Guinea Fowl

• 2 leeks, trimmed and rinsed
  3 - 4 large cloves, crushed and roughly chopped
  2 - 3 shallots, finely sliced
  1 large guinea fowl
  350ml dry white wine
  1/2 savoy cabbage, cut into wedges, cored and leaves seperated
  100g chestnut mushrooms, wiped and trimmed
  Handful parsley, chopped

Recipe

Heat the oven 190C / Fan 170C / gas 5. Cut the leeks in half lengthways and them crossways into (roughly) 1 cm pieces. Make a bed of the leeks, garlic and shallot in the bottom of the casserole. Put the guinea fowl on top, breast-side down. Pour in the wine and season well. Cover the casserole and put it over a medium heat. When the liquid comes to the boil, transfer the casserole to the oven and cook for 1 hour.

Turn the guinea fowl so it is breast-side up and pile in the cabbage, mushrooms and parsley. Replace the lid and continue cooking for another 15 minutes, then remove the casserole again and firmly press down the cabbage and mushrooms into the juices. Continue cooking for another 15 minutes. Serve with floury baked potatoes, which can go into the oven at the same time as the casserole, or mash.

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