What do you need: 2 small guinea fowl; 75 grams of butter; parsley; 350 grams of pork fat; 300 millilitres of dry white wine; 60 millilitres of sherry; 175 grams of green grapes; salt; pepper; lemon juice.

What do you do: First, peel the grapes and de-pip them, then draw the fowl and reserve the giblets. Next, put the giblets in a pan, cover them with water and bring the pan to the boil, then let it simmer for 1 hour to make stock. Put 15 grams of the butter and a sprig of parsley inside each of the guinea fowl. Melt a further 25 grams of the butter and brush the butter over the birds, then cover the breasts with the pork fat and roast in the oven for 1 hour at 180 degrees Centigrade. Baste the guinea fowl frequently and remove the bacon for the last 20 minutes to allow the meat to brown. Remove the guinea fowl from the oven and carve it into joints. Pour most of the fat from the roasting tin, leaving all the residues, then add the wine, sherry and stock. Boil this mix through, then add the guinea fowl and 125 grams of grapes. Season the guinea fowl to taste with salt, pepper and lemon juice. Cover and cook for 20 minutes in the oven. Remove the joints from the sauce, strain the sauce and stir it in 25 grams of butter. Finally, pour the sauce over the guinea fowl and serve garnished with the remaining grapes.

Bon appétit!