Guinea fowl with lentils and sage

The idea here is that the breasts are grilled and the legs braised. The breasts will need to be batted out lightly to even out the thickness and tenderise the meat. It’s then seasoned with pepper and brushed with plenty of olive oil as a sort of marinade.

Guinea fowl legs are best braised. This gives an opportunity for producing a well-flavoured stock as part of the finished dish. Here it brings depth to a braised lentil accompaniment.