Mix 30ml/2 tbsp lemon juice, 25g/1 oz light muscovado sugar, 5ml/ 1 tsp grated fresh ginger root, 10ml/ 2 tsp soy sauce and ground pepper to taste. Using a sharp knife, slash eight chicken drumsticks about three times through the thickest part of the flesh, then toss the chicken in the glaze. Cook it under a hot grill or on a barbecue, turning occasionally and brushing with the glaze, until it is golden and the juices run clear when pierced. Serve on a bed of lettuce, with crusty, if you wish.