Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted ...

Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of ...