Heat the oil in a small pan over a medium heat and cook the onion and rosemary, covered, for 15 mins until softened. Tip into a bowl. Leave to cool. Once cool, add the pistachio crumbs, breadcrumbs, cranberries, sausagemeat, parsley and egg.

Put the turkey breast skin-side down on a board, cover with baking parchment and flatten slightly using a mallet or rolling pin so it’s an even thickness. Remove the parchment and spoon most of the stuffing down the middle of the breast. Roll the breast up around the stuffing as tightly as you can to enclose it. Roll any leftover stuffing into balls.

Put a large sheet of baking parchment on a work surface and lay six pieces of kitchen string on top of it in parallel lines, about 5cm apart. Working with one rasher at a time, run the back of a knife over the bacon to stretch and flatten it. Arrange the bacon in a lattice pattern over the kitchen string and parchment. Put the turkey breast on top of the bacon, skin-side down, and pull the bacon rashers up and around the breast so it’s completely wrapped. Tie the kitchen string to secure the roll.

Pull the baking parchment up around the turkey roll, twisting the ends of the parchment to seal. Chill for at least 2 hrs, or up to 48 hrs.

Heat the air-fryer to 180C for 3 mins. Remove the parchment and transfer the roll to the air-fryer basket. Cook for 30 mins, then turn over and cook for 20 mins more. When ready, a probe thermometer should read 70C when inserted into the thickest part of the roll. If it doesn’t, return it to the air-fryer and check again at 10 min intervals. Leave to rest for 20 mins.

While the turkey rests, bake the stuffing balls in the air-fryer for 15 mins until golden and cooked through. Remove the string from the turkey and serve on a platter garnished with rosemary sprigs.