Roast Guinea Fowl | Destination Chesterfield
Learn how to make Roast Guinea Fowl with beetroot with this recipe by former Chesterfield Food and Drink Awards Young Chef of the Year, Natasha Hart.
Ingredients
- 50ml of olive oil
- 2 guinea fowl, free-range
- 8 baby beetroots
- 1 tbsp of Maille red wine vinegar
- 2 sprigs of fresh thyme
- 100ml of water
- salt and pepper
- 1 tsp of fresh ginger, grated
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