Sparkling Pairings with Steven Edwards

Crown-Roasted Guinea Fowl with Wild Garlic & Sautéed Wild Mushrooms and Nyetimber Rosé Multi-Vintage.

Sparkling Pairings returns for the final instalment of the series. As we head towards the seasons of Sunday roasts, Steven pairs Nyetimber Rosé Multi-Vintage with Crown-roasted guinea fowl, wild garlic, and sautéed wild mushrooms.

The elegant yet textured style of the rosé complements the gaminess of the meat, making for a perfect pairing to enjoy in the cooler months.

Ingredients | Serves 4

• 1 guinea fowl

• 2 tbsp butter

• 1 tbsp oil

• Small bunch of wild garlic, chopped

• 200g wild mushrooms

• 1 shallot, finely diced

• 1 garlic clove, chopped

• Few sprigs of thyme

• Splash of dry white wine

• 200ml chicken stock

• Salt & freshly ground pepper to season

Method

1. Prepare the guinea fowl

Remove the legs and save for another dish. Trim up the crown and remove the wishbone. Make sure the guinea fowl is out of the fridge 30 minutes before cooking.

Season generously with salt and pepper.

2. Roast the guinea fowl

Preheat the oven to 190°C. Heat a pan with oil and butter, then colour the guinea fowl

skin-side down until golden. Turn and roast in the oven for 15–20 minutes until just

cooked. Rest for 10 minutes before carving.

3. Prepare the mushrooms

Heat a pan with butter and a little oil. Add the mushrooms and allow them to

caramelise. Add shallot, garlic and thyme, then deglaze with white wine. Reduce and

add the chicken stock. Season well with salt and pepper.

4. Wild garlic finish

Stir the chopped wild garlic through the mushrooms just before serving to retain its

freshness and vibrant flavour.

5. To serve

Remove the breasts from the guinea fowl and cut each one lengthways in half. Arrange

on a warm plate and spoon the wild garlic mushrooms over the top, and finish with the

pan juices.