- large knob unsalted butter
- 1 guinea fowl, about 1.2kg/2lb 12oz
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…
- 100g smoked lardon or chopped bacon
- 1 celery stalk, thickly sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 carrot, thickly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small Savoy cabbage, shredded into 3cm thick ribbons
- 10 juniper berry
- 1 glass dry white wine
- 300ml hot chicken stock
Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.