In a large ovenproof casserole dish, melt 10g of the butter and brown the guinea fowl over a medium heat. You’re not cooking it much, just getting a good colour all over. Turn it over as you do ...

Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of ...