- 1 guinea fowl
- 2 tbsp olive oil
- 75g/2¾oz butter
- 500g/1lb 2oz parsnips, peeled and cut into even chunks
- 500ml/18fl oz full-fat milk
- 50g/1¾oz unsalted butter
- 1 shallot, thinly sliced
- 1 garlic clove
- 5 sprigs fresh thyme, leaves only
- ½ fresh bay leaf
- 1 tbsp caster sugar
- 150ml/5fl oz chicken stock
- 150g/5½oz fresh blackberries
- 75g/2¾oz butter
- 1 head cavolo nero, stalks removed and leaves finely chopped
- 100g/3½oz cobnuts, roasted and chopped
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the guinea fowl, heat a large frying pan and add the oil and butter. Once hot, add the bird and sear all over.
- Put the guinea fowl in a roasting tray and transfer to the oven. Roast for 35-40 minutes until the juices run clear when a skewer is inserted into the thickest part of the thigh.
- Meanwhile, place the parsnips in a large saucepan and add the milk. Cook for 8-12 minutes. Drain the parsnips, reserving the milk. Put the parsnips in a blender and blend until smooth, gradually adding the milk, until you achieve a smooth purée.
- For the blackberry sauce, heat the butter in a saucepan over a medium heat. When the butter is foaming, add the shallot, garlic and thyme and fry for 2 minutes until softened. Add the remaining sauce ingredients, except the blackberries, and cook, stirring well, for 5-8 minutes until the sauce has thickened. Just before serving add the blackberries.
- For the cavolo nero, heat a sauté pan and add the butter, once hot add the calvero nero and a little water. Cook until wilted.
- Remove the breasts from the guinea fowl. Divide the purée between 2 serving plates and top with the guinea fowl breasts. Place the cavolo nero on the side and spoon over the blackberry sauce. Garnish with cobnuts and serve.