Disco Inferno
| Yield: | 2 servings |
| Categories: |
| 4 | Chicken drumsticks; about 400g/14oz | |
| 1 | ts | Honey |
| 1 | dr | Tabasco |
| 1 | ds | Worcestershire sauce |
| 1 | pn | Chilli powder |
| 7 | tb | Vegetable oil |
| 2 | tb | Brandy |
| 1 | tb | Black treacle |
| 250 | g | Closed cap mushrooms; cut in half |
| 4 | Baby onions; peeled | |
| 1 | tb | Shredded mixed fresh tarragon and basil |
| 2 | tb | White wine |
| 2 | tb | Red wine |
| 1 | Chicken stock cube | |
| 4 | Potatoes; peeled and cut into | |
| ; 1cm thick slices | ||
| 225 | g | Frozen petit pois |
| 1 | tb | Chopped fresh mint |
| 2 | ts | Caster sugar |
| 85 | g | Butter; cubed |
| 3 | Iceberg lettuce leaves; finely shredded | |
| 3 | tb | Milk |
| 2 | tb | Chopped fresh basil |
| 2 | tb | Olive oil |
| Salt and pepper |
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