- 1 guinea fowl
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…
For the infused oil
- 8 garlic cloves, grated
- 100ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp smoked paprika
- bunch rosemary, tied together
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- peppery salad leaves, to serve
For the romesco
- 3 red peppers
- 70g blanched almonds, roasted and roughly chopped
- 30g dried breadcrumbs, roasted with the almonds
- 2 tomatoes, skinned and deseeded
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ tsp chilli flakes
- 1 tsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest 1 lemon (then cut the zested lemon into wedges to serve)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- extra virgin olive oil or cold-pressed rapeseed oil
For the beer & chilli brine
- 500ml good-quality lager
- 150g salt
- 3 green chillies
Make the brine the day before you want to cook the guinea fowl. Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool. Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.
The next day, remove the bird from the brine and pat dry with kitchen paper. Heat oven to 220C/200C fan/ gas 7. For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.
Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas 6.
Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.
Meanwhile, put all the romesco ingredients in a food processor with some seasoning and blend to make a pesto-like dressing. The guinea fowl is cooked once the juices run clear. Rest for 10 mins, then serve on a platter with lemon wedges, peppery salad leaves and the romesco.