Turkey ragout

    Calories per serving 190
    Serves 4
    Preparation time 10 minutes
    Cooking time 1 hour 50 minutes

 1 turkey drumstick, about 625 g
 (1¼  lb)
 2 garlic cloves, peeled
 15 baby onions or shallots, peeled
 3 carrots, diagonally sliced
 300 ml (½ pint) red wine
 a few thyme sprigs
 2 bay leaves
 2 Tbs chopped flat leaf parsley
 1 tsp port wine jelly
 1 tsp wholegrain mustard
 Salt and pepper


  • Remove the skin from the turkey drumstick and make a few cuts in the flesh. 
  • Finely slice 1 of the garlic cloves and push the slivers into the slashes. 
  • Crush the remaining garlic clove.
  • Transfer the drumstick to a large, flameproof casserole or roasting tin with the onions or shallots, carrots, crushed garlic, wine, thyme and bay leaves. 
  • Season well with salt and pepper, cover and roast in a preheated oven, 180˚C (350˚F), Gas Mark 4, for about 1¾ hours or until the turkey is cooked through.
  • Remove the turkey and vegetables from the casserole or roasting tin and keep hot.
  • Bring the pan juices to the boil on the hob, discarding the bay leaves. 
  • Add the parsley, jelly and mustard and boil for 5 minutes until slightly thickened. 
  • Season with salt and pepper. 
  • Carve the turkey and serve with the vegetables and sauce in 4 serving bowls, accompanied by steamed new potatoes, if liked (remembering to count the extra calories).
  • For spicy roast turkey with vegetables, prepare the turkey drumstick as above, then rub with the juice of 1 lemon and 2 Tbs mild curry powder.
  • Toss the baby onions or shallots and chopped carrots in 2 Tbs olive oil and place in a roasting tin with the turkey drumstick on top. 
  • Roast as above for 35 minutes, then add 2 cored, deseeded and chopped red peppers, 1 large sweet potato, chopped, and 1 large courgette, thickly sliced. 
  • Baste the turkey with any juices and roast for a further 1 hour or until the turkey drumstick is cooked through. 
  • Carve the turkey and serve with the vegetables and pan juices.