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 ...

Guinea fowl are full of flavour, but not as big as chicken and the drumsticks are quite small, so use two birds to serve six. To joint the birds, bend the legs and thighs away from the birds ...

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 ...