Warm guinea fowl salad

Method

1. Pre-heat the oven to 180C/gas 4.

2. Score the skin of the guinea fowl with a sharp knife and season with salt and pepper. Heat a frying pan over a moderate heat and sear skin side down. Leave to cook for 2-3 minutes, until the skin is crisp and the fat melts away. Turn the guinea fowl over and sear on the flesh side before cooking in a hot oven for 3 minutes if you like your meat medium rare. Allow 1-2 minutes longer if you prefer it well-cooked.

3. Remove half the fat from the pan along with the guinea fowl. Fry the bacon pieces in the remaining fat for about 5 minutes, until crisp. Add the shallots to the pan and continue cooking for a minute, until they've softened. Add the vinegar and oil to the pan, and cook down until reduced by half. Season with salt and pepper, and leave on one side to cool slightly.

4. Pour the dressing over the leaves, chives, chervil, baby corn, beans and croutons, and toss to combine. Divide the salad between 2 plates, slice the warm guinea fowl and arrange on top. Serve straight away.

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Ingredients

1 x 250g Guinea fowl
1/2 tsp salt and pepper
100g streaky bacon lardons
1 small shallot, diced
100ml Cider vinegar
150ml Olive oil

For the salad

2 large handfuls mixed salad leaves
1 tsp snipped chives
1 tsp coarsely chopped chervil
6 baby sweetcorn, blanched
small handful blanched fine French beans
100g bread croutons, toasted

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