In a large ovenproof casserole dish, melt 10g of the butter and brown the guinea fowl over a medium heat. You’re not cooking it much, just getting a good colour all over. Turn it over as you do ...

Transfer your guinea fowl to a thick-rimmed saucepan or a cast iron pot (22) and let it brown on both sides (23) without ...

Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of ...

On Becoming a Guinea Fowl” makes a valid argument for speaking ill of the dead, especially if it bucks this respectful ...

Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted ...