Instructions: Pre heat the oven to 220 C/425 F/gas mark 7.

Wash and dry the bird. Lift the skin over the breast and gently ease away from the flesh. Smear butter under the skin with a few thyme leaves stripped from the stems and add the orange zest. Put any remaining thyme and orange zest inside the body cavity. Season all over.

Sear the bird all over in a hot cast pan and then roast in the pre-heated oven, breast side down, for about 45 minutes, turning the bird on its back half way through, until the juices run clear. Whilst the bird is cooking, cook the rice.

Melt the butter in a heavy pan and add rice. Stir over heat to coast the rice with the butter. Add hot stock, salt and the blade of mace. Simmer for 15 minutes, or so until the rice is cooked and the liquid is absorbed. Add the raisins, zest, walnuts (peeled if you can be bothered) and a pinch of ground mace, removing the blade of mace at this time. Check the seasoning and adjust.

Stir in the parsely and serve with the guinea fowl with a little orange and mace sauce poured over.

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