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1
For the potatoes: place the potatoes in a sauce pan of cold salted water and bring to the boil.
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2
Reduce the heat and simmer until tender.
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3
When the potatoes are cooked, drain and allow to cool.
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4
Peel and finely dice the shallot.
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5
Pick and roughly chop the parsley.
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6
Make the dressing for the potatoes by whisking together the Dijon mustard and white wine vinegar.
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7
Slowly whisk in the olive oil until you have a thick dressing.
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8
When the potatoes are cool enough to handle, cut into small pieces and dress with the vinaigrette and stir through the shallot and parsley.
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9
Keep to one side.
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10
For the sauce: peel and finely dice the shallot and garlic.
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11
Pick the leaves from the tarragon and carefully chop.
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12
Sweat the shallot in a sauce pan with the butter until soft.
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13
Add the garlic and cook for a minute.
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14
Deglaze the pan with the white wine and reduce the wine by half.
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15
Add the chicken stock and reduce by half.
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16
When the stock is reduced add the double cream.
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17
Bring the sauce to the boil and then pass through a sieve.
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18
Stir in the wholegrain mustard and check the seasoning.
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19
Before serving, reheat the sauce and add the peas and tarragon.
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20
For the baby gem: cut the baby gem in half lengthways.
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21
Pick and roughly chop the parsley.
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22
Heat a frying pan until hot and add half of the butter.
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23
Cook the baby gem cut side down until they are golden brown.
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24
Turn over and season with salt and pepper.
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25
Add the sprigs of thyme and the chicken stock to the pan and bring to the boil.
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26
Reduce the heat to a simmer, add the remaining butter to the pan and cover with baking parchment or foil and cook for 5 minutes until the centre of the baby gems are tender.
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27
Add the chopped parsley and keep warm.
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28
For the guinea fowl: preheat the oven to 200'C.
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29
Heat frying pan until hot and add the sunflower oil.
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30
Season the guinea fowl with salt and pepper.
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31
Cook the guinea fowl skin side down until the skin is golden brown.
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32
Seal the flesh side and then turn back over to the skin side and transfer to the oven and cook for 8 to 10 minutes.
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33
To serve: reheat the sauce and add the peas and tarragon.
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34
Place the potato salad in a ring in the centre of the plate, place a braised baby gem on top.
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35
Slice the guinea fowl supreme into 3 or 5 slices and fan on top of the baby gem.
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36
Finish the dish with the sauce.
