Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. For the guinea fowl, heat a large frying pan and add the oil and butter. Once hot, add the bird and sear all over.

3. Put the guinea fowl in a roasting tray and transfer to the oven. Roast for 35-40 minutes until the juices run clear when a skewer is inserted into the thickest part of the thigh.

4. Meanwhile, place the parsnips in a large saucepan and add the milk. Cook for 8-12 minutes. Drain the parsnips, reserving the milk. Put the parsnips in a blender and blend until smooth, gradually adding the milk, until you achieve a smooth purée.

5. For the blackberry sauce, heat the butter in a saucepan over a medium heat. When the butter is foaming, add the shallot, garlic and thyme and fry for 2 minutes until softened. Add the remaining sauce ingredients, except the blackberries, and cook, stirring well, for 5-8 minutes until the sauce has thickened. Just before serving add the blackberries.

6. For the cavolo nero, heat a sauté pan and add the butter, once hot add the calvero nero and a little water. Cook until wilted.

7. Remove the breasts from the guinea fowl. Divide the purée between 2 serving plates and top with the guinea fowl breasts. Place the cavolo nero on the side and spoon over the blackberry sauce. Garnish with cobnuts and serve.