Guinea fowl with mustard & lemon roots

• guinea fowl↗1

  about 1.5kg/3lb 5oz

• lemon↗1
• grainy mustard↗2 tbsp tbsp
• olive oil↗3 tbsp tbsp
• large carrots↗3-4
• floury potatoes↗750g g
• large leeks↗3-4
• white wine↗300ml ml
• thin-sliced rashers streaky bacon↗8

Step-by-step instructions

1. 1

   Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.

2. 2

   Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.

3. 3

   When the guinea fowl has been roasting for 30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.

4. 4

   Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.