Spicy chicken drumsticks with coleslaw, chips and beans

8 chicken drumsticks, skinned
2 tbsp paprika
2 tsp turmeric
6 tbsp dark soy sauce
2 tbsp garlic salt
2 tsp ground ginger
4 tbsp white wine vinegar
6 large baking potatoes, peeled and cut into thick chips
Salt and freshly ground black pepper
Low calorie cooking spray
2 carrots, peeled and coarsely grated
¼ white cabbage, finely shredded
4 level tbsp extra light mayonnaise
Juice of 1 lemon
2 tbsp fat-free natural fromage frais
400g can baked beans

1. Slash the flesh of each drumstick a few times and place in a large bowl. Mix the spices, soy sauce, garlic salt, ginger and vinegar, then pour over the drumsticks, making sure they’re evenly coated. Cover and leave to marinate in the fridge for 6-8 hours.

2. Preheat your oven to 200°C/400°F/Gas 6. Place the chicken on a baking tray lined with baking parchment. Cook for 30-35 minutes, or until cooked through.

3. Meanwhile, boil the chips in a pan for 4-5 minutes. Drain, then replace the lid and steam dry. Shake the pan to roughen up the edges. Put on a non-stick baking tray and season. Spray with low calorie cooking spray and bake for 20-25 minutes.

4. Mix the carrots, cabbage, mayonnaise, lemon juice and fromage frais to make the coleslaw. Stir, season, then cover and chill until needed. Heat the beans through in a small pan.

5. Serve the chicken with a pot of coleslaw and the chips and beans on the side.