Roast guinea fowl with wild garlic pesto stuffing

Name: Roast guinea fowl with wild garlic pesto stuffing
Yield: Serves 4
Ingredients: 2 garlic cloves, crushed; Good handful of wild garlic leaves; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 100 g (3½ oz/generous 1¾ cups) fine fresh white breadcrumbs; 1 egg yolk; 40 g (scant 1½ oz) Parmesan cheese; 75 g (2½ oz/½ cup) pine nuts, toasted; 2 x 600-700 g (1 lb 5 oz-1½ lb) guinea fowl; 4 tbsp olive oil; 15 g (½ oz/1 tbsp) unsalted butter; 1 carrot, finely chopped; 1 onion, finely chopped; 1 celery stick, finely chopped; 400 ml (14 fl oz/1¾ cups) brown chicken stock; 1 small bay leaf; Sprig of rosemary

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

I always look forward to spring time. With the new crops of vegetables and herbs coming into season, it is one of my favourite times of year for cooking. The wild garlic that arrives along with spring is a special favourite of mine. It only makes a brief appearance but when it does, I use it as often as possible.

Ingredients

2 x 600-700 g (1 lb 5 oz-1½ lb) guinea fowl

Main course
Spring

Method

Start by making the pesto stuffing. Place the wild garlic leaves, garlic, pine nuts and Parmesan in a food processor. Blitz to a coarse purée, then transfer to a bowl. Stir in the egg yolk and breadcrumbs. Season with salt and pepper and set aside.

Preheat the oven to 190°C (375°F/Gas 5)