Whole Roast Guinea Fowl with Roasted Root Vegetables Recipe · Gressingham

Ingredients

• 200g new potatoes, cleaned and halved
• 1 red onion, peeled and cut into wedges
• 1 large carrot, peeled, quartered and cut into 5cm lengths
• 1 medium parsnip, peeled and quartered
• 1 bulb of garlic, cut in half horizontally
• Salt and black pepper
• 4 tbsp olive oil
• 1 Gressingham guinea fowl
• A few sprigs of thyme
• 200ml boiling water
• 250g green beans, topped and tailed