Robin Ellis

The scuttlebutt on guinea fowl is that it tends to end up dry.

This wonderfully simple and quick way defies that received wisdom, keeping this tasty alternative to chicken moist.

The guinea fowl here are usually smaller than chicken and so take less cooking time.

for 4

1 guinea fowl–about 1k/2lbs

2 tbs olive oil

half a lemon

sprigs of thyme

a garlic clove

salt and pepper

Set the oven to 400F/200C

Place the bird in a oven pan

Pour the olive oil over the bird and spread it well in by hand or brush.

Put the lemon, thyme and garlic into the cavity.

Season generously with salt and pepper.

Put the pan in the middle of the oven.

After fifteen minutes take the pan out and carefully tip it to collect the juices.

Spoon these all over the bird.

Return it to the oven.

After a further 15 minutes repeat the process.

This is the secret of succulent guinea fowl–regular basting.

Fifteen minutes later take the pan out–it should be nicely browned–and test for doneness by poking the  tip of a knife into the place where the leg joins the body. If the juices run clear, it is done.

If not–baste it again as before and roast for a little longer.

Remove the bird to a warm plate and let it rest covered with foil for fifteen minutes.

To make a little gravy, tip the pan and spoon off most of the fat, add a good splash of white wine or stock and carefully up-end the bird over the pan, tipping out any juices that have collected inside the cavity.

Heat the juices gradually, stirring and scraping the while.

Carve and serve.

We had it the other night with Fennel Gratin from Healthy Eating for Life.