Roast guinea fowl with spring green salsa

A fresh salsa verde makes a light spring dinner of this traditional game bird which is now available year-round.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge

Ingredients

For the roast guinea fowl

  • 1 whole guinea fowl
  • ½ lemon
  • 2 garlic cloves, crushed
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 2-3 knobs of butter

For the spring green salsa

  • 70g/2½oz spring greens, blanched
  • 25g/1oz mint, blanched
  • 25g/1oz parsley, blanched
  • 2 garlic cloves, chopped
  • ½ green chilli, deseeded and finely diced
  • 10g/⅓oz salted anchovies
  • 35g/1¼oz capers
  • 1 shallot, chopped
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 1 lemon, zest only
  • 150ml/5½fl oz olive oil

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