Chicken Legs 2 x 300g

We favour the darkness of flesh and depth of flavour of free range, roast chicken legs; the brown meat being richer in flavour than the white. Economically priced, one leg is ideal for one portion. Pot-roasted with wine and herbs or slowly-baked with crisp skin, a versatile favourite.

Chef Valentine Warner says:
"A whole chicken leg, usually divided in two, is often a hard thing to find, a thigh or leg always leaving me wondering where the other bit has gone.

I like a whole leg oven roasted with a handful of fresh sage and rosemary, butter, a dash of white wine and a lot of garlic and served simply with French fries and.

Brilliant on the grill with fresh thyme and garlic all dusted with smoked paprika and given an occasional spray (from a squeezy bottle) of equal parts olive oil, water and lemon juice - this produced a memorably joyful dinner in Portugal.

A go to dish at home is whole chicken, legs cooked in a cast iron pot with onions, smoked lardons, whole tart apples, cider and brandy. Lift them out carefully and serve with the whole apple steaming beside. A joy!

Try slashing the leg and marinating in fish sauce, pounded garlic, chillies, a little jaggery or sugar, finely pounded lemongrass and coconut milk and then grilling over charcoal. Delicious!

So too a barbecue sauce containing roast and puréed pineapple with chipotle chilli, slapped on and grilled is just phwoar!"