Southern Fried Chicken Drumsticks & Cheddar Biscuits

• Transfer chicken drumsticks to a baking dish. Cover tightly with foil and bake for 20 minutes. • Remove from oven, remove foil, turn drumsticks and spoon over any juices. • Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish!

• While the chicken is baking, in a large bowl, add the measured butter and basic sponge mix. Using finger tips, rub the butter into the flour mix, until resembling fine breadcrumbs. • Add the spring onion, Cheddar cheese, and the milk. Gently mix until the dough comes together.

TIP: Careful not to overmix the dough! TIP: Don't worry if the dough is slightly crumbly, gently press to bring together!

• Tip the dough onto a lined oven tray and press into a 12cm x 15cm rectangle, around 3cm thick. • Cut the dough into 6 even rectangles and gently separate. Brush the tops of the scones with a splash of milk. • Bake until lightly browned, 15-18 minutes.

• While the biscuits are baking, boil the kettle. • In a large bowl, combine shredded cabbage mix, apple, baby leaves, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.