For the Guinea Fowl:

Heat the oil and 2oz butter in a pan.

Seal the guinea fowl breasts and colour lightly.

Season and stand upright to cook.

Dice the carrot and shallot and put into the pan with the birds, put in oven 180 c.

Dice the bacon and after 10 minutes add to the roasting birds, stir frequently so as not to burn.

When the birds are cooked take out and put to one side to rest.

Add honey and half the blackberries and half the stock and reduce on the stove top.

Reduce and add rest of stock slowly.

When reduced, beat in 2oz butter, rest of blackberries and season.

Take breasts off the bone, add parsley to sauce and serve.

For the Apple, Fennel and Little Gem Salad:

Trim the fennel tops and put to one side.

Slice bulbs on a mandolin and put with rapeseed oil into sauce pan.

Add stock, thyme, crushed garlic and salt & pepper and gently poach for 5 minutes until soft.

Take out and leave to cool, strain stock and keep

Cut apple into slices, then into sticks and put in a bowl with lemon juice

Mix sherry vinegar with rapeseed oil and fennel cooking liquor and season

Toss the fennel and apple in dressing

Cut one lettuce in quarters and dress in dressing

Separate the leaves of the other lettuce

Put fennel on plate first then individual leaves, then quarters of lettuce

Sprinkle with apple and sprinkle with parsley, serve