By Jane Curran
If you’re throwing a dinner party this week why not switch up your usual main recipe for something really different? This guinea fowl dish feels really indulgent but actually couldn’t be easier to make – but you don’t have to tell your guests the secret!
Using vermouth or white wine, garlic, rosemary, bay leaves to flavour the meat and served up with a mix of root veg, this dish is tasty and warming. What’s more, it’s all cooked in the one pan, so saves on washing up too. What more could you want for a perfect dinner party dish this week?
HOW TO MAKE POT-ROAST GUINEA FOWL
- Heat the oven to 150C, gas 2. Trim the vegetables – you don’t need to peel them but quarter any that are too big. Put the guinea fowl in the bottom of a large casserole and then surround with the carrots, parsnips, turnips, onion, garlic and herbs. Season well, then add the stock and vermouth. Cover with a lid and put in the oven for 1 hour. Baste occasionally.
- Turn up the heat to 180C, gas 4 and remove the lid, basting again. Cook for a further 30 minutes or until the thigh juices run clear.
- Remove from the oven and serve immediately with roast potatoes or lots of crusty bread to mop up the juices.
- 200g baby carrots
- 200g baby parsnips
- 200g baby turnips
- 1 onion, cut into chunks
- 1 head of garlic
- 1 guinea fowl
- 4 sprigs rosemary
- 2 bay leaves
- 500ml chicken stock
- 200ml vermouth or dry white wine
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