An in­gre­di­ent to en­joy GUINEA FOWL

De­signer, cook and author So­phie Con­ran shares her favourite sea­sonal flavour

Country Living (UK) - - A Month In The Country -

THE GUINEA FOWL IS AN AB­SURD BIRD – SEEM­INGLY IN A PER­MA­NENT STATE OF PANIC, WITH A WALK WOR­THY OF A MONTY PYTHON CHAR­AC­TER. FROM AFAR THEY’RE BEAU­TI­FUL, WITH GREY PLUMAGE COV­ERED IN WHITE SPOTS, BUT LOOK A LIT­TLE CLOSER AND YOU’LL FIND THE FACE OF A PANTOMIME DAME WITH A HIGH-PITCHED VOICE TO MATCH. I LOVE THEM DEARLY, THOUGH. THEY’RE DE­LI­CIOUS TO EAT AND CAN BE ROASTED, SPATCHCOCKED OR FRIED. THEY’RE ES­PE­CIALLY FLAVOURSOME IN A SLOW-COOKED, ONE-POT DISH WITH HERBS, WINE, STOCK AND SEA­SONAL VEG­ETA­BLES, MAK­ING A COM­FORT­ING, NOUR­ISH­ING DISH FULL OF AU­TUM­NAL FLAVOUR. For more in­for­ma­tion, visit so­phiecon­ran.com.

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