Theo Randall serves up tasty guinea fowl with prosciutto di Parma, mascarpone, thyme, lemon, switch chard and Portobello mushrooms on Saturday Kitchen.

The ingredients are: 1 guinea fowl, 150g mascarpone, 4 sprigs thyme, leaves picked and chopped, 1 lemon, zest and juice, 4 slices prosciutto di Parma, 4 tbsp extra virgin olive oil, 2 slices sourdough, 250g Swiss chard, cut down the middle of the stem and cut into 2cm pieces, 1 garlic clove, finely chopped, 250g Portobello mushrooms, cut into 5mm slices, pinch roughly chopped fresh mint, salt and freshly ground black pepper.

See recipes by Theo in his book titled: The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients available from The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients now.