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GINGERBREAD NUTTY SPROUT AND CARROT SALAD

PEANUT DRUMSTICKS

Gingerbread

Carrots

Chicken drumsticks

2 Cups Plain Flour
.5 Cups Sugar
4 oz Butter
1 tsp. Baking Powder
1 tsp Ground Ginger
1 tsp Mixed Spice
1 tblsp Syrup
1 tblsp Treacle
1 Egg (beaten)
Pinch of Salt
4 ox Dried Fruit (Optional)
2 lb Loaf Tin, greased and base lined

6 tblsps Oil
2 tblsps Wine Vinegar
Grated Rind and Juice of 1 small Orange
1 level tsp Course Grain Mustard
Salt and Pepper
3 oz Hazelnuts. Toasted
8oz Brussel Sprouts, finely sliced
8 oz Carrots, coarsely grated
1 oz Sultanas

8 Chicken Drumsticks
Small pot Plain Yogurt
3 tblsps Crunchy Peanut Butter
1 tblsp Soy Sauce
2 tblsps Oil



Sift together all dry ingredients. Rub in butter. Mix together syrup, treacle and egg together with 1 cup boiling water and add to dry ingredients. Pour into prepared tin and bake for I hour in oven at Gas Mk 4, 300 F

Mix together well, oil, vinegar, orange rind and juice, mustard, sugar and seasoning. Chop .5 of hazelnuts and add. Place the remaining ingredients including the rest of the hazelnuts and pour over the dressing.

Make slashes in the drumsticks. Add other ingredients except oil and pour over the drumsticks in an ovenproof dish. Drizzle over the oil and bake for 30 mins in an oven Gas Mk 4, 350 F. Serve with lime wedges and mango chutney.
Recipes by Grace Gray of Fife
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