• 2 guinea fowl
  • 25g butter
  • 1 tsp plain flour
  • ½ lemon juice
  • 150ml white wine
  • 4 sprigs fresh tarragon
  • 75ml double cream
  • sea salt and black pepper


  1. Preheat the oven to 200.
  2. Smear the guinea fowl all over with the butter, then season. Place the guinea fowl into a roasting tray.
  3. Place the guinea fowl in the oven and roast until the juices run clear when probed.
  4. Tip the juices from the cavity of each bird back into the roasting tray. Rest the guinea fowl in a warm place, cover with aluminium foil and set aside.
  5. Heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon.
  6. Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth.
  7. Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to a simmer then continue to cook until the volume of liquid has reduced.
  8. Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream.
  9. Serve with roast potatoes, glazed carrots and sautéed leeks.