Spitroast Misto

Start up the barbecue. Joint the guinea fowl into eight pieces discarding the carcasse  Picture   and also discarding the end joint of the wings. Cut the sausage into two, the pancetta into four pieces, and the pork into thickish medaillons. Thread the ingredients on to the spit - guinea fowl, sausage, pancetta, pork interleaved with sage leaves  Picture  . Paint with olive oil and season with salt and pepper.

Cut a foil roasting tin into a drip tray and put in the barbecue. Put the spit on over the heat  Picture  , and start up the spit rotating device. Put a couple of tablespoonfuls of olive oil into the drip tray and baste every ten minutes or so. Cook for around 45 minutes until the guinea fowl is cooked.

Meanwhile trim and peel the spring onions and cut into small strips. Top and tail the courgettes, cut into two or four lengthwise depending on size and cut into slices. Saute the courgette slices in a little olive oil until golden brown. Stir the courgettes and spring onions into the couscous and cover with hot chicken stock for about five minutes or so.

When ready take the meat off the skewer  Picture  . Put a portion of the couscous on to the serving plates put the a portion of the meat on top, sprinkle with a litle marinade and serve  Zoom  .