Grilled guinea fowl breast with roasted vine tomatoes and crispy ham
by Adam Gray
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Ingredients
Fresh Meat
4 guinea fowl breasts
4 slices of Cumbrian ham
Fruit & Vegetables
400g of cherry tomatoes on the vine
2 fennel bulbs
1 lime
2 spring onions, finely sliced
Oils & Vinegars
100ml of rapeseed oil
Store Cupboard
salt
pepper