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    Roast guinea fowl with apple, five spice & toasted oatmeal stuffing

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    Roast guinea fowl with apple, five spice & toasted oatmeal stuffing

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 6


    6 rashers smoked streaky bacon
    50g butter
    2 shallots, finely chopped
    50g medium oatmeal
    1 tsp five spice powder
    75g white breadcrumbs
    1 Cox apple, quartered, cored and roughly chopped
    1 large Waitrose British Blacktail Free Range Egg, beaten
    2 x 900g Waitrose Free Range Guinea Fowl
    150ml white wine
    2 tsp plain flour
    300ml chicken stock


    1. Preheat the oven to 200°C, gas mark 6. Snip two of the rashers of bacon into small pieces. Heat half the butter in a small frying pan and cook the shallots and snipped bacon together for 3-5 minutes until softened. Stir in the oatmeal and toast over a medium heat for 1–2 minutes. Add the five spice, breadcrumbs, chopped apple and seasoning, and bind with the egg.

    2. Use the stuffing to fill the neck-end cavity of the two guinea fowl. Dot with the remaining butter and place in a roasting tin that fits both neatly. Cover the breasts with the rest of the bacon and roast for 40-45 minutes until the juices run clear when pierced with a skewer. Remove from the pan and leave to rest on a warmed serving plate for 5 minutes

    3. Add the white wine to the roasting pan and scrape up any juices from the base. Boil until reduced, then stir in the flour and cook for a minute. Add the stock and bring to the boil stirring. Simmer for 1–2 minutes then season to taste before straining through a sieve. Serve with the guinea fowl.

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