Pot-roasted guinea fowl with porcini mushrooms, bacon and parsley recipe

Cover the mushrooms with 200ml boiling water and soak for 20 minutes. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a small casserole. Season the guinea fowl inside and out, add to the casserole and brown all over. Lift out, then add the bacon or gammon and fry until golden. Add the onion and fry over a medium heat for 5 minutes until soft.

Drain the mushrooms, reserving the liquid, and slice any large ones. Add to the casserole with the garlic and fry for 2-3 minutes. Add the wine and mushroom liquid and simmer vigorously until well reduced. Return the guinea fowl to the casserole, pour over the stock and cover with a tight-fitting lid. Cook in the oven for 45 minutes to 1 hour.

Lift the guinea fowl onto a board. Cover tightly with foil and let it rest for 10 minutes. Meanwhile, stir the nutmeg and butter into the casserole, and vigorously simmer until reduced to a well-flavoured sauce. Don’t let it go too far or it will get salty. Stir in the parsley. Carve as you would for chicken and divide between 4 warmed plates. Spoon over the sauce and serve.