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Ingredients

• 225 g maris piper potatoes, peeled
• 150 g savoy cabbage, finely shredded
• 1 carrot, grated
• 2 tbsp chopped flat-leaf parsley
• 1 egg yolk
• butter

• 50 g butter
• 1 large shallots, or medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 50 g shiitake mushrooms, halved
• 150 g mixed wild mushrooms, halved
• 2 tbsp madeira
• 2 tbsp chicken stock
• 200 ml veal stock, (substitute with reduced beef or lamb stock if unavailable)
• 75 ml double cream
• 2 tsp finely chopped parsley and tarragon

• olive oil, for frying
• 4 tbsp chopped dry-cured streaky bacon
• 4 free-range guinea fowl breasts, skin removed
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 2 tbsp madeira

• 500 g celeriac, diced
• 500 ml full-fat milk
• 100 g butter

• 4 sprigs chervil

Description

It's Sometimes Hard To Avoid Drying Out Guinea Fowl When Roasting It, But Rosemary Shrager’s Recipe Guarantees Moist And Delicious Meat

UK TV