Pot roast guinea fowl with lentils sherry bacon

Ingredients

• 1 tbsp olive oil, plus extra for drizzling
• 50g butter
• 1 small guinea fowl
• 100g smoked bacon lardons
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 2 bay leaves
• 100g puy lentils
• 100ml dry sherry
• 225ml chicken stock
• ½ bunch tarragon
• 1 tbsp Dijon mustard
• 100ml double cream
• juice of ½ a lemon
• handful each tarragon leaves and parsley leaves

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