1. Remove the breasts and legs from the birds and remove the thighbone from the legs.

2. Melt the butter in a frying pan over a medium heat and fry the onion until soft. Add the bacon, juniper berries and orange zest. Cook for 2 -3 minutes.

3. Finally add the breadcrumbs, mix well and season to taste with salt and freshly ground black pepper.

4. Stuff the legs with the stuffing and tie firmly with butcher's string.

5. Heat the oil in a casserole dish and fry the legs until golden brown. Set the oven to 200°C/gas 6. Transfer the pan to the oven. Cook for 5 minutes and then add the breasts to the dish. Cook for a further 10 to 15 minutes.

6. Place the celery into a blender and whiz to a puree.

7. Strain the celery juice into a pan and reduce by two thirds. Add a little gravy to the pan to make a jus.

8. Remove the guinea fowl from the oven and allow to rest.

9. Serve with good mashed potatoes and the lovely celery jus spooned over the meat.