Turkey ragout

Carefully 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, red wine, thyme and bay leaves. Season well with salt and pepper, cover and place 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 and keep hot. Bring the sauce to the boil on the hob, discarding the bay leaves. Add the parsley, port wine jelly and mustard. Boil for 5 minutes, until slightly thickened. Season with salt and pepper. Carve the turkey and serve with the juices in 4 serving bowls.