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We’re all looking for ways to make Christmas dinner easier – and if you’ve got an air fryer, festive food could be a whole lot simpler. Christmas dinner normally requires a lot of effort to pull together all the starters, turkey and side dishes, and chef Poppy O’Toole says she’ll “definitely” be using her air fryer to help everything come together. Michelin-trained O’Toole, 29, is something of an early adopter of air fryers – she first fell in love with them in 2018, and says: “I was working in kitchens at the time, and I was like, I don’t know how chefs are going to feel about this. It might fade, but I was intrigued – and it’s got bigger and bigger.” She adds: “It was so easy to get on board with because of how convenient they are. As a chef, I wasn’t at home a lot – so my partner could use it really easily without me having to be over his shoulder.” They’ve got speed and energy efficiency going for them, O’Toole suggests, and she’s even dedicated her most recent cookbook to air fryer recipes. Her air fryer will go into overdrive on Christmas day, “because I need all the space for everything”, the Worcestershire-based chef says. “I’m going to be feeding a lot of people.” “There’s not enough space to do everything, but what it’s really good at is giving you the capability to do more stuff at the same time,” she notes. “So you’re not just relying on the oven and the hob – you’ve also got this other piece of equipment, which is amazing at cooking things and it can be done quicker and more energy efficiently.” Before diving in, there are a few mistakes O’Toole warns against making with your air fryer on 25 December. “Make sure you put a timer on. I’ve done that a few times, where I’ve gone, it comes out in 20 minutes or whatever and you go, ‘yeah, I’ll come back in a few minutes, it’ll be fine’. And I’ve left it in there the whole time and it’s burned to a crisp.” The second thing to watch out for? “Don’t overcrowd,” she says. “It can be very easy to throw it all in, it’ll be fine. But it doesn’t work that way – the whole point is that the air circulation gets around everything, so it needs a gap where that can happen.” And if you’re looking to impress your guests with beautiful-looking food, O’Toole recommends keeping your air fryer clean. “This is another thing that I do very regularly, and I think a lot of people do – I don’t wash it enough, I don’t clean it enough. I end up getting these little dark bits on the rest of my food, which is fine when you’re cooking for yourself – that doesn’t matter. “But when you’re cooking for other people, if you’ve got family coming over, you want to make sure it’s the best. So make sure in between each thing you cook, you give it a little wipe down.” Interested in using your air fryer this Christmas? This is what O’Toole recommends doing… Starters “I always like little nibbly bits on Christmas,” admits O’Toole – and these can be easily whipped up in the air fryer. “It’s something a little bit different around lunchtime, because I have my Christmas dinner a bit late – I have it more as a dinner around three, so around 12 you’re getting a bit peckish. So I do some lovely little nibbles – like crispy wontons, spring rolls, samosas, that sort of thing. They’re really tasty and fill everybody up, without having to do much.” If you’re feeling industrious you can make these yourself, but they’re just as delicious from frozen – and you can save all your cooking efforts for the main meal. The main event For O’Toole, the best way to use your air fryer is for all the festive sides. “It’s really good for roasted parsnips, roasted carrots, sprouts or chestnuts,” she says. You can cook the parsnips and carrots together. “And then they can be ready and waiting for when you want them – you can get them into a tray, and once they’re cooked, you can keep them at the bottom of the oven or in a tray that you can warm back up”. And one of the most important parts of any Christmas dinner: “I’ve got to say roast potatoes are very good in there, and you don’t have to pre-boil them – so that’s given you more space on the hob.” How can you pull off perfectly crispy roasties in the air fryer? “Chop them up, get them in a bowl, add a tablespoon of water, a little bit of oil and salt – give it a mix, so we’ve got a bit of moisture on them. Then you get them into the air fryer and cook them about 160C or 170C for about 20 to 30 minutes, so they’re a little bit cooked, then you whack it up to about 200C to get the golden crispy outside.” Dessert While O’Toole doesn’t plan on making Christmas pudding in the air fryer this year, there are plenty of sweet treats you can do in there instead. Her sister will be clamouring for a pecan and pretzel blondies recipe (or you can try any variation on brownies you like – even mince pies would work), and O’Toole adds: “Custard tarts – they’re so simple and something about doing them in the oven is always terrifying to me, but being able to put them in the air fryer for literally a few minutes is perfect. “That’s definitely something I’ll be doing.” ‘Poppy Cooks: The Actually Delicious Air Fryer Cookbook’ (Bloomsbury Publishing, £20). Read More Beauty advent calendars 2021: Our guide to this year’s top treats 13 best tech gifts to spoil a gadget geek this Christmas 10 best luxury Christmas crackers for dressing up your dining table Why restaurant influencers have just ruined your dinner The Independent high street Christmas sandwich and drink taste test Seasonal affective disorder: Can you eat to improve your mood?

