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1
Cut the guinea-fowl legs away from the breast meat. This is because they take different times to cook, and you want to get it perfect.
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2
MARINADE----------------------.
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3
Bash up the fennel seeds, half the rosemary, half the thyme and the garlic in a pestle and mortar.
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4
Mix in the gin and the zest and juice of the oranges with 5 tablespoons of olive oil.
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5
Season with black pepper only.
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6
Get yourself a big sandwich bag (or something similar, Jamie suggests a clean (!) bin liner). Make sure there are no holes in it.
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7
Push the guinea-fowl legs and breasts down into one corner of the bag, then add the marinade.
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8
Squeeze out all the air you can and tie a knot in the bag. Put it in a bowl or on a large plate and keep it in the fridge for a day, turning the bag over when you remember.
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9
GET READY TO ROAST---------------.
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10
Preheat your oven to 250u00b0C / 450u00b0F / gas 8.
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11
Parboil the potatoes in boiling salted water for about 5 minutes, then add the fennel, continue to boil for five minutes more and drain.
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12
Remove the guinea fowl from the fridge, drain away the marinade, and place the meat on a board.
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13
Use a piece of kitchen towel to blot off any excess moisture from the meat.
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14
ROAST----------------------.
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15
Put the legs into a big roasting tray and roast in the preheated oven for 20 minutes.
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16
Take the tray out of the oven - you should have a nice bit of fat in the bottom. Remove the legs to a plate.
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17
Put the potatoes, fennel and the rest of the thyme and rosemary into the tray and give it a really good shake about.
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18
Put the legs back in the tray, along with the breast meat, which should be skin side up.
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19
Place in the oven for about 30 minutes, until both the skin of the breast meat and the potatoes are nice and golden.
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20
Remove from the oven, sprinkle with olives and allow to rest for 5 minutes.
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21
SERVE---------------------.
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22
To serve, cut the guinea-fowl into chunks.
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23
Divide a bit of everything between you plates and sprinkle with the herby fennel tops.
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24
TRY THIS------------------.
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25
Make a blood orange dressing with the juice of an orange and the same amount of olive oil.
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26
Season and drizzle it over everything.
