Ingredients

• 1 guinea fowl
• 2 tbsp olive oil
• 75g/2¾oz butter
• 500g/1lb 2oz parsnips
• peeled and cut into even chunks
• 500ml/18fl oz full-fat milk
• 50g/1¾oz unsalted butter
• 1 shallot
• thinly sliced
• 1 garlic clove
• 5 sprigs fresh thyme
• leaves only
• ½ fresh bay leaf
• 1 tbsp caster sugar
• 150ml/5fl oz chicken stock
• 150g/5½oz fresh blackberries
• 75g/2¾oz butter
• 1 head cavolo nero
• stalks removed and leaves finely chopped
• 100g/3½oz cobnuts
• roasted and chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the guinea fowl
• heat a large frying pan and add the oil and butter. Once hot
• add the bird and sear all over.
• Put the guinea fowl in a roasting tray and transfer to the oven. Roast for 35-40 minutes until the juices run clear when a skewer is inserted into the thickest part of the thigh.
• Meanwhile
• place the parsnips in a large saucepan and add the milk. Cook for 8-12 minutes. Drain the parsnips
• reserving the milk. Put the parsnips in a blender and blend until smooth
• gradually adding the milk
• until you achieve a smooth purée.
• For the blackberry sauce
• heat the butter in a saucepan over a medium heat. When the butter is foaming
• add the shallot
• garlic and thyme and fry for 2 minutes until softened. Add the remaining sauce ingredients
• except the blackberries
• and cook
• stirring well
• for 5-8 minutes until the sauce has thickened. Just before serving add the blackberries.
• For the cavolo nero
• heat a sauté pan and add the butter
• once hot add the calvero nero and a little water. Cook until wilted.
• Remove the breasts from the guinea fowl. Divide the purée between 2 serving plates and top with the guinea fowl breasts. Place the cavolo nero on the side and spoon over the blackberry sauce. Garnish with cobnuts and serve.