Guinea Fowl Breast With Coriander Hummus

Start by pickling your purple carrot. This has the best result if it’s made at least one day in advance, but if you don't have time, an hour will do. Wash the carrots well but don’t peel them, then slice thinly using a mandolin if possible. Bring the sugar and vinegar to a boil with the star anise, a pinch of salt and 150ml of water. Once boiled, remove from the heat and add the sliced carrot. Leave to chill to room temperature.

Next, drain the jar of chickpeas and rinse under cold water, draining in a colander. Add two-thirds of the chickpeas to a food processor with the juice of a lemon, the tahini, olive oil and finely chopped garlic. Add a good pinch of salt and pulse until it starts to resemble hummus. Roughly chop the coriander, add to the hummus and blend for a few more seconds. Season to taste.

Dry off the remaining chickpeas on kitchen paper, heat a pan with a splash of oil, add the chickpeas and season well with salt and curry powder. Toss in the hot oil, then place in the oven at 180°C fan/gas mark 4 for 6-8 minutes, tossing every couple of minutes to ensure even cooking. Drain onto a paper towel and leave to cool before using.

Cut the tops off the carrots, making sure to reserve the best-looking ones for garnish at the end. Peel the carrots and blanche in seasoned water until slightly tender. Once tender, run under cold water to stop the carrots from over-cooking. Set aside while you cook your guinea fowl.

Season both sides of the guinea fowl supreme with salt and pepper. Heat an oven-proof pan with a splash of oil, add the supreme skin side down and cook on medium heat for 3-4 minutes until the skin has become slightly golden brown. Put the pan in the oven at 180°C fan/gas mark 4, with the supreme still skin side down. Cook for 5-7 minutes. The skin should be perfectly golden brown by now; if not, return to the heat to colour a little more. Remove from the pan to rest for 5 minutes before serving.

Use this time to finish cooking the carrots. Add the butter to the guinea fowl pan with the blanched carrots and sprinkle with the sumac powder. Cook in foaming butter until golden brown.

To plate up your dish, spread coriander hummus across a plate and pile on your guinea fowl supremes (halved) and carrots, and finish by garnishing with your crunch chickpeas and pickled carrots. Enjoy!