4 guinea fowl legs
3 tbsp maple syrup
1 tbsp wholegrain mustard
grated zest 1 orange
1 tbsp soy sauce
mixed fresh herbs
1 tbsp olive oil
Make several slashes across each guinea fowl leg. Tip the other ingredients into a wide shallow bowl and mix them together.
Add the guinea fowl and turn them in the mixture until evenly coated. Leave to marinade for about half an hour.
Preheat the oven to 200C.
Bake the guinea fowl for 30 mins until it is browned and glossy.
Meanwhile, Bring a pan of water to the boil and cook the orzo according to packet instructions, drain and return to the pan. Mix in the herbs and olive oil and serve the guinea fowl on top of the pasta.