Instructions: 1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute pan

(suitable for the oven). Remove supremes (breast and joint) from guinea fowl. Fry the supremes for 1 minute on each side.

2 Season and transfer to the oven for 10-15 minutes until cooked through.

Remove from the oven and allow to rest, reserving the juices. Serve with the onion gravy, parsnip chips, stuffing and thyme.

ONION GRAVY:
1 Heat the oil in a small frying pan. Peel and slice the onion and fry until softened. Add 200ml of the red wine, the balsamic vinegar and reduce until thickened.

2 Put the reserved guinea fowl juices in a small pan and heat. Add the remaining red wine, onion mix and the butter to the pan and heat through.

PARSNIP CHIPS:
1 Heat a medium pan third filled with sunflower oil. Finely slice the parsnip and deep fry until crisp and golden. Drain on kitchen paper and season.

STUFFING:
1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan and fry the onion until softened. Beat the egg in a bowl and season. Mix the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place in a greased gratin dish and bake for 5 mins.

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