Crunchy Crumbed Drumsticks

Place bread into a food processor and process until coarse crumbs form. You will need 2 cups. Combine breadcrumbs and almonds in a shallow dish.

Preheat oven to 200°C. Line a roasting pan with baking paper. Combine cheese and chives in a bowl. Loosen skin from meat by gently moving your fingers under the skin. Push cheese mixture into pockets. Coat drumsticks in buttermilk and roll in breadcrumb mixture, pressing on firmly. Place into prepared dish and bake for 40-45 minutes or until golden.

Meanwhile, to make the potato salad, place potatoes into a saucepan and cover with cold water. Bring to the boil, reduce heat and simmer for 7-10 minutes until tender. Drain and cool. Place pesto in a bowl, slowly add sour cream, whisking until combined. Season with salt and pepper. Place cold potatoes in a bowl and drizzle over pesto sauce.

Bring a saucepan of water to the boil. Add peas and cook for 1-2 minutes or until just tender and drain. Serve the drumsticks with potato salad and peas. Sprinkle with basil leaves.