Lemon And Orange Guinea Fowl
I've just noticed that it's 2018. I know I should be reviewing last year or predicting the trends for the months to come but it's as cold and grey as any self-respecting January should be and so here's a summery sort of recipe for cheering up dismal days. I've been told that guinea fowl is at its best in the depths of winter and so that's the perfect excuse for making it now. (Of course, I might have been misled - I frequently am). There's a traditional way of cooking guinea fowl with lemon in the Roussillon and this recipe probably owes its origins to that tradition, but it's more directly inspired by dishes that turned up fairly often in England back in the 1980s and early 1990s in some of the better, unpretentious restaurants of those long-lost days. These days I don't often use cream in sauces (or any recipes for that matter) but I make an exception here because it works so well. You could use chicken in this recipe if that's what you hav...