Guinea Fowl

• 1 oven ready guinea fowl 
• 1 orange - zest and juice 
• 50g butter
• 2 tbsp honey
• 1 tsp ground cinnamon
• pinch nutmeg
• 1 tsp ginger powder 
• 5-10 cloves
• 1 small cinnamon stick
• a large piece of ginger slightly crushed 
• 2 sprigs rosemary

1. Warm the butter until it is soft enough to mash.
2. Combine with the zest and juice of 1/2 the orange and mix well.
3. Make 2 slits by the neck of the guinea fowl. Use your fingers to loosen the skin. Push most of the orange butter between the skin and breast meat.
4. Make a slit by each thigh and push the remaining mixture under the leg skin.
5. Put 1/4 orange  into the cavity with 1 cinnamon stick, the cloves,  ginger and rosemary.
6. Heat the remaining butter over a low heat with the honey, nutmeg, cinnamon and remaining orange juice and zest. Mix well.
7. Take the mixture off the heat. When this has cooled, pour over the guinea fowl and place in the oven, topped with slices of orange zest. Baste occasionally.
8. Check after 1 hour. Check the fowl is cooked by piercing the thickest bit of meat (usually the thigh) with a skewer. If the juices running out are clear, it is cooked.
9. When the fowl is cooked, remove from the oven and leave to stand for 10 minutes before serving.

Sauce (enough for the whole guinea fowl)

• 200ml single cream.
• 100 ml whole milk.  
• 2 star anise.  
• 2 chunks orange zest
• a few drops vanilla essence.

Combine these and place over a low heat to infuse

Cous-Cous (per portion)

• 1 portion cous cous
• olive oil
• 1/2 tbsp cinnamon powder
• half handful sultanans, soaked in water for 1 hour
• half handful flaked almonds

1. Toss dry cous cous in olive oil.
2. Make up cous-cous according to packet instructions.
3. When cooked, add cinnamon powder, the almonds and the sultanas.
4. Mix and serve.

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