The fourth and final entry in a Valetine's Menu series, with the lovely folk at Kachen, is for those that have ambitions to star on Masterchef. That is to say you will need your wits about you to nail this one.

Ingredients

  • For the piquillo purée :

    • 100 g onions
    • 30 g olive oil
    • 200 g Spanish piquillo peppers
    • 100 g water
    • salt
    • bay leaf

    For the guinea fowl supremes :

    • 2 guinea fowl breasts
    • olive oil
    • rosemary sprigs

    For the vegetable garnish :

    • 1 bunch of artichokes
    • olive oil
    • salt
    • 1 red onion from Tropea (alternatively a red onion)

    For the presentation :

    • 2 slices of Zibello ham (alternatively Parma ham)
    • sprigs of rosemary
    • olive oil

Recipe: Renato Favaro

Picture: Lukam

For the full recipe and instructions click here.