Roast guinea fowl with cardamom and chilli butter

Method

• step 1

  step 1

  Heat the oven to 200C/fan 180C/gas 6. Wipe the guinea fowl dry, untie and season the skin well. Put the mascarpone into the cavity of the body and sit it in a shallow ovenproof casserole dish. Put the butter in a small pan with the cardamom and chilli, and heat it until the butter melts, then brush all over the guinea fowl and then put it in the oven for 20 minutes. Baste again and cook for a further 20 minutes.

• step 2

  step 2

  Turn the oven down to 180C/fan 160C/gas 4 and baste the bird again with the remaining butter, tipping the spices out onto the skin. Tip the shallots into the juices that have formed in the base of the pan and cook for a further 20 minutes. Rest the bird for 20 minutes, then tip any juices from the body into the pan before lifting it out. Heat the juice until it bubbles. Carve the guinea fowl, add any carving juices to the sauce and spoon over to serve.