Roast guinea fowl with lemon and thyme

1. Prick the skin of the guinea fowl all over, season with salt and pepper and rub softened butter over the skin.

2. Season the inside too and place half a lemon, one clove garlic and two sprigs of thyme inside the cavity.

3. Place on a baking tray and into a preheated oven 200°C/400°F/Gas Mark 6 for one hour, being sure to baste the skin regularly with its juices.

4. Remove from the oven and allow to rest for 10 minutes before serving. Keep in a warm place and cover with foil to keep the bird insulated.

5. Serve with buttered new potatoes and wilted spinach. Use the juices as gravy.

For more of Vernon’s recipes – or for further information on Gressingham Foods speciality poultry and game products and where to buy – visit www.gressinghamfoods.co.uk.