Roast guinea fowl with celeriac and plums
- October 2018
- Serves 6-8
- Hands-on time 20 min, oven time 1 hour 50 min
In this tray bake recipe, Gill Meller roasts guinea fowl with celeriac and plums and seasons with thyme and garlic. Simple to put together – it’s perfect for a lazy supper.
- 32.2g (8.9g saturated)
- 8.4g (7.1g sugars)
Ask your butcher to joint the guinea fowl into 8 pieces or search ‘how to joint a chicken’ for a step-by-step guide on how to do it yourself. Save the carcasses to make stock, if you like.
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