Guinea fowl with smoky squash and crisp pancetta

PREPARE THE GUINEA FOWL

Remove the guinea fowl from the fridge approximately 30–45 minutes before cooking. Pat the skin thoroughly dry. Mix the softened butter with the grated garlic, chopped sage, thyme leaves and lemon zest. 

Carefully loosen the skin over the breasts and push the butter mixture underneath, spreading it evenly over the breast meat. Rub the outside of the bird lightly with olive oil and season generously with salt and black pepper. Place the lemon half and a few extra sprigs of thyme and sage into the cavity.

PREPARE THE FIRE

Build a steady fire in the Kadai and establish a good bed of glowing embers.You want a moderate, steady heat rather than fierce flames. 

The guinea fowl needs to roast slowly so the breast remains moist while the skin gradually becomes golden and crisp.

ROAST THE GUINEA FOWL

Place the guinea fowl into the Tripod Roaster and hang it over the fire.Slowly roast for approximately 60–90 minutes, rotating the roaster regularly so the bird cooks and colours evenly. 

Keep an eye on the fire throughout the cook. If the skin is becoming too dark before the bird is cooked through, raise the roaster further from the fire or reduce the heat. 

Begin checking the internal temperature towards the end of the cooking time. Use a thermometer inserted into the thickest part of the breast, avoiding the bone, and cook to a safe internal temperature. Remove from the fire and rest for 10–15 minutes before carving.

DIRTY-COOK THE SQUASH

While the guinea fowl is cooking, place the whole, unpeeled butternut squash directly into the hot embers. Bury it as much as possible in the coals and turn occasionally. Cook until the outside is completely blackened and the flesh inside is very soft. 

Depending on the size of the squash and the heat of the fire, this should take approximately 45–75 minutes. Remove from the embers and allow to cool slightly. Scrape away all of the burnt skin and remove the seeds.

MAKE THE SQUASH PURÉE

Scoop the caramelised squash flesh into a blender or food processor. Brown the butter in a small pan over the fire and add the sage leaves. 

Cook until the butter becomes golden and nutty and the sage is crisp. Add the butter to the squash and blend until smooth, adding a little warm chicken or game stock if needed to achieve a silky consistency. Season with salt and black pepper. Finish with a little lemon juice or cider vinegar to balance the natural sweetness of the squash.

MAKE THE PANCETTA & HAZELNUT TOPPING

Place a pan over the fire. Add the diced pancetta and cook until deeply golden and crisp, allowing the fat to render. Remove the pancetta and set aside. 

Add the hazelnuts to the pan and toast for a few minutes until golden and fragrant.Add the sage leaves and fry briefly until crisp.

CARVE THE GUINEA FOWL

Once rested, carve the guinea fowl into breasts and legs. 

SERVE

Spoon the dirty-cooked squash purée generously onto a large serving platter. Arrange the carved guinea fowl over the purée. Scatter generously with the crispy pancetta, toasted hazelnuts and crispy sage. Finish with a little lemon zest and a drizzle of good extra virgin olive oil. Serve immediately.