Guinea fowl with pears and sweet potatoes

Ingredients

For 1 serving

• Guinea fowl160 g
• Pear1
• Sweet potatoes150 g
• Fresh sageto taste
• Extra virgin olive oil10 g
• Black pepperto taste
• Saltto taste

In season: September – December

Method

1. Preheat a conventional oven to 200 °C. Peel the sweet potatoes, cut them into roughly 2 cm cubes and toss them with half the oil and a pinch of salt.
2. Rub the guinea fowl with the sage leaves, salt, pepper and the remaining oil.
3. Spread the guinea fowl and sweet potatoes in a single layer in a baking dish and roast for 20 minutes.
4. Meanwhile wash and core the pear and cut it into wedges; add it to the dish and roast for another 15 minutes, until the pear is caramelised at the edges, the guinea fowl is golden with clear juices and the sweet potatoes are soft.
5. Serve hot with the juices from the dish.