Ingredients

Ingredients For the potatoes

• 4 Desirée potatoes, peeled

• 1 tsp salt

• 100ml/3½fl oz clarified butter

For the guinea fowl

• 1 guinea fowl

• 5 slices Serrano ham

• 1-2 tbsp olive oil

• 1 onion, chopped

• 1 carrot, chopped

• 2 garlic cloves

• 1 bay leaf

• 3 peppercorns

• 1 sprig fresh thyme

• 50ml/2fl oz fino sherry

• 300ml/10½fl oz Basque cider

• 400ml/14fl oz chicken stock

• 1 Granny Smith apple, cored and chopped

• knob of butter

For the sauce

• 1-2 tbsp olive oil

• guinea fowl carcass (from above)

• 1 pig’s trotter

• 1 onion, roughly chopped

• 1 carrot, roughly chopped

• 1 garlic clove, chopped

• 1 bay leaf

• 50ml/2fl oz fino sherry

• 50ml/2fl oz port

• 500ml/17½fl oz chicken stock

• 1 sprig fresh thyme

• knob of butter

For the onions

• 50g/2oz butter

• 2 white onions, peeled and finely sliced

• 250ml/9fl oz Basque cider

For the morcilla

• 1 tbsp olive oil

• 4 x ½cm/¼in-thick slices morcilla de arroz (Spanish rice black pudding)

For the vegetables

• ¼ head Savoy cabbage, finely shredded

• 4 baby leeks

• 50g/2oz fresh peas

• 1 Granny Smith apple, cut into cubes

• knob of butter

• salt and freshly ground black pepper

• 1 tbsp chopped fresh flat-leaf parsley, to garnish

Description

This Hearty Game Dish Uses Basque Cider To Cut Through The Meat And Unctuous Black Pudding.

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