Instructions: Mix white wine with two crushed garlic doves and 3 tbsp olive oil.

Lay guinea fowl in a non metallic dish and pour over wine mixture.

Cover and refrigerate for 4 hours or overnight.

Remove rind from bacon and cut into 10mm strips.

Peel and quarter shallots.

Cut three celery sticks into strips.

Place lentils in a large pan with remaining celery stick onion and thyme sprigs.

Cover with cold water bring to boil then cook in the simmering ovenfor 40 minutes or until just tender.

Drain reserving 200ml of cooking liquor.

Discard celery onion and thyme.

Lift guinea fowl from marinade and pat dry with kitchen paper.

Heat 2 tbsp olive oil in a large ovenproof frying pan on the boiling plateand brown guinea fowl skinside down for 2 to 3 minutes.

Transfer to a roasting tin and pour mannade over.

Cook on the second runners of the roasting ovenfor 15 to 20 minutes.

Meanwhile add shallots and bacon to the frying pan and cook on the floor of the roasting ovenfor 7 to 12 minutes until the bacon is crisp and the shallots are golden.

Add tomato paste remaining crushed garlic cloves and celery strips and cook on the simmering plate for 3 to 4 minutes.

Add cooked lentils chopped thyme and vinegar.

Lift guinea fowl from tin.

Keep warm in the simmering oven.

Add pan juices and reserved cooking liquor to lentils.

Bring to boil simmer 2 to 3 minutes on the simmering plate add remaining oil. Season.

Serve with guinea fowl and frisee salad.

Preferably buy bacon in one piece from the butcher and cut into lardons (strips). Alternatively buy ready cut lardons available from mayor supermarkets. Puy lentils are tiny black lentils quick to cook with a delicious flavour which goes particularly well with game birds and other poultry.

Serves 6

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