If you are bored with eating chicken most evenings, guinea fowl, which seem to be more readily available these days on supermarket shelves, would make a special celebratory meal sound more appetising.
The strong gamey flavour of guinea fowl would be perfect for an Indonesian Rendang curry mix.

INGREDIENTS

3 tbsp rapeseed oil
2 large guinea fowl
170 ml Rendang curry mix
200ml coconut cream

METHOD

Rub the guinea fowl all over with the Rendang Curry mix and leave to marinade for an hour or so or overnight if possible. When ready to cook, heat the oven to 200degrees Centegrade/gas mark 6
Place the guinea fowl on a roasting tray and pour the coconut cream over the carcass. Roast for 15 minutes per 500g plus 20 minutes. Cook thoroughly until juices run clear when pierced with a fork and there is no pink meat.
Carve as you would a chicken or chop into pieces and arrange on a platter garnished with cucumber slices or lettuce. Pour the roasting juices over the top to serve.

Serves 4-5