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.


For the roasted guinea fowl

  • 1 guinea fowl
  • 2 tbsp olive oil
  • 75g/2¾oz butter

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

  • 50g/1¾oz unsalted butter
  • 1 shallot, thinly sliced
  • 1 garlic clove
  • 5 sprigs fresh thyme, leaves only
  • ½ fresh bay leaf
  • 1 tbsp caster sugar
  • 150ml/5fl oz chicken stock
  • 150g/5½oz fresh blackberries

For the cavolo nero

  • 75g/2¾oz butter
  • 1 head cavolo nero, stalks removed and leaves finely chopped

To garnish

  • 100g/3½oz cobnuts, roasted and chopped