Guinea fowl with mustard & lemon roots
Serves 4
Easy
Prep:
Cook:
Ready in 1 hour 45 minutes
A flavoursome recipe with an increasingly popular bird and delicious roasted veggies
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- 1 guinea fowlabout 1.5kg/3lb 5oz
- 1 lemon
- 2 tbsp grainy mustard
- 3 tbsp olive oil
- 3-4 large carrots
- 750g floury potatoes
- 3-4 large leeks
- 300ml white wine
- 8 thin-sliced rashers streaky bacon
Nutrition: per serving
- kcal863
- fat35g
- saturates10g
- carbs43g
- sugars0g
- fibre7g
- protein80g
- salt1.88g
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.
