Spiced Guinea Fowl

Winter is a great season to enjoy game. Fowl is a rich meat, but not overpowering. It is best enjoyed with robust flavours.

Serves 2


  • 2 Guinea fowl legs
  • 2 tablespoons of Garam Masala
  • 1 Large sweet potato or 2 smaller ones
  • 1/2 Small red cabbage
  • 1 Small leek
  • Zest and juice of 1 orange
  • 100g of frozen dark berries, such as blackberries or blueberries - defrosted
  • Rapeseed oil
  • Knob of butter


Preheat the oven to 200C
Heat a large slug of oil in a heavy based oven-proof pan
Season the legs with salt and place skin side down into the pan until golden brown
Flip the legs and sprinkle the crispy skin with Garam Masala
After a few minutes, placer the pan with the legs into the oven for 35-45 minutes or util cooked through
For the slaw: thinly slice the cabbage and leek, combine with the orange, berries and a drizzle of rapeseed oil.
Rub everything together with clean hands
Season to taste with salt and pepper
Leave to stand for the flavours to develop
For the potatoes: cube them into 1cm cubes
Place in a pot of salted water and bring to boil
Take of the heat, strain and pat dry
Heat a glut of oil and the knob of butter in a pan to a medium heat and fry the potato until golden and cooked through
Plate up and serve