Finely dice the half onion and garlic clove.

Fry the onion and chorizo in the frying pan until softened and fragrant.

Stir the garlic into the chorizo mixture for 1 minute.

Add the 200 g mashed potato and 100 g low-fat cheese to the pan.

Stir until the filling is evenly combined and the cheese melts.

Wrap the croquette mixture tightly in cling film to form a 1-inch-wide cylinder.

Freeze the wrapped cylinder for 60 minutes until firm.

Slice the chilled cylinder into evenly sized croquettes.

Whisk 330 ml beer, 200 g all-purpose flour, and a pinch of salt into a smooth batter.

Coat each croquette lightly with flour, then dip it into the beer batter.

Roll the battered croquettes in panko breadcrumbs until fully coated.

Spray the coated croquettes with low-calorie cooking oil spray.

Air-fry the croquettes at 200°C / 390°F for 10–12 minutes.

Turn the croquettes halfway through cooking until crisp and golden brown.

Whisk 3 eggs, 100 ml milk, 60 g flour, and salt until smooth.

Heat the vegetable oil in the baking tray in a 220°C / 420°F oven.

Pour the Yorkshire pudding batter into the hot oiled tray.

Bake for 20–25 minutes until dark golden, risen, and crisp.

Brush the whole cooked turkey breast with cranberry sauce.

Warm the glazed turkey with the beans, macaroni and cheese, carrots, and gravy.

Slice the warm turkey breast while keeping the slices juicy.

Fill the Yorkshire pudding with turkey, beans, macaroni and cheese, carrots, and gravy.

Roll the filled Yorkshire pudding tightly into a burrito and serve with croquettes.

Blend protein powder, 400 ml skimmed milk, frozen berries, and ice cubes until smooth.