Name: Roast guinea fowl with haricot beans
Prep time: 10 min
Cook time: 60 min
Ingredients: 2 guinea fowl; 1 onion (finely diced); 1 clove garlic (peeled and cut in half); 500 ml chicken stock; 4 leeks (washed, trimmed and cut into 2cm slices); 80 g butter; 2 cloves garlic (thinly sliced); 3 sprigs thyme (leaves removed and chopped); 2 bay leaves; 1 tbsp plain flour; 300 ml stock from cooking the guinea fowl; 3 x 400 g tins of haricot beans (drained); 1 lemon (zested and juiced); 2 tbsp parsley leaves (finely chopped)

A guinea fowl usually weighs around a kilo so will feed 2-3 people. In the restaurant I use the supremes (breast with thigh bone attached) and confit all the legs and wings however, it's a lot easier to roast two birds. A...

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