8 chicken drumsticks
1tbsp sunflower oil
1 clove of garlic, peeled and crushed
1tbsp golden syrup
2tbsp soy sauce
2tbsp tomato puree
ltsp fresh root ginger, grated
Sweetcorn fritters:
225g cooked mashed potato
110g plain flour
175g canned or frozen sweetcorn
1 (size 3) egg, beaten
Salt and pepper oil for shallow frying

1. Rinse the chicken and pat dry with absorbent kitchen paper. Make slits in the skin and arrange in the base of a large shallow non-metallic dish.

2. Mix together the oil, garlic, syrup, soy sauce, tomato puree and ginger and use to coat the chicken all over. Marinade for 2 hours or overnight in the fridge.

3. Preheat the oven to 400F/200C/Gas Mark 6. Arrange the chicken on a baking sheet or roasting pan and cook in the oven for 30 minutes, until golden and cooked through.

4. Meanwhile make the fritters; mix together the cooked potato, plain flour, sweetcorn, beaten egg and seasoning.

5. Using floured hands, shape the mixture into at least 8 round flat cakes and shallow fry in a little oil until golden. Drain on absorbent kitchen pepper and serve hot with the golden drumsticks.

Food Features rating: Ideal For BBQ Time!