By Andrew Pern
PASTA, GUINEA FOWL AND VEGETABLES – THIS IS ONE WAY OF GETTING THE KIDS TO EAT DECENT FOOD! LOVELY MEAT, PEAS, BROAD BEANS, ASPARAGUS AND A CREAMY SAUCE MADE WITH THE MILD LOWNA DAIRY GOATS’ CHEESE FROM THE EAST YORKSHIRE WOLDS, SERVED WITH A SIDE SALAD OF MIXED HERITAGE TOMATOES, SUCH AS GREEN GRAPE, WHITE BEAUTY AND RED BRANDY WINE.
Cut the guinea fowl breasts into strips and season. Heat up a frying pan, and fry the breast meat in a little oil, add the broad beans, peas and asparagus spears and cook for a further 2 minutes, then add the white wine and reduce by half. Finally, add the cream and goats’ cheese to make a light sauce.
Meanwhile, add a little oil and salt to a pan of water and bring to the boil. Add the