Guinea Fowl with Last-Lick Sauce

Name: Guinea Fowl with Last-Lick Sauce
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 4–5 garlic cloves; Salt and black pepper; 3 tablespoons sherry vinegar; Generous sprig of fresh rosemary; 2 guinea fowl; 300ml (½ pint) double cream; 2 small branches fresh bay leaves; 1.1 kg (2½lb) small potatoes, peeled and sliced thinly; 5–6 tablespoons extra virgin olive oil; 50g (2oz) can of anchovies; 300ml (½ pint) milk; 1.1 kg (2½lb) leeks, sliced; 6 sun-dried tomatoes

Preparation info

Serves
6

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

My son found the anchovy and rosemary sauce in this dish so irresistible that he used his finger to lick up every last speck of it!

Ingredients

1.1 kg (2½lb) leeks, sliced
1.1 kg (2½

Europe
United Kingdom
Main course
Gluten-free

Method

Set the oven to preheat at Gas Mark 6/200°C/400°F. Put the slices of leek on the bottom of a large, deep roasting pan. Arrange the potato slices among the leeks, sprinkle with salt and pepper and lay the bay leaf branches between them in a central layer. Dribble the olive oil and sherr