Instructions: Place the guinea fowl in a non metallic dish.

Combine the following 7 ingredients with 1/4 tsp cayenne 75ml lemon juice all but 1 tbsp of the coriander and plenty of pepper.

Pour over the fowl and marinate for at least 6 hours or overnight.

Place the fowl in a roasting tin and pour over the marinade and some salt.

Roast at 220C/425F/Gas Mark 7 for 15 minutes then reduce to 190C/375F/Gas Mark 5 and cook for a further 20 minutes per 450g. Check it is cooked through then rest for 10-15 minutes.

Meanwhile place the avocados in a food processor together with 1/4tsp salt a pinch of cayenne pepper 1 1/2 tbsp lemon juice and 1 tbsp chopped coriander.

Process until combined but still chunky.

Check seasoning. ( =isishebo zulu for relish ie avocado relish)

Serve the carved fowl with the pan juices and a small spoonful of isishebo.

The avocado isishebo can be made up to two hours in advance.

Serves 6

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