Place the honey, mustard seeds, ketchup, soy sauce and oil in a large mixing bowl and blend well. Add the chicken drumsticks and toss in the marinade. Place in a roasting tin, brush over any remaining marinade and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until golden and cooked through.
Meanwhile, make the coleslaw. Place the shredded cabbage, carrots and parsley in a mixing bowl and toss together. Mix together the mayonnaise, crème fraîche and measurement water in a separate bowl then season well with pepper. Spoon over the coleslaw, then mix and toss well to coat in the dressing.
Serve the chicken drumsticks with the coleslaw and bread rolls, if liked.