Lollipop chicken with spicy slaw

THESE are so moreish and simple to make. Don’t be put off by a little simple butchery — it transforms inexpensive chicken legs into a culinary delight.

SERVES 4

Per serving: Carbs, 7.6g | Protein, 52g | Fat, 61g | Fibre, 4g | Calories, 792 1.1kg chicken drumsticks 100g salted butter 2 cloves garlic, crushed Salt and ground black pepper

FOR THE SPICY SLAW

300g white cabbage, finely sliced 100g mayonnaise 1 chilli, finely chopped or chilli powder, to taste 1 medium carrot, grated 1 small onion, finely chopped USE A sharp knife to cut each drumstick through the skin and tendons until you reach the bone about 4cm below the thin end with the bone. Grip the meat and skin and pull it down to the fatter end, leaving the bone exposed. Either leave them like this or neaten by levering off the remaining skin and cartilage with a knife. Stand the legs upright on a baking tray. If they don’t stand up, trim the bone a little at the base so that they balance. But if they wobble and fall don’t worry — they will still cook through. Heat the oven to 200c/180c fan/gas 6. Melt the butter in the microwave with the crushed garlic. Add a few twists of black pepper. Pour half of this into a small bowl for dipping later and set aside. With the other half, use a brush to coat the chicken legs in the butter. Scatter over a little salt and plenty of black pepper. Put the baking tray into the oven and cook the chicken until golden brown and thoroughly cooked through. Meanwhile, make the slaw by combining the ingredients. Season to taste. Transfer it to a serving bowl. When the chicken is done, place the drumsticks on a platter and serve with the garlic butter and slaw on the side.

THE Reverse Your Diabetes Cookbook by Katie and Giancarlo Caldesi with Jenny Phillips is published by Kyle Books on March 19 at €28. © Katie and Giancarlo Caldesi 2020.