Guinea fowl mulligatawny soup

Method

1. Heat the oven to 180°C/fan160°C/gas 4. Rub the guinea fowl with a little olive oil and the garam masala, then roast for 45 minutes or until cooked through – the juices should run clear when you pierce the thickest part of the thigh with a skewer. Rest for 10 minutes.
2. Meanwhile, toast the coriander and cumin seeds in a small dry pan over a medium heat until fragrant. Grind finely in a pestle and mortar.
3. Cook the rice according to the pack instructions until tender.
4. Heat the peanut oil in a large heavy-based pan, then gently fry the onion and garlic for 10 minutes or until softened. Add the chilli and all the ground spices. Stir in the bay leaves, lentils and split peas, then add the stock. Bring to the boil, then adjust the heat and simmer for 30 minutes or until the lentils soften. Pour in the coconut milk and simmer for 5 minutes, then stir in the rice.
5. Pour the resting juices from the bird into the soup, then strip the carcass of its meat and stir through.
6. Season the soup, adding the lemon juice if it needs a little acidity. Serve hot, in large bowls, stirring through a little yogurt or cream.