Roast guinea fowl with peas and bacon

Name: Roast guinea fowl with peas and bacon
Yield: Serves 4
Ingredients: 100 ml pork or ham stock; 100 ml double cream; sunflower oil; 100 ml pork or ham stock; 600 g fresh peas in the pod (300 g podded weight); 100 g pancetta (or Polish pork belly), diced; 300 g frozen petit pois; 40 g baby spinach; 100 g pancetta (or Polish pork belly), diced; ½ baby gem lettuce, thinly sliced; 2 onions, roughly chopped; 1.2 kg guinea fowl; 150 g salt; 10 g thyme; 1 garlic bulb, cut in half across; 2 celery sticks, roughly chopped; 3 carrots, peeled and roughly chopped; 1 small onion, thinly sliced; 1 lemon, pricked all over with a skewer; 1 tbsp sunflower oil; 6 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Peas and bacon – one of my favourite flavour combinations. Prepared and served this way, they’re the perfect addition to elevate the humble roast. I often use Polish pork belly, boczec, here instead of pancetta. It’s easily available in the Polish section at the supermarket and it has a wonderful flavour.

If you plan ahead and can make the space in your fridge, it’s great to brine the guinea fowl and then leave it to air dry in the fridge for a couple of days. The meat will b

Ingredients

Main course
Spring
Gluten-free

Ingredients

Method