Roast guinea fowl with celeriac and plums recipe | delicious. magazine

Name: Roast guinea fowl with celeriac and plums recipe | delicious. magazine
Ingredients: 2 free-range guinea fowl (1-1.2kg each), jointed into 8 pieces – see tipApple-converted-space; 2 tbsp olive oil; 1 medium celeriac; 6-8 fresh thyme sprigs; 6 bay leaves; 2 garlic cloves, thickly sliced; 25g butter, softened; 12-14 small plums or damsons, halved and stoned; 1 tbsp runny honey

www.deliciousmagazine.co.uk

In this one-dish recipe Gill Meyer roasts guinea fowl with celeriac and plums and seasons with thyme and garlic - the perfect lazy supper.

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Ingredients

2 free-range guinea fowl (1-1.2kg each), jointed into 8 pieces – see tipApple-converted-space
2 tbsp olive oil
1 medium celeriac
6-8 fresh thyme sprigs
6 bay leaves
2 garlic cloves, thickly sliced
25g butter, softened
12-14 small plums or damsons, halved and stoned
1 tbsp runny honey