Crown Of Guinea Fowl Roasted with Honey and Blackberry - James Martin Chef

Ingredients

• 2 crowns of guinea fowl
• 1tbsp rapeseed oil
• 2oz butter
• 1 medium carrot, diced
• 1 shallot, diced
• 4 rashers of back bacon, finely diced
• 1tbsp runny honey
• 4oz blackberries
• ½ pt chicken stock
• 2tbsp chopped parsley
• Salt & pepper
• 2 slices of white bread, butter and oil to fry
• 2 fennel bulbs
• 2tbsp rapeseed oil
• ¼ pt chicken stock
• 1 sprig thyme
• 1 clove garlic
• 2 apples
• ½ lemon juice
• 2 little gem lettuce
• 1tbsp sherry vinegar
• 4tbsp rapeseed oil
• 1tbsp chopped parsley