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When we cook, we often simmer chicken and rabbit legs, because all the preparation can be done ahead of time. For Christmas, I often employ for turkey legs – this creates a delicious method to eat them. Serve with colcannon, although steamed rice, boiled new potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and finely chopped
• 2 shallots, peeled and sliced
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then place them in the hot oil and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan 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 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.