- garlic 1
- guinea fowl 2 small or 1 large, trimmed of excess fat
- rosemary and thyme 6 small sprigs of each
- soft goat’s cheese 250–300g
- lemon 1, halved
- olive oil
- shallots 12, halved
- butter 25g
- white grapes 2 handfuls
- Sauvignon Blanc 1 glass
Remove the wishbones with a small knife; keep the knife against the bone and scrape away the flesh, once you have freed the bone just twist it to pull it out (see tips, left).
Separate the skin from the breast flesh of the birds by pushing your hand carefully between the two and wriggling it around.
Heat the oven to 220C/fan 200C/gas 7. Pick the leaves off half the rosemary sprigs and mix them with the cheese. Squeeze in the lemon juice, keeping the lemon halves to stuff into the birds. Stir in a couple of lugs of oil to make a soft paste and season well.
Smear the cheese mixture between the skin and flesh, then smooth down skin. Stuff the birds with the remaining rosemary and the lemon halves. Tip the shallots into a roasting tray and put the birds on top. Add the thyme sprigs and butter.
Roast for 5–8 minutes, then reduce heat to 140C/fan 120C/gas 1 and cook for 20 minutes. Add the grapes and Sauvignon Blanc, and cook for 15–20 minutes. If the breast isn’t brown enough, increase heat to 220C/fan 200C/gas 7 and cook for 5 minutes. Cover and rest birds for 10 minutes. Bring the pan juices and grapes to the boil, season and pour over the carved meat. Serve with steamed spinach and pine nuts.