Guinea Fowl

I remember cooking this after Mass at the London Oratory, which was fraught with excitement after a mad woman had stalked up to the altar and emptied a carrier bag full of rubbish on the steps, old dog food tins and milk cartons for the most part. She was yelling in some foreign tongue and had to be led away.


  • 1 guinea fowl
  • 85 g/3 oz salt pork or streaky bacon, diced
  • 115 g/4 oz shallots, chopped
  • olive oil
  • the bird’s liver or chicken liver, chopped
  • 85 g/3 oz stoned black olives, chopped
  • 1 tbsp fresh thyme leaves


Fry the diced pork or bacon and the shallots in about 3 tbsp of olive oil until they are beginning to brown. Add the liver and stir- fry for a minute. Add the olives and thyme and mix well together. Remove from the heat and stuff into the bird’s cavity. Brush the bird all over with olive oil, place in a snug baking tin and cook in a preheated oven at 220°C/425°F/Gas 7 for an hour. Baste well every 20 minutes while you are having your pre-prandial cocktails.

Serve with nice little potatoes and some juicy sautéed endive, which goes very well with a bird. By endive I mean the white bomb-shaped creatures which are sometimes called chicory