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In our culinary practice, regularly braise chicken and rabbit legs, because every step is completed in advance. For the festive season, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Season, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.