Serves 4

Preparation time: 20 minutes plus making the stock

Cooking time: 35 Minutes

Ingredients:

120g/4¼oz unsalted butter

4 tbsp olive oil

165g/5¾oz button mushrooms, thinly sliced

4 guinea fowl breasts, skin on

1 large savoy cabbage, shredded

12 cooked whole chestnuts

4 tbsp chicken stock

4 tbsp whipping cream

1 tbsp chopped tarragon leaves

Sea salt and freshly ground black pepper

Method:

1. Heat a large, non-stick frying pan over a high heat. Add 30g/10z of the butter and 1 tablespoon of the oil and when the butter is foaming, add the mushrooms and sauté for 4-5 minutes until they have released their juices and are just golden. Remove and tip on to kitchen paper to dry. Wipe the frying ban, then return it to a medium heat, add another 30g/1oz butter and 1 tablespoon of oil and then the butter is foaming, add the guinea fowl breasts, skin-side down. Cook one side only over medium heat for 5 minutes until the skin is golden, then remove them from the pan and put, skin-side up, on a board.

2. Cut the guinea fowl breasts horizontally through the middle and three-quarters of the way through so that you can open them out like a book. Spread half the mushrooms over the bottom half of each breast, season with salt and pepper, then fold the top half back over to make a guinea fowl-mushroom sandwich. Tightly wrap each guinea fowl in cling film to make a sausage shape. Twist and secure each end with a knot, pushing out any air.

3. Put a large saucepan of water on to simmer, with a steamer insert on top, and bring another saucepan of salted water to the boil. Put the guinea fowl parcels in the steamer, cover and cook for 12 minutes until cooked through. Remove and leave to rest on a plate for 6 minutes.

4. While the guinea fowl is cooking, blanch the cabbage in the booking salted water for about 3-4 minutes until only just tender; then drain well and pat dry. While the guinea fowl is resting, heat a further 30g/1oz of the butter and 1 tablespoon of the oil into the frying pan over a medium heat, and when the butter is foaming, add the blanched cabbage. Cook for 2-3 minutes, then add the remaining cooked mushrooms and the chestnuts and toss for a further two minutes until heated through. Transfer to a warm bowl, cover and leave to one side.

5. Once the guinea fowl has rested, remove the cling film and pout any cooking juices into a small pan over a medium-high heat. Add the stock and cook for 2-3 minutes until reduced by half. Whip the cream until soft peaks form, add it to the pan and let it melt into the sauce, without stirring. As soon as the sauce starts to simmer, remove it from the heat. Season with salt and pepper to taste, then stir in the tarragon.

6. Meanwhile, heat the frying pan over a medium-high heat. Add the remaining butter and oil and fry the guinea fowl, skin-side down, for about 3 minutes until crisp and golden. Quarter the guinea fowl rolls and serve on top of the braised cabbage with the sauce spooned over.