Guinea fowl tastes great when cooked with mushrooms, chestnuts, bacon, apple and herbs, and makes for a perfect casserole as slow cooking in liquid ensures sweet tender meat. Its slight gamey flavour is far less assertive than pheasant or grouse and its flesh is firm.

YOU WILL NEED Two small or one large guinea fowl with giblets 4 oz (25g) butter Four streaky bacon rashers One medium onion – peeled 10 fl oz (300ml) dry white wine Dash of sherry Juice of one lemon Several sprigs parsley Salt and freshly ground black peppercorn to season.

Method: Make stock by covering the giblets with water in pan with sprigs of parsley and onion, bring to the boil and allow to simmer for at least an hour.

Place a small knob of the butter and a sprig of parsley inside each guinea fowl, and melt a further ounce of butter and brush over the birds.

n Cover the breasts with the bacon and roast for at least an hour at 180C/350F or Gas Mark 4, basting frequenty. Remove the bacon 15 minutes before the hour is up to allow the meat to brown.

Set the cooked guinea fowl to one side while you make the gravy. Do this by removing surplus fat from the pan, leaving all the residues and crunchy bits at the bottom.

Place pan over high heat, then add wine, sherry and a little of the stock. Stir well and boil until reduced by a third, then adjust seasoning, add lemon and strain.

Return to the heat and whisk in the rest of the butter.

Carve the guinea fowl into joints place in clean pan with a lid, add the sauce and cook for a further 20 minutes at a gentle heat and serve with a mushroom garnish.