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When we cook, regularly braise chicken and rabbit legs, since the entire process can be done in advance. During the holidays, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, but steamed rice, boiled new potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then place them in the hot oil and brown, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.