If you are looking seeking inspiration for the bank holiday weekend, then why not try this mouthwatering recipe idea from Adam Gray

Grilled Guinea Fowl Breast with Roasted Vine Tomatoes and Crispy Ham

The Guinea Fowl breasts could alternatively be cooked on the barbecue, if you prefer a free range or organic skin – a chicken breast would also make a great alternative. Try to use British vine ripened tomatoes when they are at their best in during the months of June and July.

Ingredients:
4 x Guinea fowl breasts
400g English cherry vine tomatoes
4 Slices Cumbria air-dried ham
100 Ml Farrington’s Mellow Yellow rapeseed oil
2 Bulbs of fennel
1 Lime
Salt
White pepper

Method:

• Place the cherry vine tomatoes on a sheet of foil and season with the salt and pepper. Drizzle the rapeseed oil over the tomatoes and wrap the foil up into a sealed parcel ensuring there are no holes.
• Place the foil parcel into a pre heated oven at 180 c for 12 – 15 minutes, until the tomatoes are just tender, then remove from the oven and leave in the foil parcel.
• Place a griddle pan on the stove and heat to a medium heat.
• Season the guinea fowl breasts with salt and pepper and rub a little of the remaining rapeseed oil on to the breasts.
• Place the guinea fowl breasts skin side down onto the heated griddle pan and cook gently, turning over to get an even cooking.
• Finely slice the fennel with a sharp knife or on a mandolin into a bowl.
• Grate the zest of the lime onto the sliced fennel and mix with a little of the lime juice and some rapeseed oil.
• Once the guinea fowl breasts are cooked, remove them from the griddle pan and place them on a tray to rest.
• Heat a non stick frying pan to a medium heat and fry the air dried ham with no oil until crispy.

To Serve:

• Put a pile of the fennel salad in the centre of the serving bowl and place the guinea fowl breast on top.
• Place the roasted tomatoes to one side of the guinea fowl breast and pour over some of the tomato cooking juices.
• Place a piece of crispy ham on top.