Grilled guinea fowl breast with roasted vine tomatoes and crispy ham

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Adam Gray's guinea fowl recipe takes influence from Italy in its combination of tomatoes, fennel and air-dried ham, yet there is an English twist with the use of British rapeseed oil instead of olive, and an English variety of ham. This classy feast can be on the table in 45 minutes.

First published in 2015




Guinea fowl


  • Mandoline
  • Chargrill pan


Preheat the oven to 180°C/Gas mark 4. Place the cherry vine tomatoes on a sheet of foil and season with salt and white pepper
Drizzle the rapeseed oil over the tomatoes then wrap the foil up to give a sealed parcel, making sure there are no holes
  • 80ml of rapeseed oil
Bake the tomatoes for 12-15 minutes or until they are just tender. Remove from the oven and leave them in the foil to cool
Place a large chargrill pan on the stove over a medium heat. Season the guinea fowl with salt and pepper and rub a little of the remaining rapeseed oil over the breasts
Lay the guinea fowl breasts skin-side down in the heated pan and cook gently for about 4-5 minutes on each side
Once the guinea fowl breasts are cooked, remove them from the pan and set aside on a warm tray to rest. They should be slightly pink in the middle
Finely slice the fennel using a mandoline if you have one, otherwise use a sharp knife. Finely grate the zest of the lime onto the sliced fennel and mix with a little of the lime juice, some rapeseed oil and seasoning of salt
Heat a non-stick frying pan over a medium heat and fry the air-dried ham (do not add any oil) until crispy
  • 4 slices of Cumbrian ham
To plate the dish, add the sliced spring onions to the fennel and make a small pile in the centre of each serving bowl and sit the guinea fowl on top. Place some of the roast tomatoes alongside and pour over the tomato cooking juices. Top with the crispy ham and serve
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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