Guinea fowl with mustard & lemon roots


Prep 15 mins

Cook 1 hr 30 mins


4 Persons


        • 1 guinea fowl , about 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


      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.
      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.
      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.
      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.

try for 6 people

Making it with other veg
Other root veg that you could use include celeriac,
sweet potatoes and parsnips – it’s up to you.

Nutritional info:

Per serving – 863 kcalories, protein 80.0g, carbohydrate 43.0g, fat 35.0 g, saturated fat 10.0g, fibre 7.0g, salt 1.88 g