Rule no 4 when trying to get good photos of food: Don’t let a goon carve your meat.
Apart from being hacked to pieces, this guinea fowl was fantastic. It was even better for costing £2! 
The idea for the pomegranate dressing came from Gordon Ramsay but I didn’t like his recipe. It used orange juice and grapefruit juice. I thought it all sounded a bit too citrusy and I thought I’d prefer the pomegranate flavour to come through more.
After a bit of thinking, I decided that rosewater had a nice subtle flavour that would complement the delicate pomegranate. So I juiced up two and a half pomegranates and added just under two tablespoons of rosewater and a tiny bit of honey. The guinea-fowl was roasted with butter under its skin and a honey glaze over it.
And the combination was perfect! 
We had some cous-cous tossed in olive oil and topped with pine nuts as an accompaniment. A very tasty light meal!
Rule no 4 when trying to get good photos of food: Don’t let a goon carve your meat.
Apart from being hacked to pieces, this guinea fowl was fantastic. It was even better for costing £2! The idea for the pomegranate dressing came from Gordon Ramsay but I didn’t like his recipe. It used orange juice and grapefruit juice. I thought it all sounded a bit too citrusy and I thought I’d prefer the pomegranate flavour to come through more.
After a bit of thinking, I decided that rosewater had a nice subtle flavour that would complement the delicate pomegranate. So I juiced up two and a half pomegranates and added just under two tablespoons of rosewater and a tiny bit of honey. The guinea-fowl was roasted with butter under its skin and a honey glaze over it.
And the combination was perfect! We had some cous-cous tossed in olive oil and topped with pine nuts as an accompaniment. A very tasty light meal!
