– Preheat oven to 210°C.
– Combine paprika, salt and cooking oil. Rub the guinea fowl legs with the mixture and place in an ovenproof dish.
– Peel shallots, garlic, turnips and carrots.
– Wash the apples.
– Cut apples, turnips and shallots into quarters, then carrots into slices.
– Using the edge of a knife, crush the garlic clove.
– Place the vegetables around the guinea fowl legs in the dish.
– Drizzle with olive oil and bake for 40 minutes, until the meat is golden brown.
– Before serving, add 1 tbsp. tablespoon Emile Noël sweet almond oil on each plate, a few parsley leaves, fleur de sel and pepper to taste.

Tip
In autumn, vary the combination of vegetables in the recipe with pumpkin or parsnip.

Benefits
Naturally rich in antioxidants such as omega 9 and vitamin E, this oil is beneficial in the fight against cellular aging and promotes good cardiovascular health.