Ingredients

• 900g/2lb shallots
• ends trimmed
• 120ml/4fl oz olive oil
• 1 fresh thyme sprig
• knob of butter
• 6 tbsp double cream
• salt and freshly ground black pepper
• 50g/1¾oz unsalted butter
• 1 tbsp olive oil
• 1 banana shallot
• chopped
• 500g/1lb 2oz chestnut mushrooms
• finely chopped
• 4 guinea fowl legs
• boned and minced
• 200g/7oz mushroom duxelles (see above)
• 1 tsp Dijon mustard
• 1 tbsp snipped fresh chives
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 6 hispi cabbage leaves
• stems removed
• 75g/2¾oz unsalted butter
• 200g/7oz girolles mushrooms
• cleaned
• 2 large potatoes
• peeled and spiralised
• 400ml/14fl oz gravy or jus

Directions

• For the purée
• preheat the oven to 180C/160C Fan/Gas 4.
• Lay two large sheets of foil on top of each other on a work surface. Put the shallots in the centre of the foil
• pour over the oil
• add the thyme and season well. Draw the sides of the foil up to the centre and crinkle the edges to seal and form a parcel. Put on a baking tray and bake for 1½ hours
• or until the shallots are really soft.
• Remove the skins from the shallots and put the flesh in a blender with the butter and cream. Blitz well
• then transfer to a bowl and season.
• For the mushroom duxelles
• heat a medium sauté pan and add the oil and butter
• one hot add the shallots and cook for 3-4 minutes. Add the mushrooms and cook for a further 8-10 minutes or until all the water has gone out of the mushrooms. Set aside.
• For the guinea fowl
• put the mince
• duxelles
• mustard
• chives
• parsley and tarragon in a large bowl and mix. Roll the mixture into six balls.
• Blanch the cabbage in lightly salted water for 3–4 minutes
• then plunge into iced water. Drain on kitchen paper.
• Lay a sheet of cling film out and place a cabbage leaf on it. Put a guinea fowl ball in the centre and wrap the leaf around. Bring the cling film up around the leaf and tie like a balloon. Repeat with the remaining leaves and guinea fowl balls.
• Bring a pan of water to 90C. Poach the balls for 15 minutes. Remove and set aside.
• Heat a medium frying pan and add half the butter. Once hot and melted
• add the mushrooms and cook for 2–3 minutes.
• Heat the remaining butter in a separate pan
• add the spirlised potato and cook until crispy.
• Serve the guinea fowl with the shallot puree
• sautéed girolles
• crispy potatoes and gravy.