TV chef Phil Vickery has sailed as a guest chef on board Saga Sapphire. Here he shares one of his favourite recipes




Preparation time

10 minutes

Cooking time

30 minutes


8-12 chicken drumsticks

For the glaze

2 cloves of garlic, peeled
and chopped finely
1 small onion, peeled
and chopped finely
150g brown sugar
75ml soy sauce
250ml apple juice
finely grated zest of 4 large limes and juice
1 tbsp cornflour
2 tbsp cold water


Place the drumsticks into a saucepan and cover with cold water.

Add a little salt and bring to the boil, then turn down the heat and gently simmer for 20-25 minutes, or until cooked – soft, but not falling off the bone. Strain well and  leave to cool, then chill.

Meanwhile place all the ingredients for the glaze into a saucepan and bring to the boil. Simmer until you have roughly half the original volume.

Mix the cornflour and water together and stir into the sauce to thicken, then cool.

When ready to re-cook, heat the barbecue or grill and lightly oil the chilled chicken so that it doesn’t stick.

Brown well on one side, then spoon over half the glaze (the other half is used as a dipping sauce).

Turn over to re-glaze and barbecue until nice and sticky and well-coloured.

Serve with the remaining sauce.

Recipes © Phil Vickery 2010.

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