Nick Coffer’s Weekend Recipe

Food & Drink

Guinea fowl stuffed with curry leaf butter with corn and coconut puree and chilli popcorn

One of the things I love most about the cooking I’ve done on the radio is the colorful character of my guests. To put it bluntly, you don’t get to be a top chef by being a shrinking violet. You need charisma, creativity, passion – and eyes wide open to the world around you. Cat Ashton fits this bill. She is originally from Australia and has travelled extensively honing her craft at Michelin starred restaurants. She is also a brilliant character and her vibrant and comforting food reflects her personality and this fancy looking – but easy to execute – dinner party dish is her creation.

You’ll need: 4 large Guinea fowl or chicken supremes (skin on)

Curry leaf butter 250g butter, softened 1 clove garlic, finely grated 1 tablespoon fried curry leaves ½ teaspoon curry powder 1 teaspoon sea salt

• Place all the butter ingredients into a food processor.

Whip until light and fluffy (note: this recipe makes much more than needed but can last in the fridge for a few weeks and be used for all sorts of dishes).

Serves 4

• Stuffing the breast: Using your finger, create an air pocket between the skin of the fowl and the breast meat. Evenly pipe about 2 tablespoons worth of butter inside the cavity and place in it the fridge to set for 1 hour. • Season the supremes and heat a little oil in a pan.

Cook them skin side down for 2-3 minutes, to get a golden skin. Flip them over and pop them in an oven at 180C/ Gas Mark 4 to finish them off for 6-8 minutes. You want them to feel moist and slightly bouncy, not rock hard.

Corn and coconut puree 1 shallot, diced 1 clove garlic, chopped 25ml olive oil 250g corn kernels (tinned or fresh) 200ml coconut milk

• Heat the oil in a pan and sweat off the shallots for 2 minutes until softened. Add the garlic and a pinch of salt and continue to cook for a further minute. • Add the corn and mix well. Fry for 2 minutes and add the coconut milk. Simmer for 10-15 minutes until softened. Puree in a blender until smooth. Serve warm

Popcorn 50g corn kernels 10ml rapeseed oil Salt Garlic powder Chilli powder

• Cook the popcorn as per the packet instructions.

Then dust with salt, garlic powder and chilli powder to your desired spice level.

To serve;

Serve the puree on the plate, topped with the guinea fowl and finish off with the popcorn around the plate. This goes particularly well with spiralised raw yellow courgette, served just between the meat and the puree. Add a few final corn kernels on the plate for decoration.

BBC Three Counties Radio presenter and cook, Nick Coffer