Roast guinea fowl with celeriac and plums recipe
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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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Measuring spoon
- Spoon
- Tongs
- Serving platter
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
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