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When we cook, regularly slow-cook drumsticks, as all the preparation is completed in advance. During the holidays, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Pair it with colcannon, but steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

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 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 quartered
• 5 slices streaky bacon, diced
• 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 Colcannon:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls 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. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.