RECIPES

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

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

Ingredients

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)