Roast guinea fowl with chestnut, sage & lemon stuffing - Good Food Middle East

Ingredients

• 1 small guinea fowl, about 1kg
• 8 rashers streaky bacon
• 50g soft butter
• 1 onion, unpeeled and thickly sliced
• 2 tbsp plain flour
• 350ml strong chicken stock
• cranberry sauce, roast potatoes and vegetables, to serve
• 1 onion, chopped
• 25g butter
• 1 tbsp chopped sage
• 50g walnuts, finely chopped
• 50g breadcrumbs
• zest 2 lemons
• ¼ tsp ground mace
• 100g cooked chestnuts, quartered
• 1 medium egg, beaten with a fork