A special dish for a special occasion.


  • for the fowl:
  • 50 ml vegetable oil
  • 700 g guinea fowl
  • sprig of thyme
  • clove of garlic
  • seasoning
  • for the chicory:
  • 2 streaky bacon
  • 1 head of chicory
  • 1 red onion
  • pinch of brown sugar
  • 1 apple
  • dash of olive oil
  • splash of lemon juice
  • for the cider jus:
  • 300 ml dry cider
  • splash cider vinegar
  • dash of olive oil
  • 1 shallot (diced)


  • For the Fowl:
  • Clean and truss the bird, remove the wish bone and place the garlic and thyme in the cavity, season well with salt and pepper.
  • Heat the oil in an oven proof tray, fry the bird on each side until lightly coloured, cover and place in a hot oven (210°C) for 30 mins, remove the cover and cook for about 15mins until the fowl is just under done, baste and turn regularly.
  • Let rest. Keep the tray for the Cider Jus (see below).
  • For the Chicory:
  • Cut the bacon into strips and fry until golden brown, reserve.
  • Remove the marked outer leaves, slice and peel and dice the onion and apple.
  • Warm the oil add the onion and soften, next add the chicory and sugar, next the apple and a splash of lemon juice, season and add the bacon.
  • For the Cider Jus:
  • Warm the used roasting tray on the stove top, be careful not to burn. Drain off the excess fat.
  • Pour in the cider and vinegar and with a wooden spoon . Then stir to dissolve all the sediment, strain into a sauce pan add the olive oil and shallot and boil until reduced by half, correct seasoning.
  • Arrange all components on the plates.
  • Sage roast potatoes go well with this dish.

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