An ingredient to enjoy GUINEA FOWL

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

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.