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Ingredients

• 1-2 tbsp extra virgin olive oil
• 1 plump guinea fowl
• 3-4 banana shallots, or two small onions, thinly sliced
• 3 medium parsnips, quartered, with the hard central core removed
• 1 bulb of garlic, cloves separated and peeled
• 4 slices of pancetta, ubed
• 1 carrot, sliced
• 1 tomato, roughly chopped
• 100 ml dry white wine
• a small handful of sprigs of parsley
• a small bundle of fresh thyme
• salt, and freshly ground pepper
• buttered mashed potato, to serve

Description

White Wine, Pancetta And Garlic Add A Delicious Flavour To Pot-roasted Guinea Fowl In Sophie Grigson's Seriously Tasty Recipe

UK TV