Twelve drummers drumming

Wendy Barrie: Food writer

Ingredients: serves 4 - 5

chicken drumsticks (free range. (Usually come in packs of 8 but recipe will stretch to coating 10).)
2 tbsp rapeseed oil
1 tbsp tomato ketchup
4 tbsp passata
25 g brown sugar
1 tbsp cider vinegar
1 dstsp soy sauce
black pepper (freshly milled)
salt (freshly milled)

Method:

Pre-heat oven to 190°C / 400°F / Gas Mark 5.
In a bowl sufficiently large to take all the chicken, combine all the other ingredients, whisking.
Place in chicken and allow to marinade for 15 to 30 minutes, depending on the time you have, turning with the help of a couple of forks.
Place on a tray to roast, uncovered in the oven for 15 to 20 minutes.
Wash your hands and any utensils used for raw chicken thoroughly.
Chicken is cooked when the juices run clear when it is pierced with a sharp knife. It is important to always cook chicken thoroughly and cooking time can depend on the size and thickness of the drumsticks.

To serve:

Serve hot or cold. If serving hot, eat promptly after cooking. If serving cold later in the day, store in refrigerator until required.

Recipe tips:

Chicken should not be left out in a warm atmosphere.