Ingredients

• ¼ onion
• roughly chopped
• ½ stick celery
• roughly chopped
• ½ carrot
• roughly chopped
• 1 bay leaf
• 125ml/4fl oz red wine
• giblets from the guinea fowl
• 1 guinea fowl (about 1.2-1.5kg/2lb 12oz-3lb 5oz)
• about 250g/9oz butter
• 1 small onion or 1 banana shallot
• peeled and finely chopped
• 2 cloves
• 3 fresh bay leaves
• 1.2 litres/2 pints full-fat milk
• ½ loaf good-quality white bread
• 200ml/7fl oz jus (see above)
• 2 tbsp olive oil
• 250g/9oz kale
• 250g/9oz cavolo nero

Directions

• For the jus
• preheat the oven to 150C/300F/Gas 2. Place all the ingredients along with 250ml/9fl oz water into a small saucepan with a lid. Place a piece of greaseproof on top of the ingredients and place a lid on top.
• Cook in the oven for two hours. Remove from the oven and pass the jus through a sieve.
• For the guinea fowl
• using kitchen string
• tie the legs in front of the bird and season with salt and pepper.
• In a large casserole
• melt 150g/5½oz of the butter and brown the bird over a moderate heat until really well browned all over
• basting with the brown butter as you go.
• Place the bird on a trivet on top of a roasting tin and cook in the oven at 150C/300F/Gas 2 for about 35 minutes
• or until the juices run clear when pierced with a skewer.
• Fry the onion in 50g/1¾oz of the butter in a pan
• add the cloves
• bay leaves and milk
• bring to a simmer and then set aside.
• Remove the crusts from the bread and blend the crusts into breadcrumbs in a food processor. Set aside the white of the bread for now.
• Sprinkle the crumbs onto an oven tray
• dot with all but a knob of the remaining butter and cook for 10 minutes.
• Dice the white crumb of the remaining bread
• add it to the infused milk and remove the cloves and bay leaves. Bring back to a simmer and do not stir. Add a knob of butter and leave it to cook over a low heat.
• Take the bird from the oven
• cover and set aside to rest for 20 minutes in a warm place. Place the tin over a medium heat and add the jus. Let it bubble
• stirring all the time to remove any meat sediment in the tray.
• Heat the oil in a separate pan and fry the kale and cavolo nero until tender. Season with salt and pepper.
• Beat the bread sauce and then spoon it onto each plate. Serve some greens alongside. Carve the bird and place on the cabbage
• spoon the roasting juice over and serve the toasted breadcrumbs on the side.