Roasted guinea fowl, cranberry rice stuffing and mulled wine gravy

Serves 8 Starters and mains

Advertisement

Method

Cook the black rice according to packet instructions. Drain well and set aside.

Place the basmati in a saucepan with 500ml cold water, the bay leaves and a pinch of salt. Bring to the boil, cover and cook over a low heat for 10 minutes, then remove from the heat and leave undisturbed for a further 10 minutes.

Meanwhile, finely chop 2 of the bacon rashers. Melt 25g of the butter in a pan and fry the chopped bacon, onion, garlic and sage until softened. Stir in the cranberries and then stir through both the rices.

Transfer the mixture to a baking tray, spread out thinly and set aside to cool.

Preheat the oven to 180C/350F/Gas 4.

Wash and dry the guinea fowl and set on a board.

Divide the stuffing between each one and pop a few sage leaves over the breasts and legs.

Wrap the breasts and legs with the remaining bacon and secure in place with cocktail sticks.

Melt the remaining butter in a frying pan and cook the birds one at a time for 2-3 minutes until the bacon is browned.

Transfer to a large roasting tin then deglaze the pan with the wine and pour over the guinea fowl.

Add the stock, spices and some salt and pepper and cover with foil. Place in the oven and roast for 1 hour.

Baste the birds then cover again and roast for a further 30-40 minutes until cooked through.

Transfer the guinea fowl to a platter, cover with foil and leave to rest for 20 minutes.

Strain the juices from the pan into a saucepan, stir in the cranberry sauce, add the chestnuts and bring to the boil and simmer for 15 minutes until reduced and slightly thickened.

Serve with the carved guinea fowl.