“Pulled” is riding high in the new lexicon of trendy food words. Serves 2-4Prep 25 minCook 40 minIngredients 1 medium cucumber1 tsp caster sugar2 tbsp white wine vinegar10g bunch dill4-6 large chicken drumsticks4-5 tbsp olive oil200g cherry tomatoes2 x chicory, 250gMethodHeat the oven to 220C/gas 7. Crisp skin and moist, juicy meat is delicious with cucumber pickled with dill — the juices used to make vinaigrette for crisp, bitter chicory under a crown of sweetly oozing roast cherry tomatoes. It’s a convenient way of describing well-cooked meat torn or forked apart in chunky strands rather than neatly sliced; perfect for this salad. Use a mandolin or food processor attachment to slice the cucumber as if making crisps.

Source: The Times June 06, 2016 15:56 UTC