From the Honey Association Website:

450g (1lb) baby new potatoes, scrubbed

8 chicken drumsticks

2 onions, thickly sliced

120ml (8tbsp) tomato ketchup

60ml (4tbsp) clear honey

15ml (1tbsp) wild mustard

30ml (2tbsp) Worcestershire sauce

1 garlic clove, crushed

Method

Preheat the oven to 220°C, 425°F, Gas Mark 7.

Place a medium sized gratin dish in the oven to warm through.

Cook the potatoes in boiling salted water for 5 minutes.

Meanwhile make 2-3 deep cuts in each chicken drumstick and place in a bowl with the onions.

Mix together the remaining ingredients with 150ml (¼pt) water and pour over, coating the meat mixture well.

Drain the potatoes, toss in a little butter then place in the warm gratin dish with the chicken and sauce.

Cover with foil and bake for 15 minutes.

Uncover and continue to cook for a further 20 minutes until the sauce has reduced and coated the chicken well