Tear open the sachet and remove the baking bag. Open up the bag and add in the drumsticks, including the seasoning in the bottom of the sachet. Close up the bag and shake vigorously to evenly coat the chicken all over. Place the filled bag in a large oven-proof dish and bake in the oven at 190`c, for 30-40 minutes. Prepare the pan fried potatoes by peeling and chopping the potatoes into small cubes. Dry the potato cubes with kitchen towel to dry and season well with salt. Heat some olive oil in a large pan and add in the potato cubes and the rosemary. Cook for about 15-20 minutes until the potatoes are golden brown. When the drumsticks are almost cooked, start preparing the sweetcorn. In another pan, fry the sliced spring onions, garlic and chilli together in some olive oil for 2 minutes. Add in the chopped tomatoes, lime zest, season well with salt and pepper and continue to cook for 2 more minutes. Finally, add in the sweetcorn and double cream and mix well. Allow to bubble for just one more minute, and then remove from the heat. Serve the creamed sweetcorn in the middle of your serving plates, along with a generous helping of the potato cubes. Remove the cooked paprika drumsticks out of the oven and cut open the bag (be careful not to burn yourself with the seam in the bag) Place the drumsticks on top of the creamed sweetcorn and serve sprinkled with some parsley and lime wedges.

Suggested accompanying wine: DELICATA Grand vin de Hauteville Shiraz Cabernet D.O.K. Malta