Super fancy guinea fowl?

Okay, so the ‘title’ of this is actually: roast poussin-stuffed guinea fowl with roasted and pureed parsnips and three varieties of kale. It was a bit long.

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Pretty self-explanatory really. Wern Hao stuffed the poussin with an onion and some fresh tarragon, and we roasted the birds for about 1h45 in total.

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