My brother’s favourite #sundayroast Roast Guinea fowl with garlic crushed potato and broccoli. Ingredients 1 whole #guineafowl 1 pack of baby new #potatoes 8 cloves of #garlic (grated or chopped finely) 1 head of #broccoli #himalayanpinksalt #pepper Fresh #thyme 100g soften #butter Method. Guinea fowl. In a mixing bowl combine the chopped thyme butter salt and pepper. Carefully use your fingers to detach the skin from the breast to make a pocket to hold the butter combo. Which will melt into the flesh during roasting. Rub the rest of the butter all over the bird, like suntan lotion to give it even colouring while roasting. Place on a rack in a roasting tin in a preheated oven 200 degrees. And roast for about 60 mins. And make sure you let it rest for about 10 mins To prepare the gravy. Add a touch of white wine to the juices in the roasting pan and cook down reducing about half. Crushed garlic potatoes Leave skin on potatoes and in a pan of cold water bring to a boil. Check by poking with a knife to know when soft Add some butter in a frying pan. Add the garlic fresh herbs and potatoes. Give it some colour and then crush with a slotted spoon. Serve with Guinea fowl. Blanched broccoli and Guinea fowl jus. Enjoy. #sunday #sundayroast #classicrecipe #homecooking #instafood #food #foodpics

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Nostalgic moments. How comforting is a bowl of #spaghetti #bolognese a modern #british dish adapted from #italian #heritage Thanks to @rick_stein filmed in #bologna Italians don’t eat #ragu with spaghetti. But with a wider pasta shape. Tagliatelle or pappardelle Ingredients #pappardelle #onion 2. 1 Can of #napolina plum #tomatoes #tomatopuree 1 table spoon #garlic 3 cloves grated. #oregano a pinch #himalyanpinksalt to taste #pepper to taste #fennelseeds a pinch #knorrstockcube mixed in 400ml #oliveoil 2 table spoons #parmesan grated Method. On a medium heat add 2 spoons olive and gently fry the onions season with salt and pepper and add garlic, oregano, fennel seeds and tomato purée. Cook for a further 2 mins. Add 400ml of stock. And can of chopped tomatoes and cook for a further 5 mins. Add venison mince stir and turn the heat to a simmer and cook slowly for an hour. Stirring occasionally. Meanwhile. Cook pappardelle to packet instructions. Drain and toss in ragu sauce. Sprinkle in some grated cheese. Any hard cheese. I used a smokey Danish hard cheese. Finish with fresh basil leaves. Enjoy with an optional garlic baguette.

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