Daniel Galmiche served up guinea fowl with cabbage and chestnuts on Saturday Morning with James Martin.

The ingredients are: 120g unsalted butter, 4 tbsp olive oil, 165g button mushrooms, thinly sliced, 4 guinea fowl breasts, skin on, 1 large savoy cabbage, shredded, 12 cooked whole chestnuts, 4 tbsp chicken stock, 4 tbsp whipping cream, 1 tbsp chopped tarragon leaves and Sea salt and freshly ground black pepper.