Bring a large saucepan of salted water to a boil, then add the 500 g baby potatoes.

Boil the baby potatoes for 10–15 minutes, until nearly cooked through and easily pierced but still holding their shape.

Drain the potatoes thoroughly in a colander, then place them in the air fryer basket in a single layer.

Use the bottom of a mug to gently press each potato until flattened and smashed without breaking it apart.

Sprinkle the smashed potatoes with 2 tsp roast potato seasoning, 2 tsp paprika, and 1 tsp garlic granules.

Spray the seasoned potatoes with cooking oil spray, then arrange the 8 pigs in blankets alongside them in the air fryer.

Air fry the potatoes and pigs in blankets at 200°C for 10–15 minutes, until the potatoes are crisp and the pigs in blankets are browned and hot.

Pour 120 ml boiling water over the 90 g sage and onion stuffing mix in a mixing bowl, then stir until evenly moistened.

Roll the prepared stuffing mixture into 8–10 small stuffing balls, then place them in the air fryer for the final 6 minutes.

Add the 150 g sliced pre-cooked chicken to the air fryer for the final 6 minutes, heating it until piping hot.

Divide the crispy smashed potatoes between two serving plates, then top them with the pigs in blankets, heated chicken, and stuffing balls.

Scatter the 30 g diced Brie over both portions, then spoon 2 tbsp cranberry sauce across the toppings.

Drizzle 100 ml made-up chicken gravy over the loaded potatoes, then serve immediately while hot and crisp.