Our kids love chicken drumsticks - not least because anything that flies can be eaten with your hands! We're serving the drumsticks with potatoes, gravy and a crispy and delicious cauliflower salad. Enjoy!

Directions

1. Preheat your oven to 200 degrees convection. Place the drumsticks in a baking tray and season with salt and pepper, or sprinkle with some paprika or all-purpose seasoning, if you have some of that to hand.

2. Pour about a cm of water into the bottom of the tray and cook the drumsticks in the oven for about 30 minutes, until cooked through to the bone. You can also chuck the drumsticks on the grill - just pop them into a tin foil tray with water in the bottom and grill over indirect heat and with the lid on. Remember to save the cooking juices for the gravy.

3. Meanwhile, cook the potatoes in a pot of salted water until they're tender when poked with a fork - this takes about 15 minutes.

4. Remove stem and leaves from the cauliflower and wash it thoroughly. Blend in a food processor or grate on a grater and pour into a bowl. Roast the almonds on a pan, let them cool off and roughly chop them. Rinse radishes and sugarsnap peas, cut into small bites and mix almonds, radishes and sugarsnap peas with the cauliflower. Top with dressing of your choice.

5. Pour the cooking juices into a pot along with the milk and bring to the boil. Optionally, thicken with a bit of cornflour stirred into a cup of water and give it a dash of gravy colouring, if you think it needs some colour in the cheeks. Season with salt and pepper. If you think the sauce is lacking a bit of flavour, you can add some crumbled stock cube.

6. Serve the drumsticks with potatoes, gravy and the yummy cauliflower and the easiest cauliflower salad. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help snap florets off the cauliflower. They can also cut radishes and sugarsnap peas into bite-sized chunks.

If the kids get packed lunches, save a drumstick or two - or cook a few extras. That's always a hit!