Ingredients
- 1 tablespoon solid cooking fat
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 125 g cauliflower, riced
- 90 g finely chopped crimini mushrooms
- 1 tablespoons chopped fresh thyme
- ¼ teaspoon sea salt, plus more for seasoning
- 1 large sweet potato, cut into 4 cm chunks
- 2 free-range Cornish game hens
- ½ lemon, juiced (about 1 tablespoon)
How to Make It
- Preheat the oven to 200°C.
- Heat the cooking fat in a frying pan on medium heat. When the fat has melted and the pan is hot, add the onion and cook for 5 minutes, stirring. Add the garlic and cook another couple of minutes, stirring, until fragrant. Add the cauliflower, mushrooms, thyme, and the salt and cook, stirring for another 5 minutes, until softened but not completely cooked. Remove from heat and set aside to cool.
- Lightly salt the sweet potatoes and place them in a small roasting tin.
- Rinse the hens with cool water and thoroughly dry each one. Sprinkle sea salt inside the cavity and rub it all over the skin. Stuff the cavities with the cauliflower and mushroom mixture along with some lemon juice.
- Arrange the game hens, breast-side up, on top of the sweet potatoes in the roasting tin. Roast for 1 hour, removing halfway through to rotate the hens so that the legs that were facing the outside are now facing in. Check to ensure they reach an internal temperature of 75°C when measured at the thickest portion of the inside of the thigh.
- Serve one hen per person, on a bed of roasted sweet potatoes.
