Pot-roast Guinea Fowl in Cider with Parsnip Bubble and Squeak

Guinea fowl as a rule serve 2-3, so I would roast two here and enjoy any leftovers another time. Melt the butter in a large casserole over a medium heat, and season and colour the guinea fowl or chicken on all sides.

Add the cider, herbs and a little more seasoning (the liquid will come to the boil almost straight away). Cover tightly and cook over a low heat for 50-55 minutes for guinea fowl, and 55-60 minutes for chicken.

Transfer the bird or birds to a plate to rest for 15-20 minutes, covering with foil, and tipping any juices inside back into the pan. Skim any excess fat off the juices and cook at a lively boil to reduce to about a third of their volume.

Discard the herbs, then add the crème fraîche and simmer for another minute. Serve the carved bird with the sauce and, if wished, with parsnip bubble and squeak.

For parsnip or bubble and squeak: Trim, peel and halve parsnips and cook in boiling salted water for 20-30 minutes until tender, then transfer to a colander, leave for a few minutes to steam dry, then chop. Finely slice 1&#8260,,,4 cabbage, add to a pan of boiling water and cook for 1 minute once the water comes back to the boil.

Drain in a sieve, and press out any excess liquid. Peel, halve and thinly slice 1 onion. Heat 25g unsalted butter with 1 tbsp vegetable oil in a large frying pan over a medium heat and fry the onion for a few minutes until softened, stirring occasionally.

Mix the parsnip, cabbage and plenty of salt and pepper into the onions, add 1 tbsp oil and fry over a medium heat for 20-30 minutes, turning every five minutes or so when the underside appears golden. It should be a loose hash, full of crispy bits.