- 400g Jerusalem artichokes, quartered
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…
- 2 shallots, peeled, halved
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 cauliflower, cut into florets, leaves kept
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- ½ garlic bulb
- 3 thyme sprigs
- 1 lemon, halved
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 guinea fowl, about 1kg, wishbone removed
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…
- 3l chicken stock
- 1 bay leaf
- 20g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100ml fino sherry, or medium white wine
- 1 tsp redcurrant jelly
Heat the oven to 200C/180C fan/gas 6. Toss the Jerusalem artichokes, shallots and caulifower with the rapeseed oil, garlic and 2 thyme sprigs in a large roasting tray and season. Squeeze over one lemon half, cut in half and throw it in. Roast in the oven while you prepare the guinea fowl.
Bring the chicken stock to a gentle boil with the bay leaf. Submerge the guinea fowl, breast-side down, bring back to a gentle boil and poach for 5 mins. Using tongs, carefully remove the guinea fowl from the stock, cautiously pouring any stock from its cavity. Remove to a plate and pat dry. Pour about 500ml (to make extra sauce for the end) of the stock into a smaller pan, turn the heat up and boil until it’s reduced by two thirds, then remove from the heat. Freeze the rest of the stock for another time.
Once it’s cooled a little, place the bay leaf and two sprigs of thyme inside the bird with the butter and remaining lemon half. Rub with a little rapeseed oil and season well with salt and pepper. Take the pan of vegetables out of the oven and top with the guinea fowl, return the pan to the oven and roast for 30 mins more, or until the bird is cooked and golden and the artichokes and cauliflower leaves are crispy and cooked through. Remove from the oven, and transfer the bird to a plate to rest, pouring any juices into the reduced stock. Rest the bird for at least 15 mins. Add the white wine to the reduced stock and boil hard for about 10 mins, until reduced and syrupy. Stir in the redcurrant jelly. Season to taste. Carve the bird and serve with the Jerusalem artichokes and cauliflower, with the sauce to pour over.