Pot-roast guinea fowl with lentils, Sherry & bacon | Food Stuff
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Ingredients
- 100g smoked bacon lardons
- 2 bay leaves
- 50g butter
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 225ml chicken stock
- 1 tbsp Dijon mustard
- 100ml double cream
- 100ml dry sherry
- 1 small guinea fowl
- juice ½ lemon
- 100g puy lentils
- 1 tbsp olive oil, plus extra for drizzling
- 1 onion, finely chopped
- handful each tarragon leaves and parsley leaves
- ½ bunch tarragon
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