Sunday, 17th July
Forgot to post this one, so it is out of order.Roasted the guinea fowl fairly simply, stuffed with a half-lemon and some herbs and with bacon over the breast for the first 30 minutes. Roast potatoes and a sort of cross between a ratatouille and a stir fry of peppers, courgette, aubergine, onion and tomato. I usually find ratatouille disappointing but this was much nicer, with the veggies being less stewed to death. I had something similar in a restaurant recently (a scandinavian one I think), which inspired this attempt.
The bird came out very well, juicy and tender, and there was a nice lemony gravy from the pan juices.
