Guinea Fowl with Salsa Verde, Canellinni Beans and Wild Rocket

Carefully cut the sides off the guinea fowls, then cut each side into two separating the thigh/legs from the breast/wings. Cut the thigh/legs into individual thighs and legs and save for the Guinea Fowl Fricassee  Recipe  . Carefully cut the wings from the breast/wings putting the breasts  Picture   to one side.

When you can, take the wings and the guinea fowl carcasses and make a stock following the recipe for chicken stock  Recipe   which should produce a pint/half litre of excellent stock. Keep this for the Guinea Fowl Fricassee recipe.

Make a portion of Salsa Verde  Recipe   but leave out the anchovies I think.

Take the canellinni beans out of the tins, put in a sieve and wash under the cold tap. Put the beans into a saucepan with a tablespoonful of olive oil and a couple of tablespoonfuls of water.

Make a dressing with three tablespoonfuls of good olive oil, a good squeeze of lemon juice and season with salt. Lightly dress the rocket with the dressing.

Put a good splash of olive oil in a frying pan. Season the guinea fowl breasts with salt and pepper and brown in the olive oil over a medium heat for about five minutes per side or until ready but not overcooked  Picture  .

Heat up the beans over a medium heat, season well with salt and pepper and a squeeze of lemon juice. Stir in the rocket  Picture  . Put a portion of the beans/rocket on serving plates, lay on top a guinea fowl breast followed by a good spoonful of Salsa Verde and serve  Zoom  .