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When we cook, regularly slow-cook drumsticks, because all the preparation is finished in advance. For the festive season, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or roast carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes such as Maris Piper, 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 sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.