Roast guinea fowl, boudin blanc, black cabbage and chestnuts

By Matt Tebbutt From Saturday Kitchen Ingredients For the guinea fowl 1 guinea fowl crown 1 bunch thyme 1 head garlic 1 bay leaf splash madeira wine 20g/¾oz butter 100ml/3½fl oz dark chicken stock For the boudin blanc splash olive oil 2 shallots, finely chopped 1 garlic clove, finely …

Guinea fowl in a celeriac wrap with Alexander kimchi and turmeric sauce

By Frances Atkins From Saturday Kitchen Ingredients For the Alexander kimchi 100g/3½oz prepared Alexander leaves 2 tsp sea salt 1 small cucumber, peeled and seeds removed, thinly sliced half a small leek, thinly sliced 1 tsp dried dulce covered with …