Put the drumsticks on a board and make 4 deep slashes in each ome along the thick part of the meat, cutting down to the bone on both sides.
In a large bowl mix together the honey, oil, soy sauce, tomato purée and mustard. Toss the drumsticks in the glaze, turning to cover the meat well.
Transfer the drumsticks to a roasting tin and roast in the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes or until the chicken is cooked through. Garnish with parsley and serve with boiled rice and a salad, if liked.