Guinea fowl is a small bird, but when smoked is so rich in flavour it would easily satisfy 8 people for this lovely Summer lunch dish.

To make it easier/quicker to smoke I spatchcocked it (split the backbone from parson's nose to neck end and flattened it) so that it will lie flat on the Bradley wire rack.

To brine and smoke:

First make a brine by adding 75g sea salt to 25g dark molasses sugar (ordinary sugar if you wish) to enough boiling water to dissolve it.

Then add chilled water to make enough brine to barely cover the bird.

Leave for 1 hour then rinse thoroughly and pat dry with kitchen paper.

Meanwhile add apple bisquettes to the Bradley Smoker and set the cabinet temperature to 150°C.

Lay the guinea fowl skin side up on a wire rack and transfer to the Bradley Smokey and set the time for 1 hour.

Test for internal temperature of 72°C and remove and cover with foil to rest.

(Serves 4)

Boil 400g small Cornish new potatoes for 10 minutes or until tender, add a mix of soya bean, pea, and broad beans (available frozen from M&S) to the pan and cook a further 2 minutes.

Drain and add a good knob of butter and a tbsp of finely chopped fresh mint, toss, and add sea salt to taste.

Spoon onto warmed plates and top with slices of warm, smoked guinea fowl.