Instructions: 1 Heat 2 tbsp of oil in a pan. Add the onion and cook for 2-3 minutes until softened, stirring occasionally.

2 Dice the peppers and set aside. Finely chop the garlic, add to the onions and sweat for another minute.

3 Cut the chilli in half, remove the seeds and finely dice the flesh. Add to the pan with the peppers and half the sugar and cook for two minutes, stirring.

4 Coarsely grate the potatoes and layer in a colander with 1 tsp salt and a pinch of cayenne pepper. Set aside for five minutes.

5 Heat a griddle pan. Add the vinegar to the pepper mixture and boil fast until reduced by half, stir in the stock and sun-dried tomato paste. Reduce the heat and simmer for about 10 minutes or until thickened and reduced.

6 Season the guinea fowl breast and brush the griddle pan with a little oil. Add to the pan and cook for 6-8 minutes, turning once until tender and golden brown. Leave to rest in a warm place.

7 Heat a large frying pan. Cut the tomatoes into quarters, remove the seeds and carefully cut away from the skin, using a small sharp knife. Cut the flesh into dice.

8 Add the tomatoes to the pepper mixture and stir until well combined.

Taste and add more sugar if necessary. Then cook for another minute or two, stirring occasionally.

9 Place the remaining 3 tbsp olive oil in a small pan with the turmeric and heat gently to combine. Then pass through a fine sieve into a small bowl.

10 Carve the guinea fowl. Arrange the rosti in the centre of plates and arrange the guinea fowl on top.

11 Spoon around some of the red pepper marmalade and drizzle the edges with balsamic dressing and turmeric oil to serve.

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