Peel and dice your red onion and load it into the slow cooker. Place the slow cooker on the stovetop and add the butter. As it heats up peel and dice your carrots and put the carrots to one side.

Once the butter has melted and the onion is sautéed, remove the slow cooker from the heat. Add in the carrots and baby potatoes and half the seasonings and mix well. Make a space in the middle for the brisket.

Score the brisket and smoother it with the other half of seasonings and place in the gap. Add in the frozen beef stock and place the lid on the slow cooker. Cook on high for 4 hours or low for 7 hours.

Check that the potatoes are cooked by pricking with a fork and if tender they are done.

Put the beef to one side to rest and load the potatoes into a bowl and toss with a teaspoon of extra virgin olive oil and season with mixed herbs. Once mixed well load into the air fryer and air fry for 5 minutes at 200c/400f.

Whilst the potatoes are cooking and the beef is resting, pour the liquid from the slow cooker into the soup maker/blender and blend until smooth. Add in a little of the cooked carrots at a time until you have a thick gravy. Carve your roast brisket. For extra flavour, add a couple of slices to the blender and blend the gravy again and if its not flavoursome enough add in an extra teaspoon of herbs and some extra salt and pepper.

When the air fryer beeps, air fry your giant Yorkshire puddings for 4 minutes at 200c/400f.

Serve your brisket inside the Yorkshire pudding, with the potatoes and with the gravy.