The base for this dish is light and delicate; the green sauce and mustard fruit give it an intensity that otherwise it would not have. You can preserve everything beforehand, then simply poach the guinea fowl in warm stock before serving.
1 litre/13/4 pints home-made stock
3 fresh bay leaves
500g/1lb potatoes, such as Roseval, sliced in half with skins left on
3 carrots, peeled and sliced
2 fennel bulbs, tough outer leaves removed and cut into quarters
4 guinea fowl breasts, skins removed
Salt and pepper
For the green sauce
1 bunch of flat-leaf parsley, leaves only
1 bunch of mint, leaves only
1 handful of rocket
2 tbsp capers, packed in salt, well rinsed
2 tbsp red-wine vinegar
1 tbsp Dijon mustard
250ml/8fl oz extra-virgin olive oil
2 hard-boiled eggs
Mustard fruit of your choice
Place the stock into a heavy-based pan and bring to the boil. Immediately turn down the heat to a simmer. Add the bay leaves, potatoes and carrots and cook until just tender – this should take about 15-20 minutes. Put to one side while you make the sauce.
Using a sharp knife, chop all the herbs finely and place in a bowl. Roughly chop the capers and add to the herbs. Stir in the vinegar, mustard and oil. Peel the eggs and grate using the biggest holes on your grater. Add to the herbs and stir once again to combine.
Fifteen minutes before you are ready to eat, return the vegetables to the heat. Once simmering, add the guinea fowl and poach for 10-12 minutes. Adjust the seasoning – you will need to add a good pinch of salt, but not too much pepper, as the mustard fruit is very peppery.
Ladle into warm bowls, ensuring that everyone gets a little of everything. Spoon over the green sauce and pass the mustard fruit around separately.