James Martin seved up a tasty roasted guinea fowl with black cabbage, blackberry sauce and cobnuts on Saturday Kitchen.

James says: “For a Sunday roast with a difference give guinea fowl a try, top with homemade blackberry sauce for a mouthwatering meal.”

The ingredients for the roasted guinea fowl: 1 guinea fowl, 2 tbsp olive oil and 75g butter.

For the parsnip purée: 500g parsnips, peeled and cut into even chunks, 500ml full-fat milk, For the blackberry sauce and cobnuts, 50g unsalted butter, 1 shallot, thinly sliced, 1 garlic clove, 5 sprigs fresh thyme, leaves only, ½ fresh bay leaf, 1 tbsp caster sugar, 150ml chicken stock and 150g fresh blackberries.

For the cavolo nero: 75g butter and 1 head cavolo nero, stalks removed and leaves finely chopped.