BBQ Chicken Drumsticks & Cheesy Mash

• Meanwhile, boil the kettle.
• Peel potato and cut into large chunks. 
• Finely shred cos lettuce. 
• Thinly slice apple and cut into sticks.
• Slice cucumber into half-moons.
• Roughly chop roasted almonds.

• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. 
• Drain and return to pan. Add the butter, milk and shredded Cheddar cheese to potato. 
• Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a large serving bowl.
• Meanwhile, in a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. 

• To the serving bowl with bacon, add cos lettuce, apple, cucumber, currants, 
dill & parsley mayonnaise and a drizzle of white wine vinegar and olive oil. 
• Toss to combine and season to taste.