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Pan-roasted guinea fowl breasts stuffed with truffles, served with a potato, pancetta, and leek hash in a butter sauce.
Lightly spiced guinea fowl served with sweetcorn purée, toasted corn, deep-fried banana, and a rich cream sauce.
Pan-seared spiced guinea fowl breasts roasted and served with a fresh, vibrant coconut, cucumber, and tomato salad.