In my kitchen: Frances Atkins of the Yorke Arms, Ramsgill

Serves: 4 / 6

Ingredients: 1 Fresh guinea fowl; 2 shallots; 1 tbsp Madeira; 4 fillets of anchovies; 4oz pancetta; ½oz polenta; 2 handfuls of wild herbs – thyme, tarragon, wild garlic, sweet cicely; 1 buffalo mozzarella; 1 tbsp Yorkshire heather honey (NB: Make sure it is Yorkshire Heather Honey for its unique taste. Inferior honey will just burn).

Method

Remove legs and breast from carcass. Bone out the legs – taking care not to split the skin. Place skin to one side leaving some flesh on the skin.

Mince the leg meat with the pancetta. Add the anchovy and wild herbs, polenta, seasoning and chopped herbs. Mix Well.

Place meat in the leg skin and roll into a sausage. Roll in cling film, knotting each end – ensure it is air tight. Poach in boiling water for 20 minutes. Remove from water and cool. Remove cling film.

Chop the mozzarella and mix with the herbs. Cut a pocket in the breast and stuff with the mixture.

Brown guinea fowl breast in a pan, skin side down in a little olive oil. Turn over and seal the other side. Place stuffed leg in a pan, cover with honey and a little water to prevent burning.

Place in oven, skin side down with the leg and cook for 15 minutes at 200C.

Remove from the oven and slice. Serve on a bed of spring vegetables, Jersey royals, wild garlic and sweet cicely and linguini if desired.

For the Sauce: 1 celery; 1 leek; 1 onion; 1 carrot; fennel tops; 2 star anise; knob of butter; ½pt white wine; whipping cream.

Add chopped vegetables to the carcass and fill a pan with salted water. Simmer until reduced by half. Drain the liquid and discard the vegetables. Reduce down again to a sticky consistency

Sauté chopped shallot in a little butter and ½pt of white wine and add to the guinea fowl stock. Pass through sieve and finish with a little cream to taste

FOR THE LEMON RELISH: Thoroughly wash three lemons and place in a pan. Cover with water and add a pinch of salt. Simmer for 30 min. Allow to cool. Soften thinly sliced onion with 30g sugar and warm gently. Cut lemons lengthways, remove pith and pulp with a spoon. Pass through sieve. Half the lemons again and thinly slice. Add the lemons to onions and cook gently for 20 min with 20g sugar with half the pulp. Stir until spooning consistency. Dispose of the remaining pulp. Store in a jar. The lemon relish will keep in a fridge for up to a week.

Guinea fowl is a tastier alternative to chicken. A lighter and healthier meat, it works well with young vegetables and citrus. Having prepared the main structure of this dish the garnish ie spring vegetables, Jersey royals can be changed to linguini, salad leaves or such like.

Christine Austin recommends: This delicious dish needs a wine that will complement the delicate herb and lemon balance. Try the perfectly balanced flavours of Margaret River Semillon Sauvignon 2010 from Marks and Spencer (£8.99) or the ripe, supple fruit of The Ned Pinot Noir from New Zealand (Majestic £12.99).