Ingredients

Ingredients For the guinea fowl breasts

• 4 guinea fowl breasts

• 3 tbsp rapeseed oil

• ½ lime, zest and juice

• ½ tsp sea salt

• 1 tsp cracked black pepper

• 1 garlic clove, peeled, crushed

• 1 tsp chopped fresh thyme

• 1 tbsp olive oil

• 110g/4oz smoked streaky bacon rashers, cut into lardons

For the guinea fowl thigh

• 125g/4½oz fresh basil leaves

• 125g/4½oz rocket leaves

• 50g/2oz hard English cheese, freshly grated

• 75g/2½oz pine nuts, toasted

• 2 garlic cloves, peeled, finely chopped

• 125ml/4½fl oz rapeseed oil

• salt and freshly ground black pepper

• 8 boneless guinea fowl thighs

• 2-3 tbsp olive oil

For the apple risotto

• 1 lemon, zest only

• 2 Cox's Orange Pippins or Russet apples, cores removed, cut into 8 wedges each

• 75g/2½oz butter

• 1.5litres/2 pints 13fl oz hot chicken stock

• 2 tbsp rapeseed oil

• 350g/12oz risotto rice

• 3 tbsp dry white wine

• 3 tbsp cloudy apple juice

• 3 tbsp freshly grated parmesan cheese

• 3 fresh sage leaves, chopped

For the baby leaf salad

• 1 orange, juice only

• 2 tbsp lemon juice

• 2 tbsp white wine vinegar

• 1 garlic clove, peeled, crushed

• pinch English mustard powder

• 1 tsp soft brown sugar, or more to taste

• 4-5 tbsp rapeseed oil

• 4 handfuls baby salad leaves

Description

Recipe Uses 4 Guinea Fowl Breasts, 3 Tbsp Rapeseed Oil, ½ Lime, Zest And Juice , ½ Tsp Sea Salt , 1 Tsp Cracked Black Pepper, 1 Garlic Clove,...

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