Gloucestershire County Cook -Off recipe


  • Ingredients for guinea fowl breast

  • 4 guinea fowl breasts (don’t waste the carcasses)

  • 3 tbsp rapeseed oil

  • juice of half a lime

  • zest of a lime

  • ½ tsp sea salt flakes

  • 1 tsp cracked black pepper

  • 1 garlic clove, crushed

  • 1 tsp thyme

  • 110g smoked fatty streaky bacon, cut into lardons

  • Ingredients for guinea fowl thigh

  • 8 boned guinea fowl thighs

  • 125g basil leaves, picked from stems

  • 125g rocket leaves

  • 50g hard english cheese, freshly grated

  • 75g dry roasted pine nuts

  • 2 garlic cloves, finely chopped

  • 125ml rapeseed oil

  • Ingredients for apple risotto

  • 2 Cox’s Pippins or Russet apples, cut into 8 segments each

  • I unwaxed lemon, zested

  • 75g butter

  • 1.2-1.5ltr chicken stock

  • 2 tbsp rape seed oil

  • 350g risotto rice

  • 3 tbsp dry white wine

  • 3 tbsp cloudy apple juice

  • 3 tbsp parmesan cheese, freshly grated

  • 3 sage leaves, chopped

  • Ingredients for baby leaf salad

  • Baby salad leaves

  • juice of an orange

  • 2 tbsp lemon juice

  • 2 tbsp white wine vinegar

  • 1 clove garlic, crushed

  • pinch English mustard powder

  • 1 tsp soft brown sugar, or more to taste

  • 3-5tbsp rapeseed oil


  • Method for guinea fowl breast:

  • 1.

    Preheat the oven to 180°C/350F/Gas 4.

  • 2.

    Slash the guinea fowl in three or four places.

  • 3.

    In a pestle and mortar, grind together the 2 tbsp of the rapeseed oil, the lime juice and zest, salt, black pepper, garlic and thyme to create a paste. Set aside.

  • 4.

    Heat the olive oil in a frying pan, sauté the bacon lardons until crispy and the fat is running.

  • 5.

    Sear the guinea fowl on both sides to seal and give a little colour.

  • 6.

    Place the guinea fowl on a roasting tray skin side up and paint on the lime zesty paste.

  • 7.

    Place in the oven for 10-15 minutes until cooked, basting frequently - take care not to overcook, the breast still needs to be juicy.

  • 8.

    Leave to rest, reserve the resting juices and lardons, for the risotto.

  • Method for guinea fowl thigh:

  • 1.

    Place the basil, rocket, cheese, pine nuts and garlic into a food processor and blitz to a puree.

  • 2.

    Add the rapeseed oil as you blitz until it forms a textured, thick paste like consistancy.

  • 3.

    Once you’ve achieved the required consistancy, add salt and pepper to taste - the more oil you use, the looser the pesto becomes.

  • 4.

    Open out the guinea fowl thighs and lay onto a chopping board skin side down.

  • 5.

    Spread a thin coating of the pesto onto the flesh.

  • 6.

    Roll back into its former state and secure with a couple of cocktail sticks.

  • 7.

    Brush with olive oil and season lightly.

  • 8.

    Place on a baking sheet and roast for about 30-35 minutes or until golden.

  • 9.

    Remove the cocktail sticks.

  • Method for apple risotto:

  • 1.

    Bring a pan of water to the boil.

  • 2.

    Add the apple segments and lemon zest and blanch for 3 minutes.

  • 3.

    Drain the apples, discarding the zest and pat dry.

  • 4.

    Heat a frying pan until hot, add 50g of the butter and the apples and fry for about 5 minutes, stirring occasionally, until golden and caramelised.

  • 5.

    Remove from the heat and set aside.

  • 6.

    Place the stock into a saucepan and bring to a low boil.

  • 7.

    Heat another pan until hot, add the rapeseed oil and the remaining butter then add the rice and cook for a minute until all the grains of rice are coated in the oil.

  • 8.

    Add the white wine, stirring all the time until it evaporates, then add the apple juice.

  • 9.

    Add a ladle full of boiling hot stock to the rice and stir until it’s absorbed.

  • 10.

    Repeat this process until all the stock has been absorbed into the rice which should take about 20 minutes but you MUST KEEP STIRRING.

  • 11.

    About 5 minutes prior to the end of cooking when the rice is almost tender, add the apples, sage, parmesan cheese and reserved bacon lardons.

  • 12.

    Season to taste.

  • Method for salad:

  • 1.

    Place the orange juice, lemon juice, vinegar, garlic, mustard, and sugar into a jar. Shake until combined. Adjust the seasoning.

  • 2.

    Dress the salad leaves first with the rapeseed oil, then add the dressing as you require.

  • 3.

    It is nice to exploit the lovely vibrant yellow colour of the oil.

  • To Serve:

  • 1.

    Slice the guinea fowl breasts and serve on a warm plate with a couple of thighs, a spoonful of apple risotto and the salad.

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