Nigella buttermilk chicken and coleslaw

Buttermilk chicken has long been one of my favourite alfresco summer suppers. My method of choice has usually been to spatchcock/butterfly a chicken - or rather, many chickens - and then cut them into feisty quarters to layer up on serving plates. I've altered this to make cooking speedier and conveying easier, by starting off with drumsticks. Ingredients 12 chicken drumsticks (approximately 3 pounds total weight) 2 cups buttermilk 1/4 cup plus 2 tablespoons vegetable oil 2 cloves garlic, bruised and skins removed 1 tablespoon crushed peppercorns 1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt 1 teaspoon ground cumin 1 tablespoon maple syrup Directions Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil. Add the bruised garlic cloves to the bag with the crushed peppercorns and salt. Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken. Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours. Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil. Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through. Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/buttermilk-roast-chicken-recipe/index.html?oc=linkback Ingredients 1 white cabbage (about 1kg / 2lbs before trimming) 2 carrots 2 sticks celery 4 spring onions 200 grams mayonnaise (preferably organic) 4 tablespoons buttermilk 2 tablespoons maple syrup 2 teaspoons cider vinegar 100 grams pecan nuts (fairly finely chopped) salt (to taste) pepper (to taste) NIGELLA EXPRESS Method Trim and shred the cabbage, either by hand or with a food processor. Peel and grate the carrots, and finely slice the celery and spring onions. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing. Season, and toss through the chopped nuts. Additional information - for gluten free check the mayonnaise is gluten free.