Pot-roast guinea fowl with cabbage & bacon

• large knob unsalted butter
• guinea fowl↗1

  about 1.2kg/2lb 12oz

• smoked lardon↗100g g

  or chopped bacon

• celery↗1

  stalk, thickly sliced

• carrot↗1

  thickly sliced

• onion↗1

  thinly sliced

• small Savoy cabbage↗1

  shredded into 3cm thick ribbons

• juniper berries10
• glass dry white wine1
• hot chicken stock↗300ml ml

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.

2. 2

   Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.

3. 3

   Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.