Chicken with Cauliflower Puree & Butter Sage Sauce

Method

1. Heat the oven to 180°C/350°F/Gas4.
2. Place the chicken drumsticks into a small roasting pan & rub in the coconut oil & sprinkle with a little sea salt.  These should take around 45mins to cook.
3. The rest of the cooking can be done in the last 15mins of cooking time.  Boil the cauliflower in water for around 10 minutes or until tender.  Remove from the pot, but leave the water boiling for the asparagus at the last minute.
4. Using a stick or small blender, blitz the cooked cauliflower, coconut milk & sea salt.  Set aside.
5. Once your chicken is cooked.  Put the butter into a small frypan on a medium-high heat.  The butter will start to froth & you want it to change to a nutty brown colour.  Once it’s reached this stage add the sage leaves cook for a few seconds & take off the heat.
6. Add the asparagus to the boiling water & cook for around 30 secs – 1 minute.
7. Serve the cauliflower, chicken & asparagus onto a plate and drizzle over the sage sauce.