“This one goes out to all the lost carrots over the years that have been just cut into rounds and boiled,” says chef Poppy O’Toole, who goes by Poppy Cooks on social media. “I’m sorry you went out like that. We will do better. Here’s to more carrots being roasted in honey and going out in style. They deserve it.” To make this dish vegan, replace honey with maple syrup and use a dairy-free alternative to butter – and you can boost the flavour even more by adding a crushed garlic clove to the honey and butter mix. Honey roast carrots Serves: 4 Ingredients: 4 carrots, peeled and sliced in half lengthways Vegetable oil, for spraying 2 tbsp runny honey 1 tsp butter Salt and ground black pepper Method: 1. Heat the air fryer to 180C/350F. 2. Get the carrots in the air-fryer basket and spray them with the vegetable oil. Then cook them for 10 minutes. 3. Meanwhile, in a microwaveable bowl, melt the honey and butter together for about 30 seconds, until liquidy, then season well. 4. When the carrots have been in the air fryer for 10 minutes, tip them into the honey and butter mixture and mix well so that they are all coated, then pop them back into the air fryer for a further 10 minutes, until sticky, glazed and tender. Depending on the size of your carrots, you may need to cook them for a little longer, so cook in five-minute intervals until tender. Roast potatoes “Believe it or not, I’m no stranger to a roast potato or two (or seven), and I’ve made it my life’s work to ensure you have the best potatoes on your plate every time,” says O’Toole. “With an air fryer, the process is much quicker, which means potato gets to your mouth in half the time – always a good thing. “For me, the perfect roast potato has a crispy exterior while still maintaining a beautifully fluffy interior, and this recipe does exactly that.” Serves: 2-4, depending on greed Ingredients: 4 Maris Piper, russet or red skin potatoes, peeled and cut into quarters 2 tbsp vegetable oil 1 tsp fine salt Method: 1. Heat the air fryer to 160C/325F. 2. In a mixing bowl, toss the potatoes in the oil and salt, and tip them into the air-fryer basket. 3. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes, and even poke them with a fork if you want to fluff up the insides further. 4. Increase the heat to 200C/400F and cook for a further six minutes, until golden and crispy. Chestnut and bacon sprouts “Sprouts are underrated and can be such a delicious vegetable side. When they are cooked right, and not pure mush, they add texture, flavour and colour to any dish,” says O’Toole. You can easily customise this dish to your guests’ dietary requirements – skip the bacon if anyone is vegetarian, and swap out for vegan butter if necessary. Serves: 4 Ingredients: 50g butter, melted 500g fresh or frozen Brussels sprouts (if fresh, cut in half) 100g bacon lardons 50g pre-cooked chestnuts, chopped Sea salt flakes and ground black pepper Method: 1. Heat the air fryer to 180C/350F. 2. In a large bowl, mix the butter with the sprouts, season with salt and pepper and place in the air-fryer basket. Just chuck over the bacon lardons. 3. Cook for five minutes then add in the chestnuts. Cook for another five to 10 minutes, checking at five-minute intervals until cooked to your liking. ‘Poppy Cooks: The Actually Delicious Air Fryer Cookbook’ (Bloomsbury Publishing, £20). Read More Beauty advent calendars 2021: Our guide to this year’s top treats 13 best tech gifts to spoil a gadget geek this Christmas 10 best luxury Christmas crackers for dressing up your dining table Why restaurant influencers have just ruined your dinner The Independent high street Christmas sandwich and drink taste test Seasonal affective disorder: Can you eat to improve your mood?

In a nutshell: Fine food and relaxation in a wonderfully serene part of the world The neighbourhood Loch Fyne Hotel and Spa sits waterside on the banks of Scotland’s longest sea loch in the western region of Argyll and Bute. Situated a 65-mile drive from Glasgow, this picturesque route skirts Loch Lomond before taking the meandering A83 through the dramatic Arrochar Alps mountain range. Big skies, wide open space and the undeniably peaceful feeling of being beside this Atlantic Ocean inlet make this special part of the world the ideal sanctuary for those seeking some R&R. While the hotel benefits from feeling very much away from things, it’s actually only a 10-minute walk from the small town of Inverary with its gothic 18th-century castle and excellent walking trails (hike to Dun Na Cuaiche for a breathtaking view). Don’t leave without a pint of local ale in The George Hotel. Read more about UK travel: The best hotels in Loch Lomond The best Christmas breaks in the Lake District Best beach stays in the UK and Ireland: Hotels, cottages and more The vibe Think Highlands hunting lodge with a warm Scottish welcome. Built in 1856, this historic building was known as Admiralty House during World War II, when it became the only place outside London to be used as a wartime cabinet office, with visitors to the building including King George VI, Winston Churchill and General De Gaulle. It found a second lease of life in 1945 when it was transformed into a hotel. Traditional gold-framed portraits of Scottish nobility, tartan carpets and tweed furnished seats in colours inspired by the surrounding natural environment are very much the aesthetic, although a 2019 refurbishment to rooms and a brand new spa has introduced a more contemporary feel to proceedings, with marble tables and plush furnishings. Bed and bath There are 68 rooms, ranging from Petite Doubles to one of four suites in the hotel’s oldest wing; Glen Ord and Lagavulin both have feature windows with stellar views across the loch. Vintage touches include rotary telephones and vintage DAB radios, while welcome trays include Tunnock’s tea cakes, mineral water, coffee and a selection of teas courtesy of The Wee Tea Company. White subway-tiled bathrooms contain rainfall showers, while suites include freestanding bathtubs and his and hers sinks. Sustainable locally made toiletries are provided courtesy of The Highland Soap Company, while fluffy bathrobes and soft slippers come as standard for elevated lounging. My Shackleton bed was blissfully comfortable, with quality mitre linen keeping me cosy throughout the night. Food and drink Kick things off with a wee dram in the cosy Loch View bar. In addition to cocktails, spirits and wine, there’s a good selection of local beers and an impressive selection of whisky. Squishy leather sofas, marble tables and a fireplace make this the perfect place for a tipple with a view thanks to the floor-to-ceiling windows looking over the loch. Cladach Mòr Bistro is an AA rosette awarded restaurant with a focus on Scotland’s excellent produce and with Loch Fyne internationally renowned for the quality of its seafood, it’s the ideal place to dive in. Produce is sourced locally (but of course), with a dream selection of seafood and meat, meaning it’s not the best option for vegetarians and vegans. Langoustines were succulent and bouncy, scallops tender and lemon sole delicious. The venison was also an absolute treat and beautifully cooked. Staff were knowledgeable and warm. Public areas Significant cash has been splashed at the hotel’s new Shore Spa, and it’s largely been a successful investment. The indoor 15 metre pool includes aqua jets to obliterate any persistent muscular knots, while a steam room invites you to sweat it out. Step outside to switch it up in the barrel sauna, before rinsing in the drench shower and hopping into the hot tub with views across the loch. Therapists at the adjacent Inverary Spa, which offers a good selection of treatments, including facials, massages and scrubs, are experienced and professional, and use award-winning natural ishga skincare products made from Scottish seaweed. In addition to the bar and restaurant area, there’s also a games room, with board games to entertain all ages, and an under-stairs snug to escape to with a book. Nuts and bolts Room count: 68 Freebies: Tea, coffee and sweet treats in bedrooms. Wifi: Free wifi is available to all guests throughout the hotel. Extra charges: None. Disability access: The hotel has an access level and a lift to guest bedrooms across three floors. All public areas are accessible. The Cladach Mòr Bistro restaurant, Loch View bar, private rooms and spa are all on the ground floor. The original/older part of the building does not have lift access, however. Pet policy: Well-behaved dogs are welcome in all guestrooms, reception area, Loch View lounge bar and the hotel grounds. Dogs staying overnight are subject to a £20 charge per evening; no charge for service dogs. Bottom line Best thing: Friendly service and those loch views. Worst thing: The “hot” tub was not especially hot during my stay. Perfect for: A relaxing weekend break. Not right for: Stag and hen dos. Instagram from: The hot tub. Read more of our UK hotel reviews: The best spa hotels in the Scottish Highlands Best luxury hotels in Scotland Best hotels in Glasgow Read More The best New Year’s hotel breaks with entertainment This hotel has opened the Lake District’s first ‘spa garden’ The best all-inclusive UK breaks to celebrate the New Year How to do winter in London right The best new hotels that opened in the UK this autumn Why you should explore the Cotswolds by bike