Matt Tebbutt served up stuffed and roasted guinea fowl with chestnut sprouts for an alternative Christmas lunch on Saturday Kitchen.

The ingredients are: 4 tbsp olive oil, 2 shallots, finely chopped, 2 garlic cloves, finely chopped, 1 handful chestnut mushrooms, finely chopped, 1 tsp chopped fresh thyme leaves, 100g baby spinach, 12 very thin slices smoked pancetta, 1 whole guinea fowl, legs removed and boned (crown left whole), 40g unsalted butter and salt and freshly ground black pepper.

For the Brussels sprouts: 25g butter, 150g Brussels sprouts, thinly sliced on a mandoline, 2 tbsp roughly chopped chestnuts, 1 red apple, peeled and finely chopped, 50ml Madeira, 100ml chicken stock and 50ml double cream.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.