Serves 2

Kohlrabi has a wonderful natural sweetness and is ideal for absorbing the flavours in this dish. If you can’t get hold of any, substitute with baby turnips, adding them whole with the leeks.

4 tbsp olive oil

1 oven-ready guinea fowl, about 1.2-1.4kg

Sea salt and freshly ground black pepper

100g smoked back bacon, cut into lardons

400g medium leeks, trimmed

2 small kohlrabi, peeled

4 large garlic cloves, lightly crushed with skins

Handful of thyme sprigs

1½ tbsp plain flour

100ml dry white wine

400ml chicken stock

½ tsp each coriander seeds and white peppercorns

Handful of chervil, chopped

Handful of tarragon leaves, chopped

1 Preheat the oven to 180C/Gas 4. Put a large cast-iron casserole or heavy-based pot with a lid over a medium-to-high heat. Add 2 tablespoons of olive oil and heat until hot. Season the guinea fowl all over, then brown on all sides for about 10 minutes. Remove from the casserole and set aside.

2 Add a little more oil and sauté the lardons for 5 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Cut the leeks in half and the kohlrabi into 3cm chunks. Add the remaining oil and tip in the vegetables, garlic and thyme with a little seasoning. Fry for 4-5 minutes, stirring frequently, until golden brown.

3 Return the lardons to the casserole and sprinkle over the flour. Heat gently for 2 minutes, stirring frequently. Pour the wine into the casserole, scraping the base with a wooden spoon to deglaze, then pour in the stock and bring to the boil.

4 Move the vegetables to the edge of the casserole and return the guinea fowl to the middle of the dish with any juices, then add the coriander seeds and peppercorns. Cover and cook in the oven for about 40 minutes.

5 Remove the casserole and, with a sharp knife, slice through the skin of the guinea fowl between the thighs and body. Loosen the legs but leave them intact. Return to the oven without the lid for another 10 minutes. To check the bird is cooked, insert a skewer into the thickest part of the thigh. If the juices run clear, it is ready.

6 Lift out the guinea fowl and joint into two whole breasts and legs. Spoon the leeks, kohlrabi and sauce onto warmed plates. Arrange a whole breast and leg on top of the vegetables, with the chervil and tarragon sprinkled over. Enjoy simply with boiled new potatoes.

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