Recipes

Roasted guinea fowl with parsnip purée, blackberry sauce and cobnuts

For a Sunday roast with a difference give guinea fowl a try, top with homemade blackberry sauce for a mouthwatering meal.

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Ingredients

For the roasted guinea fowl

For the parsnip purée

  • 500g/1lb 2oz parsnips, peeled and cut into even chunks
  • 500ml/18fl oz full-fat milk

For the blackberry sauce and cobnuts

For the cavolo nero

To garnish

  • 100g/3½oz cobnuts, roasted and chopped