Guinea fowl, herb butter and wild mushrooms

In my most humble opinion, guinea fowl has far more flavour than chicken. It is the perfect type of bird to cook in the autumn or winter months, as it is fuller and more substantial in flavour than chicken. All the recipes in this book for marinated chicken pieces would also work well with guinea fowl, so ring the changes every now and then. The influences of this dish are French, so this is yet another of my ‘Frindian’ dishes. It’s lovely with creamy mashed potato.