18 December 2018

Sage and Onion Guinea Fowl

Brian Turner’s recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Melt butter and add onion and sweat to soften, add sage, stir, take out and put to one side to cool.

Using the same pan, seal and colour the crowns of guinea fowl then put to one side

When cooled put the sage and onion into the birds, between the skin and the flesh.

Roast in the oven 180 c for 30 minutes until just cooked.

Take out and put in warm place.

Put the clove of garlic on a fork and rub in the pan, then add the trimmed mushrooms and shallot and lightly colour.

Add white wine and reduce, then add chicken stock and reduce again.

Shake in the butter and season.

Meanwhile put the carrots on to cook, melt the butter, add the carrots and swirl around then add chicken stock and gently braise, take out and mix with parsley.

At the same time, grate the potatoes into a bowl. Cut the bacon into strips and colour in 1oz butter.

Add shallots, lightly cook and then tip into potato mix. Add cabbage, season using salt and pepper and Worcestershire sauce. Mould into balls and fry in butter in small cast iron pans. Colour the base then turn over and finish cooking for 5 minutes in oven 180 c.

Turn out and serve with breasts of Guinea fowl


  • Crown of guinea fowl (2)
  • Butter (2oz)
  • Onion, finely chopped (1)
  • Sage, chopped (2 tbsp)
  • Oil (1 tbsp)
  • Potatoes, part cooked (2 Large)
  • Rasher bacon (2)
  • Cooked cabbage (4oz)
  • Shallot, shredded (1)
  • Salt & pepper (Seasoning)
  • Worcestershire sauce (1 tbsp)
  • Butter (2 oz)
  • Chantenay carrots (12)
  • Butter (2 oz)
  • Chicken stock (1/4 pt)
  • Chanterelle mushrooms (4 oz)
  • Shallot, finely chopped (1)
  • Garlic clove (1)
  • Butter (2 oz)
  • Dry white wine (2 tbsp)
  • Chicken stock (1/4 pt)