Somerset cider guinea fowl

Ingredients

1 whole guinea fowl
2 tbsp Dijon mustard
750ml/1 pint 7fl oz Somerset cider
coarse sea salt and freshly ground black pepper
1 tbsp white grape jelly
150ml/5¼fl oz double cream

Method

1. Preheat the oven to 180C/350F/Gas 4. Rub the guinea fowl with the Dijon mustard and place it into a deep baking tray. Pour over the cider.
2. Sprinkle with coarse sea salt and freshly ground black pepper, to taste.
3. Place in the oven. After 30 minutes, check the bird and baste well with the cider (spooning the liquid over the meat to keep it moist) and continue basting regularly until cooked. The guinea fowl should take 1-1½ hours to cook. To check the bird is cooked, slash the meat with a knife in between the top end of the leg and breast and if the juices run clear, it's ready
4. Remove the bird from the oven, cover with aluminium foil and place in a warm place to rest. Do not discard the baking tray.
5. Deglaze the baking tray by placing on top of the hob and bringing the liquid to the boil, stirring and scraping any bits from the bottom of the pan.
6. Add the white grape jelly to the tray. Add more salt and freshly ground black pepper, to taste.
7. Add the double cream, bring to the boil and then strain through a fine sieve into a clean container or jug.
8. To serve, carve the guinea fowl and serve it with the creamy cider sauce.