• Cut carrot into bite-sized chunks. Roughly chop onion (see ingredients). Finely chop garlic. Pick and finely chop rosemary. • In a medium bowl, combine chicken drumsticks, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook chicken, turning, until browned on all sides, 3-4 minutes. Transfer to slow cooker. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 2-3 minutes. Add Kiwi spice blend, garlic, rosemary and tomato paste, then cook until fragrant, 1-2 minutes.

• Stir through red wine jus, chicken-style stock powder, the brown sugar and water. • Transfer veggie mixture to slow cooker with the chicken and set cooking temperature to high. Place lid on slow cooker and cook, turning each hour, until chicken is tender (when no longer pink inside) and the meat is falling off the bone, 4 hours. TIP: No slow cooker? Preheat the oven to 200°C/180°C fan-forced. Prepare chicken and sauce as above. Transfer mixture to an ovenproof saucepan, cover with a lid (or foil). Bake until chicken is cooked through, 90 minutes.

• Meanwhile, half-fil a medium saucepan with salted water and bring to the boil. Peel potato and cut into large chunks. Trim green beans. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. In the last 8 minutes of cook time, place a colander or steamer basket on top, then add green beans. Cover and steam until the beans are tender, 7-8 minutes. Transfer green beans to a bowl. Season to taste, then set aside.

• Drain potatoes and return to saucepan. Add the butter, milk and season generously with salt. Sprinkle with diced bacon and mash until smooth. Cover to keep warm. • Divide potato mash and hearty chicken drumsticks between bowls. • Top with steamed green beans to serve. Enjoy

• While sauce is simmering, place green beans on a large heatproof plate. • Add a splash of water and cover with a damp paper towel. Microwave on high, until tender, 3-4 minutes.

• Divide bacon mash and steamed green beans between plates. • Top with hearty chicken drumsticks. Pour over red wine jus sauce. Enjoy!