Roast guinea fowl with clementine and pine nut stuffing


1 hr 30 mins


 2-3 Persons


      • 1.1kg/2½lb guinea fowl
      • 100g/3½oz butter
      • handful of fresh flat leaf parsley, finely chopped
      • handful of fresh thyme leaves
      • 2 cloves garlic, finely chopped
      • 2 clementines, halved
      • 1tbsp olive oil
      • 1 red onion, finely sliced
      • 2 cloves garlic, finely chopped
      • 50g/2oz pack pine nuts, toasted and finely chopped
      • 50g/2oz breadcrumbs
      • juice and zest of 1 clementine
      • 1 egg, beaten


      1. Preheat oven to gas mark 5/190° C (170° C in a fan oven). First make stuffing. Heat oil in a large frying pan then add onion and cook for 5 mins until soft. Stir in garlic and cook for 2 more mins. Put to one side to cool then stir in pine nuts, breadcrumbs, clementine juice and zest, taste and season then stir through egg.
      2. Stuff bird tightly and sit two halves of clementines on top. Beat butter until soft then stir in herbs and garlic. Smother this over guinea fowl so it’s evenly covered.
      3. Put in oven to cook for 1-1½ hrs until golden and juices run clear. Baste with juices half way through to keep meat moist. Add remaining clementine halves to tin for last 20 mins. Leave to sit for at least 15 mins before slicing to serve.