Ingredients

Ingredients For the stock

• knob of butter

• 4 carrots, roughly chopped

• 2 tbsp olive oil

• 4 sticks celery, roughly chopped

• 4 leeks, sliced

• 2 onions, roughly chopped

• 2-3 bay leaves (depending on size)

• 1 tsp black peppercorns

• 1 tsp salt

For the prunes

• 100ml/4floz freshly made tea

• 8 pitted prunes

For the vegetables

• 4 medium potatoes (such as Desiree)

• 50g/2oz goose fat

• 150g/6oz streaky bacon in one thick piece

• 1 onion, thinly sliced

• 1 large carrot, cut into tiny dice

• ½ Savoy cabbage, shredded

• 1 tbsp double cream

For the guinea fowl

• 2 guinea fowl

• 4 rashers streaky bacon

• small bunch thyme

For the sauce

• 150ml/¼ pint Madeira wine

• 100ml/4fl oz double cream

Description

Impress Your Guests With Guinea Fowl Wrapped In Bacon With Tea-soaked Prunes And A Creamy Madeira Sauce.

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