Breaded Parmesan drumsticks served with colourful rice and peas.

Steps

1. Coat the drumsticks with seasoned flour, then with beaten egg and finally with the crumbs mixed with the grated cheese. If possible, chill for a while so that the coating sets.
2. Melt the butter in a pan and cook the peppers for a few minutes.
3. Add the rice and stir in the butter until the grains are transparent.
4. Add the stock and bring to the boil, stirring. Season well and cook until rice is nearly tender.
5. Add the peas and sweet corn (kernels).
6. Continue cooking until rice is tender and the liquid is absorbed.
7. Meanwhile, deep fry the chicken drumsticks in hot fat or oil (cube of bread browns in 60 secs — temperature for oil).
8. Take care oil is not too hot, otherwise the cheese will scorch.
9. Drain the drumsticks on absorbent paper.
10. Pile the rice mixture onto a hot dish and arrange the drumsticks around it like spikes on a wheel. Garnish with sprigs of watercress.