2 Tbs. oil 1 onion, peeled and finely chopped 2 fat cloves garlic, crushed 2 courgettes, wiped and trimmed 4oz/100g button mushrooms, wiped 6 slices white bread, crusts removed and crumbed juice of 1/2 lime 2 Tbs. finely chopped parsley salt and freshly ground black pepper 1 boned guinea fowl oil for brushing parsley sprigs for decoration
Instructions
1) For the stuffing, heat oil in a pan and fry onion and garlic until softened. Remove with a slotted spoon and reserve.
2) Dice courgettes and finely chop mushrooms. Add to pan and fry gently for 2 minutes.
3) Mix in a bowl with onion, garlic and breadcrumbs. Add a squeeze of lime juice and stir in parsley. Season with salt and freshly ground black pepper. Cool.
4) Season guinea fowl inside and out. Fill with stuffing mixture. Secure cavity and neck flap with cocktail sticks. Tuck in legs and tie or fasten with cocktail sticks to make a neat shape.
Brush with oil and place in a roasting tray. Roast at 375F, 160C for 1 hour or until cooked through. Remove and cool. Chill. Serve in slices decorated with sprigs of parsley.
