Name: Guinea fowl with mustard & lemon roots
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 guinea fowl about 1.5kg/3lb 5oz; 1 lemon; 2 tbsp grainy mustard; 3 tbsp olive oil; 3-4 large carrots; 750g floury potatoes; 3-4 large leeks; 300ml white wine; 8 thin-sliced rashers streaky bacon

A flavoursome recipe with an increasingly popular bird and delicious roasted veggies

Ingredients

1 guinea fowl about 1.5kg/3lb 5oz

1 lemon

2 tbsp grainy mustard

3 tbsp olive oil

3-4 large carrots

750g floury potatoes

3-4 large leeks

300ml white wine

8 thin-sliced rashers streaky bacon

Instructions

1 Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.

2 Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.

3 When the guinea fowl has been roasting for 30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.

4 Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.