Roasted guinea fowl with romesco

• guinea fowl↗1 1
• garlic cloves↗8 8

  grated

• olive oil↗100ml ml
• smoked paprika↗1 tbsp tbsp
• rosemary↗bunch bunch

  tied together

• salad leaves↗peppery peppery

  to serve

• red peppers↗3 3
• blanched almonds↗70g g

  roasted and roughly chopped

• dried breadcrumbs↗30g g

  roasted with the almonds

• tomatoes↗2 2

  skinned and deseeded

• chilli flakes↗½ tsp tsp
• chopped parsley1 tsp tsp
• lemon↗zest 1 zest 1

  (then cut the zested lemon into wedges to serve)

• extra virgin olive oil↗

  or cold-pressed rapeseed oil

• good-quality lager↗500ml ml
• salt↗150g
• green chillies↗3

Step-by-step instructions

1. 1

   Make the brine the day before you want to cook the guinea fowl. Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool. Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.

2. 2

   The next day, remove the bird from the brine and pat dry with kitchen paper. Heat oven to 220C/200C fan/ gas 7. For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.

3. 3

   Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas 6.

4. 4

   Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.

5. 5

   Meanwhile, put all the romesco ingredients in a food processor with some seasoning and blend to make a pesto-like dressing. The guinea fowl is cooked once the juices run clear. Rest for 10 mins, then serve on a platter with lemon wedges, peppery salad leaves and the romesco.