Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of ...

Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the ...

In a large ovenproof casserole dish, melt 10g of the butter and brown the guinea fowl over a medium heat. You’re not cooking it much, just getting a good colour all over. Turn it over as you do ...

The guinea fowl is a ubiquitous, henlike bird native to Africa, where it’s known for traveling in flocks and raising a noisy alarm when predators are nearby. In Rungano Nyoni’s scalding Cannes ...

Transfer your guinea fowl to a thick-rimmed saucepan or a cast iron pot (22) and let it brown on both sides (23) without ...