This is perfect picnic food for both children and adults, but remember to start these off at least 8 hours ahead.

INGREDIENTS

8 chicken drumsticks, skin removed

3 tablespoons milk

¼ teaspoon salt

freshly milled black pepper

1 x 100 g pack shelled pistachio nuts

3 tablespoons groundnut oil

1½ tablespoons fresh lemon juice

3 oz (75 g) plain flour

1½ level tablespoons medium curry powder

2 heaped teaspoons fresh coriander leaves

pinch cayenne pepper

1 large egg, beaten

EQUIPMENT

You will also need a very shallow baking tin about 10 x 14 inches (25.5 x 35 cm).

METHOD

First of all lay the drumsticks in a dish, mix 1½ tablespoons of the oil and the lemon juice together and pour this over the chicken.

Then leave the drumsticks to marinate overnight, or for at least 8 hours, turning them over once or twice during this period.

To make the coating, mix the flour, curry powder and seasoning together in a shallow dish. When you are ready to cook, toss the drumsticks in the flour mixture – a few at a time – until well coated on all sides.

Tap off the surplus flour, then lay them on a plate, reserving the unused flour for later.

Now pre-heat the oven to gas mark 7, 425°F (220°C).

Place the nuts, coriander leaves, 1½ tablespoons of the reserved flour and the cayenne pepper in a food processor and blend until you have a mixture chopped minutely small, then transfer this to a plate.

After that, beat the egg and milk together in a bowl. Then take each drumstick and dip it once more in the remaining seasoned flour, then into the egg mixture, and finally into the pistachio mixture.

Return the coated drumsticks to their plate and keep cool until needed. To cook, place the baking tin containing the remaining 1½ tablespoons of oil in the oven to pre-heat, then add the drumsticks to the hot oil (making sure they don't touch each other), baste well and bake on a high shelf for 15 minutes. Then pour off the oil and give them 5 more minutes to get really crisp.

Drain on kitchen paper and serve.