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When we cook, frequently simmer chicken and rabbit legs, because the entire process can be done in advance. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.