Instructions: Take off the thigh/leg joints and the breasdwing joints from the guinea fowl making eight joints from the two birds. Trim off all excess fat and season well. (Make stock from the carcass and backbones: put bones in your smallest pan cover with water and add vegetables to flavour.)

Fry the guinea fowl joints in a very little oil on both sides in a large nonstick frying pan on the boiling plate until golden.

Remove from the pan and put to one side. Drain off any fat.

Wipe out the frying pan.

Make the sauce by blending 4 tablespoons of stock with the corn flour in a bowl.

Measure into the wiped frying pan the port remaining stock redcurram jelly soy sauce worcestershire sauce and some salt and pepper.

Whisk in the blended cornflour mixture and bring to the boil on the boiling plate allowing it to thicken.

Put the browned joints into the frying pan with the sauce.

Bring to the boil transfer to the floor of the simmering oven and cook for about 30 minutes or until tender.

In the last few minutes of cooking time add the blueberries to the pan.

Serve sprinkled with parsley (or thyme). Good with a mash (qv).

For traditionalists make the sauce in the recipe but dont add the blueberries. you joint the guinea fowl ahead you can use the carcass to make stock for the recipe.

Serves 8

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