Roast guinea fowl crown with leg ‘shepherd’s pie’ - Good Food Middle East

Ingredients

• vegetable oil, for frying
• 1 small guinea fowl, legs removed and reserved for the pie (see below)
• 1 or 2 clementines, halved
• ½ bunch of thyme
• 3 tbsp butter
• 2 guinea fowl legs
• 100g bacon lardons
• 8 baby onions or small shallots, halved
• 2 carrots, chopped
• 1 bay leaf
• 2 tsp plain flour
• 150ml red wine (optional)
• 500ml chicken stock
• handful of cavolo nero leaves or 4 Brussels sprouts, shredded
• 2 large floury potatoes, peeled and quartered
• 75ml whole milk