Daniel Clifford serves up a tasty pot-roasted guinea fowl with broad beans and bacon infused sauce dish on Saturday Kitchen.

The ingredients for the confit guinea fowl legs are: 2 legs guinea fowl, boned, 100g coarse rock salt, 1 litre duck fat and 2½ tsp fresh thyme.

For the roast guinea fowl crown: 2 litres chicken stock, 1 guinea fowl crown, fine salt, for seasoning, a little vegetable oil, 2 knobs of butter, fresh thyme leaves, 2 garlic cloves and 4 bacon lardons.

For the onion shells: 175ml dry white wine, 125ml white wine vinegar, 60g caster sugar, and 150g baby onions, peeled.

For the sauce: 50g unsalted butter, 2 banana shallots, thinly sliced, 2 garlic cloves, 100g bacon skin and rind, 150ml dry white wine, 1½ tsp fresh thyme leaves, 250g clear chicken stock, 100g crème fraIche, 150g fresh broad beans (podded weight) and 1 cos lettuce, cut into thin strips.