／弁護士席 have made its way on to your Christmas wishlist. But have you considered 開始 it 早期に and using it on the big day to cook every 成分 on your lunch menu?

によれば a new 報告（する）／憶測 by 消費者 支持する／優勝者 Which?, the popular 器具 （警官の）巡回区域，受持ち区域s both the oven and the microwave on タイミング, cost and taste when it comes to cooking everyday foods such as roast chicken, baked potatoes and even baking a cake.

まっただ中に spiralling energy costs and rising grocery prices, it's no wonder home cooks are turning to the 空気／公表する fryer ― which can 削減（する） a third off your energy 法案s ― to make family meals.

But can it really 取り組む turkey and all the trimmings, which cost an 普通の／平均（する） of £3.74 to cook in a 従来の oven ― and how much money and time could you save? I turned to my Ninja 5.2-ltr 空気／公表する fryer (£150, argos.co.uk) to 実験（する） the 切り開く／タクシー／不正アクセスs, tips and タイミングs you need to cook Christmas dinner for six ― all without switching the oven on.

Sarah Rainey has tried out the?Ninja 5.2-ltr 空気／公表する fryer (£150, argos.co.uk) to 実験（する） the 切り開く／タクシー／不正アクセスs, tips and タイミングs you need to cook Christmas dinner for six ― all without switching the oven on

UPSIDE-DOWN TURKEY CROWN

The size of your 空気／公表する fryer will dictate the size of your turkey. The biggest 器具s have a capacity of 7.3 litres, which can fit a small bird, but a better 選択 is a medium 栄冠を与える, which is everything but the 脚s and wings.

Upside-負かす／撃墜する Turkey 栄冠を与える

My turkey 栄冠を与える 重さを計るs 1.8kg, which will comfortably 料金d six ― and should take 2 hours 25 minutes to cook in the oven at 180c.

The 空気／公表する fryer takes いっそう少なく than half this time, but the trick is to start the turkey cooking upside-負かす／撃墜する, so the 肌 is in 接触する with the base and 味方するs of the 部隊. This will make it extra-crispy. I lightly rub vegetable oil into the 肌, season it with salt, pepper and 乾燥した，日照りのd herbs, and pop it into the 空気／公表する fryer for 30 minutes at 200c. It's a bit of a squeeze, but as long as it's 井戸／弁護士席-oiled all over it won't stick.

When the timer buzzes, I use 結社s to flip it over and cook for another 20 minutes, until the juices run （疑いを）晴らす. My 栄冠を与える then needs to 残り／休憩（する） for around 75 minutes ― this 許すs the juices to reabsorb, making it extra-moist. I cover it loosely in tin 失敗させる／負かす (too tight and the 肌 will go soggy) to keep it warm while I make the 残り／休憩（する） of the meal.

The result? Tender, juicy meat; the 肌 is golden, crisp and stays that way even after 残り／休憩（する）ing, thanks to the turbo-告発（する），告訴（する）／料金d heat inside the 空気／公表する fryer.

TIME SAVED: 1 hr 35 mins

MONEY SAVED: 50p

MICROWAVED ROAST POTATOES

Crunchy, golden roasties are the secret to a good Christmas dinner ― and the 空気／公表する fryer 保証（人）s perfect results every time. But if you want those fluffy insides, there's a clever 切り開く／タクシー／不正アクセス 伴う／関わるd.

First, I peel and 削減（する） my potatoes into large chunks. Next, I put them in a heatproof bowl with a little 冷淡な water, cover the bowl in clingfilm and cook them on high in the microwave for 10 minutes.

This steams the pota toes and part-cooks them; you could also do it on the hob or, if you have an 空気／公表する fryer with a 取調べ／厳しく尋問する ledge, place the potatoes on 最高の，を越す and 注ぐ water underneath so they don't go soggy.

Once steamed, the potatoes need eight minutes in the 空気／公表する fryer at 200c. Amazingly, you don't need any oil or goose fat to make them crisp up, but it is Christmas, so be as indulgent as you fancy.

Sizzling and golden, with melt-in-the-mouth middles, these are impressive roast potatoes for just 18 minutes' cooking time, compared to the usual 45 minutes. I 始める，決める them aside in a heatproof dish and cover with 失敗させる／負かす until the 残り／休憩（する） of the trimmings are done.

TIME SAVED: 27 mins

MONEY SAVED: 17p

FROZEN PIGS IN BLANKETS

Fridge space is at a 賞与金 this time of year, so save some room by cooking the pigs in 一面に覆う／毛布s straight from frozen ― a clever way to make the bacon ultra-crisp.

Frozen pigs in 一面に覆う／毛布s

空気／公表する fryers are ideal for cooking frozen foods, as the 早い 循環／発行部数 of hot 空気／公表する ins ide the frying compartment means they cook 平等に and quickly without going soggy as the ice turns to water.

Preheat the 空気／公表する fryer to 200c and tip the pigs in 一面に覆う／毛布s in; there should be enough space in the compartment to cook around 20 in a 選び出す／独身 層. If you pile them on 最高の，を越す of one another they won't 結局最後にはーなる crispy.

After just 12 minutes, with some vigorous shaking along the way, they're done: crispy, browned bacon and perfectly-cooked sausages inside. I try a few ― just to be sure ― and cover them up with tin 失敗させる／負かす.

TIME SAVED: 23 mins

MONEY SAVED: 11p

戦力兵器制限交渉-SOAKED SPROUTS

Pre-soaking your Brussels sprouts can stop them tasting bitter, 同様に as helping them cook through without turning mushy and losing their colour. Cooking them in an 空気／公表する fryer is no different. I start by 得点する／非難する／２０ing a 穴を開ける in the base of each of the larger sprouts ― to help the water 侵入する ― and soak them in a bowl of warm, salted water for 20 minutes (you can do this while the roast potatoes and pigs in 一面に覆う／毛布s are cooking).

Next, I drain them, tip them into the 空気／公表する fryer with a little herb-flavoured butter, chopped red onion and bacon pieces, and cook everything at 180c for 15 minutes.

Amazingly, the sprouts are still green, with a nice fresh bite and yummy charred 辛勝する／優位s. The bacon and onions have gone crispy, and the herby butter has melted to make a delicious indulgent sauce. These are much tastier ― and more gourmet ― than plain boiled sprouts.

TIME SAVED: 15 mins

MONEY SAVED: 14p

ULTIMATE CRISPY PARSNIPS

Ultimate crispy parsnips?

Peel and chop your parsnips as you 普通は would, and 追加する them to the 空気／公表する fryer with a 霧雨 of olive oil, maple syrup and sea salt. You can also 追加する a handful of grated Parmesan for flavour.

These take 14 minutes at 200c ― I can hear them starting to sizzle almost 即時に, as they 解放（する） their juices and turn crunchy. You'll need to shake them a couple of times during cooking to 確実にする even roasting.

The strong fan inside the 空気／公表する fryer 爆破s them all over with 最高の-hot 空気／公表する, so there's no 危険 of soggy parsnips. Instead, they're beautifully-caramelised and 甘い.

I cover them with 失敗させる／負かす until it's time to serve up.

TIME SAVED: 26 mins

MONEY SAVED: 13p

10-MINUTE STUFFING BALLS< /p>

Whether your stuffing is homemade or shop-bought, it's easiest ― and safest (from a food hygiene 視野, 避けるing 接触する with raw meat)― to cook it in balls rather than inside the bird.

These taste best crisp and crunchy, so the 空気／公表する fryer is perfect for getting them just 権利.

地雷 take 10 minutes at 200c, shaken 定期的に to 確実にする they don't stick to the fryer. They're salty, meaty in the middle and golden-brown on the outside ― just how I like them.

TIME SAVED: 20 mins

MONEY SAVED: 10p

'STEAMED' RED CABBAGE

空気／公表する fryers aren't known for gently cooking veg, but there's no 推論する／理由 you can't use it to 'steam' red cabbage; an 必須の in any Christ- mas spread.

I slice my cabbage into （土地などの）細長い一片s, then mix it in a bowl with festive spices: orange zest, ? teaspoon each of cinnamon and nutmeg, a teaspoon of cranberry sauce and some grated apple.

Next, it's into the 空気／公表する fryer with a few tablespoons of water, and I cook it at 180c for six minutes. This steams the cabbage and locks in its tart flavour. To crisp it up, I drain off the water, 追加する a tablespoon of olive oil and turn the heat up to 200c for another six minutes.

It's still saucy and fragrant with spices, but there are a few crispy bits, which 追加する crunch. I'm impressed ― the two-行う／開催する／段階 cooking 過程 really 作品. I keep it warm in a 失敗させる／負かす-covered bowl.

TIME SAVED: 33 m ins

MONEY SAVED: 12p

EASIEST EVER GRAVY

Make the gravy after you've cooked the turkey, to make the most of all those meaty juices that have run off the bird. ぱらぱら雨 a handful of plain flour over the base of the 空気／公表する fryer and cook at 210c for a few minutes. 素早い行動 the cooked flour into the liquid and leave it for a minute to thicken.

追加する boiling water (the more you 追加する, the thinner the gravy will be), some seasoning, a glug of red ワイン and ― if you want ― a teaspoon of Marmite for saltiness. Put the gravy 支援する in the 空気／公表する fryer at 200c for two minutes until 泡ing, 厚い and delicious.

TIME SAVED: 5 mins

MONEY SAVED: 5p

THREE-INGREDIENT CHRISTMAS PUD

Three-成分 Christmas pud

Not 含むd in the total cooking time, you can whip this Christmas pudding up in 前進する ― and put it in t he 空気／公表する fryer when you sit 負かす／撃墜する to eat, meaning it'll be 麻薬を吸うing-hot in time for dessert.

Made from just three 成分s, it couldn't be easier. And, unlike a 伝統的な Christmas pud, which is steamed for several hours, it takes just 30 minutes to cook.

Mix 250g mixed 乾燥した，日照りのd fruit with 260ml chocolate milk (you could also use orange juice or unsweetened milk, if you prefer) and leave the fruit to soak 夜通し, until plump and juicy.

精査する 90g self-raising flour over the fruit mixture and 動かす 井戸／弁護士席, before decanting it into a greased pudding 水盤／入り江 (地雷 is 1 litre, which will 料金d six but also ―crucially ― fits inside my 空気／公表する fryer). Cook at 180c for 30 minutes.

Leave the cooked pud to 冷静な／正味の for 10-15 minutes, then run a blunt knife around the inside 辛勝する／優位 to 緩和する it before tipping out on to a plate. Serve with dollops of brandy cream ― and challenge anyone to guess how it was cooked.

TIME SAVED: 2 hrs 30 mins

MONEY SAVED: 29p