Serves 2-3 adults

Ingredients

Butter – 50g at room temperature

Pepper and flaky salt

Method

Remove the guinea fowl from the fridge about one hour before you want to cook it.  Rub it with the butter and season with the salt and pepper.  Cook over indirect heat on the smouldering coals of a covered barbecue for around one hour.  Check the bird is cooked through and rest for at least ten minutes before serving (with Warm Beetroot Salad, Potato Wedges with Rosemary and green beans)