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At our kitchen, we often slow-cook chicken and rabbit legs, as the entire process is finished in advance. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for a larger gathering – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 Colcannon:

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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then lay them in the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. Season, then keep warm.

Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.