Casseroling is a perfect cooking method for guinea fowl because slow cooking the meat in liquid ensures it is sweet and tender with a flavoursome sauce. FAQs about BBC Food ...

When the guinea fowl is almost cooked, prepare the accompanying sauce. Cut the pomegranate in half and start to deseed it (27), setting the seeds aside. Obtain 10 oz and transfer them to a food ...

Preheat the oven to 200C/400F/Gas 6. For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the ...