Serves 4

In the restaurant we remove the legs and wings from the guinea fowl and poach the crown in flavoured stock before quickly roasting it at a high temperature. I’ve simplified the recipe for the home, where you may prefer to serve the whole bird.

1 guinea fowl, approx 1kg in weight
6-8 slices smoked streaky bacon
75g butter
4 apples, scored and sliced
200ml double cream
100ml calvados or English apple brandy
Freshly ground salt and pepper

1 Preheat the oven to 200C/Gas 6.
2 Season the guinea fowl with salt and pepper, cover the breast with the bacon and place in a roasting pan.
3 Melt the butter in a cast-iron frying pan and carefully lay the apple slices in the butter. They need to be kept in a single layer, so if necessary cook in two batches. Sauté the apples until they are nicely caramelised, then arrange around the guinea fowl. Brush the breast of the guinea fowl with the remaining melted butter and season again. Pour over half the cream.
4 Place in the preheated oven and cook
for 20 minutes.
5 Remove the bacon, to serve separately, baste the bird and lower the temperature to 180C/Gas 5. Cook for a further 15-25 minutes. The timing will depend on whether or not you have removed the legs and wings.
6 Remove the bird from the oven and transfer to a warm plate, and leave to rest for 15 minutes.
7 Add the remaining cream and brandy to the pan and bring to the boil. Taste and adjust the seasoning. Serve immediately.

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