SLOW-COOKED TURKEY LEG

Cut up enough onions to cover the bottom of the slow cooker, add chopped garlic and dried or fresh mixed herbs and some lean bacon. Place turkey leg on onions, cover half-way with chicken stock (I use Campbells consomme but the powder/blocks are perfectly good) Cook on low for 6 – 8 hours until the meat is falling off the bone. Leave the lid off for the last hour or so, so that the gravy thickens a bit. Remove bones and sinews, the meat will just fall apart, does not need carving. The first night, I served it with roast potatoes and butternut and steamed zucchini sprinkled with peppadew & garlic seasoning. The second night, I reduced the gravy further, mixed it with the leftover meat, added a few sliced mushrooms and put a puffpastry lid on it. Brushed with milk (you could use beaten egg instead) and baked at 190C for about 20 minutes. Served with potato salad and mixed salad

Second night – the leftover meat and gravy made into a pie (I added some mushrooms)

Anne Mortleman Chambers(my own recipe)