Roast Guinea Fowl with Lemon and Thyme

Serves 2–3

• 1 Guinea Fowl
• Salt and pepper
• 25g butter–softened
• half a lemon
• 1 clove garlic
• 2 sprigs thyme

Prick the skin of the guinea fowl all over, season with salt and pepper and rub softened butter over the skin.

Season the inside too and place half a lemon, 1 clove garlic and 2 sprigs of thyme inside.

Place in a baking tray and into a preheated oven 200°C/

400°F/Gas Mark 6 for 1 hour being sure to baste the skin regularly with its juices.

Remove from the oven and allow to rest for 10 minutes before serving.

Keep in a warm place and cover with foil to keep warm.

Serve with buttered new potatoes and wilted spinach. Use the juices as gravy.

Chef says

Guinea fowl makes a great alternative to chicken for the Sunday roast or as a mid–week treat. Its tender, golden flesh has a delicate flavour which can be described as somewhere between chicken and game.