21st August 2018

Guinea Fowl with Wild Mushrooms and Butternut Squash

'Autumn for me is about the night's drawing in, leaves falling and earthier flavours coming into season.' - Head Chef - Shaun Brayley

Our Head Chef, Shaun Brayley, cooks up this seasons dish for you to try at home. 

Serves 2 


2 guinea fowl breasts

Selection of wild mushrooms

1x butternut squash

1x block of salted butter

Half pint double cream

4x sage leaves

Half glass of a nice white wine


  1. Chop the squash and gently boil in half the cream with salt until soft
  2. Pan fry the guinea fowl in a little oil in a hot pan - colour both sides and place into a fan oven: 180 degrees for 15 minutes
  3. In the same pan add mushrooms, butter, white wine and sage, season to taste 
  4. Blend the squash until smooth (add more cream if needed), top with the fowl and mushrooms, drizzle with the sage butter