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Ingredients

• 2 guinea fowl
• 1 tbsp olive oil

• 40 g butter
• 1 leek, white part only, chopped
• 1/2 onion, chopped
• 10 cardamom pods
• 1 tsp coriander seeds, crushed
• 1 banana
• 4 tomatoes, quartered
• 4 tsp medium strength curry powder
• 1 tsp cumin seeds, crushed
• 1 cans coconut milk
• 250 ml stock, game or chicken
• 200 ml double cream, (optional)

• 500 g potatoes, peeled
• 2 tbsp olive oil
• 2 shallots, finely sliced
• 4 cloves garlic, finely chopped
• 4 tomatoes, sliced
• 1 tsp strands saffron
• 8 thai lime leaves
• 6 cardamom seeds
• 1 tsp ground cumin
• 2 tbsp chopped coriander, leaves and stems
• 1 tsp garam masala
• 1 tsp sugar

• 1/2 Savoy cabbage, central core removed and leaves finely shredded
• 1 large parsnip
• 3 tbsp olive oil
• 1 clove garlic, finely chopped
• 60 g butter

• chervil

Description

Rosemary Shrager's Guinea Fowl Is Served With A Deliciously Unusual Sauce, Wonderfully Tasty Spicy Potatoes And Accompanied By Tasty Cabbage And Parsnip

UK TV