Preheat the oven to 180'C.
Put the potatoes into a roasting tray and season with a couple of pinches of salt and pepper and half the oil. Cook for 25 minutes or until tender.
Peel the parsnips and cut lengthways into quarters. Place into a roasting tray and season with a little salt and pepper, add half the remaining oil and cook for 10 minutes, then add the honey and cook for a further 10 minutes or until golden and soft.
Slice the sage thinly.
Season the guinea fowl with the remaining salt and pepper.
Heat a large frying pan on a high heat, add the oil and when hot add the fowl skin side down. Cook for 3 minutes, turn over and put into the oven to cook for a further 7 minutes. Remove from the pan and allow to rest for a few minutes before slicing across the breast into 5 pieces.
Whilst the fowl is resting put the pan back onto the heat, add the sage and fry for 1 minute, then add the butter and bring together all the cooking juices as you whisk the butter in the pan. Finally add a squeeze of lemon juice and remove from the heat.
Place the parsnips onto a plate and top with the sliced guinea fowl, pour the butter over and serve the potatoes on the side.
«Try adding things like rosemary, thyme and garlic to the potatoes just as you finish cooking them.»