The weather has finally turned and it is bitter cold. The best way to warm up is with hot food. Here we have a spiced bird, using warming spices such as Cayenne pepper with seasonal vegetables and an Autumnal salad. The colours are vibrant, just like the leaves on the trees- a true feast for the eyes.

You need:

1 Guinea Fowl, jointed

1 tablespoon of smoked Paprika

1 teaspoon of Cayenne pepper

2 tablespoons of Garam Masala

1 teaspoon of Sumac

1 teaspoon of salt

2 tablespoons olive oil

200g celeriac, peeled and cubed

200g pumpkin flesh, cubed

100ml milk

200g kale

50g fresh cobnuts (or hazelnuts), roughly chopped


Preheat the oven to 200C

Combine the spices, salt and oil and rub all over the Guinea fowl

Place onto a baking sheet and pop into the oven

Bake for 30 minutes or until the juices run clear, leave to rest for at least 5 minutes

In the meantime place the celeriac and pumpkin into a pan, pour the milk in and add enough water to cover the vegetables

Season with salt and simmer until the vegetables are soft

Blend until smooth and keep warm

For the Kale: Blanch it for 3 minutes in boiling water, strain

To serve, fry the kale in little olive, add the nuts and cook until they turn brown

Spoon the puree onto a warmed plate, followed by the Kale and Fowl, spoon the oils from the roasting tin over the meat


For the salad:

Cabbage, finely sliced

Carrots, grated

Kohlrabi, sliced

Parsley, roughly chopped

Seeds from 1 pomegranateSONY DSC

For the dressing:

3 tablespoons of olive

1 tablespoon of cider vinegar

1 large pinch of salt

Combine the dressing ingredients and pour over the vegetables, toss to combine, sprinkle the parsley and pomegranate over and serve with the fowl.