Guinea fowl with bacon-wrapped chicory, glazed peas and cider sauce

Method

1. Preheat the oven to Gas Mark 5/375F/190C. Season the guinea fowl with salt and freshly ground pepper. Toss with chopped thyme.

2. Heat 2 tbsp olive oil in a large frying pan. Fry the guinea fowl in the oil until browned on all sides. Transfer the browned guinea fowl to a roasting tray and roast for 20 minutes.

3. Add the shallots and 50g butter to the guinea fowl. Return to the oven and roast for a further 20 minutes, until the guinea fowl is cooked through.

4. Meanwhile, halve each chicory head lengthwise. Lightly brush the chicory halves with remaining olive oil. Wrap each chicory half in a rasher of bacon. Place in a roasting tray and roast for 20 minutes until the chicory is tender.

5. Remove the chicory and keep warm. Add 100ml cider and 25g butter to the roasting tray, return to the oven and cook for a further 10 minutes. Spoon the warm cider butter over the roast chicory.

6. Ten minutes before the guinea fowl has completed roasting cook the peas. Place them in a heavy-based saucepan with remaining butter, sugar and 3-4 tbsp water. Cover and cook over medium heat, stirring now and then, until tender, around 10 minutes.

7. Transfer the roast guinea fowl and shallots to a serving dish and keep warm. Place the guinea fowl roasting tray on the stove over direct heat. Add the garlic cloves and remaining cider and cook briskly, stirring to mix in the roasting juices.

8. Cook until the cider has reduced by half. Add the veal stock and cook briskly, stirring now and then, until reduced by half again. Whisk in the mustard and double cream. Check the seasoning and adjust to taste.

9. Serve the roast guinea fowl with the bacon-wrapped chicory, glazed peas and cider sauce.

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Ingredients

I Guinea fowl, jointed
salt and fresh ground black pepper
2 tbsp chopped thyme leaves
3 tbsp Olive oil
6 Shallots, peeled
100g Butter
4 chicory heads
8 rashers smoked bacon
350ml dry cider
900g fresh peas, podded
1 tsp Sugar
4 garlic cloves, peeled
250ml veal stock
2 tbsp Dijon mustard
150ml double cream

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