Pour the stock into a large pan and bring to the boil. Add the onion and garlic and simmer for five minutes. Blend until smooth, reheat and season to serve.
Pasta In A Creamy Sauce:
1 Cook the pasta in boiling salted water until tender. Drain. Melt the butter in a small pan, add the garlic, cook for two minutes and add the wine.
2 Bring to the boil and stir in the creme fraiche and herbs. Combine the sauce with the cooked pasta, season and serve.
Coated Drumsticks :
1 Blend the oats in a processor until they resemble fine crumbs. Spread the oats and flour onto two separate plates. Pass the drumsticks through the plain flour, the egg and the oats.
2 Heat the oil in a shallow pan and fry the coated drumsticks until brown on all sides. Transfer to the oven for 6-8 minutes or until cooked through. Serve with the pasta in creamy sauce.
Pasta With Cabbage:
Cook the pasta in boiling salted water until tender and drain. Heat the oil in a shallow pan, add the onion and garlic and cook until soft. Stir through the chopped thyme and cabbage, and cook for a further two minutes. Mix with the cooked pasta, season and serve.
Preheat the oven to 220c/Gas Mark 7.
1 Remove the bone from the drumsticks and flatten the meat. Fry the onion in olive oil and add the herbs when the onions are soft.
2 Place the chicken on a baking sheet, top with the onion mixture and wrap in
continued in part 2