Matt Tebbutt stuffed and roasted guinea fowl with chestnut sprouts recipe on Saturday Kitchen

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.