1 whole guinea fowl, legs removed and boned (crown left whole)
40g/1½oz unsalted butter
salt and freshly ground black pepper
For the Brussels sprouts
150g/5½oz Brussels sprouts, thinly sliced on a mandoline
2 tbsp roughly chopped chestnuts
1 red apple, peeled and finely chopped
50ml/2fl oz Madeira
100ml/3½fl oz chicken stock
50ml/2fl oz double cream
To make the stuffed and roasted guinea fowl, heat 2 tablespoons of the olive oil in a frying pan and fry the shallots, garlic, mushrooms and thyme together and stir in the spinach. Season with salt and freshly ground black pepper and cool.
Lay the pancetta strips on a piece of baking paper laid on top of a piece of kitchen foil and put the 2 boned guinea fowl legs together slightly overlapping, with pancetta overhanging. Season the guinea fowl with salt and freshly ground black pepper and lay the filling down the middle. Pull the pancetta around the guinea fowl to wrap it up like a fat sausage. Tie with kitchen string and place on a large plate or tray in the fridge for a few hours.
Preheat the oven to 200C/180C Fan/Gas 6
Place the guinea fowl crown onto a baking tray and season with salt and pepper. Roast for 25–30 minutes, or until cooked through.
Heat the remaining olive oil in an ovenproof frying pan over a high heat and add the butter. Fry the rolled guinea fowl seam-side down, basting it to colour all over. Transfer to the oven for 20 minutes, or until golden-brown and cooked through, basting occasionally with more oil and butter.
Leave the crown and rolled legs to rest, covered, in a warm place before slicing.
To make the Brussels sprouts, heat the butter in a saucepan and fry the sliced sprouts over a medium heat. Add the chestnuts and apple, then pour in the Madeira and stock, simmer for 5 minutes, then add the cream. Season with salt and freshly ground black pepper.
To serve, carve the guinea fowl crown and rolled legs and serve with the Brussels sprouts.
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