2 Sticks celery
2 carrots, quartered lengthways
1 large potato, cut into bite-size chunks
1 tbsp olive oil
1 small guinea fowl (around 1kg/2lb 4oz)
4 smoked streaky bacon rashers
few thyme sprigs
300ml chicken stock
100ml white wine
1 tbsp redcurrant jelly
Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.