Grain + Gourmet recipes (3)

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Middle Eastern roast guinea fowl with saffron couscous

Recipe by: Maggie Pannell

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Guinea fowl, in season in autumn and winter, tastes like a cross between chicken and turkey, and is very lean. Here it's roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges makes a great side dish.

Wild boar ragù with soft polenta

Recipe by: Norma MacMillan

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Wild boar is a favourite throughout Tuscany and Umbria. Here it is cooked with lots of garlic, herbs and spices to make a wonderful thick sauce (ragù) for polenta. Serve with a rocket and radicchio salad – their slight bitterness is a great foil for the rich polenta and meat sauce – or with lightly braised greens.

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Winter Quinoa and Kumquat Salad

Recipe by: Barrett

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Pear, watercress and cucumbers are tossed with quinoa and dressed with diced kumquats, olive oil, coriander and lemon juice. If you can't find kumquats try using clementines.