” Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire” -Edith Sitwell


With Winter as a time for wrapping up in our winter woolies and hibernating at home, it is the perfect excuse to take to the kitchen and  discover all the beautiful produce available. The cold weather demands hot lunches and hearty dinners, so explore what you can whip up in the kitchen using the delicious game and root vegetables in season.


Archie’s  Pan roasted Guinea fowl with smoky puy lentils is a a heart warmingly wintry dish, full of fantastic gamey flavours. This satisfying dish is really easy to prepare and perfect with a glass of red in front of the fire.



Archie's Seasonal Recipe

Pan Roasted Guinea Fowl with Smokey Lentils & Roasted Tomatoes



Ingredients (serves 6):


  • 2 guinea fowl, quartered
  • 350g Puy lentils u 1 red onion – finely chopped
  • 4 cloves garlic – finely chopped
  • 2 packets of streaky pancetta – finely chopped
  • 3 sticks celery – finely chopped
  • 9 plum tomatoes – halved lengthways
  • 200 mls chicken stock
  • Olive oil u Balsamic vinegar
  • Brown sugar
  • Salt and pepper




  1. Preheat oven to 75 °C (Gas mark 1)
  2. Layer the tomatoes cut side up on oven tray
  3. Splash with olive oil, balsamic vinegar, brown sugar, salt and pepper and roast for 2 – 3 hours to dry out
  4. Rinse the lentils and add to a pan and cover with cold waterBring to the boil and simmer for 15 – 20 minutes until al dente. Drain and set aside
  5. Gently fry the onion, garlic, pancetta and celery for a few minutes or until cooked
  6. Add this to the lentils with the chicken stock and simmer for 2 minutes Season to taste
  7. 20 minutes before serving, preheat the oven to 200 °C (Gas mark 6)
  8. Season each quarter of guinea fowl with salt and pepper
  9. Heat olive oil in a large frying pan and fry, skin side down, for 4 minutes
  10. Transfer to an ovenproof dish and roast for a further 10 minutes

To serve: Divide the warm lentils onto each plate with 3 roasted tomato halves each Place your guinea fowl on top and drizzle with olive oil. This also tastes great with some aioli.



Best Winter Produce

Best Produce in Winter


Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Parsnips, Potatoes (maincrop), Salsify, Shallots, Swede, Truffles (black), Truffles (white), Turnips, Wild Mushrooms.


Apples, Clementines, Cranberries, Passion Fruit, Pears, Pineapple, Pomegranate, Satsumas, Tangerines.


Almonds, Brazil Nuts, Chestnuts, Hazelnuts, Walnuts.


Duck, Goose, Grouse, Guinea Fowl, Hare, Mallard, Partridge, Pheasant, Rabbit, Turkey, Venison.


Clams, Cod, Coley, Dab, Dover Sole, Gurnard, Haddock, Halibut, Hake, Langoustine, Lemon Sole, Lobster, Mackerel, Monkfish, Mussels, Oysters, Plaice, Red Mullet, Scallops (queen), Sea Bass (wild), Sea Bream, Skate, Turbot, Winkles.


Other Winter Dishes

Some other great dishes for the winter


Pan Roasted Sirloin Tagliatta with Roasted garlic Potatoes, Charred Greens & Béarnaise Sauce:


Slow Shoulder of Lamb with Sautéed Root vegetables, Watercress & Aioli:


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