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Ingredients

• 1 lemon, juice only
• 2 cloves garlic
• 2 tsp cumin seeds, toasted
• 1 tsp ground cumin
• 1 tbsp extra virgin olive oil

• 4 x 150 g guinea fowl breasts
• 1 tbsp light olive oil
• 250 g baby or button onions
• 2 sprigs thyme
• 1 tbsp clear honey
• 100 g unsalted butter
• 100 ml chicken stock

• 3 medium potatoes, washed, skins left on, grated
• 1 courgette, grated
• 1/2 lemon, grated zest
• 1 sprigs thyme
• freshly ground sea salt and black pepper
• 3-4 tbsp olive oil

Description

Nutty-tasting Toasted Cumin Complements Seasonal Guinea Fowl In This Warming Recipe By Frank Bordoni

UK TV