Dice the potato into large cubes.

Twist the skins between the reduced-fat sausages and gently push all 6 sausages together to form one long sausage.

Wrap the streaky bacon rashers around the joined sausage and shape it into a spiral.

Secure the sausage spiral with the skewer.

Place the pigs in blankets spiral in the air fryer and cook at 180°C for 18 to 20 minutes.

Flip the pigs in blankets spiral halfway through cooking, after 9 to 10 minutes.

Season the diced potato with the garlic granules and mixed herbs.

Air fry the seasoned potato at 190°C for 25 minutes, shaking the basket every 5 minutes.

Spray the potatoes with cooking oil spray during the final 5 minutes of cooking.

Pour 40 ml boiling water over the sage and onion stuffing mix and stir until evenly moistened.

Shape the prepared stuffing mixture into small stuffing balls.

Add the stuffing balls to the air fryer with the pigs in blankets for the final 8 minutes.

Add the giant Yorkshire puddings to the air fryer and cook at 180°C for 4 to 5 minutes.

Turn the giant Yorkshire puddings halfway through heating.

Mix the gravy granules with 175 ml boiling water until smooth and thickened.

Place one giant Yorkshire pudding on each serving plate.

Fill each Yorkshire pudding with half the pigs in blankets spiral, crispy potatoes, stuffing balls and Tenderstem broccoli.

Pour gravy over both servings and add cranberry sauce if desired.