Ingredients
For the guinea fowl
1 guinea fowl breast
1 lemon, zest only
4 asparagus, sliced lengthways
salt and freshly ground black pepper
3 tbsp olive oil
For the onion rings
vegetable oil, for deep-frying
55g/2oz self-raising flour
½ tsp bicarbonate of soda
water
½ red onion, peeled and sliced into rings

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat a large pan, one-third filled with vegetable oil, for deep-frying.
3. Slice the guinea fowl breast down the centre, but not right through.
4. Cover the guinea fowl breast with cling film and baton it out using a rolling pin or meat mallet.
5. Place the lemon zest, asparagus, seasoning and one tablespoon of olive oil in the middle and wrap the meat back round.
6. Carefully use a skewer to secure the breast.
7. Heat the remaining olive oil in a non-stick pan and fry the stuffed guinea fowl breast for 3-4 minutes on either side.
8. Transfer to the oven to finish, for approximately 6-8 minutes.
9. Meanwhile, make the onion rings. Place the flour and bicarbonate of soda into a bowl and whisk in enough water (approximately 3-4tbsp) to make a batter, the consistency of single cream.
10. Dip the onion rings in the batter and deep-fry them in the hot vegetable oil for 2-3 minutes, or until crisp and golden.
11. Remove using a slotted spoon and drain on kitchen paper.
12. Remove the stuffed guinea fowl from the oven and transfer to a serving plate. Serve the onion rings alongside.