2 free range or organic guinea fowl (around 1 – 1.2 kg each)
1 medium celeriac
12 – 14 damsons or small plumbs halved and stoned
2 Tbls Of Olive oil
25g of soft butter
6 – 8 sprigs of fresh thyme
6 bay leaves
1 Tlbs of runny honey
2 cloves of garlic thickly sliced
Sea salt and freshly ground black pepper
Preheat the oven to 200.c
You can either ask your butcher to joint the birds or you can do it at home yourself, it’s easy enough.
Simply remove the legs then divide the thighs and drumsticks. Remove the breasts and halve these. Save the carcasses for making a stock.
Choose a large roasting tray. Place the legs and thigh meat into the tray. Trickle with olive oil and season with salt and pepper. Pop the tray into the hot oven and cook for 30 minutes. Meanwhile peel and cube the celeriac into chunky bite sized pieces, then when the Guinea has had its initial cooking time, scatter in the celeriac along with the thyme sprigs, bay leaves and sliced garlic. Dot over the butter and return the tray to the oven for 1 hour at 180.c, turning once.
Remove the tray from the oven and turn everything once more the meat should be quite tender. Now add the pieces of breast meat and the halved damsons. Trickle the honey over the fruit and return to the oven for 20 minutes.
Allow the meat to rest for 6 – 8 minutes before serving.