Pot-roast guinea fowl with lentils, sherry & bacon recipe | Good Food

Ingredients

• 1 tbsp olive oil plus extra for drizzling
• 50g butter
• 1 small guinea fowl
• 100g smoked bacon lardons
• 1 carrot finely chopped
• 1 onion finely chopped
• 2 celery sticks, finely chopped
• 2 bay leaves
• 100g puy lentils
• 100ml dry sherry
• 225ml chicken stock
• ½ bunch tarragon
• 1 tbsp Dijon mustard
• 100ml double cream
• juice of ½ a lemon
• handful each tarragon leaves and parsley leaves