Cook with the season

In season this month

apples
butternut squash
figs
grouse
guinea fowl
kale
lamb’s lettuce
leeks
pears
pumpkin
turnips

Saffron butter guinea fowl with celeriac and greens

Saffron and celeriac are an earthy match made in heaven. The celeriac picks up the golden hue and gently poaches in the fragrant, buttery roasting juices. Grains and pulses such as Puy or green lentils, quinoa, spelt or barley all work well. Use cooked pouches or cook your own and add to the dish.

SERVES 3 (OR 2 WITH LEFTOVERS) PREP 20 MINS | COOK 1 HR 10 MINS | EASY

large pinch of saffron 50g butter, softened

1 guinea fowl 1 celeriac, peeled and cubed
1 tbsp olive oil 500g cooked mixed grains or lentils 150g kale, cavolo nero or greens
½ lemon, juiced

1 Grind the saffron to a powder with a pestle and mortar. Transfer to a bowl and mix in the butter and a pinch of salt and pepper. Spread over the bird, pressing some of the butter in between the skin and the meat. Season the guinea fowl.

2 Heat the oven to 200C/180C fan/gas 6. Tip the celeriac into a roasting tray and toss with the olive oil. Season and sit the bird on top.

Roast for 1 hr, basting the bird and celeriac halfway through cooking.

3 Once the guinea fowl is cooked through, remove from the tin and stir in the grains and greens. Roast for 10 mins until the greens are tender and slightly crispy around the edges, and the grains are piping hot. Carve the bird and pour any resting juices back into the tray with the veg. Season and squeeze in the lemon juice.

PER SERVING 752 kcals | fat 39.4G saturates 14G | carbs 52.4G | sugars 3.6G fibre 14.9G | protein 39.7G | salt 1G

Guinea fowl

This game bird has a slightly richer, darker meat than chicken and works perfectly with stronger flavours including woody herbs and spices. It’s a little leaner than chicken so make sure you don’t overcook it, and baste during cooking. It is smaller than a chicken, so feeds two to three people.

Chocolate, pear, olive oil and hazelnut celebration cake

SERVES 12 | PREP 1 HR 45 MINS PLUS COOLING AND CHILLING | COOK 1 HR | MORE EFFORT

CHOCOLATE OLIVE OIL SPONGE
190ml La Española Extra Virgin Olive Oil, plus extra for the tins
2 eggs 190ml soured cream
½ tsp instant coffee granules
260g plain flour 90g cocoa powder
2 tsp bicarbonate of soda 1 tsp baking powder 135g caster sugar
135g soft light brown sugar

HAZELNUT PRALINE BUTTERCREAM
175g blanched hazelnuts
500g caster sugar
150g egg whites (about 4 eggs)
400g unsalted butter, softened edible flowers, to decor