- 1 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small guinea fowl
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…
- 100g smoked bacon lardons
- 1 carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 bay leaves
- 100g Puy lentils
- 100ml dry sherry
- 225ml chicken stock
- ½ bunch tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tbsp Dijon mustard
Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.
Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.
While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.
When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.