Recipes

Wheat-fed guinea fowl, brioche crumbs, gooseberries, asparagus, St George mushrooms and wild sorrel

This cheffy, spring-y recipe is a wild, seasonal food lover’s delight. Multiply the quantities by the number of guests for a dinner party to impress.

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Ingredients

For the wheat-fed guinea fowl

For the brioche crumb

For the sorrel sauce

For the St George mushrooms

For the asparagus

To serve