Guinea Fowl with Pig’s Trotter and Turnips from Sud de France by Caroline Conran

Ingredients

• 1 pig’s trotter, cut into four pieces by the butcher, or 250g belly pork
• 1 onion, cut in quarters
• 1 carrot, cut in large pieces
• 1 leek, cut in large pieces
• 1 guinea fowl (about 1.25 kg) cut into four pieces (keep the carcass)
• 1 bouquet of bay leaf, parsley and thyme
• 1 stick celery, coarsely sliced
• 4 slow-roasted tomatoes
• 120 ml dry white wine
• 2 tbsp olive oil
• 300 g small turnips, peeled
• salt, pepper