Recipe for Pan-roasted guinea fowl with parsley sauce — Skye Gyngell

Serves 6.

6 guinea fowl supremes Sea salt and freshly-ground black pepper A little light olive oil, for cooking

Parsley sauce: 150g curly parsley, stems removed, plus extra to serve 500ml double cream Freshly grated nutmeg 1½ tsp finely grated lemon zest, or to taste