Robin Ellis

Meredith points out that this is more  North than South–more Normandy than Mediterranean and she’s right. It’s tasty though and it is a one pot dish to go with some brown basmati rice or quinoa. Adapted from  Jenny Baker’s handy Kitchen Suppers, this is a flavoursome way to cook an alternative to chicken.

for 4

1 guinea fowl–cut into six pieces ( larger pieces stay moist better)

2 large apples–(cox’s/fuji), peeled, cored and quartered

1 fennel bulb–cut into quarters or eighths if it is large

1oz/25gm butter

1tblsp olive oil

1/2 tsp cinnamon powder

salt & pepper

150ml/1/4 pint dry cider

2 tablespoons no-fat yogurt–whisked smooth (this is optional–it gives the sauce a little more depth)

• Fry the apple and fennel pieces, sprinkled with cinnamon, in half the butter and oil for 5 to 10 minutes
• 
•  and set aside in a bowl.
• Boil the cider in the pan to reduce it to roughly 3 tablespoons and pour it over the apples.
• Brown the guinea fowl pieces on a medium heat in the remaining butter and oil, seasoning them as you turn them over.
• 
• Return apples, fennel and sauce to the pan.
• 
• Cover the casserole and cook on a low heat for half an hour.
• The juices of the guinea fowl should run clear when the thigh is pierced; if they are still pinkish, cook a little longer.
• 
• Remove the guinea fowl pieces, the apples and fennel from the casserole
• Whisk the yogurt into the sauce.
•  Carefully pour the sauce into a heated jug.
•  Serve with brown basmati rice or quinoa and the apple and fennel pieces.