• 1 turkey drumstick, about 625 g (1¼ lb)
  • 2 garlic cloves, peeled
  • 15 baby onions or shallots, peeled
  • 3 carrots, diagonally sliced
  • 300 ml (½ pint) red wine
  • a few thyme sprigs
  • 2 bay leaves
  • 2 tablespoons chopped flat leaf parsley
  • 1 teaspoon port wine jelly
  • 1 teaspoon wholegrain mustard
  • salt and pepper

Remove the skin from the turkey drumstick and make a few cuts in the flesh. Finely slice 1 of the garlic cloves and push the slivers into the slashes. Crush the remaining garlic clove.

Transfer the drumstick to a large, flameproof casserole or roasting tin with the onions or shallots, carrots, crushed garlic, wine, thyme and bay leaves. Season well with salt and pepper, cover and roast in a preheated oven, 180°C (350°F), Gas Mark 4, for about 1¾ hours or until the turkey is cooked through.

Remove the turkey and vegetables from the casserole or roasting tin and keep hot. Bring the pan juices to the boil on the hob, discarding the bay leaves. Add the parsley, jelly and mustard and boil for 5 minutes until slightly thickened. Season with salt and pepper. Carve the turkey and serve with the vegetables and sauce in 4 serving bowls, accompanied by steamed new potatoes, if liked (remembering to count the extra calories).

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