Roasted guinea fowl

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2


By Theo Randall
From Saturday Kitchen

Ingredients

  • 1 guinea fowl
  • 150g/5½oz mascarpone
  • 4 sprigs thyme, leaves picked and chopped
  • 1 lemon, zest and juice
  • 4 slices prosciutto di Parma
  • 4 tbsp extra virgin olive oil
  • 2 slices sourdough
  • 250g/9oz Swiss chard, cut down the middle of the stem and cut into 2cm/¾in pieces
  • 1 garlic clove, finely chopped
  • 250g/9oz Portobello mushrooms, cut into 5mm slices
  • pinch roughly chopped fresh mint
  • salt and freshly ground black pepper
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