Guinea fowl in a celeriac wrap with Alexander kimchi and turmeric sauce


When you want to go all out and impress, this guinea fowl dish will stand proud at the dinner table.


For the Alexander kimchi

  • 100g/3½oz prepared Alexander leaves
  • 2 tsp sea salt
  • 1 small cucumber, peeled and seeds removed, thinly sliced
  • half a small leek, thinly sliced
  • 1 tsp dried dulce covered with 20ml/¾fl oz boiling water
  • 1 tbsp sake vinegar
  • 1 tsp finely chopped garlic
  • half a small white beetroot, grated
  • 1 tsp freshly grated turmeric
  • 1 tbsp bergamot juice
  • 2 tbsp vegetable oil
  • 1 tbsp freshly grated ginger root
  • 1 tsp birch syrup

For the celeriac wrap

For the turmeric sauce

For the parsley pesto

For the farro and peas

  • 100g/3½oz farro
  • 50g/1¾oz peas

For the guinea fowl

To serve (optional)