Aromatic poached guinea fowl

Put everything apart from the coriander in a large pan with a pinch of salt, then top up with water (about 2.5-3 litres), so the bird is covered. Slowly bring to the boil, skimming as you go, then simmer very gently for 30 minutes, turning the bird over halfway through.

Turn off the heat and allow the bird to sit in the stock for another 30 minutes. Lift the bird out of the stock and strain the stock into another pan, discarding the aromatics and wings (or roast the wings to eat later). Set the pan over a high heat and briskly simmer the stock until reduced by two thirds. Set aside to use in the dressing.

When the guinea fowl is cool enough to handle, carve the whole bird, as you would a chicken, or joint it. Remove the skin and discard. Store the meat in a heatproof serving dish, pour over a little stock to keep it moist and cover with foil to keep warm. Serve with the coriander, turmeric dressing, brown rice pilaf and little gem salad