Slow & Low Chicken-Bacon Casserole

• Add garlic & herb seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. • Stir through passata, chicken-style stock powder and the water. Transfer to slow cooker and set cooking temperature to high. Cover with a lid. • Cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours.

TIP: No slow cooker? Preheat the oven to 200°C/180°C fan-forced. Prepare chicken drumsticks and sauce as above. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil). Bake until chicken is tender and cooked through (when no longer pink inside), 90 minutes.

• When the chicken has 25 minutes remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

• When casserole is done, add baby leaves and stir until wilted. Season with pepper to taste. • Divide potato mash, slow-cooked chicken and bacon casserole between serving bowls. • Sprinkle with remaining chilli flakes (if using) to serve. Enjoy!

• When the chicken has 25 minutes cook time remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.