- 1 guinea fowl, about 1½ kg/3lb 5oz
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…
- 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp grainy mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3-4 large carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 750g floury potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3-4 large leeks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 300ml white wine
- 8 thin-sliced rashers streaky bacon
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.
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.
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.
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.
Making it with other vegOther root veg that you could use include celeriac, sweet potatoes and parsnips – it’s up to you.