Instructions: Prepare the poaching liquid by combining all the ingredients except the breasts then simmer until well infused.

Pass through a fine sieve.

Poach the guinea fowl breasts in the liquid until cooked but still pink then slice.

Heat the cabbage and chestnuts.

Heat the lentil puree.

Arrange a bed of cabbage and chestnuts in the centre of each bowl.

Slice each guinea fowl breast as petals and place on top of the cabbage.

Spoon the lentil puree carefully around.

For a more festive dish substitute pheasant for the guinea fowl. Poach in the same way and present it with a little parcel of chestnuts wrapped in cabbage placed in the centre of the plate with the petals of pheasant surrounding it. The best sauce to accompany this is a thinned out celeriac puree (qv).

Serves 4

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