Roast Guinea Fowl with Tarragon and Lemon Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

The pale meats and sauce, sunlit on a platter, remind me so much of long outdoor family lunches when I was a boy. All the doors would be open, with my mum charging in and out from garden to kitchen while we all sat around sipping cold drinks. Snipping the tarragon with scissors in a mug, she would make this punchy, tangy sauce for roast chicken. It works, I think, even better with guinea fowl.