Poached Guinea Fowl with Broad Bean, Garlic, Pear & Fennel Salad

This is a salad that can be served as either a main course or a starter. If the former, it should be eaten with roast new potatoes (or even mash) for a more filling meal. It can be served cold or the fowl, beans and garlic can be warmed in the poaching liquor and served on the pear salad. The flavours in this dish may seem to combine a bit of everything from all over the place but, trust me, it works. A succulent free-range chicken can be substituted for the more exotic guinea fowl.