Chop the onions. Skin the Cumberland sausages. Chop the garlic cloves.
- 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
- 2 Weigh the guinea fowl and calculate the cooking time – they’ll need 15 minutes per 450g, plus 15 minutes.
- 3 Put in a roasting tin, rub with 2/3 of the olive oil, season and scatter over half of the thyme leaves, then roast for the calculated time. Move on to the next step while you wait.
- 4 Meanwhile, make a small cut in the flat side of each chestnut and spread them out in a small roasting tin. Roast for 15 minutes, leave to cool, then peel away the shell and brown membrane. Chop the flesh and set aside.
- 5 Heat the remaining oil in a frying pan and cook the onion and half the garlic for 3 minutes, until softened.
- 6 Transfer to a bowl and mix together with the chestnuts, sausages, breadcrumbs, half of the remaining thyme leaves, and season.
- 7 Shape into 12 equal patties, cover and chill. Add to the roasting tin with the guinea fowl for the last 20-30 minutes of cooking time.
- 8 To make the bread sauce, put the milk in a small pan with the nutmeg, bay leaf and remaining thyme and garlic. Bring to the boil, then simmer gently for 5 minutes.
- 9 Strain the milk and return to the pan. Season and stir in the breadcrumbs. Simmer gently for 3 minutes, then remove from the heat.
- 10 Remove the guinea fowl from the oven and leave to rest for 10 minutes.
- 11 Transfer to serving plates with the sausage and chestnut patties. Serve with roast potatoes, curly kale, gravy and the bread sauce.
- Average per serving
- Calories 670.0kCal