Richard Corrigan served up a tasty Guinea Fowl with Nduja stuffing, Cauliflower, Vegetable Winter Casserole for the festive season on James Martin’s Saturday Morning.

The ingredients for the Nduja Stuffing: 200g Nduja and 80g Mascarpone.

For the Cauliflower Puree: 300g cauliflower, 120ml milk, 150ml cream, 10g garlic, 1 bay leaf, 30g shallot, Salt and pepper to taste.

for the Pepperonata: 200g red peppers (tin peppers are fine to use ), 100g white onion, 30g garlic, 80g extra virgin olive oil and Salt and pepper, to taste.

For the Guinea Fowl: 4 large guinea fowl breasts skin on and Nduja and cream cheese paste.

For the Vegetable Winter Casserole: 2 peppers, diced, Rhubarb, diced diagonally, Half a red onion, sliced, 2 tbsp of olive oil, 200g of ceps, ¼ tsp of sugar, ½ garlic clove, Kale – steamed and 2 figs.

See more Christmas recipes in the book titled: Good Housekeeping The Ultimate Christmas Collection available from Amazon now.