Spatchcocking a bird makes it much more BBQ or shelf friendly as it's flattened. It also cooks more evenly. Using a large kitchen knife, cut down the backbone of the guinea fowl from neck opening to parson's nose (this is easier than you might think) then pull the bird open and press down on the breast bone to crack it. Now cut the skin on the inside of the thighs so that the legs can be pulled into this knock-kneed position. Done!

Brine:

Make a brine using 120g salt and 80g brown sugar mixed completely into 1ltre of water (use part of this hot to dissolve the salt and sugar then add the remainder cold).

Once cooled, immerse the guinea fowl in the brine for 40 minutes then rinse and pat completely dry with kitchen paper.

Set your smoker to 110°C and add plenty of apple wood bisquettes to the stack.

After 2 hours of smoking, test the internal temperature of the bird (especially at the joints as well as the thickest parts), if it is 72°C it is done. If it is not, give it a further 20-30 minutes or until the desired core temperature is reached. Remove, cool and refrigerate.

*This recipe is suitable for beginners

Method

Make the dressing by mixing the creamed horseradish, sugar and vinegar together with a spoon to a thick paste. Now add the oil a little at a time, whisking with the spoon as you go, until all oil has been absorbed and you have a thick emulsion.

Divide the salad vegetables between 4 plates and scatter lightly with salad leaves. Add the smoked guinea fowl joints and a few drops of salad dressing. serve with warmed crusty bread or a warm potato salad.