Ingredients

• 2 guinea fowl legs and breasts (separated into thigh and drumstick)
• ½ leek
• chopped
• 1 carrot
• chopped
• 2 sticks celery
• chopped
• ½ garlic clove
• 1 branch thyme
• 4 tbsp white wine
• 1 onion
• chicken stock
• 200g/7oz frozen or fresh green peas
• handful of chervil
• handful of tarragon
• salt and freshly ground pepper
• small knob of butter

Directions

• Colour the leg and breast in a hot pan with a little olive oil.
• Soften the leeks
• carrot and celery in a saucepan with the thyme and garlic and a little olive oil.
• Transfer the guinea fowl to the saucepan and pour over the white wine.
• Place the saucepan in the oven and cook for about 15 minutes at 160C/325F/Gas 3.
• Halve the onion and fry slightly in some butter until lightly coloured.
• Add a little chicken stock to the pan and cover with foil
• roast in the oven for about 20 minutes at 180C/350F/Gas 4.
• To make the purée: on a low heat cover the peas with some chicken stock and add a knob of butter
• the tarragon
• chervil and a little salt and pepper. Bring to the boil and then blitz with a hand blender.
• When the onion is cooked remove the centre and fill with the purée. Serve with the guinea fowl.