Hearty Chicken Drumsticks & Red Wine Jus

• Cut carrot into thin half-moons. • Finely chop garlic and brown onion (see ingredients). Pick and finely chop rosemary.

• When the stew has 20 minutes cook time remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Trim green beans. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top, then add green beans. Cover and steam until the beans are tender, 7-8 minutes. Transfer green beans to a bowl. Season, then set aside. • While the greens are steaming, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Drain potatoes and return to saucepan. Add the butter, milk and season generously with salt. Mash until smooth. Cover to keep warm.

• Sprinkle potato mash with diced bacon. • Divide mash and slow-cooked red wine chicken drumsticks between bowls. • Top with steamed green beans. Enjoy!

• While sauce is simmering, place green beans on a large heatproof plate. • Add a splash of water and cover with a damp paper towel. Microwave on high, until tender, 3-4 minutes.