Cook corn in 25g butter for 2 minutes, add 100ml stock, simmer for 3 minutes, then blend with remaining butter and cauliflower.
Preheat the oven to 180°C.
Heat a deep-fat fryer or oil in a saucepan to 180°C.
Rub spices into the guinea fowl, brown in an ovenproof pan, deglaze with brandy, add 200ml stock, and bake for 10 minutes.
Fry the second batch of corn in butter until brown and stir in the birch syrup.
Deep fry the whole banana with skin on until brown and bubbling, then cut in half.
Remove meat to rest, reduce the pan liquid on the hob, and whisk in butter and cream.
Carve the breasts and serve with corn, banana halves, purée, sauce, and watercress.