Guinea fowl with cucumber spaghetti served with a salt and vinegar sauce

Method

1. Preheat the oven to 180C/gas 4. Peel the cucumber and carrot and cut into fine spaghetti-like strips.

2. Peel the potatoes and cut into barrel shapes. Cook in boiling salted water until just soft.

3. Using a melon baller, cut out small balls from the beetroot and set aside.

4. Mix the garlic, basil, pine nuts and grated Parmesan together. Slowly add 1 tablespoon of the olive oil.

5. Push the mixture under the skin of the guinea fowl.

6. Heat the remaining oil in an ovenproof frying pan and add the guinea fowl, skin side down. Cook for 3-4 minutes, until golden. Transfer to the oven and cook for 10 minutes.

7. To make the sauce, pour the vinegar and white wine into a saucepan and simmer for 3-4 minutes, until reduced by half.

8. Add the cream and reduce again.

9. Whisk in the butter and season to taste.

10. Just before serving, reheat the potatoes and arrange on a plate with the cucumber and carrot. Drizzle over the sauce, top with the guinea fowl and garnish with the beetroot balls and herbs.

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Ingredients

To garnish

Dill
chervil

For the vegetables

1 Cucumber
1 carrot
10 new potatoes
2 Beetroot, cooked

For the guinea fowl

1 garlic clove, finely sliced
1 handful fresh Basil
2 tbsp Olive oil
1 tbsp pine nuts, toasted
50g Parmesan, grated
2 x 200g guinea fowl supremes

For the sauce

50ml Malt vinegar
50ml White wine
50ml Cream
50g salted Butter
1 tbsp Chives, chopped
1 plum tomato, skinned and diced

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