1 Guinea fowl
4 Chicory heads (I used a mixture of red and green)
A handful of flat leaf parsley leaves
A bunch of chives, finely snipped
A handful of de-shelled walnuts
About 100ml sherry or port
A small handful of raisins
1 Large lemon
Salt and pepper
1 The night before, leave the raisins to soak and plump up in the sherry. Preheat the oven to 180c/fan160c/gas 4. Brush the guinea fowl with olive oil, then season. Use a knife to make a few holes in the breast and legs, then wedge in some garlic cloves. Cover with baking foil and roast for one hour (remove the foil 45 mins in to let the bird go golden). Allow to cool for a bit, then remove the meat with a pair of forks.
2 Pour 6tbsp olive oil into a jam jar, then squeeze in the juice of the lemon. Season well, pop the lid on and shake. Arrange the chicken and chicory on a large plate or platter. Scatter over parsley, chives and walnuts. Drizzle the dressing over the salad, then spoon over the swollen raisins.
ANOTHER WALNUT RECIPE TO TRY: