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When we cook, we often slow-cook drumsticks, since every step is finished ahead of time. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with buttery potato and greens, although basmati rice, boiled new potatoes or roast carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for until softened, until soft. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.