The BBC Good Food logo
Guinea fowl with mustard & lemon roots

Guinea fowl with mustard & lemon roots

By
A star rating of 4.5 out of 5.7 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 1 hour 45 minutes
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal863
fat35g
saturates10g
carbs43g
sugars0g
fibre7g
protein80g
salt1.88g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKING IT WITH OTHER VEG

Other root veg that you could use include celeriac, sweet potatoes and parsnips – it’s up to you.

Goes well with

Recipe from Good Food magazine, October 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content