New Orleans Cole Slaw

This is the accompaniment of choice for Buttermilk Roasted Chicken.

1 head white or savoy cabbage, about 2 lbs. before trimmed
2 carrots, peeled and shredded
4 scallions, thinly sliced
2 celery stalks, thinly sliced
1 cup good quality mayonnaise
1/4 cup buttermilk
2 tbs. maple syrup
2 tsp. apple cider vinegar
2/3 cup toasted and chopped pecans

Trim and shred the baggage. Place in a large bowl and add the carrots, scallions and celery. Whisk together the mayonnaise, maple syrup and vinegar. Toss with the cabbage mixture and season. Toss in the pecans to serve.

Serves 6

African Drumsticks

The secret ingredient in this dandy little recipe is apricot jam for flavor and sweetness. The drumsticks can also be grilled, basted the with marinade as you go.

1/3 cup Worcestershire sauce
1/4 cup ketchup
2 tsp. English mustard
1 tsp. ground ginger
1 tbs. apricot jam
1 onion, peeled and finely chopped
8 chicken drumsticks

1 tsp. garlic-infused olive oil

Heat the oven to 400°F. Combine the Worcestershire sauce, ketchup, mustard, ginger, jam and onion in a bowl and mix well. Toss in the chicken making sure everything gets a good coating. (Leave in the fridge overnight for more flavor.)

Brush the oil over the bottom of a roasting tin that the chicken will fit snugly in. Arrange the chicken in a single layer and tip over the marinade. Cook for 45 minute to 1 hour, basting once or twice.

Serves 4

The combination of ingredients for the marinade is fabulous. Serve with chutney, if you happen to have any about.

1/3 cup Worcestershire sauce

1/4 cup ketchup

2 tsp. English mustard

1 tsp. ground ginger

1 tbs. apricot jam

1 onion, peeled and finely chopped

8 chicken drumsticks

1 tbs. garlic-infused olive oil

Heat the oven to 400°F. Mix the Worcestershire sauce, ketchup, mustard, ginger, jam and onion in a shallow dish. Dunk the drumsticks in this marinade to coat them all over. (It can be left overnight in the fridge.) Put them snuggly in a small roasting tin or baking dish and pour over any marinade.

Cook for 45 minutes to 1 hour, basting once or twice. The deeper the dish or tin, the longer the chicken will take to color and cook through.

Serves 4-6