{"id":3133,"date":"2012-10-08T11:49:10","date_gmt":"2012-10-08T11:49:10","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=3133"},"modified":"2012-10-08T11:49:10","modified_gmt":"2012-10-08T11:49:10","slug":"recipe-stuffed-guinea-fowl","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2012\/10\/08\/recipe-stuffed-guinea-fowl\/","title":{"rendered":"Recipe | Stuffed guinea fowl"},"content":{"rendered":"

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Hearty autumnal greetings, and a lively shake o’ umbrella unto ye all. My absence these past two months has been principally down to having my face stuck somewhere between my laptop screen and my oven, while I finished the follow up to last year’s Small Adventures in Cooking (available in all fine bookshops. Or on Amazon<\/a>). I feel like Dr. Johnson.