Grilled guinea fowl breast with roasted vine tomatoes and crispy ham

Preheat the oven to 180°C/Gas mark 4. Place the cherry vine tomatoes on a sheet of foil and season with salt and white pepper

Drizzle the rapeseed oil over the tomatoes then wrap the foil up to give a sealed parcel, making sure there are no holes

Bake the tomatoes for 12-15 minutes or until they are just tender. Remove from the oven and leave them in the foil to cool

Place a large chargrill pan on the stove over a medium heat. Season the guinea fowl with salt and pepper and rub a little of the remaining rapeseed oil over the breasts

Lay the guinea fowl breasts skin-side down in the heated pan and cook gently for about 4-5 minutes on each side

Once the guinea fowl breasts are cooked, remove them from the pan and set aside on a warm tray to rest. They should be slightly pink in the middle

Finely slice the fennel using a mandoline if you have one, otherwise use a sharp knife. Finely grate the zest of the lime onto the sliced fennel and mix with a little of the lime juice, some rapeseed oil and seasoning of salt

Heat a non-stick frying pan over a medium heat and fry the air-dried ham (do not add any oil) until crispy

To plate the dish, add the sliced spring onions to the fennel and make a small pile in the centre of each serving bowl and sit the guinea fowl on top. Place some of the roast tomatoes alongside and pour over the tomato cooking juices. Top with the crispy ham and serve