Saffron butter guinea fowl with celeriac and greens
Saffron and celeriac are an earthy match made in heaven. The celeriac picks up the golden hue and gently poaches in the fragrant, buttery roasting juices. Grains and pulses such as Puy or green lentils, quinoa, spelt or barley all work well. Use cooked pouches or cook your own and add to the dish.
SERVES 3 (OR 2 WITH LEFTOVERS) PREP 20 MINS | COOK 1 HR 10 MINS | EASY
large pinch of saffron
50g butter, softened
1 guinea fowl
1 celeriac, peeled and cubed
1 tbsp olive oil
500g cooked mixed grains or lentils
150g kale, cavolo nero or greens
½ lemon, juiced
1 Grind the saffron to a powder with a pestle and mortar. Transfer to a bowl and mix in the butter and a pinch of salt and pepper. Spread over the bird, pressing some of the butter in between the skin and the meat. Season the guinea fowl.
2 Heat the oven to 200C/180C fan/gas 6. Tip the celeriac into a roasting tray and toss with the olive oil. Season and sit the bird on top.
Roast for 1 hr, basting the bird and celeriac halfway through cooking.
Once the guinea fowl is cooked through, remove from the tin and stir in the grains and greens. Roast for 10 mins until the greens are tender and slightly crispy around the edges, and the grains are piping hot. Carve the bird and pour any resting juices
