NDUJA STUFFING:

• Peel skin from the nduja and break into small pieces
• With a heavy spoon, mix the mascarpone and nduja to a paste making sure it is mixed evenly with no lumps of nduja
• Place into a piping bag, ready to stuff guinea fowl

CAULIFLOWER PUREE:

• Chop cauliflower, garlic and shallots as fine as possible, then add these to a heated pot with small amount of grapeseed oil and butter
• Cook for 2-3 minutes until they have softened without colour
• Add milk, cream and bay leaf, then bring to a gentle simmer. Cook until soft approx. 10 min
• Strain and reserve the liquid
• Place solids into a blender and add enough liquid to blend to desired thickness
• Once the desired thickness is achieved, season with salt and pepper
• Place to one side covered with cling film or parchment paper so a skin does not form

PEPERONATA:

• Thinly slice white onion and crush the garlic
• Warm the olive oil in a pan and add onion and garlic, then slowly cook to caramelise the onion
• Thinly slice the peppers, add and continue to slowly cook for 30 min, stirring occasionally so not to stick
• Turn the heat off and allow to cool
• Season with salt and pepper

GUINEA FOWL:

• Ideally, this is made the night before to set and dry the skin -but not essential
• Preheat the oven to 180c / start up the wood fire oven and have it at 60c core temperature. If you use the wood fire oven, it’ll be for 30-40 minutes.
• Run a small knife or your finger under the skin to allow room for the stuffing
• Pipe the paste under the skin to cover as much of the breast as possible and flatten down, pull the skin tight so make sure the flesh of the bird to covered
• Heat a pan to medium heat, add a small amount of grapeseed oil and place guinea fowl skin side down.
• Apply a small amount of pressure to the breasts to ensure even sear and allow to cook for 2 minutes
• Remove from the pan and place on a baking tray skin side up and roast in the oven for 8 min or until cooked through
• Remove and allow to rest for 4 min

VEGETABLE WINTER CASSEROLE

• Fry the onion on a pan for a couple of minutes
• Add the rhubarb to the heat for a minute
• Add a pinch of sugar – or as much as you please
• Add the peppers to the mix
• Add the ceps and drizzle the oil
• Cook for a bit and add water to cool
• Grate the garlic and add it to the mix, as well as the steamed kale
• Peel the figs, and then add them to the casserole for a minute
• Add the cooking juice from the guinea fowl and the lemon

TO PLATE:

Place desired amount of cauliflower puree and vegetable casserole, nduja, place guinea fowl breast on top and dress as you please. Recommend decorating the dish with a slice of lemon